J. Anim Sci.
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J. Anim Sci. 1977. 45:708-715.
© 1977 American Society of Animal Science
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Effects of Beef-Tpe on Bone, Fat Trim and Retail Cut Yield and Distribution1

M. E. Dikeman2, R. A. Merkel and W. T. Magee

Michigan State University, East Lansing 48824

Abstract

Thirty steer carcasses of the three major British beef breeds and 15 Holstein steer carcasses were selected for comparison within narrow weight and 12th rib fat thickness ranges. Fifteen carcasses of the three British breeds were selected within each of two weight ranges (light, 227 to 250 kg and heavy, 318 to 340 kg) while only heavy weight Holstein carcasses were obtained. All carcasses were selected within a 6.4 to 12.7 mm fat thickness range. The right side of each carcass was cut into boneless, closely trimmed (approximately 7.5 mm) retail cuts by wholesale cut, and roasts and steaks from the round, loin, rib and chuck (RLRC) were weighed separately from total retail cuts.

The heavy British group had more (P<.01) external and total fat trim than the Holsteins, but less (P<.01) bone with no differences in total retail cuts or RLRC roasts and steaks. The light British group had a higher (P<.01) percentage of retail cuts and RLRC roasts and steaks, less (P<.01) bone and less (P<.01) external fat trim from the RLRC than Holstein carcasses.

Holstein carcasses had a higher (P<.05) proportion of combined four primal cuts (RLRC) and a lower (P<.01) proportion of flank than the heavy British group. The proportion of total fat in the brisket, plate and flank was not different (P>.05), but Holsteins had a higher proportion of their total fat as kidney and pelvic fat. Holstein carcasses had a higher percentage of bone than the heavy British group, but bone distribution among wholesale cuts differed little between breed types.

Footnotes

1 Michigan Agricultural Experiment Station Journal Article No. 7739.

2 Department of Animal Science & Industry, Kansas State University, Manhattan 66506.






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Copyright © 1977 by the American Society of Animal Science.