National Beef Quality Audit-2000: survey of targeted cattle and carcass characteristics related to quality, quantity, and value of fed steers and heifers

Abstract

The National Beef Quality Audit-2000 was conducted to assess the current status ofthe quality and consistency of U.S. fed steers and heifers. Between May and November 2000, survey teams assessed hide condition (n = 43,415 cattle for color, brands, mud/manure), bruises (n = 43,595 carcasses), offal and carcass condemnation (n = 8,588 cattle), and carcass quality and yield information (n = 9,396 carcasses) in 30 U.S. beef packing plants. Hide colors were black (45.1%), red (31.0%), yellow (8.0%), Holstein (5.7%), gray (4.0%), white (3.2%), brown (1.7%), and brindle (1.3%). Brand frequencies were no (49.3%), one (46.2%), and two or more (4.4%), and brands were located on the butt (36.3%), side (13.7%), and shoulder (3.6%). Most cattle had no (18.0%) or a small amount (55.8%) of mud/manure on their hides, and they had no (77.3%) horns. Most carcasses (53.3%) were not bruised, 30.9% had one bruise, and 15.8% had multiple bruises. Bruise location and incidence were round (14.9%), loin (25.9%), rib (19.4%), chuck (28.2%), and brisket, flank, and plate (11.6%). Condemnation item and incidence were liver (30.3%), lungs (13.8%), tripe (11.6%), heads (6.2%), tongues (7.0%), and carcasses (0.1%). Carcass evaluation revealed these traits and frequencies: steer (67.9%), heifer (31.8%), and bullock (0.3%) sex-classes; dark-cutters (2.3%); A (96.6%), B (2.5%), and C or older (0.9%) overall maturities; and native (90.1%), dairy-type (6.9%), and Bos indicus (3.0%) breed-types. Mean USDA yield grade traits were USDA yield grade (3.0), carcass weight (356.9 kg), adjusted fat thickness (1.2 cm), longissimus muscle area (84.5 cm2), and kidney, pelvic, and heart fat (2.4%). USDA yield grades were Yield Grade 1 (12.2%), Yield Grade 2 (37.4%), Yield Grade 3 (38.6%), Yield Grade 4 (10.4%), and Yield Grade 5 (1.3%). Mean USDA quality grade traits were USDA quality grade (Select85), marbling score (Small23), overall maturity (A66), lean maturity (A65), and skeletal maturity (A67). Marbling score distribution was Slightly Abundant or higher (2.3%), Moderate (4.8%), Modest (13.1%), Small (33.3%), Slight (43.3%), and Traces (3.4%). USDA quality grades were Prime (2.0%), Choice (49.1%), Select (42.3%), Standard (5.6%), and Commercial, Utility, Cutter, and Canner (0.9%). This information will help the beef industry measure progress compared to the past two surveys and will provide a benchmark for future educational and research activities.

What is the current quality of cow�s meat in Slovakia in comparison with meat of bulls?

“…Also, older cows had significantly greater marbling than bulls (7.74 vs. 8.50) whereas younger cows did not. Similar results in marbling characterized as "slight, practically devoid" or "traces" have been published by Méndez et al (2009), Rubio et al (2007 and McKenna et al (2002). Significantly higher degree of marbling in cows than bulls was determined by Gondeková (2011): 7.63 vs. 8.58 andZaujec et al (2010).…”

Can potential for dark cutting be predicted by phenotype? Relationship between sex, carcass characteristics, and the incidence of dark cutting beef

“…Dark cutting continues to occur despite preventive measures, and in the US, the proportion of dark cutting has fluctuated, decreasing from 2.3% in 2002(McKenna et al 2002) to 1.9% in 2005 (Garcia et al 2008), then increasing to 3.2% in 2012 (Moore et al 2012). The incidence of dark cutting has also increased in Canada within the last 10 yr (Jones and Tong 1989;Donkersgoed et al 1997Donkersgoed et al , 2001BCRC 2013).…”

Feeding wet distillers grains plus solubles contributes to sarcoplasmic reticulum membrane instability

“…Tenderness has repeatedly been cited as the most important element for both eating quality and consumer purchasing decisions (Miller et al 2001;Platter et al 2005) and is a high priority for research in the meat industry (Boleman et al 1998;McKenna et al 2002;Garcia et al 2008). The mechanism of meat tenderisation is a well understood subject.…”