Researchers Use Ultrasound to Get Better Steak

(KVLY) It starts out like any other ultra-sound. First a little shaving, then a little lubing of the skin.

"Just a little old regular vegetable oil. That makes good uses of kitchen cooking supplies." Says Carl Dahlen, North Dakota State University Extension beef specialist.

But then it gets much different than your typical ultrasound. Dahlen moves his ultrasound wand over the side of awaiting steer.

"The first one is between the 12th and 13th rib, and then we go right over the top of that loin, this would be right where your rib eye steaks come from. So based on the different tissue densities we can differentiate between different muscling patterns and between fat and muscle," explains Dahlen.

And determine if this steer is even able to produce U.S.D.A. Prime even before it goes into the feedlot.

If the steer passes Dahlen ultrasound exam, it will get the best feed to maximize it's profitability and added value. The animals that aren't genetically predisposed to growing the best meat won't have the best feed wasted on them.

That will save the farmer money and grow that juicy t-bone or roast in the most efficient way.

"And with the most efficient care, with good nutrients, with good stewardship we can turn these animals into the high quality product our consumers demand," says Dahlen.

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