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Association of Beef Carcass Conformation with Thick and Thin Muscle Yields¹

Oklahoma Agricultural Experiment Station, Stillwater

Abstract

Ten low choice and ten high standard conformation steer carcasses, paired on carcass weight, l. dorsi area and fat thickness at the 12th rib, were used to study a new concept in beef carcass appraisal. This concept was referred to as "thick, and thin" muscle yield. Thick muscle consisted of the muscles and muscle systems of the hindquarter, 5.1 cm. or more in depth, considered to be suitable for steak, plus the muscle systems of the fore- quarter, 7.6 cm. or more in depth, considered to be suitable for roasting.

Standard conformation carcasses produced longer, wider, thinner muscles and muscle systems than the choice carcasses. However, advantages in length and width for the standard carcasses disappeared when the muscles were trimmed in accordance with minimum thickness requirements for thick muscle.

Consistent and significant advantages for choice conformation were observed in the yield of thick, high value muscle. This advantage for

^1Journal Series Paper No. 1253 approved by the Director of the Oklahoma Agricultural Experiment Station. From Oklahoma Agricultural Experiment Station Project contributing to Southern Regional Research Project SM-19, Quality of Beef and Factors Motivating Beef Purchases.