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Yield Grades and Cutability of Carcass Beef with and without Kidney and Pelvic Fat^1,2,

U.S. Department of Agriculture, Clay Center, NE 68933 University of Nebraska, Lincoln 68583 and Kansas State University, Manhattan 66506

Abstract

Cut-out data from 2,550 steer carcasses representing British, Continental and Zebu breeding were analyzed to evaluate yield grade classes based on three equations: 1) Y_a = 2.5 + .984 AFT + .0084 HCW – .05 REA + .2 KPF; 2) Y_b = same as Y_a with intercept changed to 3.2 and KPF deleted; 3) Y_c = 3.0 + .984 AFT + -0041 HCW – .03 REA, as proposed by USDA in 1984; where AFT = adjusted fat thickness (cm), HCW = hot carcass weight (kg), REA = rib-eye area (cm²), and KPF = kidney and pelvic fat (%). Essentially boneless, closely trimmed (8 mm) roasts and steaks of the four major retail cuts (MRC) were made from one side of each carcass. Cutability was calculated as: C_a, % = 100 (MRC/side) and C_b,c % = 100 (MRC/side, KPF removed). Cutability increased (P<.01) an average of two percentage points when KPF was removed. In general, removing KPF from the estimation of cutability and changing the coefficients for REA and HCW resulted in a decrease in the number of carcasses yield graded 1 or 4 and an increase in the number of carcasses in yield grade 2. Redistribution of carcasses was greater for Y_c than for Y_b. Carcasses classified with equation Y_c tended (P>.05) to have greater cutability in yield grades 1 and 2, and lower (P<.01) cutability in yield grades 3, 4 and 5. Changes in coefficients of equation Y_c compared with Y_a for KPF, HCW and REA accounted (P<.01) for 45, 31 and 31% of the variation of differences in these yield grades, respectively. Regressions of cutability on yield grade indicate that equations Y_a and Y_c are essentially equal in accounting for variation in cutability (R² = .68 vs .67, respectively). However, the variation in cutability accounted for by equation Y_b was less (R² = .63).

¹ Mention of a trade name, proprietary product or specific equipment does not constitute a guarantee or warranty by the USDA and does not imply its approval to the exclusion of other products that may also be suitable.

² Published as Paper No. 7979 Journal Ser., Nebraska Agr. Exp. Sta., Lincoln and Contr. No. 86-212-J, Kansas Agr. Exp. Sta., Manhattan.

³ Roman L. Hruska U.S. Meat Anim. Res. Center, ARS, USDA, Clay Center, NE 68933.

⁴ Anim. Sci. Dept., Univ. of Nebraska, Roman L. Hruska U.S. Meat Anim. Res. Center, Clay Center 28933.

⁵ Dept. of Anim. Sci. and Ind., Kansas State Univ., Manhattan 66506.