P.PSH.1023 - Creating a dairy beef supply chain to increase the value and volume of beef and veal products
Did you know that calf wastage identified in the dairy industry in Australia is perceived as a major animal welfare issue and represents a waste of potential meat supply, estimated at up to $550M per annum?
| Project start date: | 01 April 2018 |
| Project end date: | 30 December 2022 |
| Publication date: | 23 August 2023 |
| Project status: | Completed |
| Livestock species: | Grain-fed Cattle, Grass-fed Cattle |
| Relevant regions: | National |
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Download Report
(2.7 MB)
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Summary
This project investigated nutritional and management growth paths on the performance and quality of beef and veal products from dairy and dairy cross breeds to provide a feasible dairy beef production model. The key finding was that dairy steer cuts had equal eating quality to those from beef breeds when finished in feedlot or supplemented pasture-based systems.
Objectives
The objective of this project was to confirm that dairy breeds could generate a valuable carcase with high eating quality. A further objective was to develop data to establish the degree of challenge relating to creation of a consumer grading model for cuts from veal calves.
Key findings
Beef from dairy steers had equivalent eating quality to that from beef breeds when finished in feedlot or supplemented pasture-based systems.
While dairy veal calves achieved acceptable eating quality, they did not meet existing MSA screening criteria for rib fat and ultimate pH and were potentially compromised by cold shortening.
New schnitzel and Texas BBQ cooking methods, not currently in the MSA prediction model, produced superior consumer outcomes than existing grill and slow cook methods.
Benefits to industry
The research results provide valuable insights and guidance for Australian commercial dairy beef production. At 300kg HSCW, the project establishes a strong rationale for expanded utilisation of dairy steers for beef production within MSA graded programs. These results provide potential solutions to the social license challenges related to male dairy calves, particularly those from pure dairy breeds.
This report indicates that the current MSA prediction model, developed from beef data, can be utilised for heavier dairy beef carcases but requires further evaluation regarding screening and processing criteria for effective application on veal carcases.
MLA action
Annual Outcomes Report 2022–2023.
Future research for dairy beef is included in the MSA R&D priority list presented to Taskforce for priority ranking.
Future research
Despite rating acceptably on eating quality, many dairy breeds, and in particular veal carcases did not meet grid requirements for MSA grading. This conflicting situation reinforces the need for more detailed study of individual muscle pH, temperature and time relationships in order to specify more precise processing criteria. The relationship between high pH, muscle toughness, cooking characteristics, meat colour, flavour precursors and shelf life need to be critically evaluated across principal cuts to understand further opportunities for high pH meat, which could differ across muscles. It is possible that high pH muscle may be utilised in value adding
processes.
For the lighter veal carcases, it is recommended that a step chilling regime be evaluated to potentially mitigate the risk of cold shortening and two toning meat colour associated with rapid chilling and low fat cover. A concurrent evaluation of the impact of electrical inputs including electrical versus percussion stunning or captive bolt and of electrical stimulation is also recommended to optimise processing and chilling practice in relation to eating quality, hygiene and shelf life.
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For more information Contact Project Manager: Nathalie Lalaurie |
