Beef Quality

Eat a different kind of fat and fewer carbohydrates. Or is it the other way around? Over the last 40 years, consumers have been led one way or the other, which begs the question: Where’s the protein?

As a meat scientist, I try to be precise in referring to beef cuts. But at the same time, I must be aware of the alternative names for those cuts, which may have historical, regional or marketing significance. These common names could make them more identifiable to certain folks in certain scenarios.

Cattle producers have long recognized the need of proper husbandry and stewardship for the animals entrusted into their care.

Producers allocate checkoff dollars through National Cattlemen’s Beef Association to various research organizations for studies on consumer desires in beef qualities. Research has shown tenderness and taste as primary factors in whether people buy beef.

Calving season is in various stages around the region, which means it is time to develop a herd health plan (HHP) to start those newborn calves out on the right track, promoting good health. An appropriate herd health plan/protocol ensures all cattle are raised in the best health.

Marbling influences beef’s eating satisfaction and has resulted in development of premium beef products that require a high degree of marbling.