Beef Carcass Composition as Influenced by Yield and Quality Grade

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Abstract
One-hundred and thirty-nine beef steer carcasses representing USD A Choice, yield grades 2 to 4; Good, yield grades 1 to 4, and Standard, yield grades 1 and 2, were processed into boneless retail cuts (steaks, roasts and lean trimmings), fat trim and bone. Samples of composite retail cuts, fat trim and bone were analyzed for moisture, ether extractable constituents and crude protein. Significant differences due to USDA quality grade and yield grade were observed in the chemical composition of the carcasses, retail cuts and fat trim. Within Choice, Good and Standard grades, the percentages of moisture and protein declined and percentage of ether extractable constituents of the total carcass and retail cuts increased as yield grade number increased. Within yield grade, percentage of moisture decreased and percentage of ether extractable constituents of the total carcass and retail cuts increased from Standard to Good to Choice grade. Within quality grade, the percentages of moisture and protein in fat trim declined and percentage of ether extractable constituents increased as yield grade number increased. Within yield grade, the percentages of moisture and protein in fat trim decreased and the percentage of ether extractable constituents increased from Standard to Good to Choice grade. Results of this study indicate that, in addition to the retail yield of beef carcasses, consideration should be given to the chemical composition of the retail cuts. Copyright © 1981. American Society of Animal Science. Copyright 1981 by American Society of Animal Science

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