Meat quality and lipid composition of loin and topside from dairy-beef crossbred yearling calves and 2-year-old steers

Livestock farming is challenged with finding alternative production systems due to current impacts on animal welfare, the environment and climate change. Alternative farming systems in New Zealand are being considered by producing meat from crossbred surplus dairy calves finished on pasture at 8-12 months of age, to avoid slaughtering calves within 10 days of birth or to accelerate the cycle of beef production and lower its impacts on the environment compared with finishing animals at a later stage [1]. The aim of this study was to evaluate the quality and lipid composition of loin and topside from dairy-beef crossbred yearling calves and 2-year-old steers.