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Beef, Dairy and Beef x Dairy Carcass Characteristics^1,2,

Iowa State University, Ames 50011

Abstract

In this study, carcass performance from data on 371 steers produced in a four-breed diallel crossing design was evaluated. Steers of the Angus, Hereford, Holstein and Brown Swiss breeds and all possible two-breed combinations were slaughtered at an average age of 14 mo. Based on breed effects from the analyses of variance, the dairy (Holstein and Brown Swiss) had heavier slaughter and carcass weights and less external fat than the beef (Angus and Hereford) breeds. The Brown Swiss breed had the largest longissimus muscle area, the highest estimated cutability percentage and the lowest marbling scores and quality grades of the four breeds. The Angus breed had the highest marbling scores and quality grades. The Hereford breed had the lowest estimated kidney fat percentage of the four breeds. The Holstein breed did not differ from the Hereford breed for marbling score and quality grade. Significant average heterosis was found for slaughter weight, carcass weight, longissimus muscle area, estimated kidney fat percentage, marbling score and quality grade. Beef x dairy crosses exhibited heterosis for marbling score and quality grade, whereas Angus x Hereford and Holstein x Brown Swiss crosses did not. The beef x dairy crosses were similar to beef steers in ability to marble and quality grade, were intermediate between beef and dairy steers in external fat deposition and were similar to dairy steers in amount of carcass produced.

¹ Journal Paper No. J-10843 of the Iowa Agr. and Home Econ. Exp. Sta., Ames. Project No. 2000.

² The authors thank Ed Kline and others from the Meats Section at Iowa State Univ. for their assistance in this project.

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