A VALUE-based trading system for beef is getting closer and SA producers need to ensure they are ready to make the most of it, says University of Adelaide beef researcher Stephen Lee, who was guest speaker at the recent Faster Better Beef field day at Lochaber.
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Dr Lee says objective carcase measurement technology will be implemented in abattoirs and processors are flagging their intention to move to payments incorporating yield and quality.
Producers with an emphasis on genetics, particularly high intramuscular fat (marbling) and growth, are in the box seat, but it is not too late for others.
Based on results from the University of Adelaide-led growth path trial, involving 684 pasture-finished steers from six properties, the South East ranks well for eating quality with pasture-finished steers comfortably sitting in the top 20 per cent of carcases graded with an average Meat Standards Australia index of 61.46.
But Dr Lee says there is the potential for many more carcases to hit the top few percentiles, and the matching premiums.
For carcases with acceptable pH and meat colour, the largest genetic influence on eating quality, as indicated by the MSA index, is marbling. Dr Lee has calculated that selecting bulls in the Angus breed with top 5pc IMF Estimated Breeding Values (EBV) compared with breed average had the potential to increase the MSA marbling in their progeny by 40 points.
For pasture-finished steers in the growth path trials, this would have translated to a 0.65 increase on the MSA index, bringing them close to a top 10pc ranking.
This benefit from genetics also flows through to daughters retained in the herd, and when high-merit bulls are used for a second generation, there will be significant gains. “Much of the genetic variation in the MSA index in SA can be attributed to marbling,” Dr Lee said.
“A lot of the animals killed in SA have low ossification and limited variation within mobs. While you can increase marbling by increasing carcase weight, this risks pushing carcases outside of preferred carcase weight specs. “The benefits gained in additional quality could be easily lost in falling out of the weight specs,” said Dr Lee.
“The same adverse response can be seen putting on more rib fat, which impacts yield.” Dr Lee says using many breed societies’ selection indexes will achieve more meat of a higher quality sooner.
“Producers will be able to select for both a productive cow herd and improved eating quality.” MSA research has shown consumers will pay more for a premium eating experience.
