Each Day in the U.S., Approximately 125,000 Head of Cattle Are Harvested Under Federal

Each day in the U.S., approximately 125,000 head of cattle are harvested under federal inspection. Over the course of a week, almost 600,000 head of commodity beef pass through plants across the country (AMS, 2012). Yet, Highlands play a minute role in these numbers dominated by the influence of black hided cattle.

The breed is one of the oldest registered breeds and extends its influence across four continents including North America, South America, Australia and Europe. Highlands are also capable of surviving in extreme conditions. Despite these and other positive attributes, however, Highlands and other minor breeds are virtually non-existent in commercial red meat production. Therefore, it is justifiable to research the meat quality benefits of the Highland breed to establish potential marketing options and label claims for small, local producers.

The University of Missouri Meat Science graduate students, under the direction of Dr. Bryon Wiegand, have a protocol in place, are willing and prepared to collect samples over the course of the three years to determine quality attributes of Highland beef. Three main objectives have been established: 1) determine fatty acid profiles of steak and ground beef, 2) determine Warner-Bratzler Shear Force tenderness value of cooked steaks and 3) determine sensory characteristics of Highland beef.

Fatty acids are long chains of carbons and are good fats necessary for normal body functions such as cell membrane function, oxygen transport and healthy skin. Fatty acid composition has an influence on flavor and can be impacted by time on feed, diet and breed. In other words, Highlands will have their own unique fatty acid profile, which we will determine for both steaks and ground beef via gas chromatography.

Additionally, we will cook one of the provided steaks and using a machine, we will simulate a mouth biting down on a core from the cooked steak. We will be able to measure the amount of force it takes to “bite” the steak and establish the tenderness of Highland steaks.

Finally, we will cook the remaining steak and determine the sensory characteristics via a sensory panel. Participants in the panel will eat samples of commodity and Highland beef and provide feedback on their eating experience.

At the conclusion of the study, results will provide information about the palatability of Highland beef and the possibility of producers to advertise value-added products. In order to build a valid and reliable sample of the breed, it is imperative that Highland producers from all regions of the U.S. participate in this study. The Highland Cattle Foundation has set aside funds for this endeavor making the cost of this important study extremely nominal for the producer. We look forward to your participation.

Sincerely,

Katy Shircliff

University of Missouri