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knabe

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Feb 7, 2007
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Hollister, CA
a local grocer sells this stuff.  you've probably heard of it.  nice web site.  some of it kinda long and repetitive and reference material not easy to find.

http://www.montanaranchbrand.com/

this site seems to attract buyers interested in quality meat rather than just show cattle interested in hair.  would be nice to know if the double muscling in maine's affects carcass at all.
 

shortyjock89

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Mar 6, 2007
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4,465
Location
IL
Knabe, I don't know if I ever told you, but we slaughtered one of our Double-Muscled Shorthorn calves, and the meat was super lean and the customers are very happy with it.  They say the hamburger from it is the best they've had, and the steaks are good too. The other of our DM calves developed a sort of bovine Polio- not sure what happened there at all....never had it before, and not had it since..linked?
 

knabe

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Feb 7, 2007
Messages
13,639
Location
Hollister, CA
Olson Family Shorthorns said:

don't know.  igenity does the test for all 7 variants.  i wish the association would try and figure stuff like this out rather than create performance programs for show cattle.  little ads in CA beef periodicals showing a steak with the name Maine Anjou, doesn't really cut it for me.

there was a short blurb in the voice this month regarding the bovigen tenderness genes that may not be relevant across breeds and a comment that some maine carcass dna samples are on file at the MARC.  ugh.
 

Show Heifer

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Joined
Jan 28, 2007
Messages
2,221
Limi's have a program called "Laura's Lean Beef" it also markets other super lean, tender beef.  Actually that is why limis are not "accepted" in feedlots. The current system is based on fat and marbling and not neccessarily on tenderness. Limis and Piedmontese are both super lean, with little backfat, and marbling, yet they are usually very tender due to their muscle fibers being much smaller than an angus type steer.
 

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