Why so much emphasis on the rump?

Discuss the advantages and disadvantages of your favorite breed.

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M-5
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Re: Why so much emphasis on the rump?

Postby M-5 » Thu Jul 12, 2018 10:17 am

NEFarmwife wrote:
ohiosteve wrote: I ask myself why does this matter when it is just the round and I thought this was a low grade of beef. I've never heard anyone bragging about their round steaks, and round roasts are not very expensive. I'm sure I'm missing something.


You ever marinate a roast and smoke it low and slow? Good Lord.... a glimpse of heaven.


Round is best TASTING cut on the Bovine . Most over cook it on the grill so its like whitleather.

It needs to run from you when you drag a knife thru it,.
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Re: Why so much emphasis on the rump?

Postby okiek » Thu Jul 12, 2018 12:18 pm

ALACOWMAN wrote:
okiek wrote:I knew someone from the north, east, or southeast wouldn't "understand" chicken fried steak. I'll never forget the trip I took with my parents in the 70's up the east coast and the looks I got when I tried to order it at every restaurant we stopped at!!


I'm from the southeast.and understand plenty about it..


I only threw in southeast to include Florida ;)
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Re: Why so much emphasis on the rump?

Postby NEFarmwife » Thu Jul 12, 2018 6:29 pm

M-5 wrote:
NEFarmwife wrote:
ohiosteve wrote: I ask myself why does this matter when it is just the round and I thought this was a low grade of beef. I've never heard anyone bragging about their round steaks, and round roasts are not very expensive. I'm sure I'm missing something.


You ever marinate a roast and smoke it low and slow? Good Lord.... a glimpse of heaven.


Round is best TASTING cut on the Bovine . Most over cook it on the grill so its like whitleather.

It needs to run from you when you drag a knife thru it,.
no argument from me. We started smoking roasts for events because everyone loved how good they taste. I make homemade buns too. So we’ll marinate a roast for a few days, smoke low and slow till it reaches about 120 internally, then slice it up. Boil off the marinate and add that and the sliced roast into a crock to bring to temp. Then serve with the buns. Party favorite!

Otherwise, we’ll just slice it off thick and serve like a steak. A roast is absolutely delish!

Best part of raising cattle, you eat like kings! I enjoy cooking and use our smoker 5 times a week.
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Re: Why so much emphasis on the rump?

Postby Nesikep » Thu Jul 12, 2018 8:00 pm

Here's the heifer I posted earlier, as well as sister and momma.. Every one of them makes me wish I could cut a steak out.. We're currently eating one of her steers and he is delicious.

Momma
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Big sister
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Little sister
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Brother
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Brother we're eating
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Re: Why so much emphasis on the rump?

Postby Txpiney » Mon Jul 16, 2018 4:11 pm

ALACOWMAN wrote:More rump equals more muscle ...more muscle equals more meat..

And more meat = more bigger check
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Re: Why so much emphasis on the rump?

Postby houstoncutter » Tue Jul 24, 2018 5:23 pm

Don't fix it if it aint broke.

Nuts,Guts, and Big Butts = Good bull
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Re: Why so much emphasis on the rump?

Postby TennesseeTuxedo » Wed Jul 25, 2018 7:05 am

Nice cattle Nesi.
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Re: Why so much emphasis on the rump?

Postby Jeanne - Simme Valley » Tue Jul 31, 2018 5:32 am

I would never be willing to "lose" muscling to "add marbling" using Waigu bulls.
"Generally", the muscle pattern you see on the rump is indicative of muscle throughout the whole carcass.
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Re: Why so much emphasis on the rump?

Postby ANAZAZI » Fri Nov 02, 2018 2:45 pm

ohiosteve wrote: Makes sense, and I can believe it, but I wonder if a smaller rumped animal with a wider topside would have more value to a producer who was selling freezer beef.


There is no such animal - although many claim to have them. Muscle mass has a certain pattern: when you increase it, there is a little change in the front of the animal moerate change in the back of it, and a lot of change in the rump.

