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<blockquote data-quote="Brute 23" data-source="post: 1835740" data-attributes="member: 6291"><p>When we were doing this I started reading a bunch on meat quality and going places and talking to people all about it.</p><p></p><p>Some thing this always stuck out is most every one agrees meat quality is genetic, even with in breeds. It's not a new thing. It has existed for years, we just didn't emphasize it. Now, when breeds are trying to find the lines with better tenderness and things, there is always a link with easy keeping cattle. </p><p></p><p>That's not some thing foreign to a lot of producers. Even if you are buying AB cows or raising your own, easy keepers seem to have better meat quality. It's kind of a win-win for a producer. </p><p></p><p>Going back to [USER=968]@Jeanne - Simme Valley[/USER] comment in the other thread about marbling. If you are selling beef, most consumers recognize tenderness and it can be a fairly easy task to head in that direction.</p></blockquote><p></p>
[QUOTE="Brute 23, post: 1835740, member: 6291"] When we were doing this I started reading a bunch on meat quality and going places and talking to people all about it. Some thing this always stuck out is most every one agrees meat quality is genetic, even with in breeds. It's not a new thing. It has existed for years, we just didn't emphasize it. Now, when breeds are trying to find the lines with better tenderness and things, there is always a link with easy keeping cattle. That's not some thing foreign to a lot of producers. Even if you are buying AB cows or raising your own, easy keepers seem to have better meat quality. It's kind of a win-win for a producer. Going back to [USER=968]@Jeanne - Simme Valley[/USER] comment in the other thread about marbling. If you are selling beef, most consumers recognize tenderness and it can be a fairly easy task to head in that direction. [/QUOTE]
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