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Predicting Carcass Cutability of Rambouillet Rams Using Live Animal Traits¹

Texas Agricultural Experiment Station, College Station, 77842

Abstract

A total of 102 Rambouillet rams were slaughtered and carcasses were cut to obtain yields of trimmed retail cuts. The rams were derived from a performance testing program designed to facilitate selection of breeding rams. Multiple regression equations were developed utilizing animal performance (rate of gain and live weight) and ultrasonic measures of fat thickness and area of longissimus muscle to predict carcass cutability. Multiple regression equations utilizing the four variables mentioned provide a good basis for predicting weights of total consumer cuts (R² = .846), primal cuts (R² = .882) and trimmed leg (R² = .813). The equations were less accurate in predicting weight of the trimmed loin (R² = .554) or area of the longissimus (R² = .548). When cutability traits were expressed as percentages of the chilled carcass weight, the predictive accuracy was much reduced, i.e., percentages of total consumer cuts (R² = .509), trimmed primals (R² = .531), trimmed leg (R² = .481) and trimmed loin (R² = .422).

¹ Technical Article 12691 from the Texas Agricultural Experiment Station.

² The authors are: Professor, Texas Agricultural Experiment Station, San Angelo; Professor, Department of Animal Science, College Station; and Extension Meat Specialist, Texas Agricultural Extension Service, College Station.

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