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Variation between Sides in the Beef Carcass for Certain Wholesale and Retail Yields and Linear Carcass Measurements^1,2,

University of Wisconsin,³ Madison

Abstract

Thirty-five steer carcasses of similar weight and grade were used for left-right side comparisons. This study was designed to determine differences between sides for various yield data and physical measurements of carcass muscle and fat.

The lower values from the left side for yield of trimmed wholesale cuts, retail yield and percent trimmed round were not significantly different from the corresponding values of the right side. Percent kidney and pelvic fat, side weight and body wall thickness were significantly different between sides.

The similarity in yield data between the left and right side indicates that the cutting procedure for retail cuts can be standardized. This permits the use of individual cuts from either side in estimating total carcass yields of fat and muscle.

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

² Partially supported by a grant from the Northern Pump Hereford Farm, Richmond, Illinois. 3 Meat and Animal Science Department, Paper No. 365.

³ Meat and Animal Science Department, Paper No. 365.