Has anyone notice that the fat has certainly become harder to cut through? I keep my knive pretty sharp with a nice edge and the fat is just rock hard apposed to smooth like it was a couple years ago even. When we get in anything from SWIFT its just so HARD, Sam Kane usualy has a wetter feel, EXCEL has hard Fats, 5star Hard Fats.
Pork chops have been allot more marbled too. (no comlaints)
nostang88 I wouldn't know about that as I'm retired, you the first to bring this up, that is interesting. maybe some one else may comment to this because now i'm wondering why this would be
As Ya`ll Know-stated, Yes,, it is the feed. Too beef, take grass fat as always been softer and yellowerr in color VS Grain.
A area I like to get back too, Many on the raising end as to beef would think or call it,, it is the genetics that make the biggest verity too,, say, ratio to Back fat to marbling!
Which it does to a point.
But, Me, I say Feed program is the biggest verity to fat...
Note this, today we do have SO MANY, different labs tests-results!, In Our industry. With the GMO issues. I think where this mostly comes from.
I am finding as too tests, it comes down too,, WHOM buying the Lab scientist. is where or how the Test results tend to lean too.
Back to when I was feeding, "Molasses" is my answer- percentage into the feed is too where, I found makes the biggest verity-differences too taste, hardness and or a whiter fat.
NOTE this for sure,,, From the raising end,, Cattlemen,, Not a one- or TWO well have same thoughts ( have the same opinion) as too Raising or this type subjects, """that """,,, I can tell you for sure.
Feedlots , maybe closer in ideas, thoughts though.
"Back to when I was feeding, "Molasses" is my answer- percentage into the feed is too where, I found makes the biggest verity-differences too taste, hardness and or a whiter fat."
Add, to top line,,, Molasses,, OUTSIDE to how long on Grass VS Grain.. more grain fed more harder fat vs grass.. For sure is the "biggest factor".
Note, some cattle go on grain at 300 pounds and then others as high as 1,000 pounds start on grain fed. More grain, for "sure" a more "harder" or whiter fat.
Avg, feeder is 750,, 700-800 LB live weight going onto grain feed. Too make a Choice grade dropped around Avg Wt. of 1250 or so and on grain fed for 145 days. but there is some 90 days and makes the select grade yield 1 and others 240 days and make a 5 yield grade as too back fat too.
QUESTION.. So if Your seeing a harder Fat,, is it thicker ? A Higher yield grade?
it just could be,, it has been on grain fed longer...
Well I do know there are definitely differences in the fat textures. As to why that is or if it is more firm now idk I just chalked it up to old age (me not the fat Ha!) For me I just expanded my knife lineup and tweaked my sharpening techniques a little as I've gotten older and it has helped a lot. If I'm cutting packer trim with a lot of hard bark I'll go for a bullnose butcher knife with Granton edge. It's got a nice wide blade that tapers pretty thin. I keep a little flatter bevel on that one like 15*. I try not to "smooth" the edge too much when deburring so it has a pretty good bite. In my experience not all "sharp" knives are created equal when it comes to cutting meat. Just because I could shave with it doesn't mean it's the best knife for the job at hand. The way I keep the bullnose it works fine for slicing or lateral pre trimming but I only pre-trim if I have a boat load to do. I'm only speaking to my knives and my experience as I know nothing about anybody else's...
I HAVE GOT SOME STRIPS IN FROM SWIFT A FEW WEEKS AGO AND THERE WAS SO MUCH FAT THAT IT WAS QUICKER TO RUN IT ON A BLNS BLADE ON THE SAW.
whenever I've tried that, the blade turned like a jigsaw blade when it hit the wax. I got a lot of fat smear that needed scraping also. Almost seems like it'd be easier to cut them with a bone blade like a shorty and scrape em if you had them on sale. Least they'd be cut straight...
