making sense of grass-fed beef
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Making Sense of Grass-fed Beef. Matthew H. Poore, PhD Extension Ruminant Nutritionist Department of Animal Science North Carolina State University. Beef Cattle Production Cycle. Cow-Calf Production Calf Weaning Replacement Heifer Development (on farm) - PowerPoint PPT PresentationTRANSCRIPT
Making Sense of Grass-fed Beef
Matthew H. Poore, PhD
Extension Ruminant Nutritionist
Department of Animal Science
North Carolina State University
Beef Cattle Production Cycle
Cow-Calf Production
Calf Weaning Replacement Heifer Development(on farm)
Stocker cattle production (500 to 800 lbs)
Feedlot phase (up to 1200 to 1400 lbs)
GEOFF BENSON, ARE, NCSU 3
Lasting changes in RELATIVE prices drive changes in production systems
Target MarketWhat do consumers want?
“Conventional freezer beef” “Natural” “Produced Without Hormones or Antibiotics “Lean” “Local” “Pasture-fed”
Forage only – ”Grass (Forage) Fed” Limited grain
Organic
Don’t slam your neighbor to try to develop your market!
Beef in general is a very safe food Consumer preferences will allow you
to develop your market Promote the positive aspects of your
product Don’t resort to misinforming the
consumer about the safety of conventional products
Some producers of grass-fed beef have told customers that conventional beef is from animals fed:
Chicken feathers Chewing gum/candy Cement Meal Made from Dead Animals
Byproducts are used, but usually in growing programs
Unusual byproducts are used at low levels supported by research and regulatory oversite
Conventional Beef
Finishing phase Confinement feedlots High grain levels/minimal roughage Steroid hormone implants Feed additives. Ionophores, antibiotics Currently most diets are comprised of
corn, distiller's grains, and alfalfa or corn silage as roughage
Sometimes other byproducts are fed
Work Closely With Your Processor
Understand expected yield and track your own yield: Live weight - 1100 lb ($1.25/lb) Carcass weight - 660 lb ($2.08/lb or $2.81/lb with
processing cost) Marketable product - 330 lb ($4.16/lb or $5.62/lb
with processing cost)
Yours may differ from this and only by careful record keeping can you improve your retail meat yield.
Grain-fedor
Grass-fedor
Something in between?
Characteristics of Grass-Finished Beef
Generally leaner No animal byproducts No GMOs are used CLA is higher Omega-3 fatty acids are higher Generally not as tender Different flavor (“off-flavor”)
Nutrient Profile of Grass-Fed and Conventional Ground Beef
Item Conventional Grass-fed
Total fat 14.7 12.8
Fatty Acids (% of Fat)
CLA 0.60 1.03
Omega-6 2.20 1.85
Omega-3 0.24 0.88
O-6:O-3 9.60 2.45
Leheska, et al., 2009Journal of Anim Sci 86:3575
Influence of Supplementing Grass-fed CattleWith 1% of Body Weight as Soyhulls
Item Grass only Grass + SH
Carcass wt, lb 398 614
Grade Standard Low Choice
Total Fat, % 2.6 4.9
Fatty Acids (% of Fat)
CLA 0.69 0.67
Omega-6 9.36 8.23
Omega-3 4.87 2.53
O-6:O-3 1.93 3.28
Baublits et al, 2004 Meat Sci. 68:297 & 72:100
What Influences Flavor of Grass-fed and Locally Finished Beef?
