Bulls versus Steers. I. Carcass Composition, Wholesale Yields and Retail Values

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Abstract
A total of 36 bulls and 39 steers (all