Bonsmara Quality Beef

46% more tender

56% less subcutaneous fat

70% less intramuscular fat

63% less saturated fat

10% lower cholesterol

25% greater rib eye area

6% greater retail product yield
than average commodity beef

According to the article "Beef Quality of Bonsmara Cattle" and studies done by Texas A & M, "Bonsmara calves produce consistently tender beef." ^A

• Bonsmara calves grown in different patterns had similar tenderness values indicating consistent quality.
  
• Bonsmara calves from different sources had different tenderness values indicating improvement possibilities through selection.
  
• Bonsmara calves produced beef comparable in tenderness to values in the literature for the most tender breeds..
  
• Bonsmara calves grown in these systemshad lower measures of fat and cholesterol than USDA graded beef loin, chicken meat, and chicken breast with skin.
  

Production of consistent, high quality beef is the goal of the beef industry.
This goal must be attained at a reasonable cost. Only cattle adapted to the prevalent production environments can be produced with reasonable costs.

Breed Performance Information During the Drought of 2006

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Meat Comparison Data

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Fat Content Compared to Graded Beef

^A Article by Holloway, Warrington, Strydom & Miller.
For more information regarding this article, open the PDF file.