J. Anim Sci.
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J. Anim Sci. 1981. 53:102-106.
© 1981 American Society of Animal Science
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Beef Carcass Composition as Influenced by Yield and Quality Grade1

H. B. Hedrick, G. F. Krause, M. R. Ellersieck, R. J. Epley2, J. C. Riley3 and G. B. Thompson4

University of Missouri, Columbia 65211

Abstract

One-hundred and thirty-nine beef steer carcasses representing USD A Choice, yield grades 2 to 4; Good, yield grades 1 to 4, and Standard, yield grades 1 and 2, were processed into boneless retail cuts (steaks, roasts and lean trimmings), fat trim and bone. Samples of composite retail cuts, fat trim and bone were analyzed for moisture, ether extractable constituents and crude protein. Significant differences due to USDA quality grade and yield grade were observed in the chemical composition of the carcasses, retail cuts and fat trim. Within Choice, Good and Standard grades, the percentages of moisture and protein declined and percentage of ether extractable constituents of the total carcass and retail cuts increased as yield grade number increased. Within yield grade, percentage of moisture decreased and percentage of ether extractable constituents of the total carcass and retail cuts increased from Standard to Good to Choice grade. Within quality grade, the percentages of moisture and protein in fat trim declined and percentage of ether extractable constituents increased as yield grade number increased. Within yield grade, the percentages of moisture and protein in fat trim decreased and the percentage of ether extractable constituents increased from Standard to Good to Choice grade. Results of this study indicate that, in addition to the retail yield of beef carcasses, consideration should be given to the chemical composition of the retail cuts.

Footnotes

1 Contribution from Missouri Agr. Exp. Sta. Journal Series No. 8511. Approved by the Director.

2 Present address: Dept. of Anim. Sci., Univ. of Minnesota, St. Paul 55101.

3 Present address: Dept. of Anim. Sci. and Ind., Kansas State Univ., Manhattan 66502.

4 Present address: Texas A&M Univ., Amarillo 79106.






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Copyright © 1981 by the American Society of Animal Science.