Tenderness which breed
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SPRINGER FARMS MURRAY GRE
Well-known member
Murray Grey's are famous for their tenderness and marbling, as well as their extra large ribeye section.You can check it out on the web. ;-) :cboy:
Hill Creek Farm
Well-known member
Herefords are well known for there tenderness trait as well. :cboy:
paul swisher
Well-known member
R.L.Hruska US Meat Animal Research Center paper No.10477 Published in Journal of Animal Science, Table 2 list Pinzgauer first in tenderness by shear force test and Angus second (4.47 to 4.50) and second to Angus in Sensory panel (5.55 to 5.43)
CKC1586
Well-known member
Here is an excerpt from an article on tenderness:
Beef Tenderness –
An Introduction - Myostatin, Calpain, Calpastatin – to the article (below) by
Dr. Koohmaraie "Biochemical Factors Regulating the Toughening and Tenderization Processes of Meat"
There are two distinct times when we can affect beef tenderness.
One is prior to slaughter and the other is post-mortem…
Prior to slaughter, we can design breeding programs to produce cattle that carry genetic influences on beef tenderness – such as variation in genes for myostatin and calpain.
Dr. Wheeler of the USDA and his colleagues at the US Meat Animal Reserach Center have shown that the non-functional myostatin gene as exhibited by the Piedmontese breed has the largest impact on beef tenderness of any single genetic feature researched to date.
The effects of calpain, and it's inhibitor calpastatin, come into play post-mortem and are proven to have an effect on tenderness by degrading key muscle proteins during ageing. With genetic markers that have recently become available and others that will be discovered in the future, it may be possible to select breeding animals that carry the more positive calpain and less of the inhibitor calpastatin to create a positive effect on beef tenderness in the offspring.
However, breeding programs that introduce the non-functional myostatin gene (by using a '2-copy' or homozygous sire or dam to produce '1-copy' heterozygous offspring) can immediately provide improved beef tenderness, genetically, due mostly to the reduction in connective tissue in the muscle.
Beef Tenderness –
An Introduction - Myostatin, Calpain, Calpastatin – to the article (below) by
Dr. Koohmaraie "Biochemical Factors Regulating the Toughening and Tenderization Processes of Meat"
There are two distinct times when we can affect beef tenderness.
One is prior to slaughter and the other is post-mortem…
Prior to slaughter, we can design breeding programs to produce cattle that carry genetic influences on beef tenderness – such as variation in genes for myostatin and calpain.
Dr. Wheeler of the USDA and his colleagues at the US Meat Animal Reserach Center have shown that the non-functional myostatin gene as exhibited by the Piedmontese breed has the largest impact on beef tenderness of any single genetic feature researched to date.
The effects of calpain, and it's inhibitor calpastatin, come into play post-mortem and are proven to have an effect on tenderness by degrading key muscle proteins during ageing. With genetic markers that have recently become available and others that will be discovered in the future, it may be possible to select breeding animals that carry the more positive calpain and less of the inhibitor calpastatin to create a positive effect on beef tenderness in the offspring.
However, breeding programs that introduce the non-functional myostatin gene (by using a '2-copy' or homozygous sire or dam to produce '1-copy' heterozygous offspring) can immediately provide improved beef tenderness, genetically, due mostly to the reduction in connective tissue in the muscle.
I will post photos of two charts that show breed
comparisons for the DNA tenderness factors. One
star is good and two stars is best under the
GeneStar reporting system
I'm sure more DNA factors will be discovered in the future.
I'm also sure that you will not see charts like the first
one above again put out by Bovigen Solutions, which
company has the rights to the calpastatin test in north
america....I heard that it made the hereford and angus
people quite upset.
comparisons for the DNA tenderness factors. One
star is good and two stars is best under the
GeneStar reporting system
I'm sure more DNA factors will be discovered in the future.
I'm also sure that you will not see charts like the first
one above again put out by Bovigen Solutions, which
company has the rights to the calpastatin test in north
america....I heard that it made the hereford and angus
people quite upset.
Im not sure if I buy that chart. There is too big of a difference in CALP between Angus and Red Angus in my opinion. I would have to see their selection criteria and percentages as well as procedures before I was convinced as it stands now.
I think this is based on owners having their cattle evaulated. It's not necessarily representative of the breed, just the owners who are willing to spend the money to have their cattle evaluated. Jeanne sells her beef direct. Tenderness is very important for her market.
I am wondering, though, how her grass is holding out in this dry weather? Have you guys had more rain than we've had over here, Jeanne?
I am wondering, though, how her grass is holding out in this dry weather? Have you guys had more rain than we've had over here, Jeanne?
There was no "selection criteria" that I know of.....they
only included breeds that had over 100 animals tested.
The only hair samples used were those sent in by the
owners of the subject animals....the company did not
pick out animals to test.
The procedure was simply the test to see if they had
those dna factors or not.
