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<blockquote data-quote="slick4591" data-source="post: 1373080" data-attributes="member: 16503"><p>Double muscling it the result of an inactive myostatin gene. The meat is lean with a natural tenderness and very good flavor. It is also lower in cholesterol and higher in Omega3. Being light boned the average calf will produce more product. The animals are being raised from Canada to South America and are drought, insect and disease tolerant.</p><p></p><p></p><p></p><p>I wish I knew the answer. Some of the older genetics are deeper, but for some reason I'm seeing more that are breeding away from it. I'm trying to keep the older genetics in the animals I have to keep the depth.</p></blockquote><p></p>
[QUOTE="slick4591, post: 1373080, member: 16503"] Double muscling it the result of an inactive myostatin gene. The meat is lean with a natural tenderness and very good flavor. It is also lower in cholesterol and higher in Omega3. Being light boned the average calf will produce more product. The animals are being raised from Canada to South America and are drought, insect and disease tolerant. I wish I knew the answer. Some of the older genetics are deeper, but for some reason I'm seeing more that are breeding away from it. I'm trying to keep the older genetics in the animals I have to keep the depth. [/QUOTE]
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