October 3, 2008

Beef from market cattle are widely used in the retail and food service sectors in a variety of products, and producers are encouraged to focus on market quality of their cull cattle as valuable contributors to the beef supply, according to the 2007 Beef Quality Audit.

While the 2007 Beef Quality Audit found many improvements since the 1999 audit, there is still much room for progress, particularly for marketing cull cattle.  Producers should market their cattle before the animals become too thin or lame for transport, the 2007 audit said.

The audit advised producers to consider culling when cattle show signs of problems, instead of holding onto them trying to get another calf. The longer a producer holds onto a cull, the more unlikely it would be able to generate an income.

The audit said producers have to be more aware of culling decisions before applying insecticides, wormers or antibiotics into the animal. If the cull is marketed before the withdrawal date is completed, residues may be left in the tissue which could lead to not only contaminated beef, but also massive recalls and damaged reputation for the beef industry.

The audit said beef culls with a body condition score of 3 require special attention and consideration when marketing, as they need sufficient condition and be healthy enough for transport and sales. To improve the value of culls, producers may consider a reconditioning programme to increase muscle and fat deposition, the audit said. This could also help identify sick cattle that need to be rendered instead of being transported.