Methods of improving quality of grass-fed beef

Abstract

Ten steers of known background, approximately 18 months old, and wintered on alfalfa and protein were finished on a brome and bluestem grazing program. Carcass characteristics were measured. The influence of conditioning carcass halves at 55 F until eight hours post-mortem was compared with conventional chilling at 36 F. Finally, the effects of vacuum storage and display on beef quality were evaluated.