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Burlington Sales
Meeting
March 13, 2015
Brian Fischer
Eagle Ridge Tiers
Common Cattle Feeding Cycle
Yearling Phase Growing Phase (Backgrounding) Finishing Phase
Calf Is BornWt. 60-120 lb
Calf Is Weaned From The CowWt. 400-600 lb
Calf Is HarvestedWt. 1100-1500 lb.
Calf is finished growing, begins to build muscleWt. 700-900 lb
Age at processing is generally 20-30 months of age
0 5 10 15 20 25 30
Approximately 7-10 months Varies Greatly: 5-12 months
Nutrition from maternal milk and grazing
Nutrition from grazing or low energy grain diets
Varies : 4-6 months
Nutrition from high energy grain-based diets
Age (Mo.)
Grain–Fed Cattle
• Cattle Receive a diet of at least 50% grain for a minimum of 100 days prior to processing
• Programs can specify either grain- fed (corn, milo, wheat, etc.) or specify corn
• Delivers a more consistent and heavier marbling
• Research indicates grain and corn-fed delivers a consumer preferred taste
• Grain and corn fed cattle generally reach market at a younger age, improving overall tenderness
Grass–Fed Cattle
• Cattle receive at least 90% of their energy needs from forages and maternal milk through their entire life-cycle
• Forage can either be delivered through grazing or from feeding dry forages in confinement or a combination
• Meat is generally less- marbled and has a distinct flavor
• Cattle may take more than 3 years to reach market age
Common U.S. Breeds
Three general beef breed categories• English Breeds
– Breeds originating in the English Isles– Include Angus, Hereford and Shorthorn– Most established in the U.S. in the late 1800’s
• Continental Breeds– Breeds originating in continental Europe– Include Charolais, Simmental, Gelbvieh
• Exotic Breeds– Breeds from other areas of the world, or that
derive from crossing English or Continental breeds
English Breeds
Continental Breeds
Exotic Breeds
Angus Breed
• Originated in Northeast Scotland• Imported to the U.S. in 1873• Known for marbling and yield
characteristics• Easy to feed, un-demanding and
adaptable to diverse environments• Requirements for marketing:
– Geno-type – traceable through breed papers to breeding of more than 50% Angus
– Pheno-type- more than 51% black, and exhibiting “Angus-like” characteristics
Beef Grading Overview
Not all beef is gradedProcessors chose whether to have carcasses grade
“No-Roll”Un-
graded
USDAGraded
Benefits: • Potential Cost
Savings
Drawbacks:• may vary greatly in
quality and yield• may lead to
increased customer complaints
Benefits: • Greater
Consistency in quality, presentation and trim
Drawbacks:• More expensive• Seasonal quantity
shortages and price fluctuations
USDA Quality Grade Factors
Primary Quality Factors:• Maturity – Age of the animal
at processing• Marbling- Amount of inter-
muscular fatSecondary Quality Factors:
• Firmness• Color• Texture
Consistency starts here!Genetics
Animal healthCarcass sizeLeanMarblingMusclingTemperamentMarketabilityQualityTendernessPalatability
Quality Grade- Marbling
• Marbling is the intramuscular fat deposited within muscle– closely associated with relative
juiciness, flavor and tenderness• Select or higher delivers acceptable eating qualities
Computer Vision SystemThe world’s most advanced computer technology for sizing and grading. This system is used to measure ribeye muscle size for consistent product yields (which means uniform muscle size) and “reads” the marbling for reliable tenderness.
MRBLING DISCRIPTION
Select 27% 2014Choice 69% 2014
Prime 4 % 2014
Canada/USDA use harmonizedMarbling Scores in their grading systems
Change in Buying Habits• Smaller Portions –
Price & Age of Customers.• Fewer Beef Items
on the menu.• Some cuts easier to cut.• Food Cost Dynamics.• Larger Cattle.
