Health conscious consumers include lean beef products in their diets. For some, grass-finished beef is preferred to traditional concentrate-finished US beef because it is perceived as more healthful (lean) and environmentally friendly from a production standpoint (low-input production systems). Dr.James Neel, AFSRC Research Animal Scientist, and other scientists at AFSRC, Virginia Tech University, and West Virginia University are studying the influence of grazing system, forage specie, and diet chemical composition on the quality and quantity of forage produced animal products.
A recently published paper titled “Effects of winter stocker growth rate and finishing system on: I. Animal performance and carcass characteristics” is available.
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