Feeder cattle

Feeders are generally divided into three groups based on age and weight. These groups are calves, yearlings and other feeders. Feeder cattle typically weight anywhere from 350 to 1000 pounds.

All cattle are designated as calves until they are 1 year old. Yearlings are between 1 and 2 years of age. Yearlings under 18 month of age are often called short yearlings, and those over 18 months of age are often called long yearlings.

Age is a very important factor in selecting feeder cattle. Age affects: the capital investment, rate of gain, use of different kinds of feeds, length of feeding period, amount of feed required and economy of gain.

The grade of feeder cattle is determined by evaluating three general value determining characteristics - frame size, thickness and thriftiness.

Frame size indicates the size of the animal’s skeleton (height and body length) in relation to its age. When two animal are the same age, the large-framed animal is taller at the withers and hips and has a longer than another animal with a smaller frame.

Thickness in feeder cattle refers to the development of the muscle system in relation to the skeletal size, while thriftiness refers to the apparent health of the animal and its ability to grow and fatten normally.

Feeder cattle are grown until they reach a certain size then they are shipped to feedlots, where they are fattened up for slaughter. Feeder cattle feed is generally corn, wheat or soybean meal.
Feeder cattle

Fat marbling in meat

It has traditionally been believed that differences in eating quality between cattle breeds are due to differences in fatness, particular marbling.

Intramuscular fat or marbling –flecks of internal fat scattered through meat muscles, has been regarded as an indication of tenderness and juiciness in beef. It is internal fat that cannot be trimmed away.

Scientific support for importance of marbling fat comes from breed comparisons in which more ‘heavily marbled’ breeds have produced the most tender beef. It means than more marbling, the more tender, flavorful and expensive the beef will be. The less marbling have a lower price.

In general, the higher and more expensive grades of meat, like USDA Prime and Choice, have more fat due to a higher degree of marbling.

The highest quality – prime or very highly marbled meat is rarely found in retail markets, since most goes to luxury restaurant.

Intramuscular fat, mainly as neutral lipids positively influence overall flavor until it reaches a maximum of 4% per g fresh tissue. Therefore, meat from young cattle of late maturing breeds is not sufficiently tasty for most consumers.
Fat marbling in meat

Beef meat grades

USDA inspectors grade beef into 8 quality grades, but only the top three are available to consumers: Prime, Choice and Select. Beef is graded based on fat content, appearance, texture and age of animal.

Prime cuts are very best. They’re tender, juicy, and full of flavor, partly due to their high degree of marbling. Prime cuts make up less than 2 percent of all graded beef and are the most expensive. More marbling generally means that the meat is more moist and tender than cuts with less marbling.

Most Prime cuts go to high end restaurants, specialty meat markets and some finer butchers.

Choice cuts of beef are the next best. Choice is less tasty than prime. These cuts are readily available from butchers and supermarkets, but quality tends to vary. The best Choice beef cut is the most marbling. Meat of this grade is the biggest seller.

Select cuts of beef are the least expensive and have the least marbling. This is the leanest cut. Very little fat makes Select cuts the healthiest choice but they are also the least tender and are the best prepared with moisture heat cooking methods such as braising.

Good meat is well trimmed with no more than an eighth of an inch of visible fat trim. Trim refers to the fat layer surrounding the cut of meat.
Beef meat grades

Meat safety and quality

Freshness, such as color and a juicy texture, seems to be most important indicator for the safety and quality of meat.

Amount of fat, amount of visible water and textural appearance also important characteristics.

Look for the beef with minimum of creamy outer fat. The bones should be soft looking with a reddish color; the meat is best when firm, fine textured and light cherry red.

Among the more important experience-quality attributes related to safety are flavor, tenderness, juiciness and smell.

Tenderness of beef is a critical palatability trait to consumers. Research indicated that tenderness is the primary trait the at most of the consumers want most forma beef steak.

Place of purchase, country of origin and in the case of chicken, free-range production have some importance as cues.

Grading is based on the amount and distribution of marbling. The greater the marbling, the higher the grade, because marbling makes beef more tender, flavorful and juicy.

In the USDA quality grading, the degree of marbling and the maturity of the animal are key features on which carcasses are sorted.

The top quality is Prime – high level of marbling and youthful, followed by Choice, Good, Standard – progressively less marbling and then the more mature category.
Meat safety and quality