J. Anim Sci.
HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
QUICK SEARCH:   [advanced]


     

J. Anim Sci. 1962. 21:298-301.
© 1962 American Society of Animal Science
This Article
Right arrow Full Text (PDF)
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow reprints & permissions
Citing Articles
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Butler, O. D.
Right arrow Articles by Lewter, D. W.
Right arrow Search for Related Content
PubMed
Right arrow Articles by Butler, O. D.
Right arrow Articles by Lewter, D. W.

Comparative Feedlot Performance and Carcass Characteristics of Hereford and Angus Steers

O. D. Butler, T. C. Cartwright, L. E. Kunkle1, F. A. Orts, G. T. King and D. W. Lewter2

Texas Agricultural Experiment Station, College Station

Abstract

Fifty-three Hereford and 51 Angus steer calves originating from the Edwards Plateau region of Texas were fed a standard fattening ration for 186 days in the Lewter Feed Lot, Lubbock, Texas. Several sires and ranch locations were sampled for each breed, but conclusions from a single study of this nature are necessarily limited.

The Hereford calves gained an average of 2.37 lb. per day compared to 2.25 1b. for the Angus, and showed slightly greater feed efficiency. Dressing percents were not significantly different, though Herefords had hides significantly heavier by 16 lb.

Average U.S.D.A. carcass grade was average choice for the Angus and high good for the Hereford, a statistically significant difference. Tenderness as measured by the Warner-Bratzler shear using 1/2-in. cores from broiled steaks was not significantly different, averaging 6.07 lb. for the Herefords and 5.94 for the Angus.

On a wholesale-cut basis, carcass yield of preferred cuts favored the Herefords, with the sum of loin, rib, and round averaging 46.29% of the left side compared to 44.95% for the Angus.

The boneless, closely trimmed roast and steak meat is considered to be a fundamental measure of the cutout value of beef carcasses. Herefords showed a statistically significant advantage in the weight and percent of boneless round and sirloin. The Angus had a statistically significant advantage in percent of boneless chuck.

Footnotes

1 Ohio State University, Columbus, Ohio.

2 Lewter Feed Lots, Lubbock, Texas.






HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
Copyright © 1962 by the American Society of Animal Science.