Effects of Marbling and Conformation Scores on Quality and Quantity Characteristics of Steer and Heifer Carcasses

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Abstract
Carcass data collected from 437 steers and 412 heifers during a 9-year period were used to determine the influence of marbling and conformation scores on carcass quality and quantity characteristics. Calves from Angus-Holstein Fi cows and sired by bulls from three English breeds were raised under the same management conditions and slaughtered on an individual weight-constant basis. Mean carcass weights and ages for steers were 277 kg and 436 days, and for heifers, 251 kg and 411 days. Generally marbling did not affect palatability characteristics (tenderness, flavor and juiciness) of steaks from steer or heifer carcasses. However, higher degrees of marbling were associated with greater amounts of subcutaneous and internal fat. The emphasis which marbling receives in carcass grading does not appear to be justified in predicting palatability components in carcasses from relatively young cattle which received a high-energy diet. Marbling did not affect cutability percentage or edible portion within either sex. Within steers, percentage trimmed round decreased and percentage untrimmed rib increased with greater degrees of marbling. No differences in wholesale cut percentages were observed within heifers. Conformation did not affect palatability scores or wholesale cut percentages in carcasses from either sex, and was related to fatness in heifer carcasses, but not in steer carcasses. Copyright © 1977. American Society of Animal Science . Copyright 1977 by American Society of Animal Science.