More and more consumers desire a tasty meat where production have considered the environmental impact and animal welfare. The purpose of this interdisciplinary project is to determine how to produce such a product while still make the production profitable, climate efficient and otherwise environmentally sustainable.
The project compares crossbreeding and rearing models of heifers to dairy cows, mainly raised on forage and semi natural pasture. 36 heifers will have angus father and as many will have a charolais father. Within each breed, half raised relatively intensively for slaughter at the age of 22 months, while half reared extensively for slaughter at the age of 32 months. For the four combinations of crossbreeding and rearing model, environmental impact examines with emphasis on biodiversity and climate, profitability and meat quality is evaluated. The project is developing ultrasound-based technology that can predict optimal slaughter time for the individual animal.