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Carcass and longissimus thoracis palatability traits from 888 steers obtained from mating Hereford and Angus cows to Hereford or Angus (HA), Charolais (Ch), Gelbvieh (Gb), Pinzgauer (Pz), Shorthorn (Sh), Galloway (Gw), Longhorn (Lh), Nellore (Ne), Piedmontese (Pm), and Salers (Sa) sires were compared. Data were adjusted to constant age (426 d), carcass weight (324 kg), fat thickness (1.2 cm), fat trim percentage (23%), and marbling (small00) end points. At a constant age of 426 d, carcasses from Ch steers were heaviest (P < .05) and Gw and Lh carcasses were lightest (P < .05). Adjusted fat thickness was greatest (P < .05) on carcasses from HA and least (P < .05) on carcasses from Ch, Gb, Lh, and Pm steers. USDA numerical yield grades were lowest (P < .05) for carcasses from Pm and highest (P < .05) for carcasses from HA, Ne, and Sh steers. Marbling scores were highest (P < .05) for carcasses from HA, Pz, and Sh and lowest (P < .05) for carcasses from Ch, Ne, and Pm steers. Longissimus thoracis from Pz had a lower (P < .05) shear force than that from all other breeds except HA, Gb, and Pm. Longissimus thoracis of carcasses from Ne steers was least (P < .05) tender. Adjustment of traits to various end points resulted in some changes in sire breed differences depending on the end point and the trait being considered but had little effect on palatability traits. Carcasses from Pm-sired steers provided the most desirable combination of carcass and longissimus palatability traits.

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