Methods of predicting kilograms of retail cuts in the beef carcass

Abstract

Various carcass measurements were obtained from 216 Hereford steers and evaluated in an attempt to find traits or combinations of traits which accurately estimate carcass composition. Carcass weight and trimmed retail cuts from the round proved to be the best single estimators of kilograms of retail cuts. Prediction equations were developed using carcass weight, trimmed retail cuts from the round, longissimus dorsi area, measures of fat thickness at the 12th rib, untrimmed round weight and weight of kidney, heart and pelvic fat in various combinations. Eighty-four to 94 % of the total variation in actual kilograms of retail cuts could be accounted for by using these equations.