Carcass Traits and Palatability Attributes of Herdmates Finished as Calves or Yearling Steers

Authors

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

Date of this Version

January 2004

Comments

Published in 2004 Nebraska Beef Cattle Report. Copyright © 2003 The Board of Regents of the University of Nebraska.

Abstract

A two-year study compared steers from the same herd finished as calves or yearlings at a fat thickness endpoint of 0.5 in. Yearlings yielded heavier carcasses with larger ribeye areas, lower marbling scores and lower quality grades. Calves produced more tender steaks measured by shear force and a consumer taste panel. The probability of a tough steak (based on shear force) from calf-fed steers was 1.9 and 0.02% for 7 and 21 days of aging, respectively, while the risk for yearlings was 29.2 and 4.0%, respectively. Calf-fed steers produced more tender steaks and, after 21 days of aging, steaks from yearlings were similar.