Crossbreeding dairy cows with beef sires has greatly altered the consist of U.S. dairy-influenced slaughter cattle and generated an influx of crossbred beef × dairy cattle to the U.S. fed beef slaughter supply in 2021. This review provides a summary of our observations of carcass and meat traits in the recent U.S. beef × dairy crossbred population and, based on these observations, exposes future opportunities for consideration. Strip loin steaks from beef × dairy cattle can be marketed alongside conventional beef products in retail display without consumer discrimination based on color or steak shape previously experienced in steaks from straightbred dairy cattle. Additionally, beef from crossbred beef × dairy cattle cannot be discriminated against for eating quality attributes (tenderness, flavor, and juiciness) as it exhibits similar, if not improved, performance of these attributes to beef from conventional beef cattle. We have also demonstrated that live expression of beef-type versus dairy-type character within the beef × dairy crossbred population has minimal effect on eating quality. With proper genetic selection and management, crossbred beef × dairy cattle can capture carcass premiums from an optimal combination of carcass quality (marbling) and red meat yield. Future beef × dairy crossbred mating and management systems should emphasize increases in total carcass muscling and reductions in liver abscess prevalence. A story of quality, sustainability, and traceability in the large and constant supply of beef from crossbred beef × dairy cattle may present profitable branding and marketing opportunities for these products.

The objective of this study was to characterize descriptive sensory attributes and volatile compounds among ground beef (GB) and plant-based meat alternatives (PBMA). The Beyond Burger, Impossible Burger, a third brand of PBMA, regular GB, and lean GB were collected from local and national chain grocery stores. Patties were formed and cooked on an enamel-lined cast iron skillet to an internal temperature of 71 °C. A trained descriptive sensory panel evaluated patties for 17 flavor attributes and 4 texture attributes. Volatile compounds were extracted using solid phase microextraction and analyzed via gas chromatography-mass spectrometry. Distinct differences in sensory and volatile profiles were elucidated (p < 0.05). PBMA possessed decreased beef flavor intensity and increased umami, nutty, smokey-charcoal, and musty/earthy flavor compared to GB. Sensory differences corresponded with pyrazine, furan, ketone, alcohol, and aldehyde concentration differences between products. These data support the conclusion that ground beef and PBMA possess different flavor and texture characteristics. Furthermore, the flavor of PBMA varied among available retail brands.

Varying aging times and methods were evaluated for their effect on flavor, tenderness, and related changes involatile compounds and flavor precursors. Strip loin sections from USDA Choice beef carcasses (n = 38) were randomly assigned to treatments: (1) 3 d wet-aged, (2) 14 d wet-aged, (3) 28 d wet-aged, (4) 35 d wet-aged, (5) 49 d wet-aged, (6) 63 d wet-aged, (7) 21 d dry-aged, and (8) 14 d wet-aged followed by 21 d dry-aged. Samples were analyzed for trained sensory attributes, shear force, volatile compounds, and flavor precursors (fatty acids, free amino acids, and sugars). Discriminant function analysis was used to identify sensory attributes contributing the greatest to treatment differences. Flavor notes were not differentiated in beef aged up to 35 d, regardless of aging method. A shift in flavor occurred between 35 d and 49 d of wet-aging time that was characterized by more intense sour and musty/earthy notes. Both shear force assessment and trained panelists agreed that tenderness was not affected (P > 0.05) by additional aging beyond 28 d. Volatile compound production and liberation of amino acids and sugars increased (P < 0.01) during the progression of aging time, with no change (P > 0.05) in fatty acid composition, which may be a result of metabolic processes like microbial metabolism. Chemical properties shared strong positive relationships (r > 0.50, P < 0.001) with sour, musty/earthy, and overall tenderness. These results substantiate the deteriorative effect of extended aging times of 49 d or greater on flavor of beef strip loins without tenderness improvement.

