Varying aging times and methods were evaluated for their effect on flavor, tenderness, and related changes involatile compounds and flavor precursors. Strip loin sections from USDA Choice beef carcasses (n = 38) were randomly assigned to treatments: (1) 3 d wet-aged, (2) 14 d wet-aged, (3) 28 d wet-aged, (4) 35 d wet-aged, (5) 49 d wet-aged, (6) 63 d wet-aged, (7) 21 d dry-aged, and (8) 14 d wet-aged followed by 21 d dry-aged. Samples were analyzed for trained sensory attributes, shear force, volatile compounds, and flavor precursors (fatty acids, free amino acids, and sugars). Discriminant function analysis was used to identify sensory attributes contributing the greatest to treatment differences. Flavor notes were not differentiated in beef aged up to 35 d, regardless of aging method. A shift in flavor occurred between 35 d and 49 d of wet-aging time that was characterized by more intense sour and musty/earthy notes. Both shear force assessment and trained panelists agreed that tenderness was not affected (P > 0.05) by additional aging beyond 28 d. Volatile compound production and liberation of amino acids and sugars increased (P < 0.01) during the progression of aging time, with no change (P > 0.05) in fatty acid composition, which may be a result of metabolic processes like microbial metabolism. Chemical properties shared strong positive relationships (r > 0.50, P < 0.001) with sour, musty/earthy, and overall tenderness. These results substantiate the deteriorative effect of extended aging times of 49 d or greater on flavor of beef strip loins without tenderness improvement.

Genetic and reproductive advancements in the dairy industry, volatile milk markets, and beef packer restrictions on dairy carcasses have increased the popularity of crossbreeding beef breed sires with dairy cows in the U.S. This observational study aimed to understand performance in dairy cows bred to beef sires and feedlot and carcass performance of crossbred beef × dairy calves. For dairy cow performance, archived records from 2 dairies representing 2 successive lactations were evaluated in paired cows (Dairy A: n=72/group; Dairy B: n=456/group) representing either: 1) All Dairy, where previous sire type of conception was Holstein for both lactations, or 2) Beef on Dairy, where previous sire type of conception was Holstein for the preceding lactation and a beef breed for the subsequent lactation. For feedlot performance, closeout data from paired pens (n=26/cattle type) of beef and beef × dairy calves were evaluated and numerically compared to pens (n=5) of Holstein steers. For carcass analysis, individual data were compared between carcasses from conventional beef (n=966), beef × dairy (n=518), and Holstein (n=935) steers. Cow performance was minimally impacted by sire type of previous conception. Cows conceived to beef sires exhibited a 2 to 3 d greater (P<0.01) gestation time than cows conceived to Holstein sires. Feedlot growth performance of beef × dairy pens was intermediate to beef pens (P<0.01) and Holstein steers. Beef × dairy pens had lesser (P≤0.02) feed conversion and dressing percent than beef pens. Both feedlot closeouts and carcass data showed that beef × dairy calves produced a greater (P<0.05) percent Yield Grade 2 carcasses and a lower (P<0.05) percent Yield Grade 4 carcasses than beef calves. Beef × dairy carcasses exhibited less (P<0.05) fat than beef steers and larger (P<0.05) ribeyes than Holsteins. Carcass cutability advantages for beef × dairy did not come at a sacrifice to carcass quality, as beef × dairy steers generated a greater (P<0.05) percent Upper 2/3 Choice and Low Choice carcasses and a lower (P<0.05) percent Select carcasses than beef steers. Thus, the U.S. beef and dairy industries alike should encourage production of terminal beef × dairy calves rather than continued inefficient production of Holstein steers. Efficiency savings in producing beef × dairy calves make it a more environmentally conscious and sustainable production practice than production of traditional dairy calves for the beef supply chain.

Crossbreeding dairy cows with beef sires has greatly altered the consist of U.S. dairy-influenced slaughter cattle and generated an influx of crossbred beef × dairy cattle to the U.S. fed beef slaughter supply in 2021. This review provides a summary of our observations of carcass and meat traits in the recent U.S. beef × dairy crossbred population and, based on these observations, exposes future opportunities for consideration. Strip loin steaks from beef × dairy cattle can be marketed alongside conventional beef products in retail display without consumer discrimination based on color or steak shape previously experienced in steaks from straightbred dairy cattle. Additionally, beef from crossbred beef × dairy cattle cannot be discriminated against for eating quality attributes (tenderness, flavor, and juiciness) as it exhibits similar, if not improved, performance of these attributes to beef from conventional beef cattle. We have also demonstrated that live expression of beef-type versus dairy-type character within the beef × dairy crossbred population has minimal effect on eating quality. With proper genetic selection and management, crossbred beef × dairy cattle can capture carcass premiums from an optimal combination of carcass quality (marbling) and red meat yield. Future beef × dairy crossbred mating and management systems should emphasize increases in total carcass muscling and reductions in liver abscess prevalence. A story of quality, sustainability, and traceability in the large and constant supply of beef from crossbred beef × dairy cattle may present profitable branding and marketing opportunities for these products.

Phenotypic expression of dairy-influence often carries negative implications in beef production; thus, considerable variation in expression of beef- versus dairy-type might adversely affect value of crossbred beef × dairy cattle.  This study evaluated effects of beef- versus dairy-type on meat quality in crossbred beef × dairy cattle.  Effects were blocked within commercial feedlot pens because cattle within a pen were contemporaries for sex, age, management, and source.  On their harvest date, 592 Angus or [Simmental × Angus] × Holstein cattle from 9 pens were assessed by 3 expert evaluators.  Scores for muscling and frame size were used to categorize and subset cattle in a pen into 4 phenotype groups: (1) fully dairy-type, (2) partially dairy-type, (3) partially beef-type, and (4) fully beef-type.  Strip loin steaks were obtained from selected cattle (n = 82 to 84 per group) and evaluated for descriptive sensory attributes, shear force, pH, color at retail display, steak dimensions, muscle fiber type, and fatty acid composition.  Data were tested for fixed effects of phenotype group with random effects of pen.  Despite distinct expression of visual beef- versus dairy-type among cattle sampled, phenotype groups were largely not different (P > 0.05) in shape, sensory attributes, color, or biochemical properties of strip loin steaks.  Other body regions, separate from the loin, were likely responsible for differences in live animal muscling.  Additional research is needed on effects of sire breed, individual sire, and management strategies on meat quality in beef × dairy crossbreds.  Because expression of beef- versus dairy-type does not affect meat quality, the beef × dairy mating system should focus on increasing complementarity of beef breeds and sires to produce more profitable, beef-type cattle.  Finally, marketing programs rooted in production of consistent and premium products may benefit from including beef from beef × dairy crossbreds. 

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