Retail cutting characteristics for US Choice and US Select beef subprimals

Voges, K.L.; Baird, B.E.; King, D. A.; Johnson, Heidi; Griffin, D. B.; Savell, J. W.

doi:10.1016/j.meatsci.2005.11.005

Cited by 10 publications

(3 citation statements)

References 7 publications

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“…As with the other "middle-meat" subprimals, strip loins from cattle supplemented with ZH had the greatest purge loss, RH was intermediate, and CON subprimals had the least purge loss (P < 0.01). However, the observed purge loss for all treatment groups was consistent with previous evaluations (Voges et al, 2006).…”

Section: Subprimal and Steak Yieldsupporting

confidence: 91%

Comparative effects of beta-adrenergic agonist supplementation on the yield and quality attributes of selected subprimals from calf-fed Holstein steers12

Martin

Garmyn

Miller

et al. 2014

Journal of Animal Science

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Mechanical portioning tests were performed on beef rib, strip loin, tenderloin, and top sirloin subprimals obtained from calf-fed Holstein steers to characterize the influence of zilpaterol hydrochloride (ZH), ractopamine hydrochloride (RH), or no β-adrenergic agonist (βAA; CON) on subprimal and steak yield. In addition, βAA effects on tenderness, composition, and raw and cooked color of steaks from the aforementioned strip loin subprimals were characterized. At 14 to 15 d (ribs, tenderloins, and top sirloin) or 16 d (strip loin) postmortem, subprimals were portioned into steaks using a mechanical portioning machine. The appropriate variables were measured before and after portioning to determine βAA influence on trimmed and untrimmed subprimal weight, subprimal length (rib only), steak weight and yield, and steak thickness (rib only). Steaks obtained from the strip loin subprimals were subjected to analysis of raw instrument color (L*, a*, b*), proximate composition, and pH. In addition, strip steaks were aged (16 or 23 d) before analysis of cooked internal color, Warner-Bratzler shear force (WBSF), and slice shear force (SSF). Briefly, ZH supplementation increased (P < 0.01) the weight of all subprimals when compared to CON. Furthermore, subprimals from CON animals consistently had fewer and lighter steaks (P ≤ 0.04) than subprimals from ZH-fed steers. Additionally, raw steaks from ZH cattle were a less vivid red (lower a* and saturation index values; P < 0.01) when compared to CON and RH steaks, which did not differ (P > 0.05). There was no interaction between βAA treatment and postmortem aging length for WBSF or SSF (P > 0.10). However, CON steaks (3.25 kg) had lower WBSF values (P < 0.05) than ZH or RH steaks (3.68 and 3.67 kg, respectively). Regardless, aging for 23 d vs. 16 d resulted in decreased WBSF and SSF (P < 0.01) for all βAA treatments. Although differences were numerically small, evaluations indicated the internal cooked surfaces of ZH and RH steaks were less red (P < 0.05) than CON steaks. Overall, these data reemphasize increased subprimal weights due to βAA supplementation, particularly ZH. However, the data are not indicative of increased steak yield due to βAA supplementation. Furthermore, the data demonstrate βAA supplementation increases the shear force of calf-fed Holstein strip steaks regardless of postmortem aging period. However, no differences in shear force between the βAA treatments (ZH or RH) were noted.

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Section: Subprimal and Steak Yieldsupporting

confidence: 91%

Comparative effects of beta-adrenergic agonist supplementation on the yield and quality attributes of selected subprimals from calf-fed Holstein steers12

Martin

Garmyn

Miller

et al. 2014

Journal of Animal Science

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“…Both meat yield and distribution are the primary determinant of carcass value, which affect the value of meat cuts [2]. Studies have been conducted to examine the characteristics affecting carcass yield grade and retail product weight [3][4][5][6][7] and the retail product weight is mainly predicted based on the carcass weight (CW), longissimus dosi area, and carcass fat thickness (FT) [8][9][10]. A few studies have focused on the relationship between carcass scores and carcass composition values.…”

Section: Introductionmentioning

confidence: 99%

Relationship between body size traits and carcass traits with primal cuts yields in Hanwoo steers

Seo

Seong

et al. 2021

Anim Biosci

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Objective: This study was conducted to evaluate the correlation between body size traits, carcass traits, and primal cuts in Hanwoo steers.Methods: Sixty-one beef carcasses were classified for conformation and primal cut weight. Additionally, carcass weight, fat thickness, carcass dimensions, and <i>longissimus</i> muscle area were determined to complement the grading.Results: The average live weight and cold carcass weight were 759 and 469 kg, respectively. The mean carcass meat, fat, and bone proportions were 551, 298, and 151 g/kg, respectively. Primal cuts weights showed significant positive correlations (p<0.001) of 0.42 to 0.82 with live weight, carcass weight, and longissimus muscle area and a significant negative correlation with carcass fat (without shank, –0.38 to –0.10). Primal cut weights were positively correlated (p<0.01) with carcass length (0.41 to 0.77), forequarter length (0.33 to 0.57), 6th lumbar vertebrae–heel length (0.33 to 0.59), 7th cervical vertebrae carcass breadth (0.35 to 0.58), 5th to 6th thoracic vertebrae breadth (0.36 to 0.65), 7th to 8th thoracic vertebrae girth (0.38 to 0.63), and coxae girth (0.34 to 0.56) and non-significantly related to cervical vertebrae length and coxae thickness.Conclusion: There was a high correlation among live weight, carcass weight, <i>longissimus</i> muscle area, carcass length, 7th cervical vertebrae carcass breadth, 5th to 6th thoracic vertebrae breadth, and 7th to 8th thoracic vertebrae girth of the primal cuts yield. The correlation between fat and primal cut yields was highly significant and negative. Carcass length and 7th to 8th thoracic vertebrae girth, appear to be the most important traits affecting primal cut yields.

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“…The work is entirely manual since automation in the beef industry is still under development because of technical difficulties (Barbut, 2014). Thus, quality and precision are very much dependent on the meatcutter's performance, as noted by Voges et al (2006). The precision (of the cut) is very important as the value of meat is much higher than the labour cost of cutting.…”

Section: Introductionmentioning

confidence: 99%