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Quality beef is always at a premium
By Jennifer Bremer The demand for premium choice beef continues to be strong, according to Robbi Pritchard, professor of animal and range sciences at South Dakota State University. Pritchard discussed the kinetics of marbling at the ProBeef Conference held at Iowa State University on Sept. 5 to 7. The conference brought agricultural scientists and producers from around the world to discuss the global influence the ethanol industry has on agriculture today and in the future. Pritchard said the need to change to more higher marbled cattle is because of a dollars and cents issue. He said the real importance of marbling and the added premium for higher marbled cattle is as follows: * Age-source verification $18/head * Natural beef $80/head * Bunk broke at home $5/head * Remaining healthy $10/head Premiums are seen for cattle when they can be traced back for age and source, if they have not been treated with antibiotics, if they are taught how to eat at the bunk prior to delivery to the feedlot and if they remain healthy during the transition from weaning to the feedlot. He said these factors all are taken into account when animals are at the feedlot and sent to slaughter. The premium for prime versus select beef is up to $250/head. Pritchard said this proves it is important to know your cattle and prepare them to do well in the feedlots. "Genetics dictate where cattle are at the beginning and we either allow them to show potential or not," he said. "Programs like Certified Angus Beef could sell more high quality meat than they can get their hands on." A change in genetics requires a change in all inputs for the animal, according to Pritchard. This would include knowing the proper feed required as well as other maintenance for the specific breeds. Pritchard said management is hugely important when determining how cattle will grade. "How fat they are at the start makes a difference at how fast they get fatter," he said. "At any given level of fatness there isn't any change in marbling at certain quality grades." He explained that as cattle reach maturity, intermuscular fat appears slower, while rib fat is put on at a higher pace, but there is no correlation between rib fat and marbling. Marbling starts early. As long as the animal is given the proper conditions, it will continue to progress at a steady pace and nutrition can affect this growth and development. Proper use of implants can make a difference in the end quality results too. He said it is important to evaluate the timing of implanting. Knowing the potential of the cattle on feed and their genetics can influence when they should be implanted to get the best results. "Profits can be most challenged by non-implanted cattle because they are a lot lighter when they are ready for slaughter," he explained. "With less product, these cattle affect profits." Pritchard said the bottom line is all determined by proper management and knowing what to expect from the cattle that are in your feedlot. Jennifer Bremer can be reached by phone at 515-833-2120 or by e-mail at jbremermaj@hotmail.com.
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