Beef Quality and Yield Grading

The beef grading system in the United States is an attempt to connect physical carcass traits with quality such as palatability (tenderness, juiciness and flavor). Although the system is based on science it is also somewha

Reducing the Incidence of Dark Cutting Beef in Junior Livestock Shows

4-H and FFA livestock shows place cattle in a surrounding where they are stressed physically and psychologically. They are exposed to physical exertion, unfamiliar smells, tastes, sounds, people, cattle and other animals Owners of beef cattle who place them in these situations need to understand that stress can be reduced or eliminated with proper care and management

A Model for Data Collection and Reporting for Cow/Calf and Feedlot Operations

This fact sheet evaluates identification tags used at the Utah State cow/calf ranch operation, includng the identification devices, the hardware used to record individual data, and the data collection software

Processed Corn Silage Effects on Digestibility and Production of Growing Beef Replacement Heifers

Forage is generally the principle feedstuff in feedlot diets for growing cattle and, as such, its nutritive value will determine weight gain, feed intake and feed efficiency. In feedlot diets for growing cattle, corn silage can constitute up to 60% of the diet (DMB)

A Successful Collaborative Research Project: Determining the Effects of Delayed Castration on Beef Cattle Production and Carcass Traits and Consumer Acceptability

A cooperative, on-ranch study was conducted to determine the effect of time of castration on ADG, carcass characteristics, and consumer preference. Sixty-five bull calves were randomly assigned to three treatments: early castrates (E), weaned castrates (W) and late castrates (L). Results indicated no differences between treatments for ADG, backfat, ending live weight, hot carcass weight, or dressing percentage. Ribeye area and cutability were higher for the L, and marbling score and yield grade were lower for L. Consumer panelists who ate beef regularly identified E as more tender, juicy, and flavorful and had better overall acceptability than W or L