Midwest BueLingo Cattle Association

Midwest Marketing Plan
I. Breeding Stock
II. Feeder Cattle
III. "Elite" Beef Retailers

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From the desk of Dewey Wachholz

By Dewey Wachholz, University of Wisconsin at River Falls, Livestock Specialist

Would You Like to Produce Lean, High Quality Beef?

Although consumer surveys conducted in the U.S. have shown some discrepancies, they seem to agree in one facet. This facet is that consumers of beef products would prefer to have juicy, flavorful products without a lot of outside fat. There now may be a natural way in which these kinds of products can be produced. Research conducted over the last two years (involving 147 carcasses) shows that BueLingo beef cattle may be the answer to the dilemma of how this kind of beef product can be produced. The following table presents the data obtained from these carcasses and compares them to results reported in Meat Animal Research Center (MARC) studies. These studies have used Angus and Hereford-sired steers as a reference for many years.
Table 1. Comparison of Steers

BueLingo Angus Hereford

Days of Age 485 447 447

Average Daily Gain 2.29 2.99 2.96

Carcass Weight 619 774 767

Dressing Percentage 59.6% 60.5% 60.4%

Fat Thickness 0.33 0.49 0.46

Rib Eye Area 11.38 11.76 11.47

Calculated Rib Eye Area
Per 100 Pounds Carcass Weight 1.75 1.52 1.50

Percent Grading Choice 78.2% 84.6% 70.3%

Calculated Yield Grade 2.65 3.6 3.6

This data shows that BueLingo cattle can produce high quality beef at a much lighter carcass weight and with a more preferred Yield Grade. USDA figures suggest that the advantage of one Yield Grade represents an increase of 2.3 % closely trimmed roasts and steaks from the round, loin, rib and chuck.

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