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Quality of the meat?
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<blockquote data-quote="Frankie" data-source="post: 571192" data-attributes="member: 13"><p>First things first: Cooking can affect your eating experience, not just the quality of the beef. But </p><p>MARC has data showing the more Brahman influence in a carcass, the more likely it will be tough. The higher quality grade a carcass, the more likely it will be tender. One in four Select grade steaks will probably not be tender. I think it's one in six Choice steaks and it's <strong>practically</strong> unheard of for a Prime grade steak to be tough.</p><p></p><p>The last time I saw a figure there were about 40 branded beef items in the supermarket containing the word "Angus" in their name. The only one that belongs to the American Angus Association is the Certified Angus Beef (CAB) Brand. It's a USDA certified product. Most of the beef you see in the supermarket with "Angus" on them isn't USDA certified, they're using the name for marketing purposes. </p><p></p><p>When Angus cattle first came to the US, they were considered an oddity because they didn't have horns. But when feeders saw how well they gained, they became more popular. Plus they've always had a reputation for quality carcass (marbling). Are you familiar with EPDs? Most breeds these days have EPDs that will help to identify which animals in the breed will give you the most marbling. </p><p></p><p>Will your black steer taste better than the red one? Depends on their genetic make up and management. Let us know. <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite1" alt=":)" title="Smile :)" loading="lazy" data-shortname=":)" /> There are several Hereford people posting here that can probably address why they fell out of favor. I'm an Angus breeder, but IMO, the Hereford people spent a lot of money fighting between Polled and Horned instead of promoting the breed. They were late starting their branded beef program (CHB). They chase the show ring too much and don't pay enough attention convenience traits (calving ease, udders). Some influencial breeders charge too much for AI certificates, thus cutting down the use of AI in the breed. I think stressing the Hereford breed's feed efficiency reputation is a good move for the Association, if it's not too late.</p></blockquote><p></p>
[QUOTE="Frankie, post: 571192, member: 13"] First things first: Cooking can affect your eating experience, not just the quality of the beef. But MARC has data showing the more Brahman influence in a carcass, the more likely it will be tough. The higher quality grade a carcass, the more likely it will be tender. One in four Select grade steaks will probably not be tender. I think it's one in six Choice steaks and it's [b]practically[/b] unheard of for a Prime grade steak to be tough. The last time I saw a figure there were about 40 branded beef items in the supermarket containing the word "Angus" in their name. The only one that belongs to the American Angus Association is the Certified Angus Beef (CAB) Brand. It's a USDA certified product. Most of the beef you see in the supermarket with "Angus" on them isn't USDA certified, they're using the name for marketing purposes. When Angus cattle first came to the US, they were considered an oddity because they didn't have horns. But when feeders saw how well they gained, they became more popular. Plus they've always had a reputation for quality carcass (marbling). Are you familiar with EPDs? Most breeds these days have EPDs that will help to identify which animals in the breed will give you the most marbling. Will your black steer taste better than the red one? Depends on their genetic make up and management. Let us know. :) There are several Hereford people posting here that can probably address why they fell out of favor. I'm an Angus breeder, but IMO, the Hereford people spent a lot of money fighting between Polled and Horned instead of promoting the breed. They were late starting their branded beef program (CHB). They chase the show ring too much and don't pay enough attention convenience traits (calving ease, udders). Some influencial breeders charge too much for AI certificates, thus cutting down the use of AI in the breed. I think stressing the Hereford breed's feed efficiency reputation is a good move for the Association, if it's not too late. [/QUOTE]
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