Menu
Forums
New posts
Search forums
What's new
New posts
New media
New media comments
New profile posts
Latest activity
Media
New media
New comments
Search media
Members
Current visitors
New profile posts
Search profile posts
Log in
Register
What's new
Search
Search
Search titles and first posts only
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Forums
Cattle Boards
Breeds Board
Marbleing
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Help Support CattleToday:
Message
<blockquote data-quote="Anonymous" data-source="post: 5239"><p>> If youve followed this board for a while you might have seen beef qual talked about. Genetics! It takes more than the word angus to make a good piece of meat. do your feeders gain fast and put on finish (marbling) or do they just keep getting taller. Are they calm and concentrate on getting fat or are they fence busters, always got their head in the air-looking for something to spook at, Killing one that is trying to walk on the ceiling is sure to have a bunch of adrenalin in the blood stream,Does your butcher have fridge space to age the carcass , I don't have one done during deer season because mine doesn't have a lot of space to spare. Back to genetics, Proffessor @ Texas told me he thought there were probably a dozen or more genetic traits that influenced meat tenderness. Good luck!</p></blockquote><p></p>
[QUOTE="Anonymous, post: 5239"] > If youve followed this board for a while you might have seen beef qual talked about. Genetics! It takes more than the word angus to make a good piece of meat. do your feeders gain fast and put on finish (marbling) or do they just keep getting taller. Are they calm and concentrate on getting fat or are they fence busters, always got their head in the air-looking for something to spook at, Killing one that is trying to walk on the ceiling is sure to have a bunch of adrenalin in the blood stream,Does your butcher have fridge space to age the carcass , I don't have one done during deer season because mine doesn't have a lot of space to spare. Back to genetics, Proffessor @ Texas told me he thought there were probably a dozen or more genetic traits that influenced meat tenderness. Good luck! [/QUOTE]
Insert quotes…
Verification
Post reply
Forums
Cattle Boards
Breeds Board
Marbleing
Top