Beef cuts yield of steer carcasses graded according to conformation and weight

Abstract

-The experiment evaluated total and individual yield of commercial cuts, bones, and trimmings of carcasses from 38 Braford steers at 22 months of age finished in a feedlot. Carcasses were ranked according to three conformation classes (good minus = score 10; good = score 11; good plus = score 12), and three weight classes (heavy = 229.4 kg, intermediate = 205.0 kg, and light = 184.0 kg, ranging from 222.9 to 250.4, 201.5 to 209.0, and 170.0 to 190.3 kg, respectively). Carcass cold shrinkage was not affected by conformation, but it was significantly lower in heavy (1.83%) than in intermediate (2.53%) and in light carcasses (2.30%), which were not different among each other. Carcass flank percentage was not affected by conformation, but it was significantly higher in heavy (13.93%) and intermediate carcasses (13.87%) as compared to light carcasses (13.07%). Deboned beef cuts (78.08%) of carcasses of steers, bone (16.57%), and trimmings (5.23%) yields and losses due to deboning (0.12%) were not significantly affected by carcass weight. However, when they were evaluated according to conformation classes, those with better conformation showed higher meat cut yield (78.75 vs 77.92 and 77.29%). Conformation affects meat cut yield of carcasses of young steers while carcass weight does not show this characteristic.Key Words: Braford, commercial cuts, deboning, edible portion, pistol, primal cuts Rendimento de cortes cárneos de carcaças de novilhos classificadas de acordo com a conformação e o peso de carcaçaRESUMO -Avaliaram-se os rendimentos cárneos total e individual de cortes comerciais, de osso e de retalho de carcaças de 38 novilhos Braford com 22 meses de idade terminados em confinamento. As carcaças foram classificadas de acordo com três classes de conformação (boa menos = 10 pontos; boa = 11 pontos; e boa mais = 12 pontos) e três classes de peso (pesadas = 229,40 kg; medianas = 205,04 kg; e leves = 184,00 kg com variação, 222,9 a 250,4; 201,5 a 209,0; e 170,0 a 190,3 kg, respectivamente). A quebra no resfriamento não foi influenciada pela conformação, mas foi significativamente menor nas carcaças pesadas (1,83%) em comparação às medianas (2,53%) e leves (2,30%), que não diferiram entre si. A participação relativa da ponta-de-agulha não foi afetada pela conformação, mas foi significativamente maior nas carcaças pesadas (13,93%) e medianas (13,87%) em relação às leves (13,07%

Carcass and meat characteristics of different cattle categories fed diets containing crude glycerin

“…These indications were also reported by Ferreira et al (2009) who observed similarity in the conformation of crossbred Charolês x Nelore animals, with superior backfat thickness for cows (6.21 vs 3.83 mm). For Pascoal et al (2010) the conformation indicated the total yield of meat cuts of the carcass contrary to the carcass weight. According to these authors, steer carcasses with better conformation produce a higher total yield of meat cuts, a fact that in the present study was shown by the positive correlation (P>0.05) between conformation and muscle quantity on the carcass (r=0.63).…”

Boneless yield of carcass of feedlot-finished young Bos indicus L. bulls

“…Authors as Pazdiora et al (2013) for example found greater representativeness of the forequarter as the slaughter weight of the animals increased, which might have been a result of the sexual dimorphism of uncastrated animals, where a more accelerated muscle development of the forequarter is observed in comparison with the pistola hindquarter. However, Pascoal et al (2010) found no differences for percentage of forequarter cuts relative to carcass weight in Braford cattle slaughtered with a carcass weight of 184, 205, and 229 kg. Moreover, those authors found mean values of 2.68 % and 4.32% for brisket and rump, respectively, which are much lower figures than those found in the present study.…”

“…Ledic, Tonhati & Fernandes (2000), did not find differences in percentage of bone, which averaged 8.02 %. Pascoal et al (2010) found no differences in Braford animals slaughtered at 184, 205, and 229 kg of carcass for edible and discarded trimmings, which accounted for an average 1.30 and 2.45 % of the carcass, respectively.…”

“…However, when the degree of fatness of the carcass is low, the percentage of total scraps is also small, because this tissue is part of the edible portion. In this sense, heavier animals with an adequate degree of fatness tend to produce heavier meat cuts (Pascoal et al, 2010) with a good fat cover for the Brazilian standards (medium to uniform) and consequently, greater uniformity the meat cuts fatness, which is a requirement of import markets besides some Brazilian market niches such as steakhouses and specialty meat shops. However, the processing industry has not yet elucidated the benefits and costs of processing heavier carcasses, since a larger amount of scraps may be generated during the trimming of primal cuts; on the other hand, it may produce high-quality, standardized cuts, with desirable weights and uniformity.…”

Genetic group and heterosis on morphometric measurements during the growth of male beef cattle

“…Additionally, these animals are less susceptible to weaning stress compared with purebred animals or animals with a predominance of the Nellore (RESTLE et al, 1999a). The ischial opening and rump width in males are essential parameters in the selection of animals, because larger values are related to a larger muscle deposition area (DI MARCO et al, 2007), and these are also the regions of more valuable cuts in the bovine carcass (PASCOAL et al, 2010). Animal breeding programs that study the phenotypic evolution of animals in relation to productivity seek large and deep hindquarters, aiming for a higher percentage of the more valuable meat cuts in the carcass, thereby adding value to the production process (MOURÃO et al, 2010).…”