Welcome to the HAWA Ranch and Farm website
Our ranches were formed to aid in the marketing of ARKANSAS' livestock, primarily of Beef stock. The Bates' offer Maine Anjou, Angus,
Hereford, & Chi Cattle breeds, Pygmy Goats,Horses,and Llamas also.
Many Qualified Specialist in the beef industry believe; To get the better traits and flavor in beef a mix of pure breed and
other desirable breeds produce the best product.
By selecting animals of pure-breeds only, you may get defects in meat quality and animal health.
By selecting our breeding stock, and grain/grass-feeding our beef (our own blend of feed), we strive to get our customers the
BEST QUALITY Show and Meat stock available. We select PRIZE WINNING stock, producing seed stock and
cross breed them together to produce high quality traits which make better quality Beef.
Here is an article that was published in August of 2007 by the
Cooperative extension Service-U.S. department of Agriculture-University of Arkansas-Garland County Extention Agent,
NUMEROUS FACTORS AFFECT
MARBLING IN BEEF
In a recent article, Dr. Daryl Tatum, Colorado State
University Meat Scientist, reviewed various aspects of
beef marbling (intramuscular fat) deposition. Reserch
has shown that marbling is highly correlated with a
pleasurable eating experience.
* Marbling is the key element in providing taste.
* The flavor components that are characteristic
of what consumers like in grain-fed beef
reside in intramuscular fat.
* Marbling also enhances juiciness in the
cooked product.
* Research has identtified compounds in grain-
fed beef that are not present in beef
fed grass only. These compounds
affect the taste of the meat, and it
takes about 80 to 100 days on feed
to acquire these compounds.
* Research at Colorado State University
revealed that consumers will pay more for
well-marbled steaks.
* The amount of marbling is dependent upon
both the number and size of fat cells.
* Intramuscular fat deposition begins at an
early age and a relatively slow but
steady rate. Contrary to the long-
held belief that it is a late developing
tissue. As cattle fatten, marbling
increases at an almost constant
rate relative to total fat deposition.
* A restrictive ration early in life can have
a negative effect on marbling. Later
during the finishing phase, this can
result in the animal depositing more
external fat relative to marbling.
* Genetics determine the upper limit for
marbling, but a number of environmental
factors can affect an animal's ability
to reach it full potential, including
sickness, weather, diet, ect.
It is our hope that the information we provided will help with your next purchase. Thanks for your visit.
