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17 January 2014 Short Communication: Tenderness of suckler beef produced in British Columbia
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Abstract

Hartling, I., Cinel, B., Donkor, K. K., Ross Friedman, C., Paetkau, M. J. and Church, J. S. 2014. Short Communication: Tenderness of suckler beef produced in British Columbia. Can. J. Anim. Sci. 94: 295-298. In order to investigate the potential of suckler beef production in British Columbia, shear force values were determined using Warner-Bratzler shear (WBS) force tests on 10 major muscles obtained from suckler-raised Simmental cattle along with the longissimus thoracis from grain- and grass-fed cattle of similar breeding. Shear force values obtained for suckler beef were then compared with literature values from grain-fed beef. All suckler beef muscles except the psoas major and spinalis dorsi had lower WBS values than their grain-fed counterparts from literature values, while the longissimus thoracis was shown to have equal tenderness in all three production systems. Results suggest that a higher number of muscles from suckler beef in this study could be used as steaks than is typically observed in the North American beef industry.

I. Hartling, B. Cinel, K. K. Donkor, C. Ross Friedman, M. J. Paetkau, and J. S. Church "Short Communication: Tenderness of suckler beef produced in British Columbia," Canadian Journal of Animal Science 94(2), 295-298, (17 January 2014). https://doi.org/10.1139/CJAS2013-126
Received: 22 August 2013; Accepted: 1 December 2014; Published: 17 January 2014
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