Carcass and Palatability Characteristics of Calf-fed and Yearling Finished Steers

Authors

Perry Brewer, University of Nebraska-Lincoln
Rosemary Anderson, University of Nebraska-Lincoln
Chris R. Calkins, University of Nebraska-LincolnFollow
Terry J. Klopfenstein, University of Nebraska-LincolnFollow
Richard J. Rasby, University of Nebraska-LincolnFollow

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.

Abstract

Steers finished in two management systems were used to compare carcass and palatability characteristics. Calves (n=34) were finished on a high concentrate diet for 203 days. Yearlings (n=42) grazed forages followed by 93 days on a high concentrate diet. Calves had higher marbling scores, lower shear force values and higher sensory ratings for tenderness, flavor and overall acceptability. Compared at equal marbling scores, calves had lower shear force values and higher sensory ratings for tenderness and overall acceptability. The risk of steaks being classified as “tough” was higher in yearlings, but relatively low, especially at extended aging times.