a I B RAR.Y 
 
 OF THE 
 
 UNIVERSITY 
 OF ILLINOIS 
 
 no. 4-70-46)5 
 cop. 
 
 
NO.N CIRCULATING 
 
 CHECK FOR UNBOUND 
 CIRCULATING COPY, 
 
EFFECT OF PASTURE 
 
 ON 
 
 GRADE OF BEEF 
 
 By SLEETER BULL, 
 
 R. R. SNAPP, and H. P. RUSK 
 
 Bulletin 475 
 
 UNIVERSITY OF ILLINOIS 
 AGRICULTURAL EXPERIMENT STATION 
 
CONTENTS 
 
 PAGE 
 
 PASTURE CATTLE IN DISREPUTE 229 
 
 EXPERIMENTS AT OTHER STATIONS 231 
 
 EXPERIMENTS AT THE ILLINOIS STATION 236 
 
 Full-Feeding Calves in Drylot Compared With Full-Feeding on 
 
 Bluegrass Pasture 236 
 
 Alfalfa, Bluegrass, and Mixed Pasture Compared: 
 
 Yearling Heifers 241 
 
 Sweet Clover, Alfalfa, and Bromegrass Compared: 
 
 Yearling Steers 244 
 
 SUMMARY AND CONCLUSIONS 255 
 
 Cattle Fattened Exclusively on Pasture 255 
 
 Cattle Full-Fed Grain on Pasture 256 
 
 Cattle Finished in Drylot 256 
 
 Application of Findings to Beef Grading 256 
 
 Urban*. Illinois April, 1941 
 
 Publications in the Bulletin series report the results of investigations made 
 or sponsored by the Experiment Station 
 
Effect of Pasture on Grade of Beef 
 
 By SLEETER BULL, R. R. SNAPP, and H. P. Rusx 1 
 
 ^ASTURE IS USED mainly in three ways in the production of 
 market beef: (1) as the only feed; (2) as the only feed for a 
 limited time, followed by full-feeding on pasture or in drylot; 
 and (3) supplemented by grain, followed sometimes by drylot feeding. 
 As more acres of forage and pasture become available under the soil- \ 
 conservation programs, the use of pasture in beef production will prob- 
 ably increase. The effect of pasture on the grade and palatability of 
 beef therefore becomes a question of increasing importance. At the 
 present time grass- fed cattle consistently undersell grain- fed cattle, and 
 cattle fed grain on pasture consistently undersell drylot cattle. The 
 cattleman is much interested in knowing whether such discrimination 
 is justified. The experiments reported herein throw light on this 
 question. 
 
 The terms "market grade" and "palatability" are not synonymous. 
 The grade of a carcass or cut is determined primarily by three factors: 
 conformation, finish, and quality. It does not take into consideration 
 the age of the animal and the degree of ripening (aging) attained 
 before the carcass is eaten, both of which certainly affect the palata- 
 bility of the beef. Also, considerable stress is laid upon the color of 
 fat and lean in grading, yet in many instances the color of lean and of 
 fat has no relation to the actual eating quality of the beef. 
 
 Conformation, as used in determining the grade of a carcass or cut, 
 refers to the shape of the carcass, particular emphasis being placed 
 upon compactness and a high development in the more expensive cuts, 
 such as loin, ribs, and round. Finish refers to the amount and distribu- 
 tion of fat, with special emphasis upon the amount and character of 
 marbling. Quality includes such factors as texture, firmness and color 
 of lean, and firmness and color of fat. 
 
 The chart used by the U. S. Department of Agriculture and many 
 state agricultural experiment stations (including the Illinois Station) 
 in grading experimental beef carcasses is shown on page 228. A 
 similar system is used by government graders in grading commercial 
 beef, except for the following changes: (1) there is no class (sex) 
 
 'SLEETER BULL, Chief in Meats; R. R. SNAPP, Chief in Beef Cattle Hus- 
 bandry ; and H. P. RUSK, Chief in Cattle Husbandry. 
 
 227 
 
228 
 
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EFFECT OF PASTURE ON GRADE OF BEEF 229 
 
 designation; (2) no cow may be graded higher than "Good"; (3) the 
 term "Commercial" has been substituted for "Medium"; (4) "Utility" 
 replaces "Common"; and (5) "Canner" replaces "Low Cutter." 1 
 
 PASTURE CATTLE IN DISREPUTE 
 
 When the cattle buyer makes his bid on a drove, he has in mind 
 three points: (1) the amount of salable meat (dressing percentage, 
 including shrinkage in the coolers before the carcass is sold) ; (2) the 
 desirability of the meat (grade of the carcass) ; and (3) the market 
 price of beef of the different grades. 
 
 Discriminated against by buyers. The packer-buyer assumes 
 that grass steers dress lower in slaughter, shrink more in the cooler, 
 and produce carcasses of lower grade than grain- fed. steers. The cattle 
 which have had nothing but grass are presumed to dress less because 
 they contain less fat yet have the same amount of hide and other offal ; 
 their carcasses are supposed to shrink more in the cooler because they 
 contain more water and have less protective fat covering; and their 
 carcasses grade lower because they lack finish and have less desirable 
 color. 
 
 In general it is true that grass cattle (cattle given no grain) pro- 
 duce carcasses that grade no higher than Medium, regardless of how 
 well bred the cattle may be, primarily because of lack of finish. There 
 are exceptions, however, to this generalization. In certain limited 
 bluegrass areas in the United States cattle grading Good are produced 
 with no grain, presumably because of the richness of the grass. Argen- 
 tina, which is reputed to possess the best commercial breeding herds 
 in the world, produces much Good and Choice beef upon alfalfa 
 pasture alone. It has its own peculiar method of pasture management ; 
 alfalfa is grazed the year around, and it is customary to regulate the 
 closeness of grazing by moving the cattle from field to field. Perhaps 
 a similar system in this country would produce better beef than is now 
 produced here on pasture. 
 
 Dark lean and yellow fat charged to pasture. Pasture is accused 
 of producing dark lean and yellow fat. This is a serious charge, since 
 the color of both lean and fat of beef is of major importance in 
 determining the market grade of the carcass and consequently the price 
 paid for the live cattle. Both the packer and the retailer, who reflect 
 the views of the consumer, seriously discriminate against off colors. 
 
 'Federal beef grading. Agricultural Marketing Service. U. S. Dept. Agr. 
 Misc. Pub. 391. 1940. 
 
230 BULLETIN No. 475 [April, 
 
 The lean of beef should be a light cherry-red or pink. A dark or 
 purplish red or a black is particularly objectionable to the housewife. 
 Presumably this is due to two reasons: (1) the lean becomes darker 
 with increasing age, and the housewife associates a dark color with 
 the tough, stringy meat ordinarily produced by cattle of advanced age ; 
 (2) when beef is first cut, it is quite dark but immediately begins to 
 brighten in color, reaching a maximum brightness in about one hour, 
 then it slowly darkens and in several days becomes quite dark. Most 
 retailers cut considerable amounts of steaks, roasts, etc., for display 
 in showcases and for convenience during rush hours. Some of these 
 cuts may be held too long before sold and become dark, dried out, and 
 less palatable because they absorb undesirable flavors from the show- 
 case or refrigerator. Consequently the housewife may associate dark 
 beef with the dry, unpalatable steaks which have been cut too long. 
 
 Market grade lowered by dark lean. In a survey made in the 
 summer of 1939 among several hundred housewives in Decatur, Illi- 
 nois, less than 10 percent of the women interviewed preferred beef 
 with a dark-red color. 1 As a result of such discrimination by con- 
 sumers, the grade and the wholesale price of beef is distinctly lowered 
 by dark lean. 
 
 In a study made in cooperation with the National Live Stock and 
 Meat Board of the carcasses of 308 4-H Club calves shown at the 
 1938 International Livestock Exposition in Chicago, 55 carcasses were 
 found in which the lean was more or less dark. The market grade of 
 7 of these carcasses was lowered three grades because of the dark 
 lean (the grade after ribbing was lower than the grade assigned before 
 the dark lean was discovered) ; the grade of 6 carcasses was lowered 
 two grades ; and the grade of the other 42 carcasses was lowered one 
 grade. The reduction in market value due to dark lean is even more 
 significant than the reduction in market grade. The value of the 7 
 carcasses was $3 a hundred less because of their dark color, the value 
 of the 6 carcasses was $2 a hundred less, and the value of the 42 car- 
 casses was $1 a hundred less. The packers received $490.34 less for 
 these 55 carcasses than they would have received if the lean had not 
 been dark. 1 
 
 Yellow fat objectionable in beef trade. Graders prefer beef fat 
 to be white or creamy white, probably because certain breeds of dairy 
 cattle and most scrub cattle have yellow fat and because as cattle 
 become older there is a material increase in the amount of yellow 
 pigment in their fat. Yellow fat, therefore, is an indication of inferior 
 
 'Unpublished data. 
 
1941~\ EFFECT OF PASTURE ON GRADE OF BEEF 231 
 
 breeding and of advanced age, and many housewives associate yellow 
 fat with the tough, stringy, unpalatable meat of the worn-out dairy cow. 
 
 Apparently consumers object less to yellow fat than to dark lean. 
 In the Decatur survey previously noted 55 percent of the housewives 
 with incomes under $100 a month, 35 percent of those with incomes of 
 $100 to $200 a month, and 21 percent of those with incomes above $300 
 a month actually preferred yellow to white fat on beef "because it 
 looks richer." 1 Unfortunately there are no exact data showing the 
 decrease in market value of beef due to yellow fat. It is probably 
 considerably less than the decrease due to dark lean. 
 
 While most dark beef and most yellow beef rightfully belong in 
 the lower grades, color alone does not determine eating quality. The 
 meat from a steer which has yellow fat and purple lean but otherwise 
 grades as Choice is equal in palatability to that from his white-fatted 
 and red-meated brother of similar grade. This statement is based upon 
 the results of a large number of palatability tests made by the U. S. 
 Department of Agriculture and several experiment stations, including 
 the Illinois Station. 
 
 EXPERIMENTS AT OTHER STATIONS 
 
 Colorado experiments on alfalfa and mixed pasture. Three lots 
 of Hereford steers which averaged 650 pounds at the beginning of the 
 experiment were fed at the Colorado Experiment Station. 2 Each lot 
 was fed 5 pounds of ground barley and corn daily, but one lot was 
 fed alfalfa hay in drylot, another was fed on alfalfa pasture, and the 
 third lot was fed on mixed pasture. 
 