Genetic and reproductive advancements in the dairy industry, volatile milk markets, and beef packer restrictions on dairy carcasses have increased the popularity of crossbreeding beef sires to dairy cows in the United States. This observational study aimed to understand performance of dairy cows bred to beef sires and feedlot and carcass performance of crossbred beef × dairy cattle. For dairy cow performance, archived records from two dairies representing two successive lactations were evaluated in cows (Dairy A: n = 72/group; Dairy B: n = 456/group) representing 1) All Dairy, where previous sire type of conception was Holstein for both lactations, or 2) Beef on Dairy, where previous sire type of conception was Holstein for the preceding lactation and a beef breed for the subsequent lactation. For feedlot performance, closeout data from pens (n = 26/cattle type) of beef and beef × dairy steers and heifers were evaluated. For carcass performance, individual carcass data were compared between conventional beef (n = 966), beef × dairy (n = 518), and Holstein (n = 935) steers sampled across a variety of processing facilities, harvest lots, and geographical regions. Cow lactation performance was minimally impacted by sire type of previous conception. Cows conceived to beef sires exhibited a 2 to 3 d greater (P < 0.01) gestation length than cows conceived to Holstein sires. Beef × dairy cattle were not largely different in weight gain at the feedlot but exhibited 1-unit lesser (P < 0.01) dressing percentage than beef cattle. Beef × dairy carcasses possessed 18% lesser (P < 0.05) 12th rib fat thickness than beef cattle and 5% greater (P< 0.05) ribeye area than dairy cattle. Additionally, beef cattle produced nearly double (P < 0.05) the percentage of yield grade 4 carcasses produced by beef × dairy and Holstein cattle.

The objective was to evaluate the influence of vacuum-packaged aging temperature, duration, and their inter-action on spoilage organism growth, proteolytic activity, and resulting beef tenderness. Paired strip loins were collected from 60 USDA Low Choice beef carcasses (n=60), then assigned a storage temperature (−2°C, 0°C, or 4°C). Loins were portioned into half loins and assigned to an aging duration (14, 28, 42, or 56 d) and vacuum packaged. Loins were aged in commercial upright refrigerators. Half-loin packages, at their respective aging duration, were aseptically opened and cut surface swabbed for microbial analysis before fabrication into 2.54 cm strip steaks (n=5). Steaks assigned to slice shear force (SSF) were cooked to 71°C. A raw steak was used for microbial, proteolytic, and volatile analyses. Two-way interactions were observed for all spoilage organisms (P < 0.001). Aging for 42 and 56 d at−2°C produced lower microbial counts compared to individual aging durations at 4°C (P < 0.05). Loins aged for 14 d at 4°C had increased desmin and troponin-T degradation compared to aging for 14 at−2°C and 0°C (P < 0.05). Loins aged at 4°C produced more tender steaks compared to−2°C and 0°C (P = 0.001). Steaks aged for 42 and 56 d possessed the lowest SSF values (P < 0.05). Aging for 56 d at 4°C produced the greatest amount of total free amino acids (P < 0.001). Two-way interactions were observed for 7 compounds (alcohols, aldehydes, carboxylic acids, ketones, and sulfur-containing compounds; P < 0.05). Aging for 56 d at 4°C had the greatest ethanol concentration (P < 0.05). These data indicate aging at 4°C increases the rate of proteolysis and subsequent tenderness development and flavor precursor accumulation. However,extended aging at 4°C resulted in increased microbial counts. Many traits peaked at 42 d of aging.

Beef flavor has been identified as a driver of consumer acceptability; however, little is known about variability of flavor in major United States retail beef cuts. Four beef cuts (chuck roast; top sirloin steaks; top loin steaks; and 80/20 ground beef) were obtained from retail stores (n=30 per cut per city) in Miami, Los Angeles, Portland, New York, and Denver during a 2-mo period in 2018. Production systems or package claims were documented. An expert trained flavor and texture descriptive attribute sensory panel evaluated beef flavors, aromas, and textures (n=10 cuts per city or 50 cuts evaluated). Consumer sensory panels in Fort Collins, CO (n=10 per cut/city), and Lubbock, TX (n=10 per cut/city), evaluated beef for overall liking, overall flavor, beef flavor, grilled flavor, juiciness, and texture liking. Ground beef patties (GB) were more intense (P<0.0001) in brown, fat-like, green hay-like, and sour milk/sour dairy flavor aromatics and salty and sweet basic taste than steak or roast cuts. Additionally, GB had the lowest levels (P<0.0001) of bloody/serumy, metallic, and liver-like flavor aromatics. Chuck roasts had the lowest levels of (P<0.0001) beef flavor identity, brown, and roasted flavor aromatics and salt and umami basic tastes. Top sirloin steaks were lowest (P<0.0001) in fat-like flavor aromatics and most intense (P<0.0001) in burnt, cardboardy, bitter, and sour attributes. Top sirloin steaks and chuck roasts were more intense in metallic and liver-like (P<0.0001) flavor aromatics. Consumers rated chuck roasts lowest for overall, overall flavor, grilled flavor, and juiciness liking (P<0.04). GB and top loin steaks had the highest consumer texture liking (P<0.0002). Beef descriptive flavor and texture attributes were related to consumer liking, and negative flavor aromatic attributes were identified. Variation in beef flavor attributes were reported in retail beef cuts and ground beef that impact consumer liking.