Meat Quality of Dairy and Dairy × Beef Steers Reared in Two Production Systems Based on Forages and Semi-Natural Pastures

Summary

This study examined how breed type (purebred dairy versus dairy × beef crossbreeds) and production system intensity (one versus two grazing seasons on semi-natural pastures) influence beef meat quality in steers. The low-intensity, extended grazing system was associated with darker meat and elevated levels of beneficial omega-3 and unsaturated fatty acids, whilst core quality traits such as tenderness and water-holding capacity remained broadly comparable across treatments. The findings suggest that semi-natural pasture-based systems can support biodiversity objectives without substantially compromising commercial meat quality, with crossbreeding offering modest nutritional advantages.

UK applicability

Whilst conducted in a Swedish context with semi-natural pastures typical of Scandinavian landscapes, the findings are relevant to UK upland and extensive grassland beef systems, particularly where dairy-beef crossbreeding and low-intensity grazing are being promoted under agri-environment schemes and the UK's transition away from direct payments towards public goods delivery.

Key measures

Meat colour (L*, a*, b*); water-holding capacity; shear force (tenderness); fatty acid composition (omega-3, unsaturated fatty acids, mg/100g or %); muscle texture; sensory odour characteristics; pH

Outcomes reported

The study measured meat quality attributes including colour, tenderness, water-holding capacity, fatty acid composition (including omega-3 and unsaturated fatty acids), muscle texture, and sensory characteristics across breed types and production system intensities. Results indicated that a lower-intensity, two-season grazing system produced darker meat with more favourable fatty acid profiles, whilst tenderness and water-holding capacity were largely unaffected by breed or system.

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