Texas Tech University

Encouraging more marbling, less fat in beef

Global Foodmate

May 17, 2016

Global Foodmate - Researchers at Texas Tech University and Texas A&M may have discovered a way to increase marbling in beef without increasing external fat.

"We feel if we can regulate this receptor in marbling, we can increase marbling without making the cattle fatter," said Brad Johnson, professor in the Dept. of Animal and Food Sciences, Texas Tech.

Read the story here.