The top groups in the 2008 AngusSource® Carcass Challenge (ASCC) “blew the doors off” average quality grades, says program director Sara Snider. Three feedlots won more than $1,000 in cash and prizes for first through fifth place finishes during the inaugural year of the contest. Entries consisted of at least 38 head of age-, source- and genetic-verified calves fed through the network of Certified Angus Beef LLC (CAB)-licensed partners.
Nearly all beef scientists and connoisseurs indicate that there are three key attributes to beef palatability: tenderness, juiciness and flavor. All brought to you through marbling, but it can be complicated to get it right.
The entire industry will have to work together to provide consumers with the beef they expect. Tenderness, flavor and juiciness are signs of strong marbling–giving producers a target they must weigh the many different management options that impact marbling.
When USDA graders stamp carcasses they estimate the eating experience for consumers and provide report cards for producers. They also measure cutability, or red meat yield.
Cattlemen can match both marbling and do-ability to a particular management system. However, trying to make progress with both traits may yield slower results than choosing one over the other.
“I always thought the marbling went in at the end, and the further you get the implant away from harvest, the better effect on grade,” Robbi Pritchard said. He shred some of the earlier theories about cattle growth curves, fat deposition and the effect of implants.
Study results from the 1999 “Characterization of Certified Angus Beef Steaks from the Round, Loin and Chuck” show that marbling is more highly related to tenderness of middle meats than it is to that of the end meats. That means the key to better-eating beef is in moving up the quality grade scale.
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