Bigger But Not Better

[MikeC]

2005 National Beef Quality Audit

The average carcass weight in the 2005 audit was nearly 796 lbs. -- nearly 40 lbs. heavier than weights recorded in the 1991 audit. Specifically, the recent audit found the average weight for steer carcasses was 817 lbs., compared to 758 lbs. for heifers.

The number of Yield Grade 4 and 5 carcasses are up 2% from the 2000 NBQA and up 6% from the 1995 audit.

"We're not winning the war on fat. Not yet," says Oklahoma State University meats scientist Brad Morgan. "Cattle generally go to market fatter. About 15% are too fat, but still may not be marbled well enough."
-- Clint Peck

 

[Jogeephus]

Do you think we are pushing calves too hard or what?

 

[ollie']

It's genetics plain and simple.

 

[MikeC]

I think it's because most folks are wanting easy doing cows, (British, which I can understand) but the fat that those cows produce are adding to the calves fat deposits because so many aren't using a Continental bull on them as many research articles suggest they do.

It's called...........lack of muscle.

 

[KNERSIE]

I think lack of muscle is a universal problem as soon as the emphasis is too much on "performance". Most beef cattle can do with more muscle.

 

[KMacGinley]

It might be called feeding to too high a weight for physiological maturity patterns. Feeding a calf that should be done at 1100 to 1300 would do it.

 

[dun]

It might be called feeding to too high a weight for physiological maturity patterns. Feeding a calf that should be done at 1100 to 1300 would do it.

I agree to a point. But that longer time on feed should equate to a better marbeling/quality grade.

dun

 

[KMacGinley]

That is a puzzler, unless of course you are implanting those same cattle and or feeding them a good quanity of gluten or other byproducts which are antagonistic to marbling.

 

[MikeC]

Are we trying to blame the feeders for our genetic problems?

Feeders own and sell fats themselves. They know exactly what it takes to hit the happy medium between too much fat and too little marbling. You cannot make chicken salad out of chicken manure.

These problems will only be corrected when ranchers realize they are selling beef, and not just calves every fall.

A couple of years ago, I saw a yearling bull bring a really high price in a bull sale that had over an inch of backfat and just over a 10" ribeye, simply because he looked good.

That's the sort of mentality we have to correct get beef production and demand in line.

Use all the tools in the box. Including EPD's. :lol:

 

[KNERSIE]

I'd like to think that good breeders can improve muscling in their breed and that terminal crossing is not the only option.