The Value of the 12th Rib Cut for Measuring Beef Carcass Yields and Meat Quality

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Abstract
An analysis of the results, with respect to cooking loss and separable fat, lean and bone and other carcass quality measurements, indicates that the 12th rib cut can be used to predict the carcass yield and meat quality of beef cattle. The data indicate that little or no advantage is gained by using the 9-10-11th rib cut in preference to the 12th rib cut to measure meat yields and quality of meat.