When considering the pros and cons of grain finishing a steer, there are several things to consider. For one, it is healthier and leaner. Plus, it will be cheaper. The best part is that you won’t have to buy expensive feed. There are many other benefits to finishing a steer on pasture as well.
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Grass-finished beef is leaner
Grass finished beef has a lower fat content, making it healthier to eat. This type of beef also contains twice the amount of CLAs, essential fatty acids linked to many health benefits. If you’re worried about your heart, grass-finished beef is definitely a better choice.
Grass-finished beef is also rich in omega-3 fatty acids and antioxidants compared to grain-finished beef. In addition to being leaner, grass-finished beef is also more sustainable. It’s also cheaper to buy than grain-finished beef. However, you should check the nutritional benefits before buying grass-finished beef.
Grass finished beef contains the antioxidant beta-carotene, which is naturally occurring in the meat. Beta-carotene is the same pigment that gives carrots their orange color. Beef that has higher amounts of beta-carotene content is healthier. It also has more beta-alanine, which is important for muscle function. Studies suggest that beef high in beta-alanine has the potential to increase the capacity of an athlete to perform high-intensity exercise.
Grass finished beef is also lower in calories, so eating a grass-finished beef steak will mean fewer calories. Typically, a six-ounce grass-finished steak contains 100 fewer calories than a grain-finished beef steak. Additionally, grass-fed beef contains higher amounts of omega-3 fatty acids, antioxidants, and certain vitamins. Furthermore, grass-fed beef is just as tender and juicier than its grain-fed counterpart.
It is healthier
Grain finishing a steer is a popular technique for beef producers who wish to increase the quality of the meat. This process uses high-energy and protein-rich feeds to increase muscle growth. It also promotes marbling. As a result, a steer finished on grain will have larger steaks and a higher marbling percentage. Cattle that are grain finished have been raised from a young age, meaning they spend the first six months of their lives drinking their mother’s milk, and the last six to eight months of their lives eating grass in the pasture.
Grain finished beef contains less of the good fats found in grass-fed beef. It also contains a higher concentration of saturated fat and trans-fats. This is one of the reasons that the paleo/keto community says grass-finished beef is better for you. However, if you prefer a beef product with a higher marbling and lower fat content, grain finished beef may still be a good choice.
It is cheaper
It’s true that finishing cattle on grain is cheaper than finishing on pasture. But, what about carcass quality? Does it really matter? A steer that is finished on pasture is less likely to gain weight at the same rate as a grain-fed steer. Also, a steer finished on pasture will be lower in fat, and its carcass will be of higher quality. And, it can be cheaper to buy a steer from a cheaper region.
Grain-finished cattle are fed concentrates and grain-based diets. They are generally housed in confinement (dry lot to a compost-bedded pack barn). Because they are consuming grain, the rumen needs additional roughage to remain healthy. This means feeding management is crucial. Grain-finished cattle gain about two to four pounds per day, depending on diet. And, despite the extra management, they may consume more nutrients from a grain-based supplement.
It is easier
When finishing a steer, there are several factors to consider. The breed of your cattle will greatly affect its growth rate and finish time, and it is also important to get the right genetics for your operation. If your steer has long horns, for example, it will take longer to finish than a short-horned one. However, you can speed up the finishing process by introducing higher energy feeds.
After slaughter, the carcass should be aged in a cool, protected area, before it is processed. Before processing, you must remove the head, feet, and tail of your steer. You may need to use chains or a loader tractor to lift and hang the carcass. Once you have removed the head, you can age the carcass for several weeks before cutting and wrapping.
When finishing a steer, it is important to look for marbling. This is where the fat streaks come from, and if the steer doesn’t have marbling, it won’t have a great tasting steak. When a steer has marbling, he has a good marbling pattern throughout his meat. If he doesn’t have this, he will begin to store the fat in other areas, such as the brisket or tailhead.
