Farming: Over-fat animals are a weighty question for beef cattle sector

Research work released this week has revealed that one in five cattle going through abattoirs is over-fat, costing processors extra money in trimming the excess fat from the carcase as well as often ending up with a poorer quality end product.

The project also demonstrated that, while the impact of overweight and over-fat animals on processor profitability and product quality was unquestionable, those producers holding on to their cattle too long were not necessarily adding to their bottom line, even in a rising market.

Andy McGowan, Quality Meat Scotland's head of industry development, said it was very difficult for farmers to add weight to animals which had passed their optimal point of selling "without simply putting on fat".

"Even when selling on to a rising market, in very many cases producers are not generating sufficient increased return to offset the fat penalty and cost of keep. In the majority of cases they are chasing weight but creating fat," he said.

Within the processing plants it was discovered that the extra work involved in dealing with over-fat animals - such as trimming fat from sirloins and fore-ribs from fatter animals - could increase processing time by up to 24 per cent.

In the case of Portlethen-based beef and lamb processor McIntosh Donald, part of Vion, which agreed to its supply chain being used as an example in the project, four extra members of staff were required as a result of the additional work caused by excessive fat, in the plant's cutting and retail packaging process.

In the past year, McIntosh Donald had also seen an increase in the average weight of all cattle, up 20kg.

The problems arising from over-fat cattle then moved down the food chain, with retail and foodservice customers concerned about reduced quality and excessive piece weights from heavy carcases.

Beef primals from overweight carcases are difficult to portion, pack in retail trays or sell on butchers' counters, especially the sirloin, rib and fillet cuts, where the size and thickness of steak is important.

In looking for a solution McGowan recommended farmers could weigh their livestock more often so they did not miss the optimal time for selling.