What Beef Products Come From Cull Cows?
Beef from cull cows is called nonfed beef, meaning cull cows do not spend any significant time in a feedlot. Also included in the nonfed classification are cull bulls, and heifers or steers that are too mature to achieve a grade above U.S. Department of Agriculture (USDA) “Utility.” While much of the beef from these animals is used as ground beef, the high-value primal cuts, such as the round, loin, and rib and the subprimals, such as the sirloin, ribeye, and tenderloin are used by fast-food outlets, airlines, family restaurants, and grocery stores (Bowling et al. 2008). Therefore, it is important that beef producers make every effort to deliver an animal that will yield a high-quality meat product for these consumers. How Is Cull-Cow Value Determined? The value is related to two factors: carcass value and byproduct value. The leaner product a cow or bull carcass produces and the higher the quality grade, the higher the value of the animal (Bowling et al. 2008). The official USDA grade