 The steers kept in drylot gained most rapidly, graded highest both 
 as slaughter cattle and as carcasses, had the whitest fat and the lightest 
 lean, and were the fattest of the three groups. The three lots did not 
 vary greatly in dressing percentage. There was little difference in the 
 palatability of the roasted ribs, the greatest difference occurring in the 
 fat flavor, the steers on the mixed pasture being the most desirable in 
 this respect and the alfalfa-pasture steers the least desirable. 
 
 Bluestem experiments at Kansas Station. Four groups of three- 
 and four-year-old range-bred Hereford steers at the Kansas Station 3 
 were given the following feeds: bluestem pasture, bluestem followed 
 
 'Unpublished data. 
 
 "In cooperation with the U. S. Department of Agriculture. Reported in 
 Conference on cooperative meat investigations, report of review committee 
 (1937), Vol. 1, Ref. 52. National Live Stock and Meat Board. 
 
 'Conference on cooperative meat investigations (cited above), Ref. 55. 
 
232 BULLETIN No. 475 [April, 
 
 by a light grain ration on pasture, bluestem plus a full feed of grain, 
 and bluestem hay in drylot plus a full feed of grain. Dressing per- 
 centages varied from 54 percent for the cattle on pasture alone to 62 
 percent for the cattle full-fed on pasture. No excessive chilling shrink 
 of the grass-fed cattle was observed. Bluestem pasture did not produce 
 dark beef, the lean of the carcasses of all lots being a desirable red. 
 
 Color readings indicated that the carcasses of the drylot cattle were 
 the whitest and contained the least amount of yellow pigment. The 
 cattle kept on grass and receiving supplementary feed had less yellow 
 in their fat than those grazed without grain. No clearly yellow fat was 
 encountered in any of the lots. There was no marked difference in 
 the palatability of the meat from the different lots. 
 
 At the same station 1 two lots of yearling Hereford steers were 
 fed 150 days, one lot given corn, cottonseed meal, silage, and alfalfa 
 hay in drylot, and the other lot given the same concentrates on blue- 
 stem pasture. The drylot cattle were slightly superior in dressing 
 percentage, carcass grade, and finish. There was no difference in the 
 color of lean or in the palatability of the roasted ribs. 
 
 Nebraska experiments. Three-year-old Hereford steers were 
 grazed without grain at the Nebraska Station 2 for 146 days, after 
 which one-third of them were slaughtered. The remaining steers were 
 fed grain and alfalfa hay in drylot for 64 days. The steers slaughtered 
 off grass dressed lower than the steers finished in drylot, had lower 
 carcass grades and less finish, and their lean was darker. The palata- 
 bility of the beef of the grass steers was somewhat lower, but the 
 difference was not great. 
 
 West Virginia experiments. Much work has been done at the 
 West Virginia Station, in cooperation with the U. S. Department of 
 Agriculture, on the effect of grass on the quality of beef. In three 
 different years 3 three-year-old steers of Good grade were grazed on 
 bluegrass pasture, part of them receiving a light grain supplement and 
 the others no grain. The average amount of the concentrates varied 
 from 6.5 to 8.5 pounds a steer daily. Steers of Medium grade were 
 similarly treated. Feeder cattle of Good grade on pasture alone graded 
 at the bottom of Good as slaughter cattle, while Good feeders on grass 
 
 'In cooperation with the U. S. Department of Agriculture. Conference on 
 cooperative meat investigations (previously cited), Ref. 56. 
 
 *In cooperation with the U. S. Department of Agriculture. Conference on 
 cooperative meat investigations (previously cited), Ref. 59. 
 
 'Black, W. H., Warner, K. F., and Wilson, C. V. Beef production and 
 quality as affected by grade of steer and feeding grain supplement on grass. 
 U. S. Dept. Agr. Tech. Bui. 217. 1931. 
 
1941] EFFECT OF PASTURE ox GRADE OF BEEF 233 
 
 and a light grain ration graded Good as slaughter cattle. The Medium 
 feeder steers grazed without grain produced Medium slaughter steers, 
 and those given the grain supplement in addition to the grass graded 
 Medium -(- as slaughter cattle. A higher dressing yield and fatter, 
 more attractive, and more salable carcasses were obtained by supple- 
 menting the grass with a light grain ration. The rib eye of the grain- 
 fed cattle was a little lighter red, and the meat was slightly more 
 tender than that of the others. 
 
 In three other experiments at West Virginia 1 five lots of Good 
 two-year-old feeder steers were fed in each experiment approximately 
 as follows: 2 (1) grass only for 135 days; (2) grass for 56 days, fol- 
 lowed by grass and concentrates (8.7 pounds) for 79 days; (3) grass 
 and concentrates (8.1 pounds) for 135 days; (4) grass for 135 days, 
 followed by concentrates (14.6 pounds) and grass for 56 days; and 
 (5) grass for 135 days, followed by concentrates (15.1 pounds) and 
 clover hay in drylot for 56 days. 
 
 Grass alone produced steers yielding Medium carcasses. Grass for 
 56 days followed by grain on grass produced high Medium carcasses, 
 as did also grass with grain thruout the feeding period. Grass followed 
 by grain, both on pasture and in drylot, produced low Good carcasses. 
 
 The steers kept on grass for 135 days and then given grain on 
 grass dressed the highest (slightly but probably not significantly 
 higher than the steers of the other lots receiving grain), and the grass 
 steers dressed distinctly the lowest. The carcasses of steers grazed 
 without grain had the least finish, and the carcasses of those finished 
 in drylot had the most. There was no significant difference between 
 lots in the color of the lean, but the fat of Lots 4 and 5 (finished on 
 grain) was less yellow than that of the other lots. There was no 
 significant difference in the palatability of the roasted ribs from the 
 five lots. 
 
 In other experiments at West Virginia 3 with two-year-old and 
 three-year-old steers careful measurements of the color of the lean 
 were made with the spectrophotometer. The color of the fat is not 
 recorded in the results. 
 
 The lean of two-year-old steers kept exclusively on grass for 127 
 
 'Black, W. H., Miner, R. L., Burk, L. B., Alexander, L. M., and Wilson, 
 C. V. Beef production and quality as affected by method of feeding supple- 
 ments to steers on grass in the Appalachian region. U. S. Dept. Agr. Tech. 
 Bui. 717. 1940. 
 
 'There were slight variations in the feeding procedure in different years of 
 the tests. 
 
 "Longwell, J. H. Color of lean of beef as affected by grass and grain feed- 
 ing. W. Va. Agr. Exp. Sta. Bui. 274. 1936. 
 
234 BULLETIN No. 475 [April, 
 
 days and then given grain and hay in drylot for 56 days had excellent 
 color. This was also true of three-year-old steers kept exclusively on 
 grass. There was no significant difference in the color of the lean of 
 the following lots of two-year-old steers: (1) a lot grazed without 
 grain for 56 days and then given grain on grass for 140 days; (2) a 
 lot grazed without grain for 84 days and then given grain on grass for 
 112 days; and (3) a lot grazed without grain for 140 days and then 
 given grain on grass for 56 days. In fact the average color of each 
 of these three lots was excellent. 
 
 Comparisons were made of 130 two-year-old steers in three differ- 
 ent years fed as follows: (1) grass alone for 140 days; (2) grain on 
 grass for 140 days; (3) grass alone for 140 days, followed by grain 
 on grass for 56 days ; (4) grass alone for 140 days, followed by grain 
 and hay in drylot for 56 days; and (5) grass alone for 56 days, fol- 
 lowed by grain on grass for 84 days. There was no consistent differ- 
 ence in the color of the lean of the different lots. 
 
 The following conclusions were drawn from the West Virginia 
 experiments: 
 
 "Grass as a feed was not found to produce dark lean in beef. 
 
 "The brightness of the lean of beef appears to be related directly to the 
 degree of finish of the beef. 
 
 "Beef from grass-finished cattle can be expected to be as bright as beef from 
 grain-finished cattle which show a comparable degree of finish." 
 
 Louisiana experiments. The Louisiana Station 1 during 1928-1931 
 fed yearling and two-year-old steers pasture only (largely white clover 
 and Bermuda grass) and pasture plus a light ration of concentrates. 
 Representatives of the U. S. Department of Agriculture graded most 
 of the carcasses, and rib cuts from some of the carcasses were sent 
 to the Bureau of Animal Industry laboratory at Beltsville, Maryland, 
 for a detailed study of the meat. 
 
 The conclusion was that the feeding of grain on pasture improved 
 the grade of the carcasses and the finish, color, texture, flavor, and 
 tenderness of the meat. 
 
 Virginia experiments. At the Virginia Station 2 one lot of three- 
 year-old steers was grazed without grain ; another lot was fed grain 
 and cottonseed meal on grass; and a third lot was grazed without 
 grain and was then fed for 60 days in drylot. The steers fed in drylot 
 
 'Bray, C. I. Fattening steers of different ages on pasture, with and without 
 grain, and influence of method on quality of meat. La. Agr. Exp. Sta. Bui. 296. 
 1938. 
 
 *In cooperation with the U. S. Department of Agriculture. Conference on 
 cooperative meat investigations (previously cited), Ref. 61. 
 
1941] EFFECT OF PASTURE ON GRADE OF BEEF 235 
 
 after having been kept exclusively on grass dressed highest, and the 
 steers receiving no grain dressed lowest. The carcasses of the steers 
 finished in drylot graded Good , and the others Medium -{ 
 
 The lean of the steers finished in drylot was lightest, and the lean 
 of the steers kept exclusively on pasture was darkest. The fat of the 
 steers fed grain on pasture had the least yellow, while that of the 
 steers finished in drylot had the most. In fat content of the ribs, the 
 steers finished in drylot ranked highest and those kept exclusively on 
 pasture ranked lowest. The roasted ribs of the steers finished in 
 drylot were the most tender, and those of the steers fed grain on grass 
 were the least tender. 
 
