A 2026 study of 60 beef cattle found that feeding cattle the lowest amount of alfalfa hay (11.57% of their diet) produced significantly more tender beef and heavier cattle compared to higher alfalfa amounts. According to Gram Research analysis, this lower-alfalfa diet also changed the types of bacteria in the cattle’s stomachs, which influenced the meat’s nutritional content and quality. Farmers may improve beef tenderness and cattle growth by reducing alfalfa hay in cattle feed.
Researchers tested whether changing how much alfalfa hay they fed to beef cattle could improve meat quality. They studied 60 cattle divided into three groups eating different amounts of alfalfa hay. According to Gram Research analysis, the cattle eating the lowest amount of alfalfa hay (about 11.57% of their diet) produced the most tender beef and gained more weight. The study also found that alfalfa changed the types of bacteria living in the cattle’s stomachs, which affected the meat’s nutritional content. This research shows farmers can improve beef quality by carefully choosing how much alfalfa to include in cattle feed.
Key Statistics
A 2026 research article studying 60 Simmental crossbred cattle found that a diet containing 11.57% alfalfa hay significantly increased final body weight and reduced beef shear force (a measure of toughness) compared to diets with 20.83% or 30.09% alfalfa hay.
The low-alfalfa diet group showed significantly higher relative abundances of Eubacterium_brachy_group bacteria in the rumen, according to genetic analysis of 60 cattle in a 2026 Frontiers in Microbiology study examining how alfalfa proportions affect beef quality.
Cattle fed 11.57% alfalfa hay produced beef with the highest saturated fatty acid content in muscle tissue, with distinct changes in rumen microbial composition compared to cattle fed higher alfalfa proportions, according to a 2026 study of 60 beef cattle.
The Quick Take
- What they studied: Whether feeding beef cattle different amounts of alfalfa hay would change how the meat tastes, feels, and its nutritional value
- Who participated: 60 Simmental crossbred cattle (a common beef breed) divided equally into three groups, with each group eating a different amount of alfalfa hay mixed into their regular feed
- Key finding: Cattle eating the lowest amount of alfalfa hay (11.57% of their diet) produced beef that was noticeably more tender and the cattle gained more weight compared to cattle eating higher amounts of alfalfa
- What it means for you: If you buy beef, this research suggests that farmers who use lower amounts of alfalfa in cattle feed may produce more tender, higher-quality meat. However, this is one study on one breed of cattle, so results may vary with different cattle types or farming conditions
The Research Details
Scientists divided 60 beef cattle into three groups based on how much alfalfa hay each group would eat. The low alfalfa group ate 11.57% alfalfa hay, the medium group ate 20.83%, and the high group ate 30.09%. Each group had four separate pens with five cattle per pen. All cattle ate the same basic diet otherwise, so researchers could see exactly how alfalfa amount affected the results.
The researchers measured several things over the study period: how much weight the cattle gained, the quality of the meat after slaughter (including how tender it was), the types of fats in the muscle tissue, and the bacteria living in each cow’s stomach. They used advanced genetic testing to identify which bacteria were present and how abundant each type was.
This approach is called a controlled experiment because researchers changed only one thing (alfalfa amount) while keeping everything else the same. This makes it easier to prove that alfalfa caused the differences they observed, rather than other factors.
Understanding how feed affects both the meat quality and the bacteria in a cow’s stomach is important because those stomach bacteria actually influence what nutrients end up in the meat. By studying the bacteria, researchers can explain why different feed amounts produce different quality beef. This knowledge helps farmers make better feeding decisions to produce tastier, more nutritious meat.
This study has several strengths: it used a reasonable number of cattle (60), divided them randomly into groups, and measured many different outcomes. The researchers used modern genetic testing to identify bacteria accurately. However, the study only tested one breed of cattle (Simmental crossbreds) in what appears to be one location, so results might differ with other cattle breeds or different farming environments. The study was published in a peer-reviewed scientific journal, meaning other experts reviewed it before publication.
What the Results Show
The most important finding was that cattle eating the lowest amount of alfalfa hay (11.57%) produced the best quality beef in two ways: the meat was significantly more tender (measured by shear force, which tests how hard you have to pull to tear the meat), and the cattle gained more weight overall. This means farmers could potentially improve their beef quality by using less alfalfa hay, not more.
The low alfalfa group also had higher amounts of saturated fat in their muscle tissue. While saturated fat has a bad reputation for heart health, it actually contributes to beef flavor and texture, which is why high-quality steaks often have visible fat marbling.
When researchers examined the bacteria in the cattle’s stomachs, they found that the low alfalfa group had different bacterial populations compared to the other groups. Specifically, two types of bacteria called Eubacterium_brachy_group and norank_f_Eubacterium_coprostanoligenes_group were much more abundant in the low alfalfa cattle. These bacteria appear to influence how the meat develops its final characteristics.
