There is a whole new world of beef producers selling local and even regional beef since 2020. It is remarkable to see the dramatic change this landscape has taken since that year. Although there are a lot of producers who are doing a good job and know what they are doing regarding selling finished beef, my discussions with regional and local processors have made it apparent there is still a noticeable issue for some areas. It seems some producers are sending light and/or unfinished cattle to be processed. 

To be top of the class in the finished beef game, cattle need to have sufficient external fat covering to meet consumer demand.

The demand for local beef has been good, and as expected there have been quite a few folks jumping into the game wanting to capitalize on the potential for increased revenue, and no one can blame them. However, it seems there may be some who are ready to take just about whatever they can find in the pasture to the local processor. There are numerous reasons why this is a bad approach. Sticking with cattle less than 30 months of age, here are three general reasons why cattle that are either light and/or lack appropriate finish create problems for the producer, processor and consumer. 

1. Low dressing percentage (lost revenue)

a. Some producers are sending light weight animals that will have more fill relative to carcass product than is ideal. Thus, there will be less product produced per pound of live weight. Industry average dressing percentage has been 63%. Lighter weight and under-finished cattle will easily be below 60% (this is not to be confused with retail yield).

b. Dressing percentage increases with increased weight, increased fat thickness and increased muscle. Thus, heavier animals yield more product on a percentage basis, and therefore, they should be more profitable.

2. Higher cooler shrink (lost revenue)

a. Carcasses are generally hung in a cooler for 14 days for improved tenderness. This is an important aspect to beef processing and quality. However, if a carcass does not have sufficient external fat thickness of at least 0.25 inches (in.), it will begin to lose water and dry out due to the lack of insulating protection from external fat. 

b. Not only will there be reduced product weight with a lack of external fat thickness, but there may also be damage to the product, making it less palatable through cold shortening. Cold shortening creates a tougher and drier product. 

3. Low product quality (lost revenue)

a. Lower product quality may be the first item we think of regarding beef carcasses with insufficient external fat. If cattle do not have ideal external fat cover of at least 0.4 to 0.5 in., there is likely going to be less marbling and consequently, poorer eating satisfaction. 

Light weight and thin finished cattle tend to rail low quality, undesirable carcasses. Targeting a weight of 1,250 lb. for steers and 1,150 lb. along with ample fat pones over the pins is a good way to get started.