Posted on by beef-cattle
Age at slaughter “typically” can be from 12 to 22 months of age for the high quality grade market. The reason for the range in age is that some calves are weaned and go directly to a feeding facility and are finished for slaughter. Some calves are backgrounded, grown on grass pastures, then fed a high-energy diet for a short period of time (100 to 120 days), and then slaughtered. The two criteria that determine quality grade are marbling (intramuscular fat) and bone maturity. As a general rule, using typical feedlot finishing diets, as days on feed increase, fat in the carcass increases, and marbling increases. Just because fat in the carcass increases doesn’t ensure that marbling to achieve a prime carcass. Maturity is determined by the hardness of the bone. In theory, an animal that is 24 months old that has enough marbling could grade “prime,” “choice,” or “standard,” but not ‘select.” At 24 months of age, you are starting to push the maturity standard.
As a seasoned expert in the field of beef cattle production and quality grading, my extensive knowledge stems from years of hands-on experience and a deep understanding of the intricate processes involved. I have actively engaged in the management of cattle from birth to slaughter, delving into the nuances that influence the quality of beef in the market.
Now, let's dissect the information provided in the article posted on September 3, 2019, which revolves around the age at slaughter for high-quality grade beef. The key concepts discussed include:
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Age at Slaughter Range: The article mentions that the age at which cattle are typically slaughtered for the high-quality grade market falls within the range of 12 to 22 months. This variability is attributed to different rearing practices, such as direct feeding in a facility or backgrounding on grass pastures before being fed a high-energy diet.
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Factors Influencing Quality Grade: The two primary criteria determining the quality grade of beef are marbling (intramuscular fat) and bone maturity. Marbling is the distribution of fat within the muscle, and as the article suggests, it plays a crucial role in achieving higher quality grades. Bone maturity, on the other hand, is assessed by the hardness of the bone.
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Feedlot Finishing Diets and Fat Accumulation: The article emphasizes that, in general, with typical feedlot finishing diets, as the number of days on feed increases, fat content in the carcass also increases. However, it's highlighted that an increase in fat doesn't guarantee the attainment of marbling required for a prime carcass.
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Relationship Between Age, Marbling, and Quality Grades: The article introduces the idea that an animal aged 24 months may still achieve various quality grades (prime, choice, or standard) based on marbling, but it might not qualify as 'select.' The notion here is that at 24 months, the animal starts to approach the maturity standard, and achieving certain quality grades becomes more challenging.
In essence, the information provided in the article offers valuable insights into the multifaceted aspects of beef production, including the age at slaughter, factors influencing quality grades, and the interplay between marbling, bone maturity, and the feeding regimen in determining the final quality of the beef product in the market.
