Factors Affecting Beef Flavor

[Soapweed]

Factors Affecting Beef Flavor
Mar 3, 2009 5:58 PM, Source: UNL Beef Cattle Production; By: Rick Rasby, Ph.D., UNL

Key points for producing consistently flavorful beef




University of Nebraska-Lincoln researcher and professor, Rick Rasby, Ph.D., has compiled a list of factors that play a key role in beef flavor. Producers should take some of these management tips into consideration to capture optimal beef prices.

• Production/management factors that influence beef flavor do so primarily via effect on amount and composition of fat.

• Beef flavor desirability increases as intramuscular fat (marbling) increases. Marbling scores of Modest or greater provide the greatest assurance of desirable beef flavor characteristics.

• If the goal is to consistently produce beef with exemplary flavor, then management practices that have been shown to reduce marbling deposition (e.g., ineffective animal health programs, delayed castration of male calves, restriction of dietary energy during the growing period, and aggressive use of growth enhancement technologies) should be avoided. In addition, selecting cattle for increased levels of marbling would, over time, result in favorable effects on beef flavor.

• Grain feeding improves beef flavor. In general, grain-finishing periods of approximately 100 days or longer are effective for developing the desirable beef characteristics commonly associated with grain-fed beef. Moreover, corn-based diets seem to produce beef flavor characteristics preferred by most U.S. consumers.

• Pre-harvest stress, resulting in dark cutting beef, has a negative effect on beef flavor. Therefore, adoption of cattle handling practices that minimize pre-slaughter stress is important for assurance of a pleasurable eating experience.

To read timely topics from UNL Beef Cattle Production, link to their home page.

http://enews.penton.com/enews/beef/daily/2009_03_04_chores_for_kids/display#a090303_2

 

[per]

Flavor is in the tongue of the beholder. I have customers that only want grass fed and finished beef because they like the flavor. They claim that the grain fed stuff looses its flavor and like has happened with chicken it takes on the flavor of the sauce you cook it in. The same goes with our pastured poultry customers. They claim our chicken tastes like chicken, or at least has a taste.

I'm not trying to convince any here to go that direction, just that the most profitable part of our outfit sells to folks who like the grass fed flavor. As far as grade goes, marbling is mostly a genetic trait and grass finished beef can be marbled. Dr. Pordomingo, a grass finished guru from Argentina claims, the most important factor in finishing beef on grass is too maintain at least 2lbs a day gain in the last 4-5 months of finishing. Yes even in Canada that is possible.

 

[Soapweed]

Flavor is in the tongue of the beholder. I have customers that only want grass fed and finished beef because they like the flavor. They claim that the grain fed stuff looses its flavor and like has happened with chicken it takes on the flavor of the sauce you cook it in. The same goes with our pastured poultry customers. They claim our chicken tastes like chicken, or at least has a taste.

I'm not trying to convince any here to go that direction, just that the most profitable part of our outfit sells to folks who like the grass fed flavor. As far as grade goes, marbling is mostly a genetic trait and grass finished beef can be marbled. Dr. Pordomingo, a grass finished guru from Argentina claims, the most important factor in finishing beef on grass is too maintain at least 2lbs a day gain in the last 4-5 months of finishing. Yes even in Canada that is possible.

I'm not trying to start a fight. :wink: This little article was on a regular e-mail that I get but hardly ever read, and the headline grabbed my attention. Just thought I would share it with the rest of you, for whatever it is worth.

 

[per]

Flavor is in the tongue of the beholder. I have customers that only want grass fed and finished beef because they like the flavor. They claim that the grain fed stuff looses its flavor and like has happened with chicken it takes on the flavor of the sauce you cook it in. The same goes with our pastured poultry customers. They claim our chicken tastes like chicken, or at least has a taste.

