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Prediction of Weight and Percent Retail Cuts of Beef Using Five Carcass Measurements¹

University of Missouri, Columbia

Abstract

The study which provided the basis for the development of the standards for yield grades of beef carcasses was reported by Murphey et al. (1960). The equation which was used as a basis for the yield grade standards was adpated from the regression equation, percent boneless retail cuts from round, loin, rib and chuck=51.34 –5.78 (single fat thickness over ribeye, in.) –.462 (percent kidney fat) + .740 area of ribeye, sq. in.) –.0093 (carcass wt., lb.). This equation was developed from data taken from 162 carcasses covering the full range of the quality grades (Prime to Canner) and included steers, heifers and cows. "When the U.S.D.A. equation is applied to another population of more homogeneous carcasses, one should not expect necessarily to obtain the exact relationship between estimated yield of retail cuts and actual yield of retail cuts as observed in the original U.S.D.A. study," (Stringer et al., 1968).

The objective of this study was to determine the predictive values of five carcass measurements when weight and percent retail cuts were predicted, using measurements taken from steer carcasses with a narrow range of quality grades and carcass weights.

¹ Contribution from Missouri Agricultural Experiment Station, Journal Series No. 5682. Approved by the Director.

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