Forums
New posts
Forum list
Search forums
What's new
New posts
New resources
Latest activity
Trending Threads
Resources
Latest reviews
Search resources
FarmTV
Farm Compare
Search
Tokens/Searches
Calendar
Upcoming Events
Members
Registered members
Current visitors
New Resources
New posts
Log in
Register
What's new
Search
Search
Search titles only
By:
New posts
Forum list
Search forums
Menu
Log in
Register
Navigation
Install the app
Install
More options
Contact us
Close Menu
Forums
Livestock
Livestock & Forage
Imported beef
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Message
<blockquote data-quote="Poorbuthappy" data-source="post: 6451376" data-attributes="member: 441"><p>You are payed for tenderness/ eating quality, yes?</p><p>We are payed on a "europ" grid that rewards carcass shape (which may be skeletal shape as much as meat yield). It also penalises (heavily) anything over fat. The videos / pics I've seen of finished suckler bred cattle in America show a level of fat that would be heavily penalised here. But I have no direct experience. </p><p>That is why traditional breeds fell out of favour here, though there is a realisation that they still have something to offer and various schemes and niche markets now encourage them again, along with their ability to finish off grass.</p><p>Most cattle here wouldn't be hung here either, I just mentioned it because there's no doubt it improves flavour, and many who deal in direct sales would see the benefits.</p></blockquote><p></p>
[QUOTE="Poorbuthappy, post: 6451376, member: 441"] You are payed for tenderness/ eating quality, yes? We are payed on a "europ" grid that rewards carcass shape (which may be skeletal shape as much as meat yield). It also penalises (heavily) anything over fat. The videos / pics I've seen of finished suckler bred cattle in America show a level of fat that would be heavily penalised here. But I have no direct experience. That is why traditional breeds fell out of favour here, though there is a realisation that they still have something to offer and various schemes and niche markets now encourage them again, along with their ability to finish off grass. Most cattle here wouldn't be hung here either, I just mentioned it because there's no doubt it improves flavour, and many who deal in direct sales would see the benefits. [/QUOTE]
Insert quotes…
Verification
Post reply
Forums
Livestock
Livestock & Forage
Imported beef
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.
Accept
Learn more…
Top