Effect of Time‐on‐Feed on the Palatability of Rib Steaks from Steers and Heifers

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Abstract
Rib steaks from steers (n=326) and heifers (n=68) that were either grass‐fed or fed high‐concentrate diets for 30–230 days were used in palatability studies. Extending time‐on‐feed beyond 100 days (steers) or 90 days (heifers) provided little additional palatability assurance. Within time‐on‐feed strata from 100 through 230 days, few differences in palatability were found between rib steaks from carcasses of different USDA quality grades. The minimum marbling requirement for the U.S. Choice grade could be lowered with no appreciable loss in palatability if the stipulation was made that cattle had been fed a high‐concentrate diet for at least 90 days.