date:May 13, 2016
king the cattle fatter, said Brad Johnson, professor in the Dept. of Animal and Food Sciences, Texas Tech. As the cattle make fat, the feed efficiency goes down and for consumers we trim off all the excess fat. But if marbling is what consumers want, we can increase marbling at different times in the feeding cycle without making the cattle fatter, and that would be a huge benefit for the beef industry.
Though they might look the same on a ribeye cut, there is a distinct biological difference be