Item Millet only Grain on Millet Grain after Millet
ADG, lb/d 1.89 2.67 2.31
Final wt, lb 950 1020 1126
Carcass wt, lb 549 611 671
% choice 6 65 54
Backfat, in 0.20 0.40 0.46
Flavor
Roasted Beef 2.55 3.36 3.80
Gamey off-flavor 4.38 2.20 2.49
Bloodlike 2.60 3.26 4.00
Performance of steers finished in NC on grass only, with grain on grass or with 60 days in the feedlot following grass
Harvey, Mueller and Larick, 1990
Fescue +Item Millet Sudex CloverADG, lb/d 1.67 1.53 1.43Final wt, lb 879 857 882Carcass wt, lb 460 443 458% choice 100 33 67Backfat, in 0.34 0.25 0.25
FlavorCooked beef fat 4.54 4.04 4.55Gamey off-flavor 3.28 3.26 2.46Bloodlike 4.27 4.24 4.53
Influence of forage on growth, carcass characteristics and beef flavor
Harvey, Mueller and Larick, 1990
Consumer acceptability of beef from cattle finished on grain or various types of pasture
(Auburn)
Grain-finished steersGain in last 84 days ~ 3.3 lbs/dGrass-finished ~1.25 lb/d
Grass
Grain
Recent NCSU Research (Washburn, Poore, and Hansen)
0
100
200
300
400
500
600
2006 2007 Both Yrs
JX Pasture
JX Grain
Hot carcass weight by feeding regimen
Consumer Sensory Scores for Three Types of Beef (1 to 9 hedonic scale)
0
1
2
3
4
5
6
7
Flavor Juicy Tender Overall
Grass-finished
Grain-finished
Commercial CH
0
5
10
15
20
25
30
35
40
45
2006 2007 Both Yrs
JX Pasture
JX Grain
DI- Choice
Forced preference choice by taste panel
How Important is Breed of Cattle?
There is variation in carcass traits within all breeds
Breeds do vary in their ability to marble Charolais vs Angus
Fleshing ability on forage is a key trait for forage finishing systems
Cow size relative to marketable yield is an important consideration
What are the Econimics of a Local Finishing System?
Consider “Model” Systems Producers Might Use
Cow-calf with calf sold at weaning Cow-calf with calves weaned and sold after a 45 to 120
day preconditioning period Finishing system 1. Cow-calf with calves weaned and
then grown on forages up to 22 months of age. Finishing system 2. Cow-calf with calves weaned and
then grown on forages up to 19 months old and then finished on concentrate (2% bwt) for 60 days
Finishing system 3. Cow-calf with calves weaned and preconditioned to 11 months and then finished on concentrate (2% bwt) for 120 days
Lbs of Forage TDN (per Cow Unit) Needed in Various Beef Production Systems
Production systemLb TDN(forage)
Cow and calf to wean 5850
Cow and calf to 10 months (precon) 6477
Cow and calf to grain finish 7038
Cow and calf on grass, grain 60 d 9585
Cow and calf finish on grass only 11880
Enterprise Net Returns compared to Cows only, Oct. Calf Sold Live
ItemEnter- prise
Per Head Sold
Per lb live Sold
Beef cows Base Base Base
Forage finishing +$2,815 +$64 +5¢
60-day conc. feed +$2,866 +$65 +5¢
High concentrate feeding
-$4,246 -$97 -8¢
GEOFF BENSON, ARE, NCSU 28
Enterprise Net Returns compared to Cows only, March Calf Sold Live
ItemEnter- prise
Per Head Sold
Per lb live Sold
Beef cows Base Base Base
Forage finishing -$17 $0 0¢
60-day conc. feed +$5,907 +$134 +11¢
High concentrate feeding
+$1,432 +$33 +3¢
GEOFF BENSON, ARE, NCSU 29
Return From a Grass-Finishing System Depends on How You Price the Cattle
Returns calculated from Dr. Benson's Budgets
Commodity beef price ($85/cwt) - $290 per head
Common price point for Local Beef ($125/cwt) + $133 per head
Carefully Track Your Costs and Revenue if You are Economically
Motivated
Getting Started From the Beef Perspective
What is your current management level? Do you have a controlled breeding season Do you have a good health program Do you have a good forage program Do you wean and precondition your calves Are genetics uniform and in tune with the desired
market
Do you consume your own beef? Do you have the management ability and
desire to take on several new activities?
Questions We Need to Consider Is there a better breed or genetic type for grass-based
systems? What conditions lead to off-flavors beyond what anyone
desires? Do differences in nutrient content of grass-fed beef make a
significant difference in the context of a balanced diet? How does your forage management need to change to
support acceptable animal growth rates for finishing? How can you effectively work with your processor? How can you develop a marketing system that will allow
you to make it work?
What is Grass-Fed Beef??
100% Grass/Forage
or
Pasture-Finished/Natural with Strategic Concentrate Feeding