Beef tenderness testing

Ultrasound scanning

Ribeye area ultrasound

We use tools in animal genetic selection, laboratory testing, and professional journal articles to help us continue to learn about production. Individual animal performance records illustrate animals that meet our requirements.

Electronic identification tags help to track the animal throughout production. We use DNA marker testing that is now available to identify bulls whose progeny has the potential for tender beef. Our forage, soils, and meat have all been tested in university laboratories and we will continue to do such on occasion. We want to ensure a good product for our customers.

Forages Have Been Tested

Forages have been tested for both quantity and quality numerous times during a research trial. Cool-season forages include annual ryegrass, oats, cereal rye, wheat, and clovers. Warm-season forages focus on sorghum x sudan, with a base of bermudagrass, crabgrass, and clovers. Best management practices help ensure a vegetative, nutrient-rich diet for the animals and offer good quality hay and ensiled haylage for when forage growth is dormant. Forages are tested for nutrients and digestibility seasonally.

Fatty acid testing has been done extensively through the University of Arkansas and University of Wyoming. Ultrasound readings during growth and development of beef cattle can lead to selection of those animals with superior traits. Tenderness was found to be at an acceptable level to consumers on 99% of all carcasses tested.

We at GrassWorks!!! strive to keep up with current research. We try new things and try to learn from our mistakes


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Northwest Arkansas