Jersey Beef
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.