 In other experiments at Virginia 1 one lot of steers was run on 
 pasture for 147 days; another lot had pasture and grain for 147 days; 
 and a third lot had pasture for 56 days, followed by grain for 91 days. 
 The steers receiving no grain dressed lowest and their carcasses graded 
 lowest. There was little difference between the two lots of cattle that 
 were fed grain. The carcasses of the cattle fed grain on pasture for 
 the entire period were slightly fatter than those of the cattle kept 
 exclusively on pasture for 56 days and then fed grain. Carcasses of the 
 steers which had no grain showed considerably less finish. There was 
 no significant difference in color of lean among these three lots. Rib 
 roasts from the steers kept on pasture for 56 days and then fed grain 
 were slightly more tender and the flavor of their lean was somewhat 
 more desirable than the roasts from the other lots. Otherwise there 
 was no difference in palatability. 
 
 In a report by the Bureau of Animal Industry in 1939, another 
 experiment at the Virginia Station was described as follows: 2 
 
 "In the first year of a cooperative study with the Virginia Agricultural 
 Experiment Station and the Virginia State Division of Markets, to compare the 
 effects of grass and of grain feeding on the quantity and quality of beef, high- 
 grade three-year-old Hereford steers were fed to approximately the same 
 degree of finish on bluegrass alone and on corn with cottonseed meal and mixed 
 hay. The animals weighed approximately 900 pounds at the beginning of the 
 experiment, were fed 168 days, and averaged more than 1,300 pounds each at the 
 close of the feeding period. A comparison of the two groups showed no appreci- 
 able difference in dressing percentage, no difference in grade of carcasses, and a 
 similar percentage of edible meat in the carcasses. Little difference was 
 observed in palatability factors, after either 10 or 50 days of storage of the 
 meat at a temperature of approximately 34 F. The fat of the grass-fed animals 
 was slightly yellower and contained much more carotene, the chief source of 
 vitamin A, than did the fat of the grain-fed cattle. In view of the discrimina- 
 tion often suffered on the market by beef from grass-fattened cattle, these 
 results are of particular interest." 
 
 'Conference on cooperative meat investigations (previously cited), Ref. 62. 
 *U. S. Dept. Agr. Bur. Anim. Indus. Rpt., 1939, p. 10. 
 
236 BULLETIN No. 475 [April, 
 
 North Dakota experiments on dry, short pasture. It was found 
 in experiments at the North Dakota Station in 1934 1 that steers grazed 
 on dry short range pasture ate much vegetation they would ordinarily 
 reject or eat sparingly. This feeding was believed responsible for a 
 very intense and undesirable odor in the roasted ribs. 
 
 EXPERIMENTS AT THE ILLINOIS STATION 
 
 Full-Feeding Calves in Drylot Compared With Full-Feeding 
 on Bluegrass Pasture 
 
 The somewhat uncommon use made of pasture in this experiment 
 was suggested by the experience of some of Illinois' most successful 
 fitters of steers for the carlot classes at the International Livestock 
 Exposition in Chicago. One prominent Illinois feeder starts his calves 
 on feed on bluegrass pasture during the early winter and allows them 
 access to pasture until April 1, after which they are confined to drylot, 
 where they are finished for the fall market or the carlot shows. An- 
 other successful showman starts his cattle in much the same way but 
 continues them on pasture thru the summer. Both men report that the 
 use of winter pasture results in larger and cheaper gains and enables 
 them to handle more calves with their available equipment. 
 
 1933-1934 experiments. Twenty head of choice Hereford steer 
 calves were started on feed December 22, 1933, on a 5-acre bluegrass 
 pasture. This pasture had not been used during the 1933 grazing sea- 
 son and had a very heavy covering of mature bluegrass. During the 
 winter the calves received a full feed of corn and half as much silage 
 and hay as similar cattle fed in drylot. On April 13, 1934, 10 of these 
 steers were taken from pasture and fed in drylot; the other 10 were 
 continued on the 5-acre bluegrass pasture, and the hay and silage were 
 gradually withdrawn as new grass became available. Another lot of 
 15 calves was full-fed in drylot. 
 
 The experiment was terminated July 30, 1934, and the cattle were 
 slaughtered in New York. The data are given in Table 1. 
 
 Appraised value. The valuation committee composed of market 
 buyers and commission men valued the lot started on pasture and 
 finished in drylot 85 cents a hundredweight over the other two lots, 
 which were appraised at the same price. 
 
 Dressing percentage. There was no significant difference in dress- 
 ing percentage between the three lots. 
 
 'Conference on cooperative meat investigations (previously cited), Ref. 60. 
 
1941] 
 
 EFFECT OF PASTURE ON GRADE OF BEEF 
 
 237 
 
 TABLE 1. VALUE OF BLUEGRASS PASTURE IN FATTENING BEEF CALVES: 1933-34 
 December 22, 1933-July 30, 1934 
 
 
 Lot 7 
 Full-fed in 
 dry lot 
 
 Lot 10 
 Full-fed on 
 pasture until 
 Apr. 13. 
 Full-fed in 
 drylot 
 Apr. 13-July 30 
 
 Lot 11 
 Full-fed on 
 pasture entire 
 period 
 
 
 15 
 
 10 
 
 10 
 
 Total days on pasture 
 
 
 112 
 
 220 
 
 Total days in experiment 
 
 220 
 
 220 
 
 220 
 
 Initial weight 
 
 Ib. 
 436 
 
 Ib. 
 441 
 
 Ib. 
 436 
 
 
 904 
 
 965 
 
 967 
 
 
 2.13 
 
 2.38 
 
 2.41 
 
 Feed for 100 pounds gain 
 Shelled corn 
 
 487 
 
 520 
 
 538 
 
 Soybean oilmeal 
 
 70 
 
 74 
 
 73 
 
 Corn silage 
 
 328 
 
 209 
 
 95 
 
 Alfalfa hay 
 
 94 
 
 62 
 
 24 
 
 Feed cost for 100 pounds gain* 
 
 $6.05 
 
 $6.20 
 
 $6.21 
 
 Estimated value per cwt. in lot 1 * 
 
 7.65 
 
 8.50 
 
 7.65 
 
 Return per steer above cost of cattle and feed . . 
 Dressing percentage 
 
 17.01 
 60.4 
 
 25.43 
 60.9 
 
 17.18 
 60.3 
 
 Carcass grades ... 
 
 2 Choice 4- 
 
 1 Prime 
 
 4 Choice 
 
 
 7 Choice 
 4 Choice - 
 2 Good + 
 
 3 Choice + 
 5 Choice 
 1 Choice - 
 
 4 Choice - 
 2 Good + 
 
 Feed prices: shelled corn, 42 cents a bushel; corn silage, $3.75 a ton; alfalfa hay, $14 a ton; 
 soybean oilmeal, $32 a ton; pasture, $6 an acre from December 22, 1933, to April 13, 1934, and $4 
 an acre from April 13, 1934, to July 30, 1934. 
 
 ^Estimated Chicago value less 75 cents. 
 
 Carcass grades. The pasture steers finished in drylot produced the 
 best carcasses. The carcasses were graded by R. R. Snapp and a 
 representative of the Bureau of Agricultural Economics, U. S. Depart- 
 ment of Agriculture. The drylot steers (Lot 7) produced 2 Choice + , 
 7 Choice, 4 Choice, and 2 Good-]- carcasses. The color of fat of two 
 carcasses of this lot was criticized ; one was "a shade yellow," the 
 other "too creamy." The steers started on pasture and finished in dry- 
 lot (Lot 10) produced 1 Prime, 3 Choice + , 5 Choice, and 1 Choice- 
 carcass. None was criticized as to color. Both the head cattle buyer 
 and the head beef salesman of the packer who purchased the cattle 
 stated that this was the best lot. The steers fed on pasture thruout 
 the experiment (Lot 11) had 4 Choice, 4 Choice , and 2 Good-(- 
 carcasses. Seven of these carcasses were faulted for being yellow, 
 ranging from "slightly" to "bad." These were not as well finished as 
 the other cattle. 
 
 1935 experiments. The study on the use of bluegrass pasture in 
 fattening beef calves begun in 1933-34 was continued, beginning Janu- 
 
238 BULLETIN No. 475 \_April, 
 
 ary 25, 1935, with four lots of pasture-fed calves instead of only two, 
 as in the first test. In addition to two lots fed grain on pasture during 
 the winter (Lots 11A and 11B), there were two lots (Lots 6A and 
 6B) which were wintered in the drylot on corn silage, alfalfa hay, and 
 1 pound of soybean oilmeal, and which were turned onto pasture in the 
 spring. One of these lots (Lot 6B) was full-fed shelled corn on 
 pasture until fall; while the other (Lot 6A) was grazed without grain 
 until midsummer and then full-fed in drylot. A fifth lot of calves 
 (Lot 8) fed in the drylot during the entire feeding period served as a 
 comparison for the calves fed on pasture. The results of the feeding 
 test are given in Table 2. 
 
 Grain consumption. The opinion that pasture effects a saving in 
 the amount of grain needed to fatten a calf was not borne out by the 
 results of either this or the previous year's experiment. In fact, the 
 drove of calves fed continuously on pasture (Lot 11B) ate approxi- 
 mately 10 percent more corn per head than the calves fed continuously 
 in drylot (Lot 8). The calves wintered on silage and hay, then grazed 
 without grain until July 19 and afterwards full-fed in drylot until 
 they weighed 1,000 pounds (Lot 6A) consumed 32 percent less corn 
 than did the drylot calves in attaining the same weight. However, 
 the saving effected on grain was largely offset by the cost of the much 
 greater quantity of silage eaten and by the rental charged for the 
 pasture area used by these cattle. 
 
 Sale price. Most important of all, from a financial standpoint, was 
 that the calves fed in drylot outsold the four lots on pasture from 35 
 cents to 75 cents a hundredweight despite the fact that all lots yielded 
 almost the same percentage of carcass beef. In this particular test all 
 four lots of pasture cattle would have returned less profit per head than 
 the cattle fed in drylot even tho no charge whatever had been made for 
 the pasture. Such was not the case in the test of the previous year. 
 
 Carcass grades. The carcasses were graded by Sleeter Bull and 
 two representatives of the Bureau of Agricultural Economics, U. S. 
 Department of Agriculture. Since pasture is generally accused of being 
 a cause of yellow fat, particular attention was given to this point 
 (Table 2). 
 
 The carcasses of the drylot cattle graded highest and had a whiter 
 fat than those of the pasture lots. The carcasses of the steers full-fed 
 on bluegrass pasture for 228 days and of those full-fed on pasture for 
 91 days followed by 137 days in drylot graded about equally high, 
 altho the fat of the latter lot was somewhat whiter. The carcasses of 
 the lot which was wintered with no grain and then full-fed on pasture 
 
1941] 
 
 EFFECT OF PASTURE ON GRADE OF BEEF 
 
 239 
 
 TABLE 2. VALUE OF BLUEGRASS PASTURE IN FATTENING BEEF CALVES: 1935 
 
 January 25-November 15 
 
 
 Lot8 
 Full-fed 
 in 
 drylot 
 
 Lot6A 
 No grain 
 during winter. 
 On pasture 
 Apr. 26- 
 July 19. 
 Full-fed in 
 drylot 
 July 19- 
 Nov. 15 
 
 Lot 6B 
 No grain 
 during winter. 
 Full-fed on 
 pasture 
 Apr. 26- 
 Sept. 10 
 
 Lot 11A 
 Full-fed on 
 pasture until 
 Apr. 26. 
 Full-fed in 
 drylot 
 Apr. 26- 
 Sept. 10 
 
 Lot 11B 
 
 Full-fed .on 
 pasture en- 
 tire period 
 
 Nu mber of calves 
 
 14 
 
 10 
 
 10 
 
 15 
 
 10 
 
 Total days on pasture . . 
 
 228 
 
 84 
 119 
 
 137 
 137 
 
 91 
 
 228 
 
 228 
 228 
 
 Date marketed 
 
 Sept. 16 
 
 Nov. 17 
 
 Sept. 16 
 
 Sept. 16 
 
 Sept. 16 
 
 Total days in experiment 
 Initial weight 
 
 228 
 
 Ib. 
 514 
 
 294 
 
 Ib. 
 512 
 
 228 
 
 Ib. 
 514 
 
 228 
 
 Ib. 
 507 
 
 228 
 
 Ib. 
 508 
 
 Final weight 
 
 1 005 
 
 1 002 
 
 959 
 
 983 
 
 1 010 
 
 Average daily gain 
 
 Feed for 100 pounds gain 
 Shelled corn 
 
 2.15 
 525 
 
 1.67 
 359 
 
 1.95 
 455 
 
 2.09 
 537 
 
 2.20 
 588 
 
 Soybean oil meal 
 
 75 
 
 65 
 
 80 
 
 78 
 
 79 
 
 
 332 
 
 629 
 
 522 
 
 279 
 
 100 
 
 
 93 
 
 85 
 
 41 
 
 84 
 
 25 
 
 Limestone 
 
 4 
 
 4 
 
 5 
 
 5 
 
 4 
 
 
 
 17 
 
 31 
 
 19 
 
 45 
 
 Feed cost for 100 pounds 
 
 $10.56 
 
 $ 9.93 
 
 $10.87 
 
 $10.86 
 
 $11.70 
 
 Estimated value per cwt. 
 in lot b 
 
 11 00 
 
 10 25 
 
 10 55 
 
 10.45 
 
 10.65 
 
 Return per steer above 
 cost of cattle and feed 
 
 Dressing percentage. . . . 
 
 27.34 
 61.9 
 1 Prime 
 
 22.84 
 60.5 
 
 1 Choice + 
 
 21.45 
 61.2 
 4 Choice 
 
 20.10 
 61.5 
 1 Choice + 
 
 17.84 
 61.8 
 
 1 Choice + 
 
 Color of fat 
 
 2 Prime - 
 5 Choice + 
 5 Choice 
 1 Good + 
 
 12 creamy 
 
 1 Choice 
 2 Choice - 
 1 No. 1 
 4 No. 2 
 1 No. 3 
 
 3 creamy 
 
 2 Choice 
 4Good + 
 
 10 creamy 
 
 5 Choice 
 6 Choice 
 2 Good + 
 1 Good 
 
 7 creamy 
 
 2 Choice 
 6 Choice 
 1 Good + 
 
 1 creamy 
 
 
 white 
 2 creamy 
 
 white 
 1 fiery 
 
 
 white 
 8 creamy 
 
 white 
 9 creamy 
 
 Feed prices used in calculations: shelled corn, 80 cents a bushel; soybean oilmeal, $40 a ton; 
 corn silage, $5.20 a ton; alfalfa hay, $15 a ton; limestone, $7.50 a ton; pasture, $2 an acre for 28 days. 
 
 b Estimated Chicago value less 75 cents. 
 
 "By mistake 6 carcasses of Lot 6A were shipped out before the grading committee saw them. 
 They were graded by the packer graders as No. 1, No. 2, or No. 3. No grades for color of fat were 
 obtained on these six carcasses. 
 
 for 137 days ranked next in grade, the fat being slightly yellow. The 
 carcasses of the lot wintered with no grain, grazed on pasture for 84 
 days, and then full-fed in drylot for 119 days, graded the lowest. 
 Unfortunately, due to an error, 6 carcasses of this lot were sold before 
 the grading committee passed upon them. They were, however, graded 
 by the packer's graders, who kept no record of the fat colors. Of the 
 4 carcasses graded by the committee, none had a yellow fat. This lot 
 had a lower dressing percentage than the other lots. 
 
240 
 
 BULLETIN No. 475 
 
 [April, 
 
 1935-36 experiments. Three lots of grade Hereford steer calves 
 of choice quality were fed from November 22, 1935, to August 31, 
 1936. Fourteen calves were full-fed in drylot a ration of shelled corn, 
 soybean oilmeal, corn silage, and alfalfa hay (Lot 5). Nine similar 
 calves (Lot 11 A) were full-fed the same ration on bluegrass pasture 
 to April 24, 1936, at which time they were placed in drylot where 
 their feeding was continued. Ten similar calves (Lot 11B) were full- 
 fed the same ration on bluegrass pasture to April 24, when the corn 
 silage and alfalfa hay were withdrawn from the ration and the calves 
 continued on full feed with bluegrass pasture as the only roughage. 
 All three lots of cattle were marketed on August 31, 1936. 
 
 Hot and cold dressing percentages, cooler shrinks, killing fat, and 
 
 TABLE 3. VALUE OF BLUEGRASS PASTURE IN FATTENING BEEF CALVES: 
 November 22, 1935-August 31, 1936 
 
 1935-36 
 
 
 LotS 
 
 Full-fed in 
 drylot 
 
 Lot 11A 
 Full-fed on pas- 
 ture until Apr. 
 24. Full-fed in 
 drylot Apr. 24- 
 Aug. 31 
 
 Lot 11B 
 Full-fed on 
 pasture entire 
 period 
 
 Number of calves 
 
 14 
 
 9 
 
 10 
 
 
 
 154 
 
 283 
 
 Total days in experiment 
 
 283 
 
 283 
 
 283 
 
 Initial weight 
 
 Ib. 
 417 
 
 Ib. 
 422 
 
 Ib. 
 419 
 
 Final weight 
 
 978 
 
 998 
 
 1 048 
 
 Average daily gain 
 
 1.98 
 
 2 04 
 
 2 22 
 
 Feed for 100 pounds gain 
 Shelled corn 
 
 472 
 
 495 
 
 467 
 
 Soybean oil meal 
 
 68 
 
 72 
 
 68 
 
 Corn silage 
 
 346 
 
 252 
 
 127 
 
 Alfalfa hay 
 
 107 
 
 86 
 
 38 
 
 Limestone 
 
 5 
 
 5 
 
 5 
 
 Pasture, acre days 
 
 
 7 4 
 
 16 4 
 
 Feed cost for 100 pounds gain* 
 
 6.32 
 
 6 68 
 
 $6 65 
 
 Estimated value per cwt. in lot b 
 
 8 40 
 
 8 50 
 
 8 50 
 
 Return per steer above cost of cattle and feed . . . 
 Dressing percentage 
 
 7.46 
 62.7 
 
 6.73 
 62.4 
 
 7.86 
 63 3 
 
 48-hour shrink in cooler, percent 
 
 1.4 
 
 1 4 
 
 1 4 
 
 Carcass grades 
 
 1 Prime 
 
 3 Choice -f- 
 
 1 Choice 4- 
 
 Color of fat 
 
 2 Choice + 
 3 Choice 
 3 Choice 
 2 Good + 
 2 Good 
 1 Good- 
 
 5 white 
 
 1 Choice 
 1 Choice - 
 2 Good + 
 2 Good 
 
 2 Choice 
 3 Choice - 
 2 Good + 
 1 Good 
 1 Good- 
 
 
 6 creamy white 
 2 creamy 
 1 slightly yellow 
 
 7 creamy 
 1 slightly yellow 
 
 3 creamy 
 6 slightly yellow 
 
 Feed prices: corn, 50 cents a bushel; soybean oilmeal, *25 a ton; corn silage, $4.10 a ton; alfalfa 
 hay, $10 a ton; limestone, $7 a ton; pasture, $2 an acre per 28 days. 
 "Estimated Chicago value less 75 cents. 
 
1941} EFFECT OF PASTURE ON GRADE OF BEEF 241 
 
 carcass grades were obtained for the three lots of cattle. Particular 
 attention was paid to the color of fat. The results are given in 
 Table 3. 
 
 Dressing percentage. Contrary to what general opinion would 
 lead one to expect, the dressing percentage of the drylot cattle was 
 not as high as that of the pasture cattle, perhaps because 1936 was a 
 very dry season and the grass was dead and brown most of the 
 summer. 
 
 Cooler shrink. Also contrary to expectation based on general 
 opinion, there was no difference between the three lots in the cooler 
 shrink. 
 
 Carcass grades. The carcasses of the drylot cattle graded some- 
 what higher than those of the grass cattle finished in drylot, and these 
 in turn graded somewhat higher than those of the cattle fed on grass 
 until the time of marketing. 
 
 Color of fat. The color of the fat of the drylot cattle was de- 
 cidedly superior to that of the other lots, altho the color of the fat of 
 the grass cattle which were finished in drylot was not objectionable. 
 The color of the fat of the cattle marketed off grass was decidedly 
 inferior to that of either of the other lots. The cattle fed on grass 
 were the fattest. 
 
 Alfalfa, Bluegrass, and Mixed Pasture Compared: 
 Yearling Heifers 
 
 Sixty Choice yearling Hereford heifers purchased in Texas in the 
 latter part of April were used in an experiment in 1934-35. Their 
 average weight when they were put into the experimental lots on May 
 4 was 438 pounds. The four lots of 15 each into which the drove was 
 divided were assigned to the following pastures: 
 
 Lot 1. Five acres of alfalfa seeded in 1932; pastured heavily by full-fed 
 steers in 1933 but still showing almost a perfect stand in 1934. 
 
 Lot 2. Ten acres of mixed pasture seeded in 1933 to the following mix- 
 ture per acre: bluegrass 10 pounds, bromegrass 15 pounds, redtop 7.5 
 pounds, white clover 5 pounds. Most of the seeding came up to a good 
 stand, but extremely dry weather disposed of most of the white clover, 
 which at first promised to be a very heavy stand. However, by early sum- 
 mer in 1934 bromegrass and volunteer sweet clover predominated. When 
 it became apparent that the available forage exceeded the heifers' needs, 
 grazing was restricted to 5 acres beginning June 29. 
 
 Lot 3. Five acres of an old alfalfa field in which bluegrass had been 
 seeded the previous spring to replace the alfalfa which was dying out. The 
 area allotted to the heifers was that half of the field containing the most blue- 
 grass, which constituted 25 to 50 percent of the available forage in the grazed 
 area. Beginning July 13 the heifers were given access to an additional 2Vi acres 
 from which two crops of alfalfa hay had been cut. 
 
242 
 
 BULLETIN No. 475 
 
 [April, 
 
 Lot 4. Ten acres of bluegrass seeded in 1929 and grazed rather close 
 each season thereafter. Because of a cold dry spring, this pasture was in 
 especially poor condition, and the heifers were not turned onto it until 
 May 11. 
 
 The feeding of corn was begun in all lots on June 29 and con- 
 tinued at a uniform rate in all lots until the middle of September, 
 when the failure of some of the heifers to clean up their grain prop- 
 erly made it impractical to keep all lots at the same feeding level during 
 the last few weeks of the test. Cottonseed meal was added to the 
 
 TABLE 4. COMPARISON OF DIFFERENT PASTURE MIXTURES FOR 
 YEARLING HEIFERS: 1934 
 May 4-September 28 
 
 
 Lot 1 
 Alfalfa 
 
 Lot 2 
 Sweet clover 
 and 
 bromegrass 
 
 Lot 3 
 Alfalfa and 
 bluegrass 
 
 Lot 4 
 Bluegrass 
 
 Number of heifers 
 
 15 
 
 15 
 
 15 
 
 15 
 
 
 Ib. 
 437 
 
 Ib. 
 438 
 
 Ib. 
 438 
 
 Ib. 
 445 
 
 Final weight 
 
 678 
 
 723 
 
 714 
 
 694 
 
 Total gain 
 
 241 
 
 285 
 
 276 
 
 249 
 
 Average daily gain 
 First 56 days, pasture only . . 
 Last 91 days, pasture plus 
 grain 
 
 1.70 
 1.60 
 
 2.48 
 1.61 
 
 1.82 
 1.91 
 
 1.95 
 1.69 
 
 Entire 147 days 
 
 1 64 
 
 1 94 
 
 1 88 
 
 1 78 
 
 Pasture per head 
 Lots 1 and 4. 147 days 
 Lot 2, 56 days 
 
 acre 
 .33 
 
 acre 
 67 
 
 acre 
 
 acre 
 .67* 
 
 91 days 
 
 
 .33 
 
 
 
 Lot 3. 70 days 
 
 
 
 33 
 
 
 77 days 
 
 
 
 50 
 
 
 Average daily grain ration for 
 last 91 days 
 
 Ib. 
 8 6 
 
 Ib. 
 9 
 
 Ib. 
 8 5 
 
 Ib. 
 8 5 
 
 Cottonseed meal 
 
 8 
 
 9 
 
 g 
 
 g 
 
 Feed for 100 pounds gain 
 Shelled corn, pounds 
 
 325 
 
 288 
 
 281 
 
 329 
 
 Cottonseed meal, pounds. . . 
 Pasture, acres 
 
 32 
 .14 
 
 28 
 16 
 
 27 
 15 
 
 32 
 29 
 
 Feed cost for 100 pounds gain b 
 Selling price per cwt. at Chicago' 
 Estimated return per head 
 above cost of cattle and feed 
 
 Dressing percentage 
 
 $5.43 
 6.05 
 
 -2.28 
 58 4 
 
 $4-74 
 6.25 
 
 1.06 
 58 4 
 
 $4.46 
 6.25 
 
 1.77 
 57 3 
 
 $5.81 
 6.15 
 
 -2.57 
 57 7 
 
 Carcass grades 
 
 4 Good 
 
 6 Good 
 
 3 Good 
 
 4 Good 
 
 Color of fat 
 
 4 Medium 
 1 Medium 
 
 3 Medium 
 
 5 Medium 
 
 4 Medium 
 
 
 7 slightly yellow 
 1 yellow 
 
 4 slightly yellow 
 1 yellow 
 
 2 slightly yellow 
 6 yellow 
 
 6 slightly yellow 
 1 yellow 
 
 Lot 4 was turned onto pasture 7 days later than Lots 1, 2, and 3. 
 
 b Feed prices: shelled corn, 60 cents a bushel; cottonseed meal, $35 a ton; and pasture, alfalfa, 
 $10 an acre, bromegrass mixture, $8 an acre, alfalfa-bluegrass, $7 an acre, and bluegrass, $6 an acre. 
 
 Approximately the top and bottom thirds of each lot were shipped to market, and the middle 
 third was retained at the Experiment Station for further study and for slaughter. 
 
1941] EFFECT OF PASTURE ON GRADE OF BEEF 243 
 
 ration on July 4 and gradually increased in amount until the heifers 
 were receiving 1 pound of meal per head daily. 
 
 The feeding experiment was terminated on September 28. The 
 heifers ranking approximately in the top and bottom thirds of each 
 lot were shipped to Chicago and sold ; while the middle third (6 heifers 
 from each lot) were retained for further feeding and slaughter at the 
 Experiment Station. 
 
 The results of the feeding experiment to September 28 and the 
 slaughter data obtained on the heifers sold in Chicago are summarized 
 in Table 4. 
 
 Color of fat. Only 6 of the carcasses of the 34 pasture-fed heifers 
 were rated as high as "creamy" in color of fat. The other 28 carcasses 
 were either slightly yellow or distinctly yellow. The fact that the car- 
 casses graded no higher than they did was due in considerable part to 
 their color. The kind of pasture used appeared to have no relation to 
 the color of fat. 
 
 The heifers retained at the Station were put in the dry lot and given 
 a full feed of corn, cottonseed meal, and alfalfa hay to determine, if 
 possible, how long the yellow color of the fat would persist. The 
 slaughter data for these cattle are given in Table 5. 
 
 On October 2, 4 days after removal from pasture, one heifer from 
 each original lot was slaughtered. The carcasses graded Good to 
 Good-)- but all were somewhat yellow. On October 18, 20 days after 
 removal from pasture, another heifer from each lot was slaughtered. 
 These carcasses graded Good to Choice , but they also were some- 
 what yellow. The carcasses of 4 heifers slaughtered October 25, after 
 27 days in the drylot, graded Medium-)- to Choice , but their fat was 
 slightly yellow to yellow. 
 
 Four heifers slaughtered November 9, 42 days after removal from 
 pasture, produced Good-f- to Choice carcasses. While their colors 
 were better than those of the earlier killings, two of them were slightly 
 yellow. Four more heifers were slaughtered November 22, 55 days 
 off pasture. These carcasses were Good to Choice but two were 
 slightly yellow. On January 24, 118 days off pasture, the remaining 
 4 heifers were slaughtered. The carcasses graded Good to Choice. 
 All were slightly yellow. 
 
 Thus the yellow fat still persisted after 118 days of drylot feeding 
 altho it was much less noticeable than when the heifers were removed 
 from pasture in the early fall. The color of the lean meat of the 
 heifers slaughtered immediately off pasture was excellent, as also was 
 that of the heifers slaughtered after short periods of drylot feeding. 
 
244 
 
 BULLETIN No. 475 
 
 TABLE 5. SLAUGHTER DATA ON PASTURE-FED HEIFERS FINISHED IN 
 DRYLOT: 1935 
 
 Heifer 
 No. 
 
 Date 
 slaugh- 
 tered 
 
 Days 
 in 
 
 drylot 
 
 Dress- 
 ing per- 
 centage 
 
 Carcass 
 grade 
 
 Color of fat 
 
 Color of lean* 
 
 Bright- 
 ness 
 
 Wave 
 length 
 
 Purity 
 
 Lot 1 Alfalfa 
 
 50. . 
 
 10-2-34 
 10-18-34 
 10-25-34 
 11-9-34 
 11-22-34 
 1-24-35 
 
 4 
 20 
 27 
 42 
 55 
 118 
 
 57.5 
 59.6 
 59.1 
 57.3 
 58.4 
 57.7 
 
 58.3 
 
 Good- 
 Good- 
 Good + 
 Good-f 
 Good-f 
 Good- 
 
 Creamy 
 Creamy 
 Slightly yellow 
 Slightly yellow 
 Slightly yellow 
 Slightly yellow 
 
 perct. 
 10.9 
 15.5 
 14.1 
 14.0 
 14.1 
 13.9 
 
 13.7 
 
 mn 
 610 
 610 
 608 
 607 
 640 
 615 
 
 perct. 
 6 
 15 
 13 
 20 
 10 
 19 
 
 40 
 
 42 
 
 37 
 
 41 
 
 34 
 
 
 
 
 
 
 
 Lot 2 Sweet clover and bromegrass 
 
 14... 
 
 10-2-34 
 
 4 
 
 58.3 
 
 Good- 
 
 Yellow 
 
 13.5 
 
 620 
 
 10 
 
 15 
 
 10-18-34 
 
 20 
 
 59.5 
 
 Good + 
 
 Creamy 
 
 15.0 
 
 598 
 
 18 
 
 10 
 
 10-25-34 
 
 27 
 
 59.7 
 
 Good + 
 
 Slightly yellow 
 
 13.4 
 
 600 
 
 14 
 
 9 
 
 11-9-34 
 
 42 
 
 59 9 
 
 Choice 
 
 
 12 6 
 
 603 
 
 17 
 
 1 
 5 
 
 11-22-34 
 1-24-35 
 
 55 
 118 
 
 57.8 
 60 6 
 
 Good-t- 
 Good + 
 
 Creamy 
 
 11.6 
 13 6 
 
 650 
 700 
 
 5 
 
 
 Average . . . 
 
 
 
 59.3 
 
 
 
 13.3 
 
 
 
 
 
 
 
 
 
 
 
 
 Lot 3 Alfalfa and bluegrass 
 
 27. 
 
 10-2-34 
 
 4 
 
 56 
 
 Good + 
 
 
 15 
 
 635 
 
 13 
 
 24.. 
 
 10-18-34 
 
 20 
 
 57 6 
 
 Choice 
 
 
 11 6 
 
 494C 
 
 15 
 
 23 
 
 10-25-34 
 
 27 
 
 58 5 
 
 Choice 
 
 
 13 8 
 
 605 
 
 14 
 
 19 
 
 11-9-34 
 
 42 
 
 58 1 
 
 Good + 
 
 
 12 8 
 
 700 
 
 o 
 
 22 
 
 11-22-34 
 
 55 
 
 59 
 
 Choice 
 
 
 14 6 
 
 620 
 
 12 
 
 26 
 
 1-24-35 
 
 118 
 
 61.7 
 
 
 
 12 5 
 
 660 
 
 10 
 
 Average . . . 
 
 
 
 58.5 
 
 
 
 13 4 
 
 
 
 
 
 
 
 
 
 
 
 
 Lot 4 Bluegrass 
 
 61.. 
 
 10-2-34 
 
 4 
 
 57 3 
 
 Good 
 
 
 14 4 
 
 615 
 
 g 
 
 54 
 
 10-18-34 
 
 20 
 
 56 8 
 
 Good 
 
 
 13 6 
 
 620 
 
 13 
 
 62... 
 
 10-25-34 
 
 27 
 
 56 7 
 
 
 Yellow 
 
 13 2 
 
 610 
 
 14 
 
 59 
 
 11-9-34 
 
 42 
 
 57 1 
 
 Good + 
 
 
 12 2 
 
 494C 
 
 16 
 
 67 
 
 11-22-34 
 
 55 
 
 53 3 
 
 Good 
 
 
 12 9 
 
 630 
 
 5 
 
 28 
 
 1-24-35 
 
 118 
 
 60 1 
 
 Good + 
 
 
 12 4 
 
 620 
 
 15 
 
 Average. . . 
 
 
 
 56 9 
 
 
 
 13 1 
 
 
 
 
 
 
 
 
 
 
 
 
 Well-colored lean of yearling beef usually has a brightness of 13 to 16 percent, a wave 
 length of 595 to 630 millimicrons, and a purity of 10 to 20 percent. See Bulletin 355 of this 
 Station, pp. 219-225. 
 
 Sweet Clover, Alfalfa, and Bromegrass Compared: 
 Yearling Steers 
 
 In the summer of 1935 a test was made comparing alfalfa, brome- 
 grass, and second-year sweet clover, both for full-fed yearling steers 
 
1941] EFFECT OF PASTURE ON GRADE OF BEEF 245 
 
 and for steers having pasture forage as their only feed. One group 
 was full-fed in drylot to serve as a check. Seventy yearling steers in 
 thin stocker condition obtained from the Kansas City market on 
 May 1 were used for this test. 
 
 The alfalfa and bromegrass pastures were the same as those used 
 in the experiment previously described. The alfalfa pasture was be- 
 ginning to show the effects of heavy grazing, and there were thin 
 spots where v/eeds had started to come in. In 1934 the bromegrass 
 pastures contained a rather liberal volunteer stand of sweet clover. 
 In 1935, however, there was practically no sweet clover in this field, 
 but both bluegrass and redtop were beginning to appear. 
 
 The pasture designated as "sweet clover" was that resulting from 
 the seeding of the following mixture in oats in the spring of 1934: 
 sweet clover 8 pounds per acre, red clover 3 pounds, alsike clover 2 
 pounds, and timothy 5 pounds. On March 8, 1935, Korean lespedeza 
 was seeded broadcast at the rate of 5.2 pounds per acre. However, 
 fully 75 percent of the available forage until August 1 consisted of 
 white-blossom sweet clover. The attempt to secure a stand of lespedeza 
 in this field which would furnish grazing after the sweet clover had 
 matured was unsuccessful. Practically all of the young lespedeza 
 died out soon after germinating because of the dense shade made by 
 the sweet clover. 
 
 Each pasture area consisted of 5 acres and was stocked with 12 
 steers where grain was fed and with 8 steers where the pasture forage 
 constituted the entire ration. On June 21 one steer in Lot 6 (alfalfa 
 without grain) died from bloat, reducing the number on that area to 7. 
 A threatened shortage of grazing for this lot prompted the removal 
 of 2 cattle on August 2, so that only 5 head were on this alfalfa 
 pasture after that date. On the same day the steers on sweet clover 
 without grain were transferred to a 5-acre field of lespedeza which 
 had been seeded on cornstalk ground without a nurse crop, and the 
 12 grain- fed steers were given the run of both 5-acre sweet-clover 
 fields. 
 
 The 12 steers fed grain on alfalfa pasture and the grain-fed and 
 straight-pasture lots on bromegrass did not need any additional feed- 
 ing area. In fact about an acre of the bromegrass field allotted to the 
 grain- fed cattle was fenced off for another experiment, as the supply 
 of forage was considerably more than these steers needed. 
 
 On September 23 all cattle were removed from pasture and put 
 into the drylot. By this date all pastures had been grazed sufficiently 
 close to make further grazing inadvisable from the standpoint of both 
 
246 
 
 BULLETIN No. 475 
 
 H 
 I 
 
 5 
 >* 
 
 2 
 
 O 
 
 z 
 
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 Average daily gain, 193 days 
 
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 Corn (shelled basis), pounds 
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 Legume hay, pounds 
 Pasture, acres 
 
 Feed cost for 100 pounds gain'. . . . 
 Estimated value per cwt. in loti. . . . 
 Return above cost of cattle and feed 
 
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1941] EFFECT OF PASTURE ON GRADE OF BEEF 247 
 
 the cattle and the pastures. The steers which had received no grain 
 and the two steers removed from the alfalfa pasture on August 2 
 were sorted into two lots to be used in a comparison of the feeding 
 value of soybean hay and lespedeza hay. In this discussion, however, 
 these cattle are considered as one lot for the drylot period. 
 
 Ground ear corn was fed on pasture because the cobs tend to 
 reduce scouring and bloat on legume pasture. Shelled corn was fed 
 to all lots of cattle after they were removed from pasture since shelled 
 corn is considered better than ground ear corn for the latter part of 
 the feeding period. 
 
 Representative steers were removed from each lot for slaughter 
 on September 23, October 27, and at the close of the experiment on 
 November 15, to permit a study of the effect of the different forages 
 on the quality of beef. The 50 steers remaining were sold on the 
 Chicago market on November 18. 
 
 A summary of the more important results of the feeding experi- 
 ment appears in Table 6. 
 
 Gains. From the standpoint both of total gains and of consistency 
 of gains alfalfa proved to be much superior to either sweet-clover or 
 bromegrass pasture for both grazed and grain-fed cattle. Altho the 
 cattle on bromegrass and sweet clover made good gains during the 
 first part of the summer, their gains fell off rapidly after the first two 
 months. The steers on alfalfa, however, continued to make satisfactory 
 gains until they were removed from pasture on September 23. 
 
 Plan of slaughter tests. On September 24, the day following 
 the removal of all lots from pasture, one steer from each lot was 
 slaughtered. After 35 days of drylot feeding, a second steer from each 
 lot was slaughtered ; and after an additional 28 days a third steer from 
 each lot was slaughtered. The following determinations were made 
 for each animal: carcass grade; dressing percentage; shrink of car- 
 cass, wholesale ribs, retail ribs, and porterhouse steak ; physical com- 
 position of wholesale ribs, as a measure of carcass condition; color 
 of rib eye; color of fat covering; and percentages of water and fat 
 in rib eye. A rib roast from each carcass was roasted by the standard 
 method and the roasts scored on palatability by a committee of ex- 
 perienced judges. The carcass grades, dressing percentages, and colors 
 of fat and of lean (as measured with the spectrophotometer) are given 
 in Table 7. 
 
 Carcass grades. The carcasses of the long- fed cattle graded 
 higher than those of the steers on pasture alone and of the short-fed 
 steers. 
 
248 
 
 BULLETIN No. 475 
 
 [April, 
 
 
 
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 drylot 
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 sweet-clover pasture 
 bromegrass pasture, 
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 bromegrass pasture, 
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19411 
 
 EFFECT OF PASTURE ON GRADE OF BEEF 
 
 249 
 
 Color of fat and lean. The fat of all the pasture carcasses ranged 
 from yellow to creamy; that of the drylot steers was creamy white. 
 The objectionable yellow color caused by pasture feeding had not 
 disappeared after 63 days of drylot feeding. There were two "dark 
 
 TABLE 8. SHRINKAGE OF CARCASSES AND CUTS: 
 1935 PASTURE EXPERIMENT 
 
 Steer 
 No. 
 
 Ration 
 
 Carcass 
 (10 days 
 after 
 slaugh- 
 ter) 
 
 Whole- 
 sale rib 
 cuts 
 (5 days 
 after 
 cutting) 
 
 9th, 10th. 
 and llth 
 ribs 
 (6 days 
 after 
 cutting) 
 
 Porter- 
 house 
 steaks 
 (6 days 
 after 
 cutting) 
 
 Steers in first slaughter, September 24 
 
 136 
 
 Full-fed, drylot 
 
 Perct. 
 2.2 
 
 perct. 
 .7 
 
 perct. 
 2.1 
 
 perct. 
 5.4 
 
 109 
 
 
 2.8 
 
 1 4 
 
 1 .9 
 
 5.0 
 
 108 
 
 Full-fed, sweet -clover pasture . . . 
 
 2.7 
 
 1.0 
 
 1.9 
 
 4.3 
 
 145 
 
 Full-fed, bromegrass pasture 
 
 3.4 
 
 1.9 
 
 2.4 
 
 6.5 
 
 117 
 
 
 2 7 
 
 1 9 
 
 2.4 
 
 5.5 
 
 113 
 
 
 3.2 
 
 1.7 
 
 2.4 
 
 7.2 
 
 124 
 
 Bromegrass pasture 
 
 4.0 
 
 1.8 
 
 2.6 
 
 5.9 
 
 
 
 
 
 
 
 Steers in second slaughter, October 28 
 
 144 
 
 
 2 7 
 
 1 5 
 
 2.6 
 
 4.9 
 
 150 
 
 
 2.4 
 
 2.0 
 
 2.6 
 
 5.6 
 
 122 
 
 Long-fed, sweet-clover pasture, drylot . . . 
 
