Guest guest Posted September 8, 2005 Report Share Posted September 8, 2005 > > I'm thinking this must be a function of the age at which grass fed > beef is slaughtered rather than an absolute standard. I have been told > that older grass fed beef is much fattier than the the normal stuff we > see at market. > > Yes, the standard is that the forage will dictate percentage of PUFA laid. From the one article we saw that this particular type of grass forage had an 18:3 composition of 49.15 g/100g to that of concentrate which was a mere 1.86 g/100g. The concentrate mixture was of ground barley (46%), unmolassed sugar beet pulp (42%), soybean meal (8%), tallow (1%), and a proprietary mineral/vitamin mix (3%). According to Fry and Pordomingo (see Stockman v62 #2), he brought to light the difficulty in finishing an animal in the fall, due to poor forage quality, weather etc. P says that finishing gains below 1.8/lb/day are NOT acceptable as the animal should be at 2-3/lb/day. (Unfortunately many of our grass-based farming friends are still caught in the low-fat paradigm) Forage composition, genetics, age, sex, origin and background all influence backfat amounts and intramuscular deposition. F will lean more on genetics. Stefansson shed some interesting details on this also. -Colby Quote Link to comment Share on other sites More sharing options...
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