Comparison of Dairy and Dual-Purpose Carcasses with Beef-Type Carcasses from Animals of Similar and Younger Ages

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Abstract
The composition and quality of carcasses from dairy, dual purpose and beef steers were compared. Carcass measurements, physical separation of the wholesale round, loin and rib and chemical analyses of the 9-10-11 rib cut revealed that the lean content of dairy and dual purpose carcasses of market-weight animals was similar to that of beef carcasses of younger animals. Beef carcasses from animals of ages similar to the dairy and dual purpose animals were fatter than any other breed group studied. Bone percentages were higher in the dairy and dual purpose groups than in the beef groups. Palatability data on longissimus-dorsi steaks revealed no pronounced differences among the breed groups. Cooking losses were also similar.