JWBrahman":kjaqgdx5 said:
This is puzzling to me because I have never heard of Texas BBQ or Louisiana cuisine ranking at the bottom of any palatability tests that are called free market capitalism.
Taste is very subjective. The ABBA has a tenderness EPD that is based on shear force.
And you didn't answer my question about which studies you are referencing but I didn't really expect that you would. Most of you rare breed guys are heavy on self promotion and light on the data.
1) Cuisine and BBQ are far different from beef palatability. Sauces, rubs and spices can sure cover up a lousy piece of meat. Why do you think Heinz (et.al.) makes so much money?
2) I agree, taste is very subjective. What one person likes, another may not.
3) While I believe an EPD for tenderness / shear force is far less accurate than direct feedback of a consumer who just ate your hamburger or ribeye, I do think it's great that the ABBA has identified a tool they believe will help Brahman breeders identify superior animals that will do a better job of putting the product on the plate of the people who pay the freight --- the meat eating consumer.
4) I didn't realize you were unaware of the research from MARC (et.al.) that notes that, generally, the higher the
Bos Indicus influence, the lower the tenderness ... and ... that, at least as it regards the average US consumer, tenderness is highly correlated with an enjoyable dining experience.
MARC research on beef tenderness, including details on cattle with Bos Indicus influence, and
a less academic review of meat tenderness (including a reference to the common perception that Brahman beef is less tender than other breeds).
5) You didn't exactly answer my initial question about the dining experience of eating Brahman influenced cattle.
6) I'm not sure why you've assumed I'm afraid of data because the breed I raise isn't one of the major US breeds. Here's some research that shows
Aubrac beef is lower in cholesterol than both Charolais and Simmental. ... anyhow, I'm not sure what you were thinking I needed to post, re: data ... LMK and I'll see what I can do.
7) I
know Brahman cattle can really perform in the pasture and on range ... I simply have never knowingly eaten very high-percentage Brahman beef without marinades, sauces, rubs, or other fancy preparation. So, how does cooked Brahman beef, on a stand-alone basis without any help, actually do when plopped in the mouth?