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Determinates of Retail Product of Carcass Beef¹

U.S. Department of Agriculture and Kansas State University

Abstract

Carcasses from 1,121 steers (progeny of Hereford or Angus cows mated to Hereford, Angus, Charolais, Simmental, Limousin, South Devon or Jersey sires by artificial insemination) were examined to develop equations to estimate percentage of retail product. The independent variables chosen and resultant accuracy of the equations developed, reflect different kinds of measurements which could be used to predict cutability over a wide range of data collection conditions.

Of 18 traits readily obtained in the cooler, adjusted fat thickness, longissimus muscle area, estimated kidney and pelvic fat, hot carcass weight and marbling score were the most important in predicting percentage of retail product. A multiple regression equation involving these five independent variables accounted for 79.2% of the variation in percentage of retail product with a standard error of ±2.05.

Partial retail cutout of the round or the rib was important (P<.01) in predicting retail product when included in equations with carcass parameters observed in the cooler.

¹ Contribution No. 492. Department of Animal Science and Industry, Kansas Agricultural Experiment Station, Manhattan 66506.

² U.S. Meat Animal Research Center, Agricultural Research Service, Clay Center, Nebraska 68933.

³ Department of Animal Science and Industry, Kansas State University, Manhattan 66506.

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