Project Number: 1932-21630-003-04-S
Project Type: Specific Cooperative Agreement
Start Date: Jun 1, 2008
End Date: May 31, 2013
Grassland is an extensive natural resource in Appalachia. Basing beef production on pasture, from conception to slaughter, will add value to small farm production in the Appalachian area. Three cooperating institutions (West Virginia University, Virginia Tech, and Clemson University) and the ARS Appalachian Farming Systems Research Center are together providing production information by cooperatively studying soil, plant, animal and economics. Each institution is responsible for research on particular phases of the production stream. The objective of this agreement is to provide information on meat quality attributes for the pasture-based beef production system. The Agreement has three specific goals: 1) Produce a 12-month supply of pasture-based beef by expanding the harvest window with retention of acceptable meat quality, 2) Develop criteria for pasture raised beef that define “the window of acceptability”, and 3) Develop tools for pasture-based beef producers to assess and manage risk.
Researchers in several disciplines will work together and will include soil scientists, agronomists, ruminant nutritionists, animal physiologist, agricultural economist and extension specialists. Experiments will be conducted in the field on stocker and heifer development systems as well as on the soil fertility, pasture production and management components. Residual feed intake and forage-use efficiency will be estimated from data under controlled conditions. Continuous-flow fermentation will be utilized to compare digestive kinetics and fermentation with products and byproducts of forages consumed during finishing. Data from experiments will be used to estimate and calibrate risk-profitability decision tools for producers. Potential revenues will be assessed under various live cattle market conditions to predict scenarios that favor marketing harvested grass-fed beef. Data will be obtained in grocery stores to determine consumers’ response to visual and taste characteristics, and their willingness to buy the product.