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Relation of Beef Carcass Grades, Proposed Yield Grades and Fat Thickness to Separable Lean, Fat and Bone¹

Tennessee Agriculture Experiment Station, Knoxville

Abstract

The relationships of carcass grade, yield grade and fat thickness with percent separable lean, fat and bone were compared using data from 133 steers representing eight breeds. Carcass grade and yield grade were negatively associated with separable lean and bone but positively associated with separable fat. Yield grades calculated to the nearest 0.05 were more closely related to separable lean and fat than were yield grades calculated to the whole number only. When rib-eye area was omitted from yield grade calculations, the resulting yield grades were more highly related to separable lean and fat than when rib-eye area was included. These data indicate that fat has a more definite influence on percent separable lean than does rib-eye area. Neither carcass grade nor yield grade was superior to a single fat thickness measurement or an average of three fat thickness measurements over the rib eye as an estimator of percent separable lean and fat. Furthermore, there was no advantage in using an average of three fat thickness measurements instead of a single measurement. When calculated on a within breed basis, all coefficients were lowered, indicating less variation within breeds than in the pooled sample.

¹ Published with the approval of the Director of Tennessee Agricultural Experiment Station, Knoxville.