I witnessed my neighbor butcher his jersey steer this past weekend. I noticed that the fat was considerably more yellow than what i'm used to seeing from restaurants or the grocery store. Is this caused by feed or breed?
this is the reason jersey meat never sells good as customers don't like the look of yellow fat. has good flavor but people just don't like the appearance. shorthorn used to have the same problem, don't know about now
I have various friends who always butcher a jersey. They feed them each of their own personal preferences and love the meat. Every jersey I have ever seen butchered had yellow tint or solid yellow fat
Channel Island breeds - Jersey & Guernsey - are noted for yellow fat. They store more beta-carotene(a Vitamin A precursor) in their fat than do most other breeds of cattle. Milk fat from Jersey/Guernsey cattle is also a deeper yellow than is milkfat from Holsteins, Brown Swiss, etc.