I'm not trying to convince any here to go that direction, just that the most profitable part of our outfit sells to folks who like the grass fed flavor. As far as grade goes, marbling is mostly a genetic trait and grass finished beef can be marbled. Dr. Pordomingo, a grass finished guru from Argentina claims, the most important factor in finishing beef on grass is too maintain at least 2lbs a day gain in the last 4-5 months of finishing. Yes even in Canada that is possible.

I'm not trying to start a fight. :wink: This little article was on a regular e-mail that I get but hardly ever read, and the headline grabbed my attention. Just thought I would share it with the rest of you, for whatever it is worth.

Neither am I trying to be confrontational. Wasn't meant to come off that way. I appreciated the post.

 

[Soapweed]

Flavor is in the tongue of the beholder. I have customers that only want grass fed and finished beef because they like the flavor. They claim that the grain fed stuff looses its flavor and like has happened with chicken it takes on the flavor of the sauce you cook it in. The same goes with our pastured poultry customers. They claim our chicken tastes like chicken, or at least has a taste.

I'm not trying to convince any here to go that direction, just that the most profitable part of our outfit sells to folks who like the grass fed flavor. As far as grade goes, marbling is mostly a genetic trait and grass finished beef can be marbled. Dr. Pordomingo, a grass finished guru from Argentina claims, the most important factor in finishing beef on grass is too maintain at least 2lbs a day gain in the last 4-5 months of finishing. Yes even in Canada that is possible.

I'm not trying to start a fight. :wink: This little article was on a regular e-mail that I get but hardly ever read, and the headline grabbed my attention. Just thought I would share it with the rest of you, for whatever it is worth.

Neither am I trying to be confrontational. Wasn't meant to come off that way. I appreciated the post.

I should probably quit using SynovexC implants, but have done it for nearly 30 years on all of our calves at branding time every spring. Even the replacement heifers get it, and they have suffered no ill effects for breeding. This might be the year that we quit using the implants, as long as the buyers will pay a little extra to make up for the lost pounds. :?

 

[per]

Soap, do you sell your calves at weaning or background them? I don't miss the implants (at least doing them). I had one guy that somehow inserted some of a pellet in his hand. He got pretty sick. It swelled up quite big. Could have been a myriad of reasons but it hasn't happened since we quit. We don't use micatil for that reason as well.

 

[WyomingRancher]

I should probably quit using SynovexC implants, but have done it for nearly 30 years on all of our calves at branding time every spring. Even the replacement heifers get it, and they have suffered no ill effects for breeding. This might be the year that we quit using the implants, as long as the buyers will pay a little extra to make up for the lost pounds. :?

I used to implant everything also, quit for a couple of years, now thinking I may implant the steers this spring. Weights have been off 10-15 pounds (could obviously be other contributing factors), and I'm NOT getting a premium for not implanting FWIW . They implant them as soon as they hit the yard anyhow.

 

[Big Swede]

I haven't seen any premiums for feeder calves that haven't been implanted yet. There is usually a premium when sold as drug free as fats but that means a lot of lost production and I think it's about a wash when it comes right down to it. Implants return $25 for every $1 invested, wish my other investments were doing that good. :?

 

[Blkbuckaroo]

The whole thing that jumps out at me about the grassfed versus grainfed deal is cost of production,we're already harvesting our grass through cattle in the grassfed model,and if we can finish them on grass then our input cost will be significantly less then if we put them in a grainfed feedlot situation,that adds to cost of production.Paying someone to lot them and put "x" amount of pounds per day,when they could be backgrounded and finished on pasture or home grown hay (good quality hay,of course).Grain prices have come down,but very little,although many of you have acres in corn production and the equipment to harvest and process it,so it might make economic sense in that senarif course not everyone is backgrounding or direct marketing so it does'nt apply to your operation,if you wean and sell.People i talk to have told me they grew up with grainfed marbled beef,and grassfed lean beef does'nt appeal to them,and grassfed advocates cite a number of reasons some to do with health reasons omega-3 fatty acids ,less fat content-so leaner,and some political like depletion of soil because of continous monoculture of corn.Etc.That's what i hear.Arguments for both sides can be made i guess.Then there's Organically grain fed :???: Expensive.It seems it cost less to produce grassfed cattle and you get a higher premium,from a direct market standpoint.

