Life Sciences Commons^™

An Evaluation Of Production And Economic Efficiency Of Two Beef Systems From Calving To Slaughter, R. V. Anderson, Richard J. Rasby, Terry J. Klopfenstein, R. T. Clark

Department of Animal Science: Faculty Publications

A 3-yr experiment was conducted with cows and their calves to evaluate resource inputs, animal performance, and carcass characteristics of two production systems. In the control system, cows (CON; n = 99/yr) grazed pasture and were fed hay during the winter, and CON steer calves were finished in the feedlot for 211 d after weaning. In the treatment system (TRT; n = 100/yr), cows grazed pasture and crop residue during the winter and were fed hay. Treatment steer calves grazed crop residue after weaning, grazed pasture in the spring and summer, and were finished in the feedlot for 90 d. …

Rp 357 Quality And Yield Grades For Beef Carcasses, Dennis E. Burson

University of Nebraska-Lincoln Extension: Historical Materials

There are two types of beef grades in the United States--quality grades and yield grades. Beef carcasses may carry a quality grade, a yield grade or both a quality and yield grade.

Quality grades indicate expected palatability or eating satisfaction of the meat; yield grades are estimates of the percentage of boneless, closely trimmed retail cuts from the round, Join, rib and chuck.

Federal meat grading is a voluntary service packers request and pay for on an hourly fee basis. Meat grading should not be confused with meat inspection, which is mandatory and ensures the safety and wholesomeness of our …

Genetic (Co) Variance For Growth And Tenderness Related Traits In Purebred Brahman Steers, Joshua Dean Domingue

LSU Master's Theses

Paternal half-sib groups of Brahman bull calves were purchased at weaning from purebred Brahman producers in Louisiana. Following backgrounding and grazing on ryegrass the steers shipped to a commercial feedlot in south Texas. Steers were slaughtered in groups when they reached an approximate average endpoint weight of 535 kg and 10mm backfat. After a 24 hr chill, carcasses were ribbed, data collected, and a longissimus muscle sample taken for calpastatin assay. Two 2.54 cm thick steaks were randomly removed from the large end of the strip loin, vacuum packaged, and randomly selected for 7 and 14 days of aging. Genetic …