Determination of Fat-Soluble Vitamin Levels in Ground Beef from Cows Fed on Pasture and Stored Feeds
This study describes the management practices of Pennsylvania producers who pasture beef cattle, and will compare the vitamin A, E, and beta-carotene concentration and fat quality of pastured, pastured and grain and forage finished, and grain-finished, ground beef available to Pennsylvania consumers. Beef from 23 PA farms that finish cattle on pasture or stored forage and grain is being compared to beef was finished on grain in PA and the Midwest, and is sold in PA. Project team: A. Lassen, H. Karsten, and D. Archibald.
Project contact: H. Karsten, hdk3@psu.edu.