 

[mytfarms]

Flavor is in the tongue of the beholder. I have customers that only want grass fed and finished beef because they like the flavor. They claim that the grain fed stuff looses its flavor and like has happened with chicken it takes on the flavor of the sauce you cook it in. The same goes with our pastured poultry customers. They claim our chicken tastes like chicken, or at least has a taste.

I'm not trying to convince any here to go that direction, just that the most profitable part of our outfit sells to folks who like the grass fed flavor. As far as grade goes, marbling is mostly a genetic trait and grass finished beef can be marbled. Dr. Pordomingo, a grass finished guru from Argentina claims, the most important factor in finishing beef on grass is too maintain at least 2lbs a day gain in the last 4-5 months of finishing. Yes even in Canada that is possible.

Wow, per, I never would have guessed! I'm trying to do some pastured poultry and beef this year. Would it be OK if I bombarded you with questions via PM?

 

[Mrs.Greg]

I believe there's a market for all kinds of GOOD beef. Tastes in people vary so should the beef. IMHO. We like grass raised beef,some ONLY favour grain fed...there are some that think corn fed beef is the only way to go..

 

[mytfarms]

I believe there's a market for all kinds of GOOD beef. Tastes in people vary so should the beef. IMHO. We like grass raised beef,some ONLY favour grain fed...there are some that think corn fed beef is the only way to go..

Very true, Mrs. Greg. Some of my customer have been buying "conventional" beef from me that I have raising in a feedlot setting and are lining up to get it again this year. Then, we have others that simply will not eat the beef if we used a feed sack to bait it into the corrals.

 

[per]

Flavor is in the tongue of the beholder. I have customers that only want grass fed and finished beef because they like the flavor. They claim that the grain fed stuff looses its flavor and like has happened with chicken it takes on the flavor of the sauce you cook it in. The same goes with our pastured poultry customers. They claim our chicken tastes like chicken, or at least has a taste.

I'm not trying to convince any here to go that direction, just that the most profitable part of our outfit sells to folks who like the grass fed flavor. As far as grade goes, marbling is mostly a genetic trait and grass finished beef can be marbled. Dr. Pordomingo, a grass finished guru from Argentina claims, the most important factor in finishing beef on grass is too maintain at least 2lbs a day gain in the last 4-5 months of finishing. Yes even in Canada that is possible.

Wow, per, I never would have guessed! I'm trying to do some pastured poultry and beef this year. Would it be OK if I bombarded you with questions via PM?

Sure MYT. Just remember that free advice is sometimes worth what you pay for it. :wink: I'm with Mrs. Greg on this one, I like all kinds of beef and as BBR points out, whatever system best fits your environment and available resources.

 

[mytfarms]

Wow, per, I never would have guessed! I'm trying to do some pastured poultry and beef this year. Would it be OK if I bombarded you with questions via PM?

Sure MYT. Just remember that free advice is sometimes worth what you pay for it. :wink:

OK, well thanks! Hmmm, I think I might benefit from this advice pretty well. Dad's interested in "sustainable farming" now, too, so we'll have plenty of questions!

 

[Big Muddy rancher]

What in the hell is "pastured poultry"? I suppose my 25 laying hens are raising "pasture eggs" since they can roam out in the cattle pens. In the summer they are eating organiclly raised grasshoppers too. I see no harm in someone trying to make an extra buck but what guys are really selling is a nice story.

You are pretty much doing it. Why not sell the "Story". We don't get paid enough for the product most of the time so we must market what we can.
Walt Disney did pretty good selling stories.

As I under stand pasture poultry they use mobile cages to protect from predators and move them to fresh pickings.

