More Than a Byproduct
Tips to increase quality, consistency and competitiveness of market cows.
SAN ANTONIO, Texas (Feb. 3, 2015) — “Market cows should not be considered a byproduct of the beef industry,” stated Colorado State University (CSU) meat scientist Keith Belk. “They are much more than that.”
Ways to enhance marketing of beef cows removed from breeding herds was the focus of the opening Cattlemen’s College® session Feb. 3, at the 2015 Cattle Industry Convention in San Antonio, Texas. Belk, along with CSU colleagues Daryl Tatum and Dale Woerner, emphasized that cull cows represent more than ground beef, hide and offal. They encouraged producers to consider management practices that can increase the value of market cows.
The speakers stressed that today’s slaughter cow market is driven by the limited supply of boneless lean beef as well as lean trimmings. Many producers do not realize that many cow carcasses yield whole-muscle cuts. Producers often can capture more value by feeding cows a high-energy diet to add condition, weight and quality prior to marketing.
Daryl Tatum explained how USDA marketing classes for slaughter cows are based on percent lean. Tatum explained how USDA marketing classes for slaughter cows are based on percent lean. Using live animals to demonstrate the differences, he advised producers to develop an “eye” for discerning whether cows, based on their condition, will fit the “breaking,” “boning” or “lean” classifications. Tatum cited recent average dressed cow prices for each class as $198, $210 and $217 per hundredweight (cwt.), respectively. An additional class, “premium white,” earned $206 per hundredweight.
“Premium whites are cows that have been grain-fed for 70 to 90 days and produce carcasses with white-colored fat,” said Tatum. “They typically have marbling scores similar to Choice or Prime steers and heifers.”
Keith Belk said some of the growth-promoting implants used in fed steers and heifers may also be applied to improve carcass value of cows fed for the premium-white target.
Dale Woerner demonstrated how many whole-muscles are removed from primal cuts, to create products used by foodservice, including many restaurants. Feeding grain to cows for a relatively short period of time, the CSU team explained, can improve the color of both fat and lean, and enhance the size and shape of whole-muscle beef cuts.
The team emphasized the importance of timely marketing and avoiding value loss due to ill-placed brands, injection site defects and excessive stress at time of shipping.
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