Marbling Score In Beef Cattle

Feeding higher energy feeds to young calves will help increase the amount of marbling.

Marbling score in beef cattle. But if marbling is what consumers want we can increase marbling at different times in the feeding cycle without making the cattle fatter and that would be a huge benefit for the beef industry marbling vs. Marbling fat develops at a young age in beef cattle. Marbling score score bulls 343 18 0 20a 56 74 0 03a 3 08 0 01 heifers 336 64 0 37b 55 57 0 06b 3 07 0 01 table 3 regression coefficient estimates of slaughter age and slaughter weight on carcass weight dressing percent and marbling score of crossbred fattened beef cattle traits slaughter age year p value slaughter weight kg. Wagyu beef for example can be extremely marbled due to its genetics so much so that it s prized for that marbling.

In addition to the quantity of marbling the distribution and texture of visible fat flecks within the ribeye are also considered during assessment of marbling score. The following factors affect marbling in beef. A quality grade is a composite evaluation of factors that affect palatability of meat tenderness juiciness and flavor. Creep feeding is the easiest way to do this as shown by research from the university of georgia.

Certain breeds have higher marbling scores on average due to the way they metabolize food. These factors include carcass maturity firmness texture and color of lean and the amount and distribution of marbling within the lean. Prime beef is produced from young well fed beef cattle. Riddled with a good amount of creamy white fat marbling ms 3 and ms 4 wagyu beef delivers mouthwatering flavor and a softer texture than you ll ever experience from supermarket steaks all thanks to the privileged flavor profile of wagyu cattle genetics.

It has slightly abundant marbling the amount of fat interspersed with lean meat and is generally sold in upscale. Non creep fed calves non creep fed creep fed marbling score 318 348. Marble score or grades are a component of the aus meat beef quality grading system and is assessed within the ribeye muscle. As the cattle make fat the feed efficiency goes down and for consumers we trim off all the excess fat.

Quality grades are widely used as a language within the beef industry making business transactions easier and providing a vital link to support rural america. Cattle breeds such as angus murray grey herefords shorthorns japanese wagyu and kobe are all high quality breeds. Marbling scores of creep vs. Dairy breeds such as jersey holstein friesian and braunvieh stand out as well.

Marbling was significantly higher for purebred angus than purebred hereford steers and the angus steers were also fatter. Feed and finishing may also impact marbling with grass finished cattle offering a leaner beefier flavor whereas grain finished beef are much milder.