051134 What’s Done At Weaning Affects Quality of Beef

Consumers want a great beef eating experience every time. Producers used to think that was somebody else’s concern. When they began to focus on consumers, however, demand for beef increased along with profit potential for cattle producers, says Larry Corah, vice president for Certified Angus Beef LLC.

“The last few years have seen record high cattle and beef prices - but producers risk a reversal of fortune if they don’t act to shore up beef quality,” Corah said.

Since 2001, the percentage of Yield Grade 4 and 5 cattle has tripled, while the share of USDA Choice or better cattle has dropped from 57 percent to 48 percent. The number of cattle grading Premium Choice and Prime has fallen by nearly 30 percent in those four years, eroding producer value-grid profits, Corah notes.

The situation may worsen when increasingly choosy consumers back away from lower quality as beef supplies begin to grow. Producers can take immediate steps to help, Corah says.

“Weaning management has a big impact on later product quality, so it is a time of opportunity,” he said. “Marbling is the fine, intramuscular fat that make beef taste good, but whether a calf will meet its potential for marbling is largely determined at weaning. Recent research suggests poor management or health problems then hinder marbling deposition later.”

Weaning age, health management, nutrition, implanting and deworming of calves all contribute to later marbling levels. Timely weaning, no later than seven months, keeps the calf on track for profitable gains, Corah said.

Preweaning vaccination programs can help avoid the health problems that threaten later grade potential, especially for Premium Choice and Prime, he points out.

“Don’t be stingy with nutrition and avoid basing rations on dry grass or cornstalks,” Corah said. “Keep post-weaning gain above 2 pounds per day to improve quality potential. Delay implanting, especially if the calves are having health problems or gaining poorly. If you use an implant, try a mild product rather than the most aggressive ones. Research shows even deworming at weaning benefits later marbling potential.”

As more producers take beef quality seriously, trends will turn back toward consumer ideals, securing demand for years to come, Corah adds. Much depends on local producer initiative, he stresses.

“Damage done to marbling potential at weaning time cannot be offset by long feeding periods later,” he said.

RETURN TO HOME PAGE

E-mail: sflanagan@sprintmail.com