Marbling In Different Breeds

Johnson said the genetics of cattle breeds used in the u s.

Marbling in different breeds.

Marbling takes time to develop in an animal which is why it is more prevalent in beef than in lamb or pork. Marbling can also be influenced by time on feed. Breed comparison studies many breed comparison studies have been accomplished through production of crossbred progeny specifically f 1 calves in many cases where the different breeds evaluated have been. Generally wagyu will develop considerably more marbling than other breeds.

Marbling producers need to be careful not to ignore and thus possibly sacrifice desirable cow functionality and reproduction traits. We ll talk more about fat development later but it s. Marbling comes in different shapes and sizes and not all beef marbling indicates greatness. And some cattle breeds simply will not produce marbled meat no matter what they are fed how fat they get or how tender their beef is.

Marbling is a term used to describe the fat content inside of beef muscle known as intramuscular fat. The lean muscle has a high frequency of thin evenly distributed flecks of fat. Marbling is determined by both genetics and nutrition. Since black angus as a breed features finely textured marbling it s a tried and true beautifully marbled beef.

In this article i will explain when marbling is a good gauge of beef tenderness when it is not and how else to gauge beef tenderness when marbling is not a suitable gauge of beef tenderness. For example the steak from the brahman had a marbling score of only 470 but it achieved a. Murray grey cattle grazing at autumn s harvest in new york however different cattle breeds metabolize their food differently so the resulting meat varies. Intramuscular fat is the flecks of white fat found within the actual lean muscle intermuscular fat is different this term is used to describe the fat that is found between the different muscles in the beef carcass.

It is particularly present in slow growing breeds such as highland galloway or. Most are feedlot fed on carefully designed rations of straw for roughage and grain for protein and carbohydrates. The taste scores were awarded for steak from different breeds that were not controlled for their marbling scores. Although some people disagree about the quality of different types of marbling the following is the generally accepted standard.

In other words the study compared the taste of steaks which had different marbling scores which is like comparing apples with oranges.