Beef Quality

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.

A small but growing number of cattle producers are selling cattle through niche markets like natural, organic or grass-fed.

When direct marketing to consumers, not all parts of the beef carcass sell at the same pace. “The middle meats (rib, loin and tenderloin) generally move quickly,” says Machen.