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Tenderness.....the next step in beef
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<blockquote data-quote="Frankie" data-source="post: 153138" data-attributes="member: 13"><p><strong>MikeC said:</strong></p><p></p><p></p><p>I am down to earth; you're the one pushing a pie in the sky theory. The only way tenderness is going to become important is when consumers are willing to pay enough for it to become a marketable item. With the prices we're seeing today for live cattle and for beef, I think the beef business is doing pretty good and doesn't need to be "saved."</p><p></p><p>From your article:</p><p>"<em>The MARC scientists have now cobbled together an alternative tenderness-rating system. In tests, it has offered an unprecedented 94 percent accuracy. </em></p><p><em></em></p><p><em>Today, meat graders slice open a carcass 1 to 3 days after slaughter and estimate its tenderness by rating its appearance—muscle maturity and color as well as marbling. The system that Koohmaraie's group has developed requires slicing off a 1-inch rib-eye steak, cooking it for 4 minutes, then cutting it with a miniature guillotine that measures shear force</em>."</p><p></p><p>It's at least a six year old article. This procedure has been around for longer than that. How many major packing plants have installed this system?</p><p></p><p>All beef should be tender. The easiest and most affordable way for a producer to raise tender beef today is to use a bull with good EPDs for marbling. That should improve the calves' quality grade. Higher quality grade meat is more likely to be tender. It's not rocket science and the genetics are available to anyone willing to use them.</p></blockquote><p></p>
[QUOTE="Frankie, post: 153138, member: 13"] [b]MikeC said:[/b] I am down to earth; you're the one pushing a pie in the sky theory. The only way tenderness is going to become important is when consumers are willing to pay enough for it to become a marketable item. With the prices we're seeing today for live cattle and for beef, I think the beef business is doing pretty good and doesn't need to be "saved." From your article: "[i]The MARC scientists have now cobbled together an alternative tenderness-rating system. In tests, it has offered an unprecedented 94 percent accuracy. Today, meat graders slice open a carcass 1 to 3 days after slaughter and estimate its tenderness by rating its appearance—muscle maturity and color as well as marbling. The system that Koohmaraie's group has developed requires slicing off a 1-inch rib-eye steak, cooking it for 4 minutes, then cutting it with a miniature guillotine that measures shear force[/i]." It's at least a six year old article. This procedure has been around for longer than that. How many major packing plants have installed this system? All beef should be tender. The easiest and most affordable way for a producer to raise tender beef today is to use a bull with good EPDs for marbling. That should improve the calves' quality grade. Higher quality grade meat is more likely to be tender. It's not rocket science and the genetics are available to anyone willing to use them. [/QUOTE]
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