Quality Pays on the Rail with Commercial Limousin Genetics
To be competitive in the United States beef market , quality needs to be at the forefront of production goals . This begins at the cow / calf level and goes all the way through the feedlot sector .
To set an industry and consumer standard , the United States Department of Agriculture ( USDA ) has established a voluntary quality grade scale which spans eight categories from Prime through Canner . Beef producers aim for the top two places , Prime and Choice , to maximize profits from the premiums attached to these grades . Ultimately , these higher-end grades indicate a product which is superior according to the three universal measures of beef quality . These three measures are tenderness , juiciness and flavor . Because marbling , the result of both genetic capabilities and proper feeding , contributes to all of these , it is considered a pillar of beef grading and quality .
Another voluntary scale the USDA has in place is the yield grade system based on the cutability of a carcass . This measurement is especially of interest to producers because it indicates the true value of a carcass based on its efficiency , or the meat making money when compared to the amount of useless backfat that must be cut off and discarded . Besides an important measure of profitability , yield grade is also an excellent tool to highlight beef efficiency and sustainability when speaking with consumers . This scale goes from Yield Grade 1 ( most desirable with the least amount of fat trimmings ) down to Yield Grade 5 ( least desirable with excessive fat trimmings ).
Limousin beef is competitive on both these scales thanks to the breed ’ s characteristics which combine heavy muscling with low fat . Together , this results in a carcass both highly lean and efficient with fine marbling and flavor throughout . Consistently , Limousin beef has been lauded for its taste earning numerous awards when compared alongside other breeds .
Not only do these characteristics make the Limousin breed attractive to beef breeders and producers , they also make for desirable commercial bulls who are extremely marketable when used in crossbreeding programs .
The entire concept of crossbreeding has been explored and utilized for a long time . Geneticists say the “ hybrid vigor ” of two breeds , especially when they have growth and carcass characteristics that complement one another , makes for a more optimal commercial animal who can add serious benefit to the bottom line .
One such hybrid , the Lim-Flex , which is a Limousin X Angus cross , proves to be an exceptional , superior crossbred .
Earlier this year in June , commercial Lim-Flex steers were harvested at a Tyson plant in Lexington , NE , after being finished on a commercial feedyard . The group averaged 1,404 lbs . live weight and dressed at 65.2 %. The entire group graded either Choice or Prime .
Because they were Angus crosses , these animals were candidates for the Certified Angus Beef branded program . In all , 44 % of the group was eligible for the brand , meaning they were in the upper two-thirds Choice bracket and above . The group ranged from Yield Grade 2 through 4 with 22 % making an admirable Yield Grade 2 .
In July of this year , a group of Limousin heifers were also harvested at the same Tyson plant . The group averaged 1,326 lbs . on the hoof and dressed at 63.45 %. An admirable 20 % of this group was Certified Angus Beef eligible , three percent of which were Prime . This group also have exceptional Yield Grades , with three percent scoring a 1 and 25 % scoring 2 .
How do all these numbers payback the producer ? This heifer group met a base market price of $ 158.42 dresssed , per hundredweight . But because of the high quality resulting in Certified Angus Beef , the group got a premium of $ 3.08 / cwt . or $ 25.90 per head , bringing the actual price received at $ 160.50 / cwt ..
32 • OCTOBER 2021