More beef marbling without extra fat a possibility

Skeletal muscle growth expert helps study ways to increase marbling in beef without increasing overall fatness.

In a time when the public seems to search for cuts of meat with the least amount of fat, finding meat with just the right combination of leanness and flavor can become quite the quest.

Brad Johnson, the Gordon W. Davis Regent’s chair in the department of animal and food sciences at Texas Tech University, partnered with Texas A&M professor Stephen B. Smith to discover the key to finding the most palatable, preferable cut of meat is in its marbling, and they have discovered a way

All access premium subscription

This content requires a subscription to Feedstuffs in order to access. If you are a paid subscriber, use your email and password to Log In now.


Current Feedstuffs Subscribers: Online and mobile access are now included at no charge to you. To read this article, use your subscriber email and password to log-in to your account (or contact us for assistance in updating your account.)


Not Currently a Subscriber: Subscribe NOW to Feedstuffs and receive our print and/or digital publications, enewsletters and premium online content. Visit Feedstuffs.com and click on Subscribe at the top of the page for more information.


SUBSCRIBE NOW https://circulation.feedstuffs.com/Publications.aspx


TO RENEW YOUR SUBSCRIPTION https://circulation.feedstuffs.com/SubscriptionOffers.aspx


Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish