Barzona_Bulletin_Fall_2021

May Each Month Be Beef Month Continued from page 1

Raising Quality Barzona Cattle for 46 years. Bulls & Females Available Two-Year-Old Bulls Available Now F & F Cattle Company Mike & Pat Fitzgerald 130 Fitzgerald Lane, Mosquero, NM 87733 (575) 673-2346 ffcattleco@plateautel.net Hampton Cattle Company Breeding Purebred since 1973 Fertile Range Cattle Steve Hampton P.O. Box 134 • Kirkland, AZ 86332 (928) 442-3438 Animal production practices can also influence beef flavor, and that makes for several great marketing options. When we think of grass-fed beef, the product may be redder in color and leaner. The flavor of the product can be more intense, and some people prefer this stronger flavor. Older generations may pre- fer grass-fed beef because of the traditional flavor that they re- member from their youth when they raised their own cattle on pasture, harvested and processed it for at-home use. That flavor is associated with a pleasant memory. Now, when consumers contrast grass- to grain-fed beef, they should expect to have a milder, more buttery beef flavor. Cer- moisture, over low heat will help the protein fragment as the collagen dissolves. This is especially true for cuts that are no- tably tougher because they are from muscles used for locomo- tion, such as the round and chuck, compared to more tender cuts from supportive muscle cuts like the rib and loin. When we think about beef juiciness, it is often attributed to the amount of marbling or intramuscular adipose. Marbling is really unique because it not only contributes to beef flavor, but it helps insulate the product during cooking by providing “cook- ing insurance.” It acts as a strain to the muscle by poking holes and weakening the muscle structure. Generally, the more mar- bling, the greater moisture the product should have. Consumers have a better eating experience when purchas- ing beef with a greater degree of marbling, which is reflected in its U.S. Department of Agriculture (USDA) Quality Grade. For example, a consumer should expect that USDA Prime would have a greater likelihood of a positive eating experience than USDA Choice. Simply, the USDA Quality Grade is a symbol of expectation that is also associated with a value for that expec- tation. Consumers should expect to pay more for USDA Prime vs. USDA Choice.

tainly, the majority of the U.S. retail beef case and restaurant sector is comprised of grain-fed beef, but there can be some specialty products, too, such as wet- or dry-aged. Dry-aged beef tends to offer a deeper flavor that is intensified due to the loss of moisture, and it can provide flavor notes associated with browned or nutty characteristics. Wet-aged beef can taste more metallic and sour. The beauty of aging beef is that it does aid in improving meat tenderness while contributing to differences in flavor. One as- pect to think about when dry-aging beef is the increased cost due to product moisture loss and the simultaneous decrease in product weight, which intensifies the specialty flavor. However, this also adds to the expense of dry-aged beef, so identifying and targeting consumers willing to pay for this product is im- portant. Even if we are experts at managing production practices for desired goals, there are still some inherent variabilities that we cannot control. As mentioned, the cook plays a vital role. Addi- tionally, consumers should be encouraged to try different beef products to determine their preferences. If consumers can con- sider wine tastings, maybe they would enjoy “beef tastings” to help them make desirable and repeatable purchases. Because consumers may be more removed from production agriculture, giving them confidence is a critical role that the sup- ply chain is responsible for. The common disconnect presents the perfect opportunity for both producers and processors to work together to convey how the product was produced and prepared for the customer. If we can convey production influ- ences accurately to consumers while allowing them to explore options, we might inherit repeatable purchasers who find each month a time to celebrate beef! BB

Weichman Feedyard, L.P. We have more than 30 years’ experience finishing cattle and more than 10 years’ experience finishing Barzona cattle. We offer a value-based marketing systemwith a history of premiums for Barzona cattle. Give us a call (620) 872-2945 Office (620) 874-5236 Cell

4030 Highway 83 North Scott City, KS 67671

WWW.BARZONA.COM • FALL 2021 | 3