While beef quality audits have been conducted on a national level in the United States every 5 years since 1991, state-level audits are uncommon. Our team believed that Ohio beef producers would benefit from a state-level audit, so in 2021 we developed and conducted an Ohio Beef Quality Audit, evaluating Ohio meat processing facilities and assessing Ohio meat processors' needs and views on factors that influence meat quality. This paper details the results of that audit, which demonstrated that Ohio beef quality was similar to national beef quality; our audit also highlighted the need to increase fundamental meat science education for livestock producers, meat processors, and meat consumers.
Authors’ Contribution Statement
Lyda G. Garcia: Conceptualized and designed the study; invited contributing authors; collected data; interpreted findings and reviewed data analyses; contributed to writing through manuscript review and editing; and coordinated manuscript preparation and submission as lead author. Bo M. Garcia: Organized participation of meat processing facilities; collected data; conducted data analyses; interpreted findings; and prepared the original manuscript draft. Benjamin M. Bohrer: Assisted with data analysis and interpretation of findings; and reviewed and edited the manuscript. Stephen Boyles: Assisted with interpretation of findings; and reviewed and edited the manuscript. Joy N. Rumble: Organized and administered surveys; analyzed and interpreted survey data; and reviewed and edited the manuscript. Alejandro E. Relling: Assisted with interpretation of findings; and reviewed and edited the manuscript. All authors contributed substantially to the work, approved the final version of the manuscript, and accept responsibility for the integrity and accuracy of the published research.
Data Availability
No datasets were generated or analyzed during the current study.
Garcia, B.,
Bohrer, B.,
Boyles, S.,
Rumble, J.,
Relling, A.,
&
Garcia, L.
(2026).
Ohio Beef Quality Audit – 2021: Survey of Carcass Characteristics Related to Quality Attributes and the Investigation of Meat Processor Needs.
Journal of Extension, 64(1), Article 10.
https://doi.org/10.66752/1077-5315.4869
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