Quality Calves

Jersey Beef

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While Jerseys are slower growing, they marble quickly even on a grass based diet. With high taste and health benefits Jersey beef could be an excellent option if you want to raise a high quality meet for your own table. 

Massey University in New Zeeland, where Jersey are often used for meet production, listed the following points:

1.  Jersey cattle have slower growth rates and lower carcass and retail product weight

compared to most breeds. On average Jerseys grow about 25% slower than

Friesians. There have been few studies comparing the pre-weaning growth

performance of Jersey male calves but weaning weights are likely to be around

60-70 kg at 10-12 weeks of age while Friesian male calves will be 90-100 kg at

the same age.

2.. One of the most outstanding characteristics of beef from Jersey cattle is the high

level of intramuscular fat. Even under pasture feeding conditions, the genetic

potential of the breed to deposit intramuscular fat implies that a high level of

marbling can be obtained at low carcass weights.

3.. Beef from Jersey cattle has the lowest values of Warner-Bratzler shear force an

objective mechanical measurement of tenderness.

4. Taste panels have consistently rated meat from Jersey cattle as being more

acceptable due to its greater tenderness, juiciness, flavour and overall

acceptability.

5. Jersey cross cattle have monounsaturated fat concentrations that are significantly

higher than other breeds. The interest in monounsaturated fat level arises from the

Beef Production from Jersey Cattle, Massey University, 2001

fact that these fatty acids, once seen as cholesterol "neutral", are now considered

cholesterol "lowering" and are preferable to high levels of polyunsaturated fats.