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Carcass and Palatability Characteristics of Beef Steers Finished on Forage Diets

Meat Science Research Laboratory and Ruminant Nutrition Laboratory, U.S. Department of Agriculture, Beltsville, MD 20705

Abstract

Finishing beef cattle on forage diets was investigated in two experiments involving a total of 114 steers. In experiment 1, type of forage had significant effects on ratings for amount of marbling, USDA quality grade, and fat color. Steers fed alfalfa hay vs dehydrated alfalfa meal had significantly more marbling and higher USDA quality grades. The form of the diet (ground or pelleted) significantly affected chilled carcass weight and marbling score. Form of diet did not significantly affect fatness or marbling traits. The addition of a formaldehyde-treated protein-lipid feedstuff to the diet had few practical or significant effects on carcass traits or palatability (experiment 2). Steers fed ground alfalfa and orchardgrass hay produced meat that was tender, juicy and intense in flavor; whereas, cattle fed orchardgrass pasture produced meat that was less tender (panel and shear force), less juicy, and had a moderately abundant amount of panel dectectable connective tissue.

¹ Meat Science Research Laboratory, Agriculture Research, Science and Education Administration, U.S. Department of Agriculture, Beltsville, MD 20705.

² Ruminant Nutrition Laboratory, Agriculture Research, Science and Education Administration, U.S. Department of Agriculture, Beltsville, MD 20705.