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

Aim: Evaluate the meat quality and lipid composition of loin and topside from dairy-beef crossbred yearling calves compared to 2-year-old steers.

Conclusion: Beef from yearling calves and 2-year-old cattle differed in colour properties with similar cook loss and tenderness. Producing beef from yearling calves can provide high-quality meat to meet the growing demand for lean meat products, while contributing to mitigate issues related to animal welfare and the environmental impact of meat production.