On Fri, 27 Oct 2006 10:11:01 GMT, "Vilco" > wrote:

>Rod Out Back wrote:
>
>> Our overseer attended an info session about genetic testing in cattle
>> a fortnight ago. He reports there is a gene in cattle (and probably
>> most meat animals) that they can test for. The test results in a
>> tenderness score which is displayed a a series of stars (I think the
>> process is called genestar). The more stars (max of 8), the more
>> tender the meat will be from the animal.
>> Every breed of cattle can have 8-star rating cattle (individual
>> beasts), but certain breeds have a higher proportion of them with
>> higher stars.
>
>Can you remember that gene's name/number? At home I have the "distinctive"
>allele map of a Bue di Carru', a breed of oxen from Piedmont, maybe there's
>something about it.
>The chart came with the cut I bougth last year for Christmas: for these
>occasions, the broth for cappelletti *must* be perfect, and the broth from
>that meat was incredible, no doubt it was the best broth I ever had.

Vilco,

I did a quick search for genestar+cattle+meat+tenderness this afternoon.
These are a few sites I found related to what I was talking about:

First one mentions the possibility of testing for relationships between the
calpastatin and calpain genes.

http://www.beefquality.biz/030926.htm

Next site is for the Genestar web site: It outlines the test, which seems to be
able to identify the animals qualities in marbling, tenderness, and feed
efficiency.

http://www.genestar.com.au/content/v4_standard.asp?

Third site is an american Wagyu site, talking their testing regime to find
cattle with the best traits(They seem to use Genestar for testing). They
mention a major gene called Thyroglobulin, associated with Quality Grade and
marbling.

http://www.lonemountaincattle.com/qualityherd.html

I dont think this information is available (yet) at a level where it will give
you assistance in choosing meat at the local butcher, but it is not too far
away.
I doubt marbling and tenderness are going to be everything in the decison-making
process(flavour also plays a part), but they are a large component for cuts used
for grilling (as well as roasting).

I hope this helps..


Cheers,

Rod.....Out Back