Effects of Length of Grain Feeding and Backgrounding Programs on Beef Carcass Characteristics

Authors

Terry J. Klopfenstein, University of Nebraska-LincolnFollow
Rob Cooper, University of Nebraska-Lincoln
D. J. Jordon, University of Nebraska-Lincoln
Drew Shain, University of Nebraska-Lincoln
Todd Milton, University of Nebraska-Lincoln
Chris R. Calkins, University of Nebraska-LincolnFollow
Carlo Rossi, University of Nebraska-Lincoln

Date of this Version

January 2000

Comments

Published in Nebraska Beef Cattle Report 2000, published by Agricultural Research Division, University of Nebraska Cooperative Extension, and Institute of Agriculture and Natural Resources, University of Nebraska–Lincoln.\

Abstract

Data from 534 cattle serially slaughtered indicate percentages of carcasses grading Choice increased 30 + 2.4 percentage units for each .1 in increase in rib fat. Marbling score increased 75 units (200 = Slight00) for each .1 in increase in fat. If cattle are fed to a common rib fat endpoint, and within the ranges of winter (.51-1.35 lb/day) and summer gains (1.26-1.85 lb/day) studied, we conclude backgrounding program has little or no effect on marbling or carcass quality grade. Also, systems that increase age of cattle will reduce tenderness, but if meat is cooked properly, risk of tough steaks is small.