Producing High Quality Beef Economically

Producing beef profitably while improving meat quality for consumers, were the main messages at the Teagasc Beef Research Centre Open Day in Grange today, Tuesday 12 September 2006.

Research on all stages in the production chain, from selecting the breed of the dam and sire to finishing the beef animal, were outlined.

The large number of farmers attending the event, were informed that the future of Irish beef depends on meat yield and the percentage of high value cuts being produced. Michael Drennan, Research Officer in Teagasc Grange outlined research showing that animals from suckler herds produced more meat and a greater percentage of high value cuts than Holstein Friesian steers. Dr. Drennan recommends that farmers should be rewarded through higher prices for producing animals with greater meat yield.

Details of new technologies which are emerging to authenticate the origin of beef were also outlined in Grange today. Scientists can now test beef to determine the likely diet of the animal. This data can then be used to distinguish between beef from animals produced on grass based systems from meat produced on all concentrate diets. Using knowledge of production systems in different geographical regions of the world, it is possible to predict the origin of the beef.

Mathematic models to predict the tenderness of meat have been developed in Australia and are now available. Ageing of the meat post mortem has the greatest impact on the tenderness of the beef, while on-farm factors such as growth rate and ration composition have very little impact on the tenderness of the beef produced.

Results of a trial comparing a semi-intensive beef production system with a REPS compatible system, showed that the latter generated a higher net margin for the farmer. The REPS system produced lower output but also had lower costs, leading to a higher profit for the producer.

Other areas highlighted during the Grange Open Day included out-wintering pads and earthen bank tanks, alternative forages for finishing beef, and autumn management of weanlings from the suckler herd.

Dr. Edward O'Riordan, Head of Grange Beef Research Centre outlined details of two current studies examining the new Beef Index. These studies will run for the next three years.