Source: South Dakota State University, Christina Bakker, Assistant Professor and SDSU Extension Meat Science Specialist
Value in the beef industry is driven by quality and weight. This concept is demonstrated by the commonly used grid-based marketing system, where producers are...
Source: Pennsylvania State University
Having a beef animal custom butchered for personal home consumption has been a long-standing, common practice for beef producers in the United States. These producers are now marketing their animals directly to consumers for "freezer beef."....
Source:
The United States produced 17.6% of the world’s beef using only 6.1% of the world’s cattle in 2021 (FAO). Additionally, the amount of beef produced per head increased by over 67% from 1961 to 2019 (USDA NASS). While characteristics,...
Source: Alberta Beef Producers
PROJECT NO.: 0009-020
RESEARCH INSTITUTION: Agriculture and Agri-Food Canada Lethbridge Research Station
LEAD RESEARCHER: Dr. Darryl Gibb
Background: Vitamin A is involved in many biological processes. Cattle cannot manufacture vitamin A themselves, so it must come from the diet....
Source: The Pennsylvania State University
For many us, meals start with a meat entrée. As meat-eaters we expect that the meat we buy comes to us as a tasty and quality product. However, meat tastiness and quality doesn't start at...
Source: Canadian Journal of Animal Science
Authors: Stephanie A. Terry, John A. Basarab, Le Luo Guan, and Tim A. McAllister
Abstract
Globally, there are approximately one billion beef cattle, and compared with poultry and swine, beef cattle have the poorest conversion efficiency of feed to meat. However, these metrics...
Source: Beef Cattle Research Council, www.beefresearch.ca
Dark cutting is a stress-related condition that is severely penalized in youthful (under 30 months) carcasses within the Canadian grading system. Carcasses that ‘cut dark’ are assigned a grade of Canada B4 and their value...
Source: Livestock Gentec
In the ever-evolving landscape of agriculture, the future of cattle herds hinges on strategic planning and embracing cutting-edge technologies. Among these technologies, genomics stands out as a powerful tool that can revolutionize the way we manage and...
Source: OMAFRA
What Is It?
Marbling is viewed as the major determinate of quality grades. It is the term applied to visible specks and streaks of fat in a cross section of the rib eye muscle. The chilled carcass is ribbed...
Source: Oregon State University
Introduction
For over a century, the word temperament has been used to define the fear-related behavioral responses of cattle when exposed to human handling. As cattle temperament worsens, their response to human contact or any other handling...
