Carcass, sensory, fat color, and consumer acceptance characteristics of Angus-cross steers finished on ryegrass (Lolium multiflorum) forage or on a high-concentrate diet.
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Fall-born Angus-cross steers (n=30) from 1 of 2 sires, were randomly assigned to either an 85% corn, 7.5% cotton-seed hulls, and 7.5% vitamin/mineral/urea supplement diet (GRAIN), 100% ryegrass grazing (RG), or ryegrass grazing then the GRAIN diet for 94d (RG/GRAIN). USDA Yield Grade of steers finished on either the GRAIN or RG/GRAIN regimens were higher (P<0.02) compared to those finished on RG. Marbling score and USDA Quality Grade did not differ (P=0.21 and 0.12, respectively) among the three finishing regimens. Yellowness (b()) values of the subcutaneous fat from both strip loins (SL) and ribeye (RE) rolls was lowest (P<0.05) in cuts taken from steers finished on GRAIN. Subcutaneous fat of both SL and RE had lower L() and hue angle values, and higher a() and b() values before trimming than after the fat was trimmed to 0.3cm. Initial and sustained tenderness scores of SL from steers finished on GRAIN were higher when compared to RG/GRAIN or RG regimens (P<0.05). Flavor intensity and beef flavor scores were higher (P<0.05) for SL from GRAIN- or RG/GRAIN-finished steers compared to RG-finished steers. GRAIN SL had lower (P<0.05) WBSF values than RG, but similar (P>0.05) to RG/GRAIN. Trained sensory tenderness and flavor scores and WBSF values for RE were not affected by finishing regimen (P>0.05). GRAIN steaks had a higher consumer overall acceptability score, average price/kg, and rank (P<0.05). While carcass, fat, and sensory disadvantages were present in RG cattle, the overall magnitude of the differences compared to GRAIN cattle was fairly small.
