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National Beef Quality
Audit-2000: Survey of targeted cattle and carcass characteristics related to
quality, quantity, and value of fed steers and heifers
By
D. R. McKenna*, D. L. Roeber†,
P. K. Bates‡, T. B. Schmidt§, D. S. Hale*, D. B. Griffin*, J. W.
Savell*, J. C. Brooks‡, J. B. Morgan‡, T. H.
Montgomery§, K. E. Belk†, and G. C. Smith†
ABSTRACT
The National Beef Quality Audit-2000 was conducted to assess the current status
of the quality and consistency of U.S. fed steers and heifers. Between May and
November 2000, survey teams assessed the following issue in 30 U.S. beef packing
plants:
- hide condition (n = 43,415 cattle for color,
brands, mud/manure),
- bruises (n = 43,595 carcasses),
- offal and carcass condemnation (n = 8,588
cattle), and
- carcass quality and yield information (n =
9,396 carcasses)
|
Hide colors |
black (45.1%),
red (31.0%),
yellow (8.0%),
Holstein (5.7%),
gray (4.0%),
white (3.2%),
brown (1.7%), and
brindle (1.3%) |
|
Brand frequencies |
no (49.3%),
one (46.2%), and
two or more (4.4%) |
|
Brand locations |
butt (36.3%),
side (13.7%), and
shoulder (3.6%) |
| Mud/manure on
hides |
no (18.0%)
small amount (55.8%) |
|
Horns |
no (77.3%) |
| Bruising |
not bruised (53.3%)
one bruise
(30.9%)
had multiple bruises (15.8%) |
|
Bruise location |
round (14.9%),
loin (25.9%),
rib (19.4%),
chuck (28.2%), and
brisket, flank, and plate (11.6%) |
| Condemnation |
liver (30.3%),
lungs (13.8%),
tripe (11.6%),
heads (6.2%),
tongues (7.0%), and
carcasses (0.1%). |
|
Carcass sex-classes |
steer (67.9%),
heifer (31.8%), and
bullock (0.3%) |
| Maturities |
A (96.6%),
B (2.5%), and
C or older (0.9%) |
|
Dark Cutters |
dark-cutters (2.3%) |
| Breed types |
native (90.1%),
dairy-type (6.9%), and
Bos
indicus
(3.0%) |
|
Mean USDA yield grade traits |
USDA yield grade (3.0),
carcass weight (356.9 kg),
adjusted fat thickness (1.2 cm),
longissimus muscle area (84.5 cm2), and
kidney, pelvic, and heart fat (2.4%). |
|
USDA yield grades |
Yield Grade 1 (12.2%),
Yield Grade 2 (37.4%),
Yield Grade 3 (38.6%),
Yield Grade 4 (10.4%), and
Yield Grade 5 (1.3%). |
|
Mean USDA quality grade traits |
USDA quality grade (Select85),
marbling score (Small23),
overall maturity (A66),
lean maturity (A65), and
skeletal maturity (A67). |
|
Marbling score distribution |
Slightly Abundant or higher (2.3%),
Moderate (4.8%),
Modest (13.1%),
Small (33.3%),
Slight (43.3%), and
Traces (3.4%). |
|
USDA quality grades |
Prime (2.0%),
Choice (49.1%),
Select (42.3%),
Standard (5.6%), and
Commercial, Utility, Cutter, and Canner (0.9%). |
This information will help the beef industry
measure progress compared to the past two surveys and will provide a benchmark
for future educational and research activities.
Implications
The NBQA-2000 continues the process of updating
information on various factors that affect the value of live cattle and their
carcasses and by-products. Compared to previous audits, number and location of
bruises have remained consistent; however, bruise severity has decreased. The
number and location of brands, especially side brands, have remained relatively
constant. Quality as measured by marbling score and USDA quality grade appears
to be back to the level observed in the early 1990s, but carcass weights
continue to increase dramatically. This information adds to the existing
knowledge base of beef quality and consistency factors and will be a useful
reference for various educational and research endeavors as the beef industry
addresses issues related to improving the value of beef.
*Texas Agricultural Experiment Station, Department of Animal
Science, Texas A&M University, College Station 77843-2471;
†Department of Animal Sciences, Colorado State University, Ft. Collins
80523-1171;
‡Department of Animal Science, Oklahoma State University, Stillwater 74078-0425;
and §Division of Agriculture, West Texas A&M University, Canyon 79016
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...a
useful reference for various educational and research endeavors as the beef
industry addresses issues related to improving the value of beef.
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