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Off Topic TN Forums
Cooking Forum
Got my calf back…
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<blockquote data-quote="Popcorn" data-source="post: 5837453" data-attributes="member: 20151"><p>Folks tinkered with crossing them for years. Too much bison = mean and slow to grow, to little was just another beef. Different breeders selected different lines to cross with so the end result today is a hodgepodge of genetics. I guess the finally settled on 3/8 bison, 5/8 beef and found less aggressive more docile like a beef , better feed conversion with a meat more like the texture of bison but not so tough cause it can be marbled with fat. Kinda the best of both worlds. </p><p>We really like the meat and can easily tell the difference between it and regular beef</p></blockquote><p></p>
[QUOTE="Popcorn, post: 5837453, member: 20151"] Folks tinkered with crossing them for years. Too much bison = mean and slow to grow, to little was just another beef. Different breeders selected different lines to cross with so the end result today is a hodgepodge of genetics. I guess the finally settled on 3/8 bison, 5/8 beef and found less aggressive more docile like a beef , better feed conversion with a meat more like the texture of bison but not so tough cause it can be marbled with fat. Kinda the best of both worlds. We really like the meat and can easily tell the difference between it and regular beef [/QUOTE]
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Got my calf back…
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