The objective of this paper is to r

The objective of this paper is to review strategies that are known to enhance the level of marbling in beef. Research has demonstrated that marbling contributes significantly to beef’s eating quality—primarily to flavor and juiciness—but also to tenderness. Furthermore, a recent study showed that consumers are willing to pay 50% more for well-marbled USDA Prime grade steaks than for lesser-marbled USDA Select grade steaks ($3.66 vs. $2.44/lb). At the production level, feedyards are paying significant premiums for feeder cattle that are known to have a propensity to marble and produce carcasses capable of grading Mid-Choice or higher (Modest degree of marbling or higher). Packers are likewise providing premiums for cattle of this type. It is estimated that the demand for highly-marbled beef for upscale restaurants and retail stores accounts for approximately 30% of the U.S. beef market. All of this begs the question, “What can cattle producers do to hit this high-quality market target?” The following sections will attempt to address this question.