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Carcass and Palatability Characteristics of Hereford and Crossbred Steers¹

Texas Agricultural Experiment Station, College Station, 77843

Abstract

Comparisons were made of carcasses and palatability traits of 78 steers produced by Hereford dams and sired by Hereford, Angus, Lincoln Red, Brown Swiss, Simmental, Limousin, Maine Aiijou or Charolais bulls. Carcasses from steers sired by bulls of the British breeds (Hereford, Angus and Lincoln Red) were fatter (greater fat thickness; higher fat trim; higher marbling score; more chemical fat in the rib section; lower yield of boneless chuck, rib, loin and round) than carcasses from steers sired by the French breeds (Limousin, Maine Anjou and Charolais). Carcasses from crossbred steers sired by bulls of the French breeds had higher bone trim percentages, more protein in the rib section, lower fat thickness measurements, less chemical and trimmable fat, higher yields of trimmed boneless cuts and lower quality grades than carcasses from steers sired by bulls of the British breeds. Of carcasses from Swiss breed crossbreds, those sired by Brown Swiss tended to be similar in carcass traits to those sired by bulls of the British breeds while those sired by Simmental tended to be similar to those sired by bulls of the French breeds. Taste panel members rated the cooked steaks from all breed groups in the acceptable range for palatability and found no significant differences in tenderness or flavor among breed groups. Differences were observed among breed groups in juiciness and overall satisfaction ratings, however, no distinct pattern was apparent with regard to origin of the respective breeds.

¹ Technical Article 13442 from the Meats and Meat Chemistry Section, Department of Animal Science, Texas Agricultural Experiment Station. This research was supported in part by the California Livestock Symposium, Inc. and is a contribution to regional project W-145.

² Present address: Texas Agricultural Extension Service, Fort Stockton.