 3.5 
 
 1.2 
 
 2.6 
 
 6.4 
 
 86 
 
 Long-fed, bromegrass pasture, drylot 
 
 3.6 
 
 1.4 
 
 2.6 
 
 4.8 
 
 112 
 
 
 3.5 
 
 2.0 
 
 3.3 
 
 5.7 
 
 96 
 
 Short -fed, alfalfa pasture, drylot 
 
 3.1 
 
 1.7 
 
 2.5 
 
 5.6 
 
 
 
 
 
 
 
 Steers in third slaughter, November 25 
 
 133 
 
 Long-fed, drylot 
 
 2.0 
 
 .8 
 
 1.7 
 
 4.8 
 
 114 
 
 
 2.5 
 
 .8 
 
 2.7 
 
 4.0 
 
 85 
 
 Long-fed, sweet -clover pasture, drylot . . . 
 
 2.1 
 
 1.3 
 
 2.1 
 
 4.8 
 
 12 
 
 Long-fed, bromegrass pasture, drylot 
 
 2.2 
 
 .7 
 
 1.6 
 
 6.7 
 
 95 
 
 Short-fed, alfalfa pasture, drylot 
 
 2.6 
 
 1.5 
 
 2.9 
 
 4.4 
 
 123 
 
 Short-fed, alfalfa pasture, drylot 
 
 2.5 
 
 1.3 
 
 2.0 
 
 6.2 
 
 
 
 
 
 
 
 cutters": No. 108, which was full-fed on sweet-clover pasture; and 
 No. 133, full-fed in drylot. The lean of the other steers, including 
 those which had had no grain while they were on pasture, had excellent 
 color. 
 
 Carcass shrinkage. The shrinkage of the carcasses 10 days after 
 slaughter, of the wholesale rib cuts 5 days after cutting, and of the 
 9th, 10th, and llth retail rib cuts and of the porterhouse steaks (cut 
 short, 1 inch thick) 6 days after cutting are shown in Table 8. The 
 prevalent idea that carcasses and cuts from pasture cattle shrink more 
 than those from drylot cattle is not borne out by these results. 
 
250 
 
 BULLETIN No. 475 
 
 [April, 
 
 TABLE 9. PHYSICAL COMPOSITION OF WHOLESALE RIBS AND CHEMICAL 
 COMPOSITION OF RIB EYE: 1935 PASTURE EXPERIMENT 
 
 Steer 
 No. 
 
 Ration 
 
 Wholesale rib cuts 
 
 Rib eye 
 
 Rib eye 
 
 Lean 
 
 Fat 
 
 Bone 
 
 Water 
 
 Fat 
 
 Steers in first slaughter, September 24 
 
 136 
 109 
 108 
 145 
 117 
 113 
 124 
 
 Full-fed, drylot 
 
 perct. 
 12.3 
 15.0 
 15.2 
 17.7 
 15.0 
 17.7 
 17.0 
 
 perct. 
 49.0 
 53.5 
 51.5 
 56.2 
 51.7 
 59.3 
 56.6 
 
 perct. 
 35.4 
 32.9 
 31.5 
 24.4 
 28.8 
 21.3 
 19.4 
 
 perct. 
 15.0 
 14.4 
 17.2 
 19.3 
 19.3 
 18.7 
 22.8 
 
 perct. 
 73.3 
 73.6 
 74.2 
 75.2 
 74.8 
 75.0 
 75.3 
 
 perct. 
 4.5 
 2.5 
 2.5 
 1.9 
 2.3 
 1.5 
 1.7 
 
 Full-fed, alfalfa pasture 
 
 Full-fed, sweet -clover pasture . . . 
 Full-fed, bromegrass pasture. . . . 
 Alfalfa pasture 
 
 Sweet -clover-lespedeza pasture . . 
 
 
 Steers in second slaughter, October 28 
 
 144 
 
 150 
 122 
 
 86 
 
 112 
 96 
 
 
 14.5 
 16.5 
 
 12.5 
 
 13.8 
 13.5 
 14.1 
 
 47.2 
 53.7 
 
 47.3 
 
 44.7 
 55.6 
 53.2 
 
 36.1 
 28.3 
 
 34.3 
 
 35.1 
 27.1 
 23.4 
 
 16.4 
 17.4 
 
 18.3 
 
 19.8 
 16.2 
 23.0 
 
 74.1 
 72.3 
 
 73.8 
 
 74.1 
 74.7 
 73.3 
 
 3.6 
 4.1 
 
 3.0 
 
 3.6 
 2.7 
 3.3 
 
 Long-fed, alfalfa pasture, drylot.. 
 Long-fed, sweet -clover pasture. 
 
 Long-fed, bromegrass pasture, 
 drylot 
 
 Short -fed, alfalfa pasture, drylot 
 Short -fed, alfalfa pasture, drylot 
 
 Steers in third slaughter, November 25 
 
 133 
 
 
 14 7 
 
 51 
 
 34 4 
 
 13 5 
 
 73 3 
 
 3 6 
 
 114 
 85 
 
 Long-fed, alfalfa pasture, drylot 
 Long-fed, sweet -clover pasture, 
 drylot 
 
 12.1 
 13 4 
 
 47.7 
 47 9 
 
 38.2 
 37 5 
 
 13.8 
 14 3 
 
 72.4 
 72 
 
 4.8 
 
 5 5 
 
 12 
 
 Long-fed, bromegrass pasture, 
 drylot 
 
 12.9 
 
 47.2 
 
 37.3 
 
 15.1 
 
 73.0 
 
 5.1 
 
 95 
 123 
 
 Short -fed, alfalfa pasture, drylot 
 Short-fed, alfalfa pasture, drylot 
 
 16.3 
 14.3 
 
 52.8 
 50.9 
 
 30.0 
 30.3 
 
 17.0 
 18.4 
 
 74.7 
 74.2 
 
 2.6 
 3.5 
 
 Composition of rib cuts and rib eyes. The physical composition 
 of the wholesale rib cuts and the chemical composition (water and 
 fat) of the rib eyes are shown in Table 9. With percentage of fat 
 (as separated with a knife) in the wholesale rib cut as a measure of 
 condition, 1 and percentage of fat (as determined chemically) in the 
 rib eye as a measure of marbling, it is to be noted that no significant 
 differences were observed between the steers full-fed in drylot and 
 those full-fed on pasture. 
 
 Physical characteristics of ribs. The texture, marbling, and firm- 
 ness of the rib eye and the color and firmness of the external fat of 
 the 9th, 10th, and llth rib cuts before cooking are shown in Table 10. 
 Again there was no striking difference between the ribs of the full-fed 
 drylot steers and those of the full-fed pasture steers except in color of 
 
 'See Bulletin 355 of this Station, p. 210. 
 
1941] 
 
 EFFECT OF PASTURE ON GRADE OF BEEF 
 
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252 
 
 BULLETIN No. 475 
 
 [April, 
 
 fat, which has already been noted. The rib eyes of the steers which had 
 pasture exclusively and of the steers which had a short grain feed 
 following pasture were generally softer than those of the long-fed 
 steers. 
 
 Cooking losses. The 9th, 10th, and llth ribs from one side of each 
 carcass were roasted by members of the Home Economics Department 
 
 TABLE 11. COOKING LOSSES FROM RIBS: 1935 PASTURE EXPERIMENT 
 (9th, 10th, and llth ribs from one side of each carcass) 
 
 Steer 
 
 No. 
 
 Ration 
 
 Evapora- 
 tion 
 
 Drippings 
 
 Total 
 loss 
 
 Steers in first slaughter, September 24 
 
 percl. perct. 
 
 136 Full-fed, drylot... 8.6 9.8 
 
 109 Full-fed, alfalfa pasture 7.8 7.4 
 
 108 Full-fed, sweet -clover pasture 9.3 
 
 145 Full-fed, bromegrass pasture 9.0 7.0 
 
 117 Alfalfa pasture 10.5 8.3 
 
 Sweet -clover-lespedeza pasture 10.5 6.2 
 
 1 24 Bromegrass pasture 10.1 5.3 
 
 Steers in second slaughter, October 28 
 
 144 Long-fed, drylot 9.8 7.4 
 
 150 Long-fed, alfalfa pasture, drylot 10.2 8.7 
 
 122 Long-fed, sweet -clover pasture, drylot 9.1 9.3 
 
 86 Long-fed, bromegrass pasture, drylot 8.9 8.5 
 
 112 Short -fed, alfalfa pasture, drylot 8.5 5.7 
 
 96 Short-fed, alfalfa pasture, drylot 8.6 5.4 
 
 Steers in third slaughter, November 25 
 
 133 Long-fed, drylot 6.3 9.1 
 
 1 14 Long-fed, alfalfa pasture, drylot 7.4 8.0 
 
 Long-fed, sweet-clover pasture, drylot 9.9 8.6 
 
 Long-fed, bromegrass pasture, drylot 9.3 10.6 
 
 95 Short -fed, alfalfa pasture, drylot 1 1 . 1 7.4 
 
 123 Short-fed, alfalfa pasture, drylot 8.0 7.6 
 
 perct. 
 18.4 
 15.2 
 17.2 
 16.0 
 18.8 
 16.7 
 15.4 
 
 17.2 
 18.9 
 18.4 
 17.4 
 14.2 
 14.0 
 
 15.4 
 
 18.5 
 15.6 
 
 of the University of Illinois by the method recommended by the 
 "Conference of Cooperators in the Quality of Meat Projects." 1 The 
 cooking losses are shown in Table 11. 
 
 The ribs from the steers in the first slaughter which had received 
 no grain lost more by evaporation than those from the full-fed steers. 
 In total cooking losses, however, there were no consistent differences. 
 The ribs from the short- fed steers of the second slaughter lost con- 
 siderably less from drippings and slightly less from evaporation than 
 
 'Method of cooking and testing meat for palatability. U. S. Dept. Agr. 
 (mimco.), rev. Feb. 1933. 
 
1941] EFFECT OF PASTURE ON GRADE OF BEEF 253 
 
 the ribs from the long- fed steers. The ribs from the short- fed steers 
 of the third slaughter lost less by drippings than those from the long- 
 fed steers, but there was no significant difference in total losses. 
 
 The ribs from the full-fed drylot steers and those from the full- 
 fed pasture steers showed no significant differences in cooking losses. 
 