The tests themselves were validated by the shear
force test on slaughtered animals. I can't think of any
other way actually to validate the test procedure;
it's not like grade, i.e. a subjective measurement
of intramuscular fat. I would think that shear force
is the only objective way to measure tenderness.
I don't believe every animal with a perfect tenderness
score would inevitably be tender. There are other
factors that influence ultimate tenderness---but I
do think that the genetic propensity for tenderness
is a good goal for anyone wanting to produce
quality beef.
only included breeds that had over 100 animals tested.
The only hair samples used were those sent in by the
owners of the subject animals....the company did not
pick out animals to test.
The procedure was simply the test to see if they had
those dna factors or not.
The tests themselves were validated by the shear
force test on slaughtered animals. I can't think of any
other way actually to validate the test procedure;
it's not like grade, i.e. a subjective measurement
of intramuscular fat. I would think that shear force
is the only objective way to measure tenderness.
I don't believe every animal with a perfect tenderness
score would inevitably be tender. There are other
factors that influence ultimate tenderness---but I
do think that the genetic propensity for tenderness
is a good goal for anyone wanting to produce
quality beef.
I am wondering, though, how her grass is holding out in this dry weather? Have you guys had more rain than we've had over here, Jeanne?[/quote]
Bottom land grazing is still a little green....people are getting
desperate to find winter hay however. Seems like every
little cloud that comes around either goes south or east
of us.....our front lawn "crunches" when I walk across it!!
Bottom land grazing is still a little green....people are getting
desperate to find winter hay however. Seems like every
little cloud that comes around either goes south or east
of us.....our front lawn "crunches" when I walk across it!!
Hill Creek Farm
Well-known member
I have done my homework and if everything goes well, I am going to be getting all my sale bulls in the near future, before sell time, ultrasounded and all measurements and also rate them on the GeneStar test and see how they rate. I think it will add more value to the bulls that I sell each year. :cboy:
OK Jeanne":3uv59tza said:
Same here. Our neighbor does custom haying and usually takes care of us, but he hasn't cut much hay this year. Are you going to have enough grass to finish your sale cattle on grass? We're thinking about weaning our calves early. We've got native grass, but it's so dry, we're going to have to supplement with cubes soon. There's probably no percentage in feeding lactating cows.
As you know, we had one of the driest winters on
record. We just had barely enough winter pasture
(oats/rye) to finish out the beef steers for harvest
in Jan-Feb. The long-term drought forecast was for
drought through this summer and even into fall.
Therefore, we sold every up-coming beef steer in
late February----so we won't have any beef for our
regular customers next Jan-Feb. We may have a cull
cow for ground beef this fall. I expect to send out
emails/letters explaining the situation to our clients and hope they understand . We can't bear to sell off the breeding herd genetics that we have built up over the past 10 years----so decided to sacrafice the beef steers for a season instead.
I've been told that the native pastures hold their protein
value better than most all (dead)introduced forages.
We have good native pastures, thank goodness. We have
one bermuda bottom land field that is still green, but not
tall enough to make it pay to make hay, so we are grazing
that.....might make some hay by November there I hope.
My Dad's favorite saying: "It will rain right before it's too late."
record. We just had barely enough winter pasture
(oats/rye) to finish out the beef steers for harvest
in Jan-Feb. The long-term drought forecast was for
drought through this summer and even into fall.
Therefore, we sold every up-coming beef steer in
late February----so we won't have any beef for our
regular customers next Jan-Feb. We may have a cull
cow for ground beef this fall. I expect to send out
emails/letters explaining the situation to our clients and hope they understand . We can't bear to sell off the breeding herd genetics that we have built up over the past 10 years----so decided to sacrafice the beef steers for a season instead.
I've been told that the native pastures hold their protein
value better than most all (dead)introduced forages.
We have good native pastures, thank goodness. We have
one bermuda bottom land field that is still green, but not
tall enough to make it pay to make hay, so we are grazing
that.....might make some hay by November there I hope.
My Dad's favorite saying: "It will rain right before it's too late."
OK Jeanne":2ysr4398 said:I will post photos of two charts that show breed
comparisons for the DNA tenderness factors. One
star is good and two stars is best under the
GeneStar reporting system
I'm sure more DNA factors will be discovered in the future.
I'm also sure that you will not see charts like the first
one above again put out by Bovigen Solutions, which
company has the rights to the calpastatin test in north
america....I heard that it made the hereford and angus
people quite upset.
Funny how those charts leave out the known tender breeds like BB an Pied I wonder why?
SSR: You probably didn't notice the comment that only
breeds that had over 100 animals tested were included.
If enough people with those breeds had been testing
their bloodlines, they would have been included. I am
also curious as to how they would stack up.
breeds that had over 100 animals tested were included.
If enough people with those breeds had been testing
their bloodlines, they would have been included. I am
also curious as to how they would stack up.