 

[Mrs.Greg]

What in the hell is "pastured poultry"? I suppose my 25 laying hens are raising "pasture eggs" since they can roam out in the cattle pens. In the summer they are eating organiclly raised grasshoppers too. I see no harm in someone trying to make an extra buck but what guys are really selling is a nice story.

Yes your chickens are raising pasture eggs,most of us that have raised chickens raise them the same way BUT have you ever bought eggs over the counter...BIG difference,ours have nice dark yellow yolk good taste,poor force feds chicken eggs pale yolk,no taste. If you had to move to town and buy eggs,which would you buy? The farm raised run all over pasture chicken eggs or the force fed never see daylight eggs??

 

[Anonymous]

What in the hell is "pastured poultry"? I suppose my 25 laying hens are raising "pasture eggs" since they can roam out in the cattle pens. In the summer they are eating organiclly raised grasshoppers too. I see no harm in someone trying to make an extra buck but what guys are really selling is a nice story.

Yes your chickens are raising pasture eggs,most of us that have raised chickens raise them the same way BUT have you ever bought eggs over the counter...BIG difference,ours have nice dark yellow yolk good taste,poor force feds chicken eggs pale yolk,no taste. If you had to move to town and buy eggs,which would you buy? The farm raised run all over pasture chicken eggs or the force fed never see daylight eggs??

Reminds me of years ago- when some folks with the Air Force that had been raised in the city bought some eggs from us- then complained because the egg yolks were darker colored- and had a white spot in them..
They'd never seen a fertilized egg :shock:
After they were told the differences and tried them- they bought all their eggs from Grandma....

 

[per]

Chickens were meant to follow cows and eat grasshoppers. Pastured just means you try to take it to the Nth degree keeping fresh grass ahead of them at all times. Kinda like rotational grazing with chickens.

 

[mrj]

There may be more confusion than real differences between "grass-fed" and conventional beef, IMO. My questions are not intended as confrontational, but because I do not know the criteria for "grass fed beef", or are there specifics involved? BTW, that study mentioned gentle implant use, didn't it? I've heard there is no toughening of the beef when implanted as baby calves, and maybe once in the feedlot. Any info on this?

What/how are those grass fed pastures managed? Is it native plants only? Is it planted grasses and other plants? If so, how is that managed? Must the grass be green and growing for the finish period, or any other part of it, or is cured, brown grass allowed? How old are the typical grass fed cattle when harvested/processed?

All that comes to mind right now. Thanks for any answers.

mrj

 

[leanin' H]

What in the hell is "pastured poultry"? I suppose my 25 laying hens are raising "pasture eggs" since they can roam out in the cattle pens. In the summer they are eating organiclly raised grasshoppers too. I see no harm in someone trying to make an extra buck but what guys are really selling is a nice story.

What you fail to recognize is WHO your selling to! Sure most everyone on here and in small towns throughout the world understand what goes in to raising beef. But the vast majority of city dwellers have no idea where their beef or produce or bread comes from except the supermarket! By selling our product to folks who arent in agriculture it pays to market our product in their term and on their level. Certified Angus Beef is a perfect example! They arent selling Registered angus cattle. They are selling their marketing campaign that people have bought into. Cattle don't even have to be black hided to qualify for the program. But if the consumer wants it, we will cash better checks come shipping time by meeting their needs. I am able to charge a premium for custom beef to people who dont know a rumproast from a brisket. But they line up every year to buy beef that they know where it came from and because they dont want to go back to poorer quality supermarket meat for more money. My best advertisment is when they get a knife and fork in thier hands and a slab of beef on their plate! And if i have to explain and sell whats common knowledge to you and I, i am happy to! Especially when they keep buying beef year after year and its got to the point i cant keep up with all the inlaws and neighbors that want on the list after someones BBQ! I can sell more steers than i can raise all because i SELL my product better than lots of other guys who won't or can't market their cattle.