Menu
Forums
New posts
Search forums
What's new
New posts
New media
New media comments
New profile posts
Latest activity
Media
New media
New comments
Search media
Members
Current visitors
New profile posts
Search profile posts
Log in
Register
What's new
Search
Search
Search titles and first posts only
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Forums
Cattle Boards
Breeds Board
Stirring the pot on the LH/corriente topic
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Help Support CattleToday:
Message
<blockquote data-quote="Travlr" data-source="post: 1835511" data-attributes="member: 42463"><p>Quite a while ago there was a study done at an Ag College that tested taste and cutability of all the major breeds represented in the U.S. at that time. They included Hereford, Angus, Charolais, Limousin, and two dairy breeds, Holstein and Jersey. There may have been others but I don't remember them if there were. I also don't remember how many animals were fed out, but it was more than one of each breed. The animals were all fed in side by side pens, similar ages, identical feeds, and for the same amount of time, and slaughtered in the same facility and hung for the same amount of time... and then prepared for eating by identical methods.</p><p></p><p>The study didn't get much attention because it had results that didn't match expectations. The Jersey, which didn't marble, was rated the most tender as well as the best tasting.</p><p></p><p>I've heard people here claim that lightly muscled animals are more likely to marble and that's certainly not my experience at all. I've never seen a marbled Jersey carcass, and Holstein only has very light intramuscular fat if any. I've heard people say they will marble at more age and weight, but I've never seen it. Wagyu seems to be different but I can't speak to them as I have no experience with them. </p><p></p><p>Take this information as you will. It was a while ago...</p></blockquote><p></p>
[QUOTE="Travlr, post: 1835511, member: 42463"] Quite a while ago there was a study done at an Ag College that tested taste and cutability of all the major breeds represented in the U.S. at that time. They included Hereford, Angus, Charolais, Limousin, and two dairy breeds, Holstein and Jersey. There may have been others but I don't remember them if there were. I also don't remember how many animals were fed out, but it was more than one of each breed. The animals were all fed in side by side pens, similar ages, identical feeds, and for the same amount of time, and slaughtered in the same facility and hung for the same amount of time... and then prepared for eating by identical methods. The study didn't get much attention because it had results that didn't match expectations. The Jersey, which didn't marble, was rated the most tender as well as the best tasting. I've heard people here claim that lightly muscled animals are more likely to marble and that's certainly not my experience at all. I've never seen a marbled Jersey carcass, and Holstein only has very light intramuscular fat if any. I've heard people say they will marble at more age and weight, but I've never seen it. Wagyu seems to be different but I can't speak to them as I have no experience with them. Take this information as you will. It was a while ago... [/QUOTE]
Insert quotes…
Verification
Post reply
Forums
Cattle Boards
Breeds Board
Stirring the pot on the LH/corriente topic
Top