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Estimate of Retail Yield of the Four Major Cuts in the Beef Carcass¹

University of Wisconsin,^,3 Madison

Abstract

Linear measurements of muscle and fat, yields of untrimmed and trimmed wholesale cuts and trimmed retail cuts were obtained from a total of 99 left-sides of U. S. choice steer carcasses representing three weight groups.

The yield of the four major wholesale cuts varied only slightly between weight groups, whereas the percent of trimmed wholesale cuts and retail cuts showed a highly significant difference among the weight groups. Percent trimmed round made the largest contribution to the multiple correlation coefficient in predicting percent retail yield. The area of the longissimus dorsi, when used in the regression equation with a single 12th rib fat measurement, percent kidney knob, and left-side weight made a significant improvement in the precision of the estimate. All of the fat measurements studied had highly significant simple correlations with percent retail yield. Two measurements, percent trimmed round and a single 12th rib fat measurement, accounted for 81% of the variation in percent retail cut yield.

¹ Published with the approval of the Director of the Wisconsin Experiment Station.

² The authors express their appreciation to Oscar Mayer and Company for furnishing the carcasses used in this project. The authors also acknowledge support by a research grant from the American Hereford Association.

³ Department of Meat and Animal Science, Paper No. 356.

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