LOWERQUALITYBELIEFSMAY BEUNFOUNDED
LOWERQUALITYBELIEFSMAY BEUNFOUNDED
BULL beef is often perceived to be of lower quality than steer or heifer beef, but taste panels suggest this belief may be unfounded.
Bulls produce carcasses weighing 10-12% more when slaughtered at the same age as steers, so dressing percentage is higher and carcasses contain more lean and less fat.
While the natural leanness of bulls makes their meat more attractive to consumers, taste panel results suggest it is perceived as slightly less tender.
However, flavour and juiciness are unaffected, and there is no evidence of taint.
Peter Joules claims his family are so delighted with the eating quality of his bull beef that he is investigating the possibility of direct marketing some meat via the Internet.
However, good marketing is crucial to make a reasonable margin. Outlets should be researched in advance and, where possible, contracts agreed. Deadweight selling can mean meeting exacting specifications, but it reduces the effects of stress on meat quality. *