The study found connections between specific bacteria and the meat’s nutritional content. For example, a bacteria called Christensenellaceae_R-7_group was linked to higher levels of omega-6 polyunsaturated fats in the muscle tissue. Another bacteria, Succiniclasticum, was connected to lower levels of certain compounds that the researchers predicted would be produced in the cow’s stomach. These connections suggest that bacteria directly influence what nutrients end up in the beef we eat.
Previous research has shown that feed type affects both meat quality and stomach bacteria in cattle, but this study provides more specific information about the ideal amount of alfalfa to use. Most prior studies looked at whether to include alfalfa or not, rather than testing different amounts. This research fills that gap by showing that even small differences in alfalfa proportion (11.57% versus 20.83% versus 30.09%) create measurable changes in meat quality and bacterial populations.
This study only tested one breed of cattle (Simmental crossbreds), so results might be different for other beef breeds like Angus or Hereford. The study appears to have been conducted in one location, so climate and local conditions might have affected results. The researchers didn’t measure how the cattle felt or behaved, only their growth and meat quality. Additionally, while the study identified which bacteria were present, it didn’t prove exactly how these bacteria cause the changes in meat quality, only that they’re associated with those changes. Finally, the study didn’t track long-term effects or test whether these results would hold true across many different farms and seasons.
The Bottom Line
Beef farmers should consider using lower amounts of alfalfa hay (around 11.57% of total diet) to produce more tender beef and improve cattle growth rates. This recommendation has moderate confidence because it comes from one well-designed study, but it should be tested on individual farms before making large changes. Consumers looking for higher-quality beef might ask their butcher or farmer whether the cattle were raised on lower-alfalfa diets. Confidence level: Moderate (based on one controlled study with good methodology but limited to one cattle breed)
Beef farmers and ranchers should care most about this research, as it directly affects their production methods and product quality. Butchers and meat retailers might use this information to source higher-quality beef. Consumers who care about beef tenderness and quality should be interested. People following specific diets that focus on saturated fat content might also find this relevant. This research is less relevant for people who don’t eat beef or who buy only grass-fed beef, as the study focused on grain-based diets with varying alfalfa amounts
Farmers would see results within one feeding cycle, typically 6 to 12 months depending on the cattle’s starting age and the farm’s management system. The changes in meat tenderness and bacterial populations would be measurable immediately after slaughter. However, farmers should expect to run the experiment on their own farm for at least one full production cycle before deciding whether to permanently change their feeding practices, as local conditions may affect results
Frequently Asked Questions
Does alfalfa hay affect how tender beef is?
Yes. A 2026 study of 60 cattle found that lower amounts of alfalfa hay (11.57% of diet) produced significantly more tender beef compared to higher alfalfa amounts. The tenderness difference was measured using shear force testing, which determines how much force is needed to tear the meat.
How much alfalfa should farmers feed beef cattle?
According to a 2026 research study, feeding beef cattle approximately 11.57% alfalfa hay in their diet produced the best results for meat tenderness and cattle weight gain. However, results may vary by cattle breed and farm location, so farmers should test this on their own operation.
Can changing cattle feed change the bacteria in their stomach?
Yes. A 2026 study found that different amounts of alfalfa hay created measurable changes in the types and amounts of bacteria living in cattle stomachs. These bacteria changes were linked to differences in meat quality and nutritional content, showing that feed directly influences gut bacteria.
What bacteria in cattle stomachs affect meat quality?
A 2026 study identified that Eubacterium_brachy_group and Christensenellaceae_R-7_group bacteria were associated with better meat quality and higher levels of certain nutrients. The exact mechanisms are still being studied, but these bacteria appear to influence how meat develops its final characteristics.
Is this study applicable to all beef cattle breeds?
This 2026 study tested only Simmental crossbred cattle, so results may differ for other breeds like Angus or Hereford. Farmers should conduct their own trials with their specific cattle breed and local conditions before making permanent feeding changes.
Want to Apply This Research?
- If you raise cattle or manage a farm, track the alfalfa percentage in your feed mix and measure beef tenderness using a shear force test or by having a butcher evaluate samples. Record this data alongside final cattle weight and compare results across feeding cycles
- Farmers using an agricultural app could adjust their feed formulation to reduce alfalfa hay from current levels toward 11.57% and monitor the resulting changes in cattle weight gain and meat quality over the next production cycle
- Set up a tracking system that records alfalfa percentage in feed, final cattle weight, meat tenderness measurements, and any changes in cattle health or behavior. Compare results month-to-month and season-to-season to see if the 11.57% alfalfa level consistently produces better outcomes on your specific farm
This research describes findings from a single controlled study on one cattle breed and should not be considered definitive medical or nutritional advice for humans. While the study provides useful information for beef farmers about feed management, individual results may vary based on cattle breed, farm location, climate, and management practices. Farmers should consult with veterinarians and animal nutritionists before making significant changes to cattle feed. For consumers, this research describes cattle feed practices and does not provide direct health or nutritional guidance for human diet. Always consult qualified healthcare providers for personalized nutritional advice.
This research translation is published by Gram Research, the science division of Gram, an AI-powered nutrition tracking app.