2005 National Beef Quality Audit*
End–User Opinions of Greatest Improvements in Beef Quality Since 2000
- Improved microbiological safety.
- Improved cattle genetics (i.e., more Angus) and beef of higher USDA Quality Grades.
- Fewer injection–site lesions.
End–User Opinions of Top Beef Quality Defects
- Lack of uniformity/consistency in marbling and tenderness.
- Cuts are too large for foodservice & restaurant trade.
- Excess fat.
- Abscesses/lesions in cuts, trimmings & variety meats.
- Blood–splashed muscle.
End–User Opinions of Future Issues for the Beef Industry
- New bacterial pathogens.
- Additional BSE issues.
- Market access & export requirements (age & source).
- Price of beef so high that it cannot compete.
- Eating inconsistencies.
- Animals keep getting bigger (weight/size problems).
| Percentage Growth Expected in Demand for "Natural" Beef | ||
|---|---|---|
| Time Period | Domestic | International |
| 2006 | 4% | 4% |
| Through 2010 | 9% | 8% |
| 2010–2015 | 14% | 10% |
*Funded, in part, by beef and veal producers and importers through their $1-per-head check off through the Cattlemen’s Beef Board and state beef councils by the National Cattlemen’s Beef Association.
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Montana Beef Quality Assurance,
821 N. 27th St., PMB 159,
Billings, MT 59101,
406-896-9068(o), 406-671-0851(m)
cpeck@montana.edu
Montana Beef Network,
119 Linfield Hall
Bozeman, MT 59717,
406-994-4323,
mharbac@montana.edu