When it comes to choosing the best quality beef for consumers, the grade of the cattle plays a significant role. The recent presentation by ABP Food Group’s cattle procurement team members, John Kelly and James Hickey, shed light on the differences in striploin steaks from in-spec and out-of-spec cattle. This enlightening session took place at the ABP Demo Farm open day, where farmers and industry personnel gathered to learn more about the calf to beef operation and gain valuable insights for the upcoming winter season.
### Assessing Cattle Quality
John Kelly emphasized the importance of assessing cattle in a handling unit before drafting them for slaughter. This step allows farmers to determine which animals are fit for slaughter and which ones require additional feeding. By closely examining the cattle in the cattle crush at the ABP Demo Farm, Kelly and Hickey demonstrated how a thorough evaluation can help identify the best quality animals for beef production.
### Quality Impacts Consumer Perception
During the presentation, attendees were shown various examples of striploin steaks from different grades of cattle. Kelly highlighted the differences in steak quality based on the grade of the respective animals. He pointed out that steaks from short-fleshed or over-fat animals are less desirable to consumers due to their texture and appearance. On the other hand, an “ideal striploin” from an R3 grading animal showcased a perfect balance of fat, making it an appealing choice for retailers and restaurants.
### Importance of Visual Appearance
Visual appearance plays a crucial role in consumer perception of beef quality. Kelly demonstrated how surplus fat on a striploin steak from an over-fat animal can impact its visual appeal. By contrast, a well-marbled striploin from an ideal grading animal presents a more visually appealing option that is likely to attract consumers. This visual demonstration underscored the significance of evaluating cattle quality before processing them for beef production.
### Expert Advice and Guidance
The ABP Demo Farm open day also featured presentations from industry experts on topics such as animal nutrition and health. Dr. David Lawrence from Brett Brothers Ltd shared insights on animal nutrition, while Liam Carroll (DVM) from Blackwater Veterinary Clinic discussed animal health practices. These expert talks provided attendees with valuable information to enhance their farming practices and ensure the well-being of their cattle.
### Industry Collaboration and Support
In addition to the presentations, the event also saw the participation of various companies and organizations involved in the beef industry. Representatives from JFC, Agritech, Certified Irish Angus, Irish Hereford Prime, and Artificial Insemination (AI) companies were present, along with experts from Teagasc and the Irish Cattle Breeding Federation (ICBF). This collaborative effort reinforces the importance of industry support and cooperation in driving the success of beef farms.
### Conclusion
The comparison of striploin steaks from in-spec and out-of-spec cattle serves as a valuable reminder of the impact of cattle grading on beef quality. By assessing cattle quality before slaughter and selecting the best-suited animals for beef production, farmers can ensure that consumers receive high-quality beef products. The visual demonstration provided by ABP Food Group’s procurement team highlighted the importance of visual appearance in consumer perception and underlined the significance of industry collaboration and expert guidance in enhancing farming practices. As farmers prepare for the upcoming winter season, these insights can help them make informed decisions to optimize their cattle operations and deliver top-quality beef to the market.
—
Are you ready to enhance the quality of your beef products? Subscribe to Cattle Weekly’s newsletter for more expert advice and industry insights! Share your thoughts and questions in the comments section below.