 Palatability. The roasted ribs were scored for palatability by a 
 committee of eight judges, all of whom were experienced in judging 
 food products. From these scores each rib was ranked according to 
 its palatability. 
 
 Of the ribs from the steers of the first slaughter, those from No. 
 109, full-fed on alfalfa pasture, were by far the best. Those from No. 
 136, full-fed in drylot, and No. 108, full-fed on sweet-clover, tied for 
 second place. No. 113 (sweet-clover-lespedeza pasture with no grain) 
 was fourth, closely followed by No. 117 (alfalfa pasture, no grain) and 
 Xo. 145 (full-fed on bromegrass). No. 124 (bromegrass, no grain) 
 was distinctly last. One judge criticized the flavor of the lean of 
 No. 124 as "abnormal" and "slightly undesirable." 
 
 Of the ribs from the second kill, those from No. 86 (long- fed on 
 bromegrass pasture followed by drylot) were most palatable, closely 
 followed by those from No. 96 (alfalfa pasture, short- fed in drylot) 
 and No. 144 (full-fed in drylot). No. 112 (alfalfa pasture, short-fed 
 in drylot) and No. 122 (long- fed on sweet-clover pasture, followed by 
 drylot) were practically a tie for fourth place. No. 150 (long- fed on 
 alfalfa pasture, followed by drylot) was last. In spite of the high 
 rating which No. 96 received, four of the judges criticized it as having 
 an off flavor which was described by two judges as "fishy." No. 112, 
 which also had received only alfalfa pasture prior to drylot feeding, 
 was criticized by three of the judges for a "fishy" flavor. No. 150 was 
 criticized by two judges for an "abnormal" flavor. 
 
 The palatability ranking of the ribs from the third slaughter was: 
 No. 114 (full-fed on alfalfa pasture, followed by drylot), first; No. 
 12 (full-fed on bromegrass, followed by drylot), second; No. 85 (full- 
 fed on sweet clover, followed by drylot), a close third; No. 95 (alfalfa 
 pasture, followed by short feed in drylot), a close fourth; No. 123 
 (alfalfa pasture, followed by short feed in drylot), fifth; and No. 133 
 (full-fed in drylot), a poor sixth. One judge said No. 95 had a 
 "fishy" flavor. Six judges detected an "abnormal" flavor in No. 123, 
 which four of them described as "fishy." Three judges severely 
 criticized the flavor of No. 133. 
 
 The results of the palatability tests show conclusively that the ribs 
 from cattle full-fed in drylot were not superior to those from cattle 
 
254 
 
 BULLETIN No. 475 
 
 [April, 
 
 full-fed on pasture. There was some indication that alfalfa pasture, 
 with no grain, followed by feeding in drylot produced fishy flavors. 
 
 Market grades. The other 50 steers in this test were shipped to 
 Chicago on November 15. Their carcasses were graded in the packer's 
 cooler by representatives of the packer, the U. S. Department of 
 Agriculture, and the Experiment Station. Unfortunately some of the 
 carcasses were sold by the packer before they were seen by the graders 
 of the Department of Agriculture and the Experiment Station. They 
 were, however, graded by packer graders, but the colors of the fat 
 were not recorded. The grades, dressing percentages, and carcass 
 grades obtained from the grading in Chicago are given in Table 12. 
 
 The steers full-fed in drylot dressed higher and produced higher- 
 grade carcasses than the steers full-fed on pasture and then finished 
 in drylot. The fat of the pasture steers was generally somewhat yel- 
 low in contrast to the creamy- white fat of the drylot steers. The 
 objectionable yellow color had not entirely disappeared after 53 days of 
 drylot feeding. The fat of the carcasses from the steers fed on sweet- 
 clover pasture had less yellow than that from the other pasture lots. 
 
 TABLE 12. MARKET AND CARCASS DATA ON STEERS SLAUGHTERED AT CHICAGO: 
 1935 PASTURE EXPERIMENT 
 
 Ration 
 
 Govern- 
 ment 
 grades 
 
 Packer 
 grades of 
 "lost" 
 carcasses* 
 
 Color of fat 
 
 Dress- 
 ing per- 
 centage 
 
 Selling 
 price per 
 cwt. 
 
 Long-fed, drylot b 
 
 1 Choice + 
 
 1 No. 1 
 
 
 62.8 
 
 $11.00 
 
 Long-fed, alfalfa pasture, drylot b . . 
 
 Long-fed, sweet-clover pasture, 
 drylot b 
 
 3 Choice 
 1 Good + 
 
 2 Choice 
 1 Choice - 
 3Good + 
 
 1 Choice 
 
 INo. 2 
 
 2 No. 2 
 lNo.3 + 
 
 2 No. 1 
 
 1 slightly yellow 
 
 2 creamy white 
 4 slightly yellow 
 
 60.0 
 60.6 
 
 10.25 
 10.25 
 
 Long-fed, bromegrass pasture, 
 drylot b 
 
 3 Choice 
 lGood + 
 1 Good 
 1 Good- 
 
 1 Choice 
 
 1 No. 2 
 
 2 slightly yellow 
 
 59.4 
 
 10 00 
 
 Short -fed, pasture, drylot c 
 
 2 Choice 
 2Good + 
 IGood 
 2Good- 
 
 1 Good + 
 
 1 No. 3 
 
 6 slightly yellow 
 
 57.6 
 
 9.65 
 
 Short -fed, pasture, drylot" 1 
 
 IGood 
 1 Good 
 
 5 No. 4 
 > No 3 + 
 
 
 56 4 
 
 9 65 
 
 
 3Good- 
 1 Medium 
 
 1 No. 4 
 
 
 
 
 Some carcasses were sold before they were graded by the government graders. They were 
 graded by the packer graders only, and the color of the fat was not recorded. b Roughage was alfalfa 
 nay. c Roughage was lespedeza hay. d Roughage was soybean hay. 
 
1941] EFFECT OF PASTURE ON GRADE OF BEEF 255 
 
 As would be expected, the carcasses of the steers having only pasture 
 until they were removed to drylot on September 23 graded lower and 
 were yellower than those of the steers full-fed on pasture. 
 
 SUMMARY AND CONCLUSIONS 
 
 Beef from pasture cattle has long been thought to be inferior to 
 beef from drylot cattle. In order to determine whether this discrimi- 
 nation is based on fact or on prejudice, several of the agricultural 
 experiment stations and the U. S. Department of Agriculture have 
 made extensive feeding tests. Experiments conducted at the Illinois 
 Station from 1933 to 1936 are reported herein. In one experiment 
 steer calves full-fed in drylot were compared with calves full-fed on 
 pasture. Dressing percentage, carcass grade, and color of fat were 
 determined for each calf. For some, cooler shrink was also determined. 
 
 In another Illinois experiment yearling heifers were kept on various 
 pastures for 56 days and then full-fed on pasture for 91 days. Some 
 of the heifers were marketed and the slaughter data obtained. The 
 others were put in drylot and slaughtered after 4, 20, 27, 42, 55, and 
 118 days of grain feeding in an effort to determine how long the yellow 
 color of their fat would persist. Slaughter data were obtained, and the 
 color of the rib eye was measured with a spectrophotometer. 
 
 In a third experiment a lot of yearling steers was full-fed in drylot, 
 three lots were full-fed on various pastures, and three lots grazed 
 without grain. Representative steers were slaughtered after 140 days. 
 The others were transferred to the drylot. Some were slaughtered 
 after 35 days and after 63 days of full-feeding in the drylot. Dressing 
 percentage, carcass grade, shrink of carcass and certain cuts, physical 
 composition of ribs, color of rib eye, and percentage of fat and of 
 water in the rib eye were ascertained for each. The ribs of each steer 
 were tested for palatability. The rest of the steers were slaughtered 
 in Chicago and carcass grades and dressing percentages obtained. 
 
 From the results of these experiments and the experiments at other 
 stations reported herein, the following conclusions seem justified. 
 
 Cattle Fattened Exclusively on Pasture 
 
 1. Because of their lower finish, pasture cattle dress materially 
 lower than cattle fattened on grain and pasture or on grain and rough- 
 age in drylot. 
 
 2. Because of a lower fat content and a higher water content, 
 the carcasses of pasture cattle shrink more in the cooler than the car- 
 casses of cattle full-fed in drylot. 
 
256 BULLETIN No. 475 
 
 3. There is more or less yellow in the fat of the carcasses of 
 pasture cattle because of the transfer of carotene from pasture to 
 body fat. 
 
 4. At best the carcasses of such cattle usually grade no higher 
 than Medium because of yellow fat and lack of finish. 
 
 5. The meat of such cattle has inferior eating qualities because 
 of lack of finish. 
 
 6. Well-bred cattle fattened on good pasture do not produce 
 dark lean. 
 
 Cattle Full-Fed Grain on Pasture 
 
 1. Cattle full-fed grain on pasture dress as high as drylot cattle 
 of similar finish. 
 
 2. Their carcasses shrink no more than those of drylot cattle of 
 similar finish. 
 
 3. There is more or less yellow in the fat of such cattle but the 
 lean is not dark. 
 
 4. Because of the yellow fat, the carcasses of these cattle grade 
 somewhat lower than carcasses of similar cattle with the same degree 
 of finish fed in drylot. 
 
 5. The meat from such cattle is as palatable as that from drylot 
 cattle of equal carcass grade. 
 
 6. The price penalty imposed upon cattle which have been full- 
 fed grain on pasture is frequently not justified. 
 
 7. Yellow fat is not so objectionable to consumers as has been 
 thought in the meat trade. 
 
 Cattle Finished in Drylot 
 
 The same conclusions apply to the carcasses of cattle which have 
 run on pasture with or without grain and then finished in drylot as 
 have been stated for cattle finished on grain and pasture, except that 
 the carcasses of cattle finished in drylot grade a little higher because 
 of less yellow in the fat. They grade slightly under those of drylot 
 cattle because of lower finish and because this yellow color is not re- 
 moved but is only diluted by finishing in drylot. 
 
 Application of Findings to Beef Grading 
 
 The results of these experiments indicate that the idea of all 
 packers, most retailers, and many consumers that all beef which has 
 a yellow tinge in its fat is inferior in palatability should be altered by 
 an educational campaign by the livestock and meat industry, and less 
 emphasis should be placed upon color of fat in beef grading. 
 
 10M 4-41 20523 
 
UNIVERSITY OF ILLINOIS-URBANA