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Offline Grousepark

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gourmet beef phenotype
« on: May 28, 2012, 09:10:36 PM »
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.

Offline feed grass

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Re: gourmet beef phenotype
« Reply #1 on: May 28, 2012, 10:07:42 PM »
not going to get much of a response on this show cattle site...

Proven fact, that the more butter fat in the milk-- the more IMF in the body... Jersey after 800 pounds, is so marbled, it can't grind properly-- just turns to mush.  i'd say Waygo is the same-- very similar looking physically. 

When I think of gourmet-- I think small helpings, and excellent taste-- wonder if Holstein would fit the bill?  Most who have the money to spend on luxury-- don't have a farmer's belly capacity and so they frown upon 18" REA. 

Why do show people worry about bone/ Optical illusion-- and give them something to be proud of.  Trends come and go-- so why not focus on something really un-important like spending an hour each day working hair, and 2 hours clipping it each week for the show.  Best, longest lasting mother cows here-- are very near the bottom of the biggest boned chart.
"Some people don't want throw away calves the first calf........breed for a good un and then shoot the cow."- by Craig Hoyt

Offline Telos

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Re: gourmet beef phenotype
« Reply #2 on: May 28, 2012, 11:32:03 PM »
""Gourmet"" is just a term that is used and can carry many different meanings. What is gourmet to you can be a bunch of junk to others. Doctors and nutritionist have used fat content to help detour people's eating habits and beef has been their number 1 candidate. Your beef check-off dollars would be better spent on research and development using leaner carcasses, IMO.

To me gourmet relates to the way food is perpared and not how it is bred or fed.
« Last Edit: May 29, 2012, 06:04:58 AM by Telos »
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