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| Genetics and breed is big part, but also has lots to do with ration.
The diet all the way through a calf's life will determine the end quality (even when calves are 500 lbs.)
Calves need a balanced ration with the right amount of protein and energy to maximize marbeling.
My butcher also likes cattle to be unloaded in the evening the day before slaughter as stress right before being killed will make meat tuff.
Back to genetics, some cattle are very wild/high strung, which will effect meat quality. | |
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beef steaks tough
