The market bull-Dutch finished, always experiencing discounts in comparison with the steer beef breeds. Steers overos represent between 10 and 15% of site total and suffer a discount of about 15% with respect to the values of the bullock of beef breeds.
Researchers from Cornell University found that the steers Holstein had only 5,28 % less performance compared with steers Angus with the same weight, a time roughly. They attributed this to the Holstein has a higher proportion in the gut, less muscle mass, lean meat, and also to the increased size of the liver and intra-abdominal fat compared with steers Angus. It has also been shown that the Holsteins have a lower ratio of muscle-to-bone compared with steers Angus, but there is a slight advantage in the courts boneless in favor of the Holstein due to its lean meat.
The meat of steers Holstein has many desirable features as the genetic similarity between animals contributes greatly to the consistency in the quality of their meat. Also major improvements have been made in recent decades in terms of the handling and feeding of steers Holstein, resulting in a greater efficiency. Several research studies have shown that the flavor and the tenderness of the meat Holstein is at least equal to the meat of steers Angus.
There are several factors that affect the performance of the res, and are different for the Holstein-friesian cattle. The leather of the bull Holstein presents a smaller proportion of live weight and has a positive impact on the yields and the Holstein has more fat deposited in the kidneys, heart, and pelvic area. There are No major differences that they comparing with the bulls of beef breeds. The reports show that the % of yield generates the historic difference in prices with bulls of beef breeds.
Another difference in the beef from the bull-Holstein finished in comparison with beef breeds is the shape and size of the muscle. The beef and the loin of Holstein have been described as being more triangular, tapering towards the end of the tail.
Will be a challenge for the producer find marketing opportunities to capture the value of the flesh of the bullock Dutch and reduce the usual price differential.
Note: the Translation and adaptation of an article from Michigan State University Extension published in DairyHerd.com