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Producing the perfect steak
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<blockquote data-quote="OK Jeanne" data-source="post: 478367" data-attributes="member: 3333"><p>I think all the things you listed are important. I would add</p><p>DNA gene testing for the tenderness genes of your seedstock,</p><p>and also docile nature of the cattle( or not!), ....and</p><p>your processor is very very important IMO.</p><p></p><p>As far as forage goes, we've been told that wheat pasture</p><p>will give beef an "off" flavor---so we finish on oats or rye</p><p>and put the weaned ones on wheat.</p></blockquote><p></p>
[QUOTE="OK Jeanne, post: 478367, member: 3333"] I think all the things you listed are important. I would add DNA gene testing for the tenderness genes of your seedstock, and also docile nature of the cattle( or not!), ....and your processor is very very important IMO. As far as forage goes, we've been told that wheat pasture will give beef an "off" flavor---so we finish on oats or rye and put the weaned ones on wheat. [/QUOTE]
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