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Marbling - is the intermingling or dispersion of intramuscular fat within the lean. Graders evaluate the amount and distribution of marbling in the ribeye muscle at the cut surface after the carcass has been ribbed between the 12th and 13th ribs. Degree of marbling is the primary determination of quality grade. [1]
Wagyu refers to "Japanese cattle" and is not a specific breed, derived from "Wa" means Japanese and "Gyu" means cow. [6] Japanese native cattle became almost extinct after the Meiji Restoration (1868), mainly as a result of crossbreeding with European breeds, with exceptions such as the Mishima cattle.
Both are due to the meat’s excessive marbling and exclusivity (Wagyu must come from one of four Japanese breeds of beef cattle). At KC Cattle Co., cows are selected from quality breeders and ...
Marbling ratio, called BMS, of level 6 and above [13] Meat quality score of 4 or 5, [13] yield grade A or B [6] Carcass weight of 499.9 kg or less. [6] The cattle are fed on grain fodder and brushed sometimes for setting fur. [14] [15] The melting point of fat of Kobe beef (Tajima cattle) is lower than common beef fat. [16]
[35] [77] [78] Beef producers targeting the higher marbling specifications of some markets, but who have concerns over the poorer feed conversion efficiency and yield associated with higher marbling British breed cattle, use Limousin sires over British breed cows, or British breed sires over Limousin cows, in crossbreeding programmes that aim ...
Waguli cattle are a breed of cattle used in beef production. The Waguli were developed at the University of Arizona at the V-V Ranch outside Campe Verde, AZ. The breed is a resulting cross of the Tuli (a Zimbabwean Sanga breed) and the Wagyu (a Japanese taurus breed).
In Italy, the Piedmontese is a dual-purpose breed: the cattle are raised for their milk, which is used in the production of several traditional cheeses of the region, including Castelmagno, Bra, Raschera, and Toma Piemontese; [4] [5] and are also raised for meat, as beef from Piedmontese cattle is seen as a premium product.
The Normande is a breed of dairy cattle from the Normandy region of north-west France. It is raised principally for its milk, which is high in fat and suitable for making butter and cheese, but also for its meat, which is marbled and good-flavoured. It is a world breed: it has been exported to many countries and is present on all continents.