Optimization is key in beef production — finding the right balance of muscle, fat and efficiency without going to extremes.
“Right now, you’re getting paid on a yield number that is grossly inaccurate,” says Dale Woerner, Texas Tech University Cargill endowed professor. “Somebody’s getting screwed in this deal because we’re making cattle heavier, but we’re actually digressing in red meat yield because cattle are just getting fatter.”
Warner is the featured guest on the newest “The Future of Beef Show” podcast released this week.
According to Woerner, when it comes to yield and meat quality, the tools we use to measure — and reward — beef performance are decades out of date.
Tune into the podcast to hear these five key points discussed:
The current yield grade equation is grossly inaccurate and needs to be updated, with only 15%-20% accuracy in measuring red meat yield.
Woerner explains the primary concern is the current yield grade equation, which was developed in the 1960s, is inaccurate for modern cattle. The existing system doesn’t effectively measure red meat yield, primarily because rib-eye area explains only 3% of muscling variation in individual animals. This means producers are essentially being paid incorrectly for their cattle.
“Depending on how you calculate it, but specifically on an individual animal basis, current yield grade equations sitting around that 15[%]-20% accuracy level, so far below a passing grade,” Woerner says.
Cattle are becoming increasingly fat, which is inefficient and costly. This fact is driven by market signals that incentivize weight over muscle.
“As we incentivize weight, particularly in cattle that have been on feed for a long time, we’re largely incentivizing fat,” he explains.
Technology like 3D imaging and CT scans can help more accurately measure red meat yield, with potential to revolutionize how cattle are valued.
“With the CT technology, not only can we measure muscle, fat and bone, but we can actually virtually cut apart the carcass and trim it to two or three different levels,” Woerner explains. “CT scanning is just more user-friendly than MRI. Even though MRI gives us greater clarity in the data, we just don’t need that level of clarity for what we’re doing.”
Woerner predicts it will be three to five years before a new system can be developed and preform to satisfactory levels before broad implementation.
- Genetic selection should focus on muscling and efficiency, not just ribeye area, with an emphasis on moderation and breed complementarity.
- The beef industry needs to optimize cattle production by using data, technology and reproductive innovations to improve feed conversion and overall meat quality.
Woerner stresses the goal is to produce cattle that:
- Have optimal muscling.
- Convert feed efficiently.
- Produce high-quality meat.
- Are environmentally sustainable.
“Tenderness is an ante up in a poker game, and you have to have tenderness to be acceptable from a consumer standpoint. But once tenderness is acceptable, then it’s all about flavor,” he summarizes. “Beef’s stronghold in the market will always be flavor.”
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