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Relationships of Measurements of Live Animals to Weights of Grouped Significant Whole-Sale Cuts and Dressing Percent of Beef Steers¹

University of Maryland

Abstract

Correlations were made between linear measurements taken on live animals, live weight and slaughter grade and grouped wholesale cuts of beef and dressing percent. The groupings of preferred cuts were: (I) the round, trimmed loin, and rib and (II) the three of (I) plus the cross-cut. Live weight was found to be the single measurement most closely associated with the weights of groups I or II. Width of shoulders and hooks and depth of twist were more highly correlated with I and/or II than other linear measurement significantly correlated with dressing percent. The results of this and a former study were discussed in relation to judging practices.

¹ Scientific Article No. A-435 Contribution No. 2480 of the Maryland Agricultural Experiment Station (Department of Animal Husbandry). The work on which this publication is based was not supported by regional funds but was carried on by Maryland personnel associated with the regional project and parallels the work under the S-10 project.

² The author is indebted to Messrs. W. J. Corbett, G. L, Jessup, Jr. and F. E. White who assisted in collecting and analyzing the data.