J. Anim Sci.
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J. Anim Sci. 1960. 19:109-113.
© 1960 American Society of Animal Science
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The Value of the 12th Rib Cut for Measuring Beef Carcass Yields and Meat Quality

R. M. Crown1 and R. A. Damon, Jr.2

Louisiana Agricultural Experiment Station, Baton Rouge

Abstract

A study was initiated in 1955 to evaluate the cooking data and physical composition data collected on the 12th rib cut from both sides of beef carcasses in depicting carcass yield and meat quality. An analysis of the results, with respect to cooking loss and separable fat, lean and bone and other carcass quality measurements, indicates that the 12th rib cut can be used to predict the carcass yield and meat quality of beef cattle.

Footnotes

1 Animal Industry Department.

2 Present address: Biometrical Services, ARS, Agricultural Research Center, Beltsville, Maryland.






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Copyright © 1960 by the American Society of Animal Science.