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<blockquote data-quote="dph" data-source="post: 362508" data-attributes="member: 2112"><p>Paul, I wish I had a better recollection of the presentation now. It wasn't presented as old news (wasn't sure if you thought it was or not), it was presented as where they are at currently and the change they saw ahead. I can't quote names because I can't remember them, but what Steven was speaking about is the packer whom they were initially doing the work for (must have been in 1997 then) is now selling every select cut of meat they produce to Wal Mart, and it sounded like they no longer felt compelled to use tenderness to add value. Since then, as the work has continued, they have generated quite a bit of interest among other packers. It was my understanding that they are further refinning the scan for tenderness to see if they can't get an even better correlation than what they currently have. Too date they have no idea what the infrared scanner is actually scanning for, but they have shown a significant correlation between the scan and the carcass that do go tender.</p><p></p><p>What I was most disappointed about is again the fact that they were just looking at select cuts. Who among us should have a goal of just trying to raise select beef? But maybe Mike is right and the using it for select meat is just opening the door for it to be more widespread in the future. </p><p></p><p>We have paid some attention to tenderness since our breeder began testing for it. While we rank it behind confirmation, certain epds, and the dam, we have been able to find bulls that carry at least 5 of the 6 tenderness genes that Bovigen tests for here in the US for the last 4 years. Our thought was that it too would be rewarded for someday and it will take us awhile to breed it into our herd, so why not start now? We have had no trouble finding bulls that meet all our other criteria and have at least 5 tenderness genes. Generally there is not a premium yet paid for those bulls, so it really isn't costing us anything.</p><p></p><p>Do you test your Pinzguaers for tenderness or do they just naturally have a high concentration of tenderness genes in the breed?</p><p></p><p>Like it or not, there are some things about getting the packer to test for it very similar to getting the CAB program started years ago.</p></blockquote><p></p>
[QUOTE="dph, post: 362508, member: 2112"] Paul, I wish I had a better recollection of the presentation now. It wasn't presented as old news (wasn't sure if you thought it was or not), it was presented as where they are at currently and the change they saw ahead. I can't quote names because I can't remember them, but what Steven was speaking about is the packer whom they were initially doing the work for (must have been in 1997 then) is now selling every select cut of meat they produce to Wal Mart, and it sounded like they no longer felt compelled to use tenderness to add value. Since then, as the work has continued, they have generated quite a bit of interest among other packers. It was my understanding that they are further refinning the scan for tenderness to see if they can't get an even better correlation than what they currently have. Too date they have no idea what the infrared scanner is actually scanning for, but they have shown a significant correlation between the scan and the carcass that do go tender. What I was most disappointed about is again the fact that they were just looking at select cuts. Who among us should have a goal of just trying to raise select beef? But maybe Mike is right and the using it for select meat is just opening the door for it to be more widespread in the future. We have paid some attention to tenderness since our breeder began testing for it. While we rank it behind confirmation, certain epds, and the dam, we have been able to find bulls that carry at least 5 of the 6 tenderness genes that Bovigen tests for here in the US for the last 4 years. Our thought was that it too would be rewarded for someday and it will take us awhile to breed it into our herd, so why not start now? We have had no trouble finding bulls that meet all our other criteria and have at least 5 tenderness genes. Generally there is not a premium yet paid for those bulls, so it really isn't costing us anything. Do you test your Pinzguaers for tenderness or do they just naturally have a high concentration of tenderness genes in the breed? Like it or not, there are some things about getting the packer to test for it very similar to getting the CAB program started years ago. [/QUOTE]
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