by Bobby Thoman | Oct 2, 2024 | PCC™ Update
Tenderness has been identified as the number one concern in many beef taste tests and studies. As anyone knows, tenderness is the most important quality of a good steak. It’s the new paradigm in beef quality! What if you could sell beef that was guaranteed tender?...
by Bobby Thoman | Sep 25, 2024 | PCC™ Update
I have been discussing the A2 beta-casein and its effects on beef cattle over the last three weeks. If you are new to this discussion, the A2 beta-casein is a milk protein that contributes to the nutritional value of the milk. All mammals have A2/A2 milk, except...
by Bobby Thoman | Sep 18, 2024 | PCC™ Update
For the last two weeks, I have been discussing the A2 beta-casein milk protein and how it affects people and cattle. This is interesting stuff! The A2 beta-casein protein increases the nutritional value and the digestibility of the milk. All mammals have A2/A2 milk,...
by Bobby Thoman | Sep 11, 2024 | PCC™ Update
Last week, I introduced you to A2 beta-casein and its benefits. To recap, A2 beta-casein is a milk protein that contributes to the nutritional value and digestibility of the milk. An A2/A2 cow can theoretically raise a bigger calf on less milk than an A1/A2 or A1/A1...
by Bobby Thoman | Sep 4, 2024 | PCC™ Update
The A2 Beta-Casein has been getting a lot of attention lately, especially in the dairy industry. GeneSeek defines it as follows: The solids found in cow’s milk are composed of fat, protein, lactose and minerals. Beta-casein is one of six milk proteins and is produced...
