Carcass beef yield as a basis for carcass evaluation and marketing

Abstract

The carcass yield of prescribed proportions of muscle and dissectible fat, described as 'carcass beef ', was studied in 49 steers of four breeds. Carcass beef consisting of 80% muscle, 20% fat and also of 75% muscle, 25% fat was predicted from fat thickness (FT), liveweight, carcass weight and dressing percentage. Carcass beef as a percentage of carcass weight was usefully estimated from FT (± 3%) but not from the other parameters. Carcass beef percentages and the corresponding FT measurements up to 15 mm were tabulated for the four breeds. There was no significant difference between the Herefords, Angus and Charolais X. Yield was less in the Friesians at a common FT, but a smaller FT was required to obtain a yield from carcasses of that breed. Carcass beef as a percentage of carcass weight, where the carcass beef composition is of specified proportions of muscle and dissectible fat, is proposed as a basis for the evaluation and marketing of carcasses.