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Variation in Some Beef Carcass Compositional Characteristics within and between Selected Weight and Fat Thickness Ranges¹

Michigan State University, East Lansing

Abstract

Eighty steer carcasses were selected within two weight groups on the basis of chilled carcass weight and within four fat thickness (av. three measurements at 12th rib) ranges within each weight group. The left side of each carcass was physically separated into muscle, fat and bone, whereas, the right sides were cut into closely trimmed boneless retail cuts. The data from both sides were collected by wholesale cut.

Carcass weight had a significant (P<.01) effect upon weight of separable components (fat, muscle and bone) and yields of retail cuts and fat trim. It also had a significant (P<.01) effect upon percent retail cuts and fat trim, but not on the percent separable muscle, fat and bone. Less than one-third of the approximate liveweight difference in steers from the two weight groups in this study was in the form of separable muscle or total retail cuts.

Average 12th rib fat thickness significantly (P<.01) affected weight and percent separable components, retail cuts and fat trim. Only the yields of retail cuts and fat trim were significantly (P<.01) affected by carcass weight-fat thickness interaction.

Higher correlation coefficients were observed between fat thickness and compositional data than between carcass weight and measurements of composition within weight groups. Fat thickness was negatively correlated with measurements of muscling and bone and positively correlated with measurements of fat.

Carcass weight showed low negative relationships to percent measurements of muscling. The relationship of carcass weight and fat thickness to separable components, retail cuts and fat trim (weight and percent) was generally higher in the light weight group, especially for percents, than in the heavy weight group. These data indicate that 12th rib fat thickness and carcass weight influence the yield of muscle and fat to a greater extent in light weight than in heavy weight carcasses. All correlations between separable components were significant (P<.01) for the combined and individual weight groups, except for that between weight of separable fat and bone in the combined weight group.

¹ Journal article 4177, Michigan Agricultural Experiment Station, East Lansing.

² Present address: Dept. of Animal Husbandry, Kansas State University, Manhattan.

³ The authors wish to acknowledge support by research grants from the American Angus Association and the American Hereford Association. The authors also wish to express their appreciation to J. L. Gill and K. E. Kemp for assistance in the statistical analyses of the data in this manuscript.