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Changes in Lipid Content of Ground Beef from Yearling Steers Serially Slaughtered After Varying Lengths of Grain Finishing

The University of Tennessee, Knoxville 37901-1071

Abstract

Ninety yearling Angus steers were slaughtered after 0, 28, 56, 84, 112 or 140 d on a high-concentrate finishing ration. A side from each carcass was fabricated into wholesale cuts and the lean and fat portion of those cuts deemed most logical for ground beef were analyzed for percentage of lipid. Regression equations were developed to relate changes in carcass variables and percentage of lipid of the ground beef cuts to time on a high-concentrate ration. Prediction equations were adjusted for calf body measurements at the initiation of the feedlot phase of the experiment. Yield grade and ground beef lipid percentage increased linearly with days of grain feeding. Marbling and percentage of lipid in the chuck increased in a curvilinear fashion with days on feed. Percentages of lipid in ground beef from the chuck, the combined cuts with the chuck included and the combined cuts without the chuck were 17%, 20% and 22%, respectively, at 50 d on feed when marbling degree was "slight⁺", vs 20%, 22% and 24% at 65 d on feed, which coincided with a "small" degree of marbling. Yearling Angus steers can be finished to an endpoint that will produce a carcass with acceptable quality grades for production of steaks and roasts from major wholesale cuts and still contain acceptable percentages of lipid in the ground beef from the minor wholesale cuts combined with the chuck.

¹ Present address: Hill Farm Res. Sta., Louisiana Agric. Exp. Sta., Louisiana State Univ., Agric. Center, Homer 71040.

² Tennessee Agric. Exp. Sta., Knoxville 37901.

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