THE LIMOUSIN ADVANTAGE
“THE CARCASS BREED ”
“Start thinking meat gain and not carcass gain” was the main message I took away from a Texas Tech meat scientist. As cattle numbers keep shrinking, carcasses keep getting heavier, but not necessarily better. Towards the end of finishing, feed efficiency is at its poorest and most of the gain comes in the form of fat as they mature, depending on the genetics. Genetic selection should focus on muscling and efficiency. Packing plants are quickly looking at new technologies like 3D imaging and CT scans that accurately and, objectively ( very important word here ) measure muscle. The chute side equipment can measure cattle from the side, rear, and above. Once the animal is harvested, it can be scanned at the plant to also determine red meat yield. “The current yield grade equation is decades out of date and grossly inaccurate and needs to be updated.” He goes on to say, “Tenderness is a trump card in the game, and you have to have tenderness to be acceptable from a consumer standpoint. Once tenderness is acceptable, then it’s all about flavor.”
The Limousin bulls you see in this catalog fit this scenario PERFECTLY. We’ve paid close attention to yield, muscle, efficiency, and sires that carry the F94L2 myostatin tenderness gene, since our inception. The muscle is evident as you view the bulls, the yield can be seen on our EPDs, and the F94L gene is in the footnotes for those that we tested. It’s never too early to get started if you haven’t bought a bull that will increase your muscle and yield, it may be time to start paying attention.
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2026 Where Muscle Still Matters Bull Sale
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