When finishing cattle on corn, producers and corn growers are both involved. Farmers in the Corn Belt first started finishing cattle on corn-based rations. The move was a financial risk management tool for farmers who bought cattle, fed them some of their crop, and then sold them as finished cattle. Today, high corn prices mean that farmers must feed their cattle less corn, but corn-based rations are still beneficial to both parties.
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Forage-finishing systems
There are many benefits to forage-finishing systems for cattle on corn, but these methods often take a long time to implement. Despite the low cost, cattle on an all-forage diet may take two years to finish, making multi-year planning necessary. Despite these advantages, many producers will only implement these systems after trial and error. However, it is important to know when to harvest the animals to get the most benefit from your investments.
Studies comparing grain-finished beef to forage-finished beef have found that grain-finished beef is more tender and more juicy than forage-finished beef. In addition, corn-finished beef contains more oleic acids and a lower level of omega-3 fatty acids. While forage-finishing systems for cattle on corn will have fewer off-flavoured traits, the a*/b* values may be similar.
45% silage throughout the entire finishing period
Fermentation and preservation of silage are both essential aspects of this feeding practice. Fermentation is dependent on several factors, such as sugar concentration, buffering capacity, DM content, chop length and fineness, temperature, packing density, and air exposure. Fermentation occurs primarily in silage with a pH of 6.0 or lower. The faster the silage is fed out of the silo, the lower the pH will be. This will prevent the silage from undergoing any heating or spoilage.
Corn silage provides a suitable source of roughage and energy for beef cattle in the finishing period. Nevertheless, corn silage can affect the amount of nutrients in the carcass. The proportion of corn silage in the finishing diet varies widely. A diet containing 15% corn silage is recommended for steers. This type of diet has the added benefit of being cost-effective for the producer. But it is important to remember that silage does not contain the nutrients in high concentrations.
Feeding cattle rations containing corn or Hockett barley
The nutrient content of finishing cattle rations made with corn or Hockett barley varies. The ration containing corn was initially formulated based on an analysis of basal grain nutrients, while the barley diet included a 10% supplement. These two grains have the same nutritional content, but they differ in initial protein content and are used differently for various purposes. However, both grains are excellent sources of protein for beef cattle.
In a study conducted by the Northern Agricultural Research Center, beef steer carcass characteristics were assessed after finishing diets and after dressing percentages. These measurements were based on USDA quality grade/marbling scores, hot carcass weight, and percentage fat. Adjusted fat thickness at the 12th rib and percentage of kidney, pelvis, and heart fat were used to calculate carcass grades.
Length of finishing period
Finishing cattle on grass will generally be much longer than that of steers or heifers, which can be finished in as little as three months. The age at which the graining process begins also has a big impact on the length of finishing period. Calves are typically sold to feedlots or backgrounding operations at seven to twelve months, or when they weigh 500 pounds. Grazing will reduce the cost of feed and help increase the quality of the meat and milk.
Another common practice is to mow down the rows of standing corn with a brush hog, leaving enough for a few days of feeding. After the corn is cut, producers install a fence to protect the remaining corn. Producers claim this practice results in better stalk utilization and easier control of the livestock. However, it will increase the cost of equipment and labor. The typical mature cow will eat about 2.5 to 3% of its body weight in dry matter each day.
Taste of grass-finished beef
There are many reasons to choose grass-finished beef over grain-finished. Most cattle spend their entire life on grass and are not fed grain pellets. It is believed that grass-finished beef is healthier for the body and better for the environment. It also tastes better. In fact, studies show that grass-finished beef is more tender and marbling than grain-finished beef. However, not all grass-finished beef is equal. For these reasons, consumers should pay attention to labels before making a decision.
Grass-finished beef is leaner than grain-finished beef, and the cooking method should vary accordingly. You can find tips for preparing grass-finished beef at the Melsons website. They recommend defrosting the meat slowly and cooking it to medium or rare. In addition, they recommend cooking the meat slowly at a low temperature. If you’re new to grass-finished beef, it’s best to start with a high-fat cut, and use more sauces or sausage to compliment the flavor.
