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   Past Issues
 more...>Louisiana Agriculture Magazine>Past Issues>
LSU AgCenter Provides Research-based Education for Animal Sciences, Natural Resources
Photo of Philip Elzer

This special issue of Louisiana Agriculture focuses on forage-fed beef management and production. AgCenter scientists, extension specialists and professors work on many aspects of the cattle industry to bring our clientele the most up-to-date knowledge and operating procedures to support their needs.

Tenderness and Electrical Impedance of Ribeye Steaks from Steers Finished on Forage
A bioelectrical impedance analyzer was used to measure electrical properties in ribeye steaks

The study of meat allows for the identification of animals, production systems or processing techniques that result in desired properties. Among the desired attributes of meat, tenderness is the most important palatability trait to consumers.

Carcass Traits of Steers Finished on Three Forage Systems
Photo of beef

A market for forage-fed beef exists in the United States. Research has shown that one-third to one half of consumers prefer the taste of forage-fed beef to grain-fed beef.

Consumer Preferences for Forage-Fed Beef
Figure 1.

In a forage-fed beef operation, cattle are fed grass and forage for their lifetime, with the exception of milk consumed prior to weaning. Animals are not fed grain or grain by products and have continuous access to pasture during the growing season.

Practices and Systems Used in Southeastern U.S. Grass-Fed Beef Production
Prior to what has become standard practice of feeding grain to beef cattle for finishing, grass finishing was the conventional method for producing cattle for beef.
Attitudes of Forage-Fed Beef Producers in the Southeast
table1.
Grass-fed beef production has recently emerged in the United States as an alternative to conventional feedlot beef, although it still represents a very small percentage of U.S. beef produced.
Economic Sustainability of Forage-Fed Beef Systems
Phot of a group of steers
A wide range of pasture systems can be used to produce forage-fed beef. Each system results in different levels of productivity, profitability and sustainability out comes.
Louisiana MarketMaker and Forage-Fed Beef Production
Photo of Shannon Gonsoulin, Sid Derouen and Stuart Gardner
A “market maker” is usually an individual or a firm ready to buy and sell stock on a regular basis at a publicly quoted price. This person helps buyers and sellers connect so as to “make” the market.
Prevalence of Escherichia coli O157:H7
Evelyn Gutierrez, instructor in the School of Nutrition and Food
According to the U.S. Centers for Disease Control (CDC) and Prevention, Escherichia coli (E. coli) are a large and diverse group of bacteria. Most of them are harmless and naturally found in the human intestinal tract, but others can be deadly.
Consumer Acceptance of Ribeye Steaks from Forage-Finished Steers
Figure 1.
Demand for forage-finished over grain-finished beef is rapidly growing because of its benefits for human health and the environment.
Is Forage-Fed Beef a Healthier Choice for Louisiana Families?
Table 1.
Forage-fed and grain-fed beef differ in a number of qualities, including their fat content. Meat from forage-fed cattle is lower in total fat, and if the meat is very lean, it can have one third the fat as beef from grain-fed animals.
Beef Cattle Performance on Three Forage Systems
Figure 1.
Consumer interest in the benefits of forage-finished beef has led to an increased demand for this product.
Forage-Fed Beef Production: An Overview and Perspective
Guillermo Scaglia
Much of the beef produced and sold in the U.S. before World War II was from grass- or limited-grain-fed cattle. Development of the modern large-scale cattle feeding industry in the 1950s and 1960s increased supplies of grain-fed beef.
International Programs
Maria Moore (far left) at a product development fair with her
News from the Office of International Programs
Past Issues
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