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National Beef Quality Audit-2005: Survey of targeted cattle and carcass characteristics related to quality, quantity, and value of fed steers and heifers

L.G. Garcia^*, K.L. Nicholson^*, T.W. Hoffman, T.E. Lawrence, D.S. Hale^*, D.B. Griffin^*, J.W. Savell^*, D.L. VanOverbeke, J.B. Morgan, K.E. Belk, T.G. Field, J.A. Scanga, J.D. Tatum and G.C. Smith

^* Department of Animal Science, Texas Agricultural Experiment Station, Texas A&M University, College Station, TX 77843-2471 , Department of Agricultural Sciences, West Texas A&M University, Canyon 79016 , Department of Animal Science, Oklahoma State University, Stillwater 74078 Department of Animal Sciences, Colorado State University, Fort Collins 80523-1171

j-savell{at}tamu.edu

Abstract

The National Beef Quality Audit–2005 assessed the current status of quality and consistency of U.S. fed steers and heifers. Hide colors or breed-type were black (56.3%), red (18.6%), Holstein (7.9%), gray (6.0%), yellow (4.9%), brown (3.0%), white (2.3%), and brindle (1.0%). Identification method and frequency were lot visual tags (63.2%), individual visual tags (38.7%), metal-clip tags (11.8%), electronic tags (3.5%), bar-coded tags (0.3%), by other means (2.5%), and without identification (9.7%). Brand frequencies were no (61.3%), one (35.1%), and two or more (3.6%), and brands were located on the butt (26.5%), side (7.4%), and shoulder (1.2%). There were 22.3% of the cattle without horns, and the majority of those with horns (52.2%) were between 2.54 and 12.7 cm in length. Percentages of animals with mud/manure on specific body locations were none (25.8%), legs (61.4%), belly (55.9%), side (22.6%), and top-line (10.0%). Permanent incisor number and occurrence were zero (82.2%), one (5.2%), two (9.9%), three (0.4%), four (1.2%), five (0.1%), six (0.3%), seven (0.0%), and eight (0.7%). Most carcasses (64.8%) were not bruised, 25.8% had one bruise, and 9.4% had multiple bruises. Bruise location and incidence were round (10.6%), loin (32.6%), rib (19.5%), chuck (27.0%), and brisket, flank, and plate (10.3%). Condemnation item and incidence were liver (24.7%), lungs (11.5%), tripe (11.6%), heads (6.0%), tongues (9.7%), and carcasses (0.0%). Carcass evaluation revealed these traits and frequencies: steer (63.7%), heifer (36.2%), bullock (0.05%), and cow (0.04%) sex-classes; dark-cutters (1.9%); A (97.1%), B (1.7%), and C or older (1.2%) overall maturities; and native (90.9%), dairy-type (8.3%), and Bos indicus (0.8%) estimated breed-types. Mean USDA yield grade traits were USDA yield grade (2.9), HCW (359.9 kg), adjusted fat thickness (1.3 cm), LM area (86.4 cm²), and KPH (2.3%). USDA yield grades (YG) were YG 1 (16.5%), YG 2 (36.3%), YG 3 (33.1%), YG 4 (11.8%), and YG 5 (2.3%). Mean USDA quality grade traits were USDA quality grade (Select⁹⁰), marbling score (Small³²), overall maturity (A⁶⁴), lean maturity (A⁵⁷), and skeletal maturity (A⁶⁸). Marbling score distribution was Slightly Abundant or higher (2.7%), Moderate (4.3%), Modest (14.4%), Small (34.5%), Slight (41.2%), and Traces or lower (2.9%). Information helps the beef industry measure progress and provides a benchmark for future educational and research activities.

Key Words: beef quality • carcass • market surveys • meat grades