Beef, which can come from both the dairy and beef sectors, is a high-quality animal product that provides essential amino acids, minerals (such as iron and zinc), and vitamins, as well as anti-inflammatory conjugated linoleic acid, that humans need. Consumers are demanding more safe, nutritious, and palatable beef produced via sustainable and acceptable methods. Experience of flavour, tenderness and juiciness will be paramount in shaping quality experience, satisfaction, and future purchases. Beef tenderness is strongly influenced by the amount of intramuscular fat, also known as marbling, which can vary according to genetics, age, sex, and feeding. In recent years, the entire beef production chain, from rearing, fattening and slaughter to the consumer, has faced significant challenges. These challenges, whether the beef comes from either the dairy or beef sector, have involved achieving higher yield and quality while minimising environmental impact. This Special Issue is to publish original research or reviews on the genetic regulation of beef quality, various several biomarkers related to quality traits, early predictors of unambiguous beef quality, fattening with alternative feed sources of under more variable environmental conditions, and the contribution of indigenous dairy or beef cattle breeds to the beef industry. This Special Issue is recommended for anyone interested in producing and consuming higher-quality, healthier beef.
