Qualities & Attributes of Forage Feb Beef with Anibal Pordomingo Part 4 of 4

🎙️ Episode Title: Qualities & Attributes of Forage Feb Beef with Anibal Pordomingo (Part 4 of 4)
📝 Featured Speaker: Anibal Pordomingo

In this final installment of the series, Anibal Pordomingo wraps up his discussion on forage-fed beef production, covering critical aspects such as shear force values for tenderness, aging effects, the role of leafy pastures, managing bloat risk with legumes, targeting ideal body condition and finishing weights, and addressing year-round forage production challenges.

🔑 Key Points Covered:

1. Shear Force and Aging Effects on Tenderness:
   Optimal tenderness is achieved with shear force values around 29-30 Newtons, with higher values indicating tougher meat. Aging beef up to 28 days enhances tenderness, although improvements beyond this period are minimal. Providing high-quality forages contributes to achieving ideal tenderness.

2. Importance of Leafy Pastures and Forage Quality:
   Grazing and harvesting leafy forages, such as green leaves, is crucial for high forage quality due to their superior digestibility compared to stems. Although unrestricted intake year-round is rare, effective pasture management and forage selection are essential for consistent finishing.

3. Managing Bloat Risk with Legumes like Alfalfa:
   Grazing alfalfa, a common legume, poses a risk of bloat. Strategies include grazing the legume directly rather than mixing it with grasses. In drought conditions, pure alfalfa stands may be necessary if grasses are lost, despite the risk of bloat.

4. Targeting Ideal Body Condition and Finishing Weights:
   Aim for a body condition score of around 8 (on a 1-9 scale) and finishing weights of 1,100-1,400 lbs with 3-4% intramuscular fat. Steers should be finished between 18-24 months, with heifers potentially finishing earlier. Continuous fat deposition throughout growing and finishing is crucial.

5. Challenges of Year-Round Forage Production:
   Providing high-quality forages year-round can be challenging. In some regions, longer finishing periods during favorable seasons like winter may be necessary, supplemented by summer annuals for larger animals. Effective planning and integration of growing and finishing phases are key.

🌱 Actionable Insights:

1. Target a shear force value of around 30 Newtons for optimal tenderness in forage-fed beef.
2. Age beef up to 28 days to enhance tenderness, but anticipate diminishing returns beyond this period.
3. Prioritize grazing and harvesting leafy forages for better quality, avoiding overly stemmy material.
4. Manage bloat risk when grazing legumes like alfalfa by grazing it directly rather than avoiding it.
5. Aim for a body condition score around 8 and finishing weights of 1,100-1,400 lbs with 3-4% intramuscular fat.
6. Finish steers between 18-24 months, adjusting for genetics and frame size.
7. Integrate growing and finishing phases to ensure continuous fat deposition.
8. Plan forage production and supplementation strategies to maintain high-quality forages year-round for consistent finishing.

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