The study, published this month in the journal Translational Animal Science, found no significant differences in meat quality between the two diet groups. "Our data show that beef quality is rather resilient," said Professor David Gerrard, the lead author and director of the School of Animal Sciences. Producers can use this knowledge to better plan and manage marketing decisions without jeopardizing losses in meat quality." Consumers tend to favor beef quality grades — such as prime and choice — along with the visual cues of color and marbling in their purchasing decisions. The study substantiates that even with altered feeding practices, these quality indicators can be retained for an extended period of time.