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Carcass Palatability and Retail Characteristics of Steers and Short Scrotum Bulls^{1 ,2 ,3,}

Colorado State University, Fort Collins 80523

Abstract

Fifty-one steers and 48 short scrotum bulls of similar genetic background and age were evaluated for carcass characteristics following a 132-day feedlot finishing program. Short scrotum bulls had significantly (P<.05) heavier carcasses, less external fat, lower marbling scores, larger longissimus muscle areas, less kidney and pelvic fat, more desirable USDA yield grades and lower USDA quality grades than steers. A representative sampling of short scrotum bull and steer carcasses from all sires were selected for palatability and retail studies. More desirable tenderness, quantities of connective tissue and juiciness scores were assigned to steaks from steers vs. short scrotum bulls. Except for a darker lean color in short scrotum bull steaks, similar shelflife characteristics were noted for both sexes under retail display. Studies conducted in a retail store indicated a higher percent of steak and roast cuts from the sirloin, rib and blade chuck primals of short scrotum bulls in contrast to those of steers. A slightly higher rate of sale was found for retail cuts from short scrotum bulls. Leanness was the main reason given by consumers purchasing retail cuts from short scrotum bulls over those from steers.

¹ Department of Animal Sciences.

² Published with the approval of the Director, Colorado State University. Experiment Station as Scientific Series Paper No. 2265.

³ Colorado Experiment Station Project 3216.

⁴ Present address: Meat Science Research Laboratory, FR-USDA, Beltsville, MD 20705.

⁵ Present address: Department of Animal Sciences, Texas A&M University, College Station 77843.