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Some thoughts and questions about beef
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<blockquote data-quote="Ky hills" data-source="post: 1835754" data-attributes="member: 24816"><p>We used to hear about lean beef being healthy, now the industry is promoting more marbling and some folks are bragging about Wagyu beef.</p><p>I've always thought there was more to the story about beef quality than marbling itself, but that is the main factor used in determining quality grades. </p><p>Why is it that lean beef was promoted as healthier and now people are wanting meat that's half fat? I always figured the lean beef craze based on it supposedly being healthier was a crock. </p><p>Me personally I don't want that excess fat that a lot of wagyu beef pictures show.</p><p>After the description of it from someone in another thread, I'm pretty sure I would not want Wagyu beef period.</p><p>It seems like Angus are trying to become more like Wagyu, with breeding for more marbling. In doing so I'm afraid that maternal traits are going to be lost.</p><p>Back in the subject of lean beef and marbling. I've known people that swore by Charolais and Linousin beef, yet because of marbling most people don't think they will be as good Angus for beef.</p><p>I can't say for sure but our Hereford beef has been just as good as our Angus beef, and both have been great.</p><p>My thinking is that it may take longer on feed to get the same results from breeds like Charolais and Limousin.</p></blockquote><p></p>
[QUOTE="Ky hills, post: 1835754, member: 24816"] We used to hear about lean beef being healthy, now the industry is promoting more marbling and some folks are bragging about Wagyu beef. I’ve always thought there was more to the story about beef quality than marbling itself, but that is the main factor used in determining quality grades. Why is it that lean beef was promoted as healthier and now people are wanting meat that’s half fat? I always figured the lean beef craze based on it supposedly being healthier was a crock. Me personally I don’t want that excess fat that a lot of wagyu beef pictures show. After the description of it from someone in another thread, I’m pretty sure I would not want Wagyu beef period. It seems like Angus are trying to become more like Wagyu, with breeding for more marbling. In doing so I’m afraid that maternal traits are going to be lost. Back in the subject of lean beef and marbling. I’ve known people that swore by Charolais and Linousin beef, yet because of marbling most people don’t think they will be as good Angus for beef. I can’t say for sure but our Hereford beef has been just as good as our Angus beef, and both have been great. My thinking is that it may take longer on feed to get the same results from breeds like Charolais and Limousin. [/QUOTE]
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