You might have noticed that all three of the front-page articles in the December edition of the Stockman Grass Farmer involve grass-feeding or grass-finishing cattle. In Anibal Pordomingo’s article “Fat is the Critical Element in a Good Eating Grass-fed Beef Animal”, he discusses the type of cattle that finish well and hence have a pleasing taste and texture to the consumer. He writes, “Genetics for marbling also correlate with early-maturing, low to medium frame cattle (frame scores of 3 to 4).” Sound familiar?
Dr. Pordomingo also points out achieving good nutritional status in the momma cow, particularly in the latter half of gestation, increases the proliferation of fat cells in the calf. Hmmm. So it sure wouldn’t hurt the calves if the cows were efficient and easy-fleshing, too, now would it? Pharo Cattle Company has been selling low-maintenance, easy-fleshing genetics for decades, long before grass-fed became a household word. Turns out, what is good for profit is also good for the palate!