Marbling Of Beef Breeds

But beef marbling is not always a good gauge of tenderness in grass fed beef cattle.

Marbling of beef breeds.

Red angus 590 4 94 angus 585 4 93 hereford 529 4 90. Not to mention very flavorful tender and juicy steaks. Well marbling refers to the white flecks of intramuscular fat in each cut of meat. There are substantial differences in marbling ability across breeds of cattle and within breeds of cattle.

The breed is mainly red in color. 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. The breed is a dual purpose breed but it is used primarily in beef purpose. It s the tajima strain that is the basis for the famous kobe beef.

It impacts the tenderness moistness and overall flavor and has become one of the most well known elements of steak evaluation. Those breeds are tottori tajima shimane and okayama. Cattle breeds such as angus herefords murray grey shorthorns and wagyu also british white cattle and dairy breeds such as the jersey holstein friesian and braunvieh have higher marbling scores on average versus other cattle such as simmentals charolais or chianina. Marbling can be influenced by selective breeding.

The japanese beef rating system has a scale of 1 to 12 with 12 being the best quality. Cattle breeds such as angus murray grey herefords shorthorns japanese wagyu and kobe are all high quality breeds. Beef master is intelligent and good temperament animal. The breed is good milking ability and good fertility.

One reason the breed is so popular is their carcass characteristics which are marketed as yielding well marbled flavorful beef. Dairy breeds such as jersey holstein friesian and braunvieh stand out as well. Certain breeds have higher marbling scores on average due to the way they metabolize food. Cows usually weight is 800kg and the weight of the bull is about 1200kg.

Galloway beef is low in lower in cholesterol but doesn t give up the flavor and tenderness. Black angus is the most common breed of beef cattle in the u s with more than 330 000 animals registered. Galloways and their crosses give you high yielding carcasses with abundant marbling minimal backfat with large ribeyes. Tajima were chosen for heavy forequarters and they were used to pull small carts and they are generally smaller than the others.

Marbling adds a lot of flavor and can be one indicator of how good the beef is.