Beef cutability as affected by different subcutaneous fat trim levels, carcass types and grades /
| Main Author: | |
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| Other Authors: | , |
| Format: | Thesis Book |
| Language: | English |
| Published: |
1989.
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| Subjects: | |
| Online Access: | ProQuest, Abstract Link to OAKTrust copy |
| Abstract: | One hundred beef carcasses were selected to represent the mix of cattle being slaughtered across the United States. Selection criteria included: breed type (60% British/Continental European, 20% Bos indicus type and 20% dairy type carcasses), sex class (beef and Bos indicus type: 67% steers, 33% heifers; dairy type: 100% steer carcasses), USDA quality grade (4% Prime, 53% Choice and 43% Select), USDA yield grade (10% YG I, 43% YG 2, 40% YG 3 and 7% YG 4) and carcass weight (steers: 272.2 to 385.6 kg; heifers: 226.8 to 340.2 kg). One side of each carcass was fabricated into boneless subprimals, while the opposing side was fabricated into bone-in subprimals. Following fabrication, subprimals were trimmed, progressively of fat in .64 cm increments beginning at 2.54 cm and ending at no subcutaneous fat. Each subprimal was physically dissected into lean, fat connective tissue and bone components. Carcass yield grade was the best method for predicting yield of cuts from the carcass, composition of subprimals, and carcass value at different trim levels. Although yield grade was important regardless of trim level, it had its greatest impact as subprimals were trimmed more closely. The closer the trim specifications, the more important the beginning fat level was to carcass value. Heifers had a higher percentage of "high-priced" subprimals as compared to steers. Therefore, especially at higher trim level specifications, carcass value of the heifers was greater. Actual dissection of subprimals indicated, however, that steers had a higher percentage lean than did heifers. Decreased muscle to bone ratios of dairy steers lowered the yield of subprimals from the carcass, even at reduced trim levels. Bos indicus carcasses were somewhat intermediate in subprimal yield to those from British/Continental European and dairy carcasses. Data indicate that small differences in price between Choice and Select carcasses may be overcome by increased cutability of Select carcasses with lower numerical yield grades -- especially if lower trim levels are specified. However, as the price spread becomes wider, cutability differences cannot overcome the differences in value due to quality grade differences. |
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| Item Description: | Typescript (photocopy). Vita. "Major subject: Animal Science." |
| Physical Description: | xxix, 236 leaves ; 29 cm |
| Bibliography: | Includes bibliographical references. |