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Beef feeding research studies pasture vs. grain

rch and Extension Center at Steeles Tavern. The animals are sent to slaughter in the fall and their meat is evaluated at the University of Georgia.

The meat evaluation stage takes one rib from each steer and tests it for cooking qualities, taste, and fat and bone content. The meat is analyzed for minerals, vitamins, and fatty acids, especially those that are beneficial to human health such as conjugated linoleic acid. The results have been positive in all fields. Specific findings indicate that there is no taste difference between pasture finished and grain fed steers.


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Contact: Joseph P Fontenot
cajunjoe@vt.edu
540-231-5136
Virginia Tech
15-Mar-2005


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