Animal Science Department

 

Date of this Version

January 2003

Comments

Published in 2003 Nebraska Beef Cattle Report. Copyright © 2002 The Board of Regents of the University of Nebraska.
Available online at http://beef.unl.edu/reports.shtml

Abstract

Carcasses from grass-fed beef have lower fat thickness and lighter carcass weights, which increases the risk for cold shortening and reduces muscle proteolysis, both of which would reduce beef tenderness. A review of nine research papers indicates grass-fed beef is lower in tenderness (both from shear force and by taste panel), flavor and overall acceptability/desirability ratings.

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