Meat Quality of Dairy and Dairy × Beef Steers Reared in Two Production Systems Based on Forages and Semi-Natural Pastures

To safeguard an agricultural landscape with high biodiversity, livestock grazing on semi-natural pastures is crucial, and steers are well suited to such production systems. This study compared meat quality, including technological traits, sensory attributes, and fatty acid composition, of purebred dairy steers (D) and dairy × beef crossbreed steers (C), reared in two distinct production systems. Sixty-four steers (thirty-two per breed type) were included. Half were kept in a production system that had relatively high feed intensity (H), with one grazing summer on semi-natural pastures and slaughtered at 21 months of age. The other half were kept in a production system that had low feed intensity (L), with two grazing summers on semi-natural pastures and slaughtered at 28 months. Colour, water holding capacity, Warner-Bratzler shear force, sensory attributes, and fatty acid profiles were measured on the <i>Musculus longissimus lumborum</i>. Meat from L steers with two grazing seasons was darker (<i>p =</i> 0.003) and contained a higher proportion of unsaturated fatty acids (<i>p =</i> 0.006) than meat from more intensively reared H steers. Meat from C steers was perceived as having a coarser fibre structure (<i>p =</i> 0.022) with an acidic odour (<i>p =</i> 0.040) compared to D steers. Additionally, cooked meat from L steers was evaluated as having a pinker appearance by an analytical sensory panel (<i>p =</i> 0.008). In summary, breed type and production system had no major effect on technological and sensory attributes for forage and pasture-fed steers, but fatty acid composition was improved with more unsaturated lipids in meat from L steers.