Why is there a focus on big rumps? Those are the meatier animals. And any difference counts, because 50% of the value is in the rump, 30% in the back, and 20% in the front.
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Re: Why so much emphasis on the rump?

Postby Ebenezer » Fri Nov 02, 2018 3:01 pm

Does your desired steer look exactly like your ideal cow which also looks like your model bull? If so, your have erased normal male or female sexual phenotype from your intact animals and your herd will always suffer with the overall herd fertility and production. That is the current problem (one of them) in US cattle. The market steer is the model for all males and females.
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Re: Why so much emphasis on the rump?

Postby Redgully » Fri Nov 02, 2018 6:31 pm

Ebenezer wrote:Does your desired steer look exactly like your ideal cow which also looks like your model bull? If so, your have erased normal male or female sexual phenotype from your intact animals and your herd will always suffer with the overall herd fertility and production. That is the current problem (one of them) in US cattle. The market steer is the model for all males and females.


That is where red polls excel. The males are beefy and the females are feminine. The meat is packed with flavour and the yield is very high. But their muscle is oval shaped so they get judged poorly from eye appraisals because they don't have big buts. Their ema is very high compared to most breeds. Sadly this eye appraisal is killing the breed.
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Re: Why so much emphasis on the rump?

Postby Son of Butch » Sat Nov 03, 2018 2:29 am

wbvs58 wrote:On equally conditioned animals is there any data that accurately proves that the nicely rounded rump actually weighs more than one with less than desirable outward visual shape???

No and data from many cattle/carcass shows proves that many of the placings in the live show are wrong when later
compared to the actual carcass data. That's why I say carcass shows are the only ones that matter, they make fluffy cows moot.
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Re: Why so much emphasis on the rump?

Postby Son of Butch » Sat Nov 03, 2018 2:38 am

Jeanne - Simme Valley wrote:I would never be willing to "lose" muscling to "add marbling" using Waigu bulls.
"Generally", the muscle pattern you see on the rump is indicative of muscle throughout the whole carcass.

Not even if it increased the NET VALUE of the carcass by taking it from Low Choice to High Choice or Prime?
Seems short sighted to me... but to each their own, I do understand personal preference and eye appeal.
But the consumer sees only what's on their plate... not what is in the pasture.
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Re: Why so much emphasis on the rump?

Postby greybeard » Sat Nov 03, 2018 2:58 am

Son of Butch wrote:
wbvs58 wrote:On equally conditioned animals is there any data that accurately proves that the nicely rounded rump actually weighs more than one with less than desirable outward visual shape???

No and data from many cattle/carcass shows proves that many of the placings in the live show are wrong when later
compared to the actual carcass data. That's why I say carcass shows are the only ones that matter, they make fluffy cows moot.

Blasphemy!!
Fluffy cow is all that matters.
fluffy cow is one of the biggest scams ever pulled on the American beef eating public.
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Re: Why so much emphasis on the rump?

Postby cbcr » Sat Nov 03, 2018 11:14 am

I like to see animals that are deep in the flank, = more BEEF! So many of today's bulls lack and show no depth in the flank or width or rump.

As far as "black" cattle being better is a misnomer, they just have a better marketing program is all. Once the hid is off and the meat is in the grocery store you can't tell the difference.

I read an article that said that when the size of the carcass increased because cattle are being fed a little longer it resulted in a better carcass grade because. Angus may want to take credit for increasing carcass grades, but it simply is not the case. The article went on to say that 2 other breeds, Hereford and Fleckvieh could have just as much influence on carcass quality as Angus.

But everyone has bought into the 'black" hide and other colors are being overlooked because of it.

Also read that dairy beef contributes almost 23% to the beef consumed. Dairy beef has a 15% higher incidence of prime/choice carcasses and it estimated that 30 - 40% of USDA Prime in from dairy beef!
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