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Post by khr on Oct 15, 2012 21:50:17 GMT -5
Very interesting indeed.
A company called MMI has genetic testing for both marbling and tenderness that is claimed to be superior to the Genestar test. The angus associations use it, and MMI claims that their results have been "validated" in angus cattle. I have seen lowline breeders advertise their results of this test as an indicator of their breeds ability to marble on grass.
Has anyone done this test on dexters?
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Post by midhilldexters on Oct 16, 2012 5:26:13 GMT -5
Gene which testing do most of them use for the beef?
Carol K
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Post by lakeportfarms on Oct 16, 2012 15:57:29 GMT -5
Gene, those deserve more than a paper plate!
In your opinion is it worth getting the tests done on a herd sire?
Is it tail hairs to test?
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Post by wvdexters on Oct 16, 2012 16:07:14 GMT -5
This is very interesting information. I have never tasted Dexter beef and I am so looking forward to it. We are still a couple years away here, but it is coming. Our first calves will be born in the spring.
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Post by cddexter on Oct 16, 2012 17:43:17 GMT -5
Gene, that's pretty interesting stuff.
Did you pick up any info about the quality of the fat and the melting point? Are they doing any research using Wagyu as well as Dexter? Two primary benefits of Wagyu are heavy intramusculature marbling and low dissilving fat temperatures (the latter giving you lean meat with incredible flavor. c.
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Post by indexters on Jul 6, 2013 7:00:39 GMT -5
I am fascinated by this stuff. Has anyone here tasted tested meat of different grades to see if you can tell? Of course, we have done the store bought 'meat' (if you can call some of it that) vs a local guys grain finished Angus. No comparison, local was melt in your mouth delicious. I cannot wait till try our own meat, but we are still a few years away.
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