The economic importance of genotype in steers fed pasture or lucerne hay and prepared for the Australian and Japanese beef markets

Abstract

Taurindicus cattle from Queensland supply 40% of the Japanese grass-fed, chilled beef trade and much of Queensland's domestic market. Regression analyses of commercially important carcass characteristics and anatomical components on side weight and rump Ps fat thickness were used to assess the economic value of 24 Hereford (H), 23 Brahman (B), and 22 Brahman × Hereford (BH) steers fed on pasture or lucerne hay for the Australian and Japanese markets. For the Australian domestic trade, when compared at 5 mm fat thickness, B and BH had a significantly greater percentage of total primal cuts than H, and B had a significantly greater percentage of saleable beef yield than H. BH carcasses had a significantly greater weight of saleable beef yield, side muscle, and were more valuable ($A318) than B ($A280) and H ($A267). When estimates were made at 100 kg side weight, B had a significantly greater weight A98063 Received 4 December 1998; accepted 8 June 1999of saleable beef yield and side muscle than H. BH had a significantly greater economic value ($A268) than H ($A260) and B ($A231). In the heavier carcasses suitable for Japan, at 14 mm fat thickness, BH had a significantly greater percentage of total primal cuts and saleable beef yield than H and B. BH ($A441) and B ($A436) were more valuable than H ($A383). At 165 kg side weight, BH were significantly heavier than the other two genotypes (P < 0.01) in saleable beef yield and side muscle, significantly lighter in side fat (P < 0.01) and significantly more valuable ($A448) than H ($A434) and B ($A395). Taurindicus steers were more profitable for both markets than H or B steers, whether compared at fat thicknesses or side weights.

Responses of Corncob as Replacement of Elephant Grass on Performance and Carcass Profile of Bali Cattle

“…Soeparno (2011), stated that by increasing age and energy consumption, fat loss will occur between the muscles (intramuscular fat), the lower fat layers of the skin (subcutaneous fat) and lastly between muscle fibers (intramuscular fat) or marbling. Priyanto et al, (1999) stated that fatty meat has a preferred palatability, especially tenderness and juiciness due to increased of marbling in the meat. The thickness of the back fat serves to prevent the evaporation of carcass during aging.…”

The Growth Patterns of Carcass Tissues Within Wholesale Cuts in Fattening Steer

“…Using this regressor, the growth patterns among carcass tissues within wholesale cut could be examined simultaneously and this, in turn, could have major commercial implications since carcass weight is commonly used as a basis of beef carcass evaluation Priyanto et al 1997;Priyanto et al, 2005;Hafid and Priyanto, 2006). The use of carcass weight in growth studies allows both the growth and distribution of wholesale cuts and their tissues to be examined and therefore the changes in the weights of wholesale cuts could be explained in terms of muscle, fat and bone (Priyanto et al, 1999). The following study was undertaken to examine the growth patterns of carcass tissues within wholesale cuts relative to the growth of carcass side in fattening steer.…”

Improving Productivity and Meat Quality of Local Beef Cattle Through Fattening on Cereals Based Feed with Different Energy Levels

“…Produktivitas ternak potong berdasarkan aspek teknis maupun ekonomis tercermin dari berat karkas, persentase karkas, jumlah dan kualitas daging yang dihasilkan, serta potongan karkas yang dapat dijual (Priyanto et al 1999;Soeparno 2005;Harmini et al 2011). Produktivitas karkas dan non karkas sapi penelitian yang digemukkan dengan tiga taraf energi yang berbeda disajikan pada Tabel 2.…”