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<blockquote data-quote="Brandonm2" data-source="post: 153756" data-attributes="member: 2095"><p>That we are an industry that likes to chase extremes. We got all those short little belt buckle cows chasing tenderness, eating quality, and easy fleshing with out any reguard for efficiency of gain, yield, growth, and we even got to that point that some of those top little show cattle could not move well enough to get around in a range environment. When we realized we made a mistake, the industry chased growth and frame to the point that those top BIG show cattle could not possibly find enough food to eat to survive in a range environment. We have had people chase extremes in muscling and yield and some people chase milk production like a dairyman. Now we have a tenderness and eating quality problem. What we NEED are easy keeping cows that can wean a 600+ lb calf on modest range conditions and have that calf go to a feedlot, have rapid, efficient gains, and then finish out at Med choice Yield Grade 2 and have those steaks be flavorful and cut with a fork tender. HOW we select for all that with the limited information available to us is the challenge this industry faces.</p></blockquote><p></p>
[QUOTE="Brandonm2, post: 153756, member: 2095"] That we are an industry that likes to chase extremes. We got all those short little belt buckle cows chasing tenderness, eating quality, and easy fleshing with out any reguard for efficiency of gain, yield, growth, and we even got to that point that some of those top little show cattle could not move well enough to get around in a range environment. When we realized we made a mistake, the industry chased growth and frame to the point that those top BIG show cattle could not possibly find enough food to eat to survive in a range environment. We have had people chase extremes in muscling and yield and some people chase milk production like a dairyman. Now we have a tenderness and eating quality problem. What we NEED are easy keeping cows that can wean a 600+ lb calf on modest range conditions and have that calf go to a feedlot, have rapid, efficient gains, and then finish out at Med choice Yield Grade 2 and have those steaks be flavorful and cut with a fork tender. HOW we select for all that with the limited information available to us is the challenge this industry faces. [/QUOTE]
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