Researcher Leading Effort to Increase Marbling in Beef Without Increasing Overall Fatness

Brad Johnson in the Department of Animal & Food Sciences received a USDA grant to investigate how activating a receptor makes for healthier beef.

The desire to find the juiciest piece of beef, be it a steak or ribs or roast, isn’t limited to just the restaurant and how it is seasoned or cooked. It starts well before that.

It begins when the cattle are still alive, still being raised and fed, and how and what they are fed. The more ranchers can increase the marbling in beef cattle, the better the beef and the higher the price it can fetch at auction or when it is sold. But increasing the marbling in beef is a tricky undertaking with numerous factors in play.

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