[Rally]

[quote author=ferrari link=topic=10967.msg103334#msg103334 date=1414186451]
  Of course the way the animal is raised and fed has an impact (see Waygu) but breeding sets the potential.  You can feed Bessie all the corn you want.  She may get fat but she isn't going to produce well-marbled prime steaks.

Not sure where you're getting your info but, for the most part, breeding only sets the potential for how efficiently and quickly a beef will get to slaughter weight (1250#-1400#) and carcass quality (marbling). That is, how little feed can be run through the steer to get him to grade. This is true of the Wagyu, which bulls are now being bred to Angus heifers to produce "American Kobe"  beef. Just about all beef breeds can be made to marble and grade high Choice or Prime...but their relative value comes from their genetic ability to do it quickly and cheaply. Angus cattle don't produce better beef per se, but they do mature earlier than other breeds and thus marble up in a way that pleases feedlot owners. Therefore they bring more $$ on the hoof.

And you are almost right about Bessie (if you are referring to dairy breeds). Most of the steer calves taken off milking mothers will never grade prime, but they will fatten and grade Choice often enough to make it worth taking them through the feedlot process. Bessie herself, when her milking days are done, and as is also the case with beef breed mother cows, will be taken immediately to slaughter to produce hamburger, bologna, salami, jerky and maybe a Sizzler or Golden Corral steak or two from the backstrap and loin.
[/quote]

Yes, the Bessie I was thinking of is the family milk cow.  What?  You don't have one?

As for what I said about breeding setting POTENTIAL for well marbled beef, of course as with most genetic studies there is rarely an unequivocally answer, but if you're really interested here are some studies.  The telling point, I think, is that while raising and feeding is very important, if the breeding potential isn't there it isn't happening.  Sorry Bessie.

http://www.uspremiumbeef.com/DocumentItem.aspx?ID=69

http://www.cabpartners.com/articles/news...rbling.pdf

http://www.cabpartners.com/articles/news...rbling.pdf

If this is going to continue we ought to take it outside (another thread that is.). Someone looking for
Stanford's Next Great Quarterback is going to find this puzzling.

[Rally]

[quote author=ferrari link=topic=10967.msg103334#msg103334 date=1414186451]
  Of course the way the animal is raised and fed has an impact (see Waygu) but breeding sets the potential.  You can feed Bessie all the corn you want.  She may get fat but she isn't going to produce well-marbled prime steaks.

Not sure where you're getting your info but, for the most part, breeding only sets the potential for how efficiently and quickly a beef will get to slaughter weight (1250#-1400#) and carcass quality (marbling). That is, how little feed can be run through the steer to get him to grade. This is true of the Wagyu, which bulls are now being bred to Angus heifers to produce "American Kobe"  beef. Just about all beef breeds can be made to marble and grade high Choice or Prime...but their relative value comes from their genetic ability to do it quickly and cheaply. Angus cattle don't produce better beef per se, but they do mature earlier than other breeds and thus marble up in a way that pleases feedlot owners. Therefore they bring more $$ on the hoof.

And you are almost right about Bessie (if you are referring to dairy breeds). Most of the steer calves taken off milking mothers will never grade prime, but they will fatten and grade Choice often enough to make it worth taking them through the feedlot process. Bessie herself, when her milking days are done, and as is also the case with beef breed mother cows, will be taken immediately to slaughter to produce hamburger, bologna, salami, jerky and maybe a Sizzler or Golden Corral steak or two from the backstrap and loin.
[/quote]

Yes, the Bessie I was thinking of is the family milk cow.  What?  You don't have one?

As for what I said about breeding setting POTENTIAL for well marbled beef, of course as with most genetic studies there is rarely an unequivocally answer, but if you're really interested here are some studies.  The telling point, I think, is that while raising and feeding is very important, if the breeding potential isn't there it isn't happening.  Sorry Bessie.

http://www.uspremiumbeef.com/DocumentItem.aspx?ID=69

http://www.cabpartners.com/articles/news...rbling.pdf

http://www.cabpartners.com/articles/news...rbling.pdf

If this is going to continue we ought to take it outside (another thread that is.). Someone looking for
Stanford's Next Great Quarterback is going to find this puzzling.