University of Illinois Sire Test

[beebe]

how does anyone in the industry profit from tenderness.


why are later maturing less fertile. don't they just mature later?


the first producers who combine wagyu, pied's, and something else that is homo polled, homo myostain, "homo" marbling, homo black, solid patterned will probably rule the day.


no need for "research" of tiny incrmental gains that no dna test allows for the potential rapid progress of the above for a lot less wasted time and effort will probably rule the day.


the above is already underway.

I sell grass fed beef, tenderness is more important to my customers than marbling.  I have never had a comment on the marbling, I very often get comments on the tenderness.  If a steak is tough I won't have a good eating experience no matter what the marbling.

 

[beebe]

Who is on this “commercial acceptance committee” ?

It’s clear to me the higher ups in the shorthorn breed don’t want commercial acceptance. They want to keep doing what they’re doing. A small group of breeders control the direction of the whole breed. What a joke.

I don't remember everyone on it, Rick Osterday chaired it.  There were names that I recognized and names I did not.

 

[Medium Rare]

Who is on this “commercial acceptance committee” ?

It’s clear to me the higher ups in the shorthorn breed don’t want commercial acceptance. They want to keep doing what they’re doing. A small group of breeders control the direction of the whole breed. What a joke.

Assuming the website is up to date it's Rick Osterday, Lee Miller, Ed Kruse, & Matt Woolfolk.

I sit through one one of the committee conference calls quite a while back, but I forget which committee it actually was. There was a lot of ideas discussed from some highly respected sources as well as relatively unknown breeders. It wasn't long after that a positive change was implemented based on input from breeders who were on that call. I can't think of a single name on the call that I'd consider to be a part of the small group I assume you refer to.

Have you checked out the current BOD or spoke with any of them one on one? I think you might find their conversations interesting. Even the ones who make their money selling halter animals have commercial acceptance on their minds and want the system set up for those who concentrate solely on commercial animals to be able to succeed.

Recent Facebook conversations make it pretty clear some of the commercial breeders are very ok with doing nothing and bitching form the sidelines instead of getting educated and doing what they can. I'm to the point that any commercial breeder who is not turning in data beyond bw might as well be a fly on the wall. I have many issues with many things, but complaining without even basic data participation does no one any good.

 

[trevorgreycattleco]

Who is on this “commercial acceptance committee” ?

It’s clear to me the higher ups in the shorthorn breed don’t want commercial acceptance. They want to keep doing what they’re doing. A small group of breeders control the direction of the whole breed. What a joke.

Assuming the website is up to date it's Rick Osterday, Lee Miller, Ed Kruse, & Matt Woolfolk.

I sit through one one of the committee conference calls quite a while back, but I forget which committee it actually was. There was a lot of ideas discussed from some highly respected sources as well as relatively unknown breeders. It wasn't long after that a positive change was implemented based on input from breeders who were on that call. I can't think of a single name on the call that I'd consider to be a part of the small group I assume you refer to.

Have you checked out the current BOD or spoke with any of them one on one? I think you might find their conversations interesting. Even the ones who make their money selling halter animals have commercial acceptance on their minds and want the system set up for those who concentrate solely on commercial animals to be able to succeed.

Recent Facebook conversations make it pretty clear some of the commercial breeders are very ok with doing nothing and bitching form the sidelines instead of getting educated and doing what they can. I'm to the point that any commercial breeder who is not turning in data beyond bw might as well be a fly on the wall. I have many issues with many things, but complaining without even basic data participation does no one any good.

I’m not on FB and now that I see Lee Miller’s name on the committee I have to assume there is something being done. Lee is as good of a person as I’ve ever met in this business. I don’t know the others but I know for a fact Lee wants this breed to grow and improve. It still is frustrating to have a disconnect or a perceived disconnect between members and directors.

I was referring earlier to the higher ups being the ones who ran Bolze out.None of those mentioned above are the ones who did this.  That’s where the disconnect began though. Bolze was going to do the breed a lot of good in my opinion. . I have not called any BOD’s nor have I called the ASA. I’ve spoke with others who have tried to and gotten nowhere. I also just started registering cattle again and I submitted more than just a BW. If the butcher we use had a freakin live scale I’d submit the weights at slaughter as well. Maybe I’ll buy me a scale soon to take those other measurements needed. Like cow weights and all that.

 

[Cabanha Santa Isabel - BR]

In my world, a more tender product equals happier customers which lead to more customers.
In order to find a niche, your product has to stand out.
Tenderness is above all else critical to a good eating experience
[/quote]

PERFECT!
PERFECT!

Shorthorn must to got to origin.
A maternal breed with great meat quality.
A breed that can insert docility and milking hability, being an usefull breed for F1 producers. But, also with a potential - not extreme potential - for weight gain and carcass shape.....but, the point is TENDERNESS.

Here were I live we love a meat wit a good fat cover and now, marbling is the word. I think that marbling is being so much superestimated, the point is tenderness.

Marbled meat is great for barbecue, for some special kind of kitchen, but the daily meat must to be TENDER!

So, I ask you all....what is your choice, a marbled non tender meat, or a tender no so marbled one?

 

[beebe]

In my world, a more tender product equals happier customers which lead to more customers.
In order to find a niche, your product has to stand out.
Tenderness is above all else critical to a good eating experience

PERFECT!
PERFECT!


Shorthorn must to got to origin.
A maternal breed with great meat quality.
A breed that can insert docility and milking hability, being an usefull breed for F1 producers. But, also with a potential - not extreme potential - for weight gain and carcass shape.....but, the point is TENDERNESS.

Here were I live we love a meat wit a good fat cover and now, marbling is the word. I think that marbling is being so much superestimated, the point is tenderness.

Marbled meat is great for barbecue, for some special kind of kitchen, but the daily meat must to be TENDER!

So, I ask you all....what is your choice, a marbled non tender meat, or a tender no so marbled one?
[/quote]
Exactly, well said.

 

[Medium Rare]

I’m not on FB and now that I see Lee Miller’s name on the committee I have to assume there is something being done. Lee is as good of a person as I’ve ever met in this business. I don’t know the others but I know for a fact Lee wants this breed to grow and improve. It still is frustrating to have a disconnect or a perceived disconnect between members and directors.

I was referring earlier to the higher ups being the ones who ran Bolze out.None of those mentioned above are the ones who did this.  That’s where the disconnect began though. Bolze was going to do the breed a lot of good in my opinion. . I have not called any BOD’s nor have I called the ASA. I’ve spoke with others who have tried to and gotten nowhere. I also just started registering cattle again and I submitted more than just a BW. If the butcher we use had a freakin live scale I’d submit the weights at slaughter as well. Maybe I’ll buy me a scale soon to take those other measurements needed. Like cow weights and all that.

If you start turning in cow weights at weaning, you'll be one of the very few of any breed. It seems that no one wants to admit how big their cows are. I'm not sure what everyone fears, despite what all the magazines tell us, it seems like the average cow man here very rarely, if ever, picks the 1,000lb cow out of a pen that has 1,300-1,400lb cows in it. They're probably even more likely to pick a 1,600lb cow over the 1,000lb cow.

I do wish they would have measured the calves in the sire test. It only takes a few seconds to stick one when you've already got them in the scale and it would have helped to have an idea on frame when looking at the weights.

 

[turning grass into beef]

Here is a quotes from medium rare.

"If you start turning in cow weights at weaning, you'll be one of the very few of any breed. It seems that no one wants to admit how big their cows are.

You may be right.  But some purebred breeders run their cows like a commercial herd.  Most commercial cows are never near a scale until they are sold as culls.
Our scale is at our home yard where we winter our calves.  Thus we are able to get weights on our calves.  Our cows are out grazing grass in the summer and some kind of grazing (standing corn, swath, bale grazing etc.) for the winter.  They are never near the scale until they are culled.  We fatten our cull cows and sell them a load at a time, so we never take the time to weigh individual cows.  Our cows usually average between 1400 and 1500 pounds when fat.

 

[aj]

If the breed differentiates itself with a tenderness advantage.........seems like we need to direct market the product somehow. Easier said than done.

 

[beebe]

Direct marketing is more profitable depending on the customer.  I work with a guy that runs a restaurant that only serves grass fed beef.  If we new which Shorthorns were the tender ones it would be a great asset in making breeding choices.  With grass fed beef growing and  commodity beef losing market share it seems like a breed with a tenderness advantage should be using that advantage and identifying where the most tender genes are.