Grousepark
Active member
Maybe this topic has been addressed, but I'm wondering what you all know about gourmet beef. I think it would be well marbled and tender, and tasty, but behind that what is the considered phenotype of the animal that was butchered? Wagyu, I understand are enormously marbled and look dairy. Flavor and tenderness go to Highlander and Galloway, it seems. Are fine boned cattle truly more tender? If so, why do the show people work so hard to fluff up leg bone? Are we trying to produce quality or quanity, or a reasonalble balance? Thank you for your thoughts.