For example, intermittent cold water spray chilling of the carcass can reduce carcass shrink age by 0. Shrouding carcasses can reduce the loss to evaporation by 0.
Even carcass spacing within coolers and the feeding of an electrolyte solution to the animal prior to slaughter has shown to influence carcass shrinkage.
The factors affecting dressing percentage are summarized in Table 5. The results will vary, but the numbers provide a general indication of the influence of these factors. Although the dressing percentage and carcass weight of A2 and A3 grades tends to be higher than for A1 grade, this does not necessarily mean a higher return for the animal. Dressing percentages are highly variable, and influenced by factors such as days on feed, the season and the market where an animal is sold.
Producers should analyze sale weights from feedlots to better understand how these factors influence dressing percentages. Note: Dressing percentages given above decline by 2 percentage points for livestock on feed 60 days, by one percentage point for cattle on feed 80 days and are unchanged when cattle are on feed days. On average, dressing percentages are 0. Bailey, C. Gut fill affects liveweight gains.
Beacom, S. A comparison of four system for finishing beef heifers. Berg, R. New concepts of cattle growth. Sydney University Press. Press Bldg. Fahmy, M. Performance of crossbred beef and dairy steers finished on fast and slow gain feeding regimes. Canadex publication Johnson, R.
Hunt, D. Allen, C. Kastner, R. Danler, and C. Moisture uptake during washing and spray chilling of Holstein and beef type steer carcasses. Jones, S. Price, and G. The effects of dietary roughage level on the growth and productivity of intensively fed bulls.
Newman, A. Carcasses of roughage-fed beef are lighter and have less marbling and lower quality grades but have higher cutability than carcasses of grain-fed bulls. Heifers and cows are reported to deposit more fat than steers and bulls. Among males, lower production of testosterone by steers favors more fat thickness compared with bulls.
Most people feeding steers are using some grain, if not primarily grain, to finish their beef. While this sort of a ration would be fine for a pig or a chicken, it is a disaster in the making for your steer. His digestive system can not handle a heavy load of grain. Please go cautiously here: grain, should you decide to use it, is not a panacea. There are some huge potential side effects for you to be aware of. The biggest problem is that since cattle are not biologically designed to eat grain, it messes with their digestion.
Feeding your steer is the same. The brisket should be full, you should be able to see a filled out padding of fat. If you do not see a full brisket, your steer has not yet reached the ideal fat covering and marbling for his body. He needs a few more months of a high quality diet to deposit that last bit of fat needed for great eating beef. What you are really looking for here is fat rolls, ideally three of them. The fat rolls at the tailhead show the finish of the steer in the same way that the full brisket does.
If not, you can still eat him, of course. However, the meat will not be marbled to the extent that you want it to be for outstanding flavor and eating quality. If your steer does not have the finish you need you have a few options, depending upon how close you are to your appointment date. Call the butcher and see if you can reschedule.
If you have checked your steer and not liked the finish you are seeing, if you have months left before the butchering date, you have time to adjust his ration to help him put on fat. The easiest way to do this is grain. I know for some cattle raisers that is not what you want to hear. Let me be clear, your steer does not need grain, ever. This follows a The sharp increase in beef cow slaughter in and is mostly the result of very low culling during herd expansion since , Peel explains.
By , herd culling rates may return to typical levels. Beef cow slaughter typically increases sharply in the fourth quarter to a seasonal peak but is projected to maintain the current year-over-year levels for the remainder of the year. This follows a 6. However, steer slaughter, which makes up more than half of cattle slaughter, is growing more slowly in and is up 3.
The year-to-date increase is declining as weekly steer slaughter has averaged just 1. Steer slaughter peaked seasonally in June and will trend lower week to week for the remainder of the year, he says.
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