Effects of Type and Breed of British, Zebu, and Dairy Cattle on Production, Palatability, and Composition. III. Percent Wholesale Cuts and Yield of Edible Portion as Determined by Physical and Chemical Analysis

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Abstract
Carcasses of 130 steers representing six breeds and one cross were included in a 4-year study of the effects of type and breed on physical and chemical composition. Significant year effects were observed for 40 of the 42 composition variables studied, even though the steers were raised and fed in similar environments. Carcasses of British-major cuts, rounds had the highest percent bone, followed by ribs, chucks, and loins. These four cuts had a range of difference in bone content of only approximately 5%. The combined major wholesale cuts (round, loin, rib, and chuck) had approximately the same separable bone percent as the combined minor wholesale cuts. The combined major cuts were approximately 63% muscle, 21% fat, and 16% bone. Relationships among breeds were quite similar to those of separable muscle, fat, and bone of the whole side. Brahmans and Holsteins had the highest percent muscle in the combined major cuts (65.8 and 65.3%, respectively), while Herefords and Angus had the lowest percent (59.8 and 59.1, respectively). The combined minor cuts were approximately 46% muscle, but 39% fat and type steers were significantly different from those of Zebu and dairy-type steers in all composition characteristics except percent left side, forequarter, hindquarter, untrimmed rib and loin, and percent separable muscle of foreshank. Zebu and dairy-type carcasses differed significantly in 25 variables. Among breeds, the short-shanked, blocky, thickly-fleshed Angus carcass had the lowest percent separable muscle, separable bone, moisture, protein, round, loin, chuck, round + loin + rib + chuck, and foreshank, but the highest percent separable fat, ether extract, flank, and brisket. The long-shanked, long-bodied, angular Holstein carcasses produced the highest percent separable muscle, separable bone, moisture, protein, round, and foreshank; as well as the highest percent separable muscle and: bone within all except two wholesale cuts. They were lowest of all breeds in percent separable fat of the entire side, ether extract, flank, and separable fat in all but one wholesale cut. These results and those from the other five breeds depict the role that fat plays in depressing percent separable muscle, separable bone, protein, and yield of major untrimmed wholesale cuts among breeds. Length may confound this relation among breeds, since the breeds with the longer carcasses also possessed the lesser amounts of external finish. Copyright © 1964. American Society of Animal Science . Copyright 1964 by American Society of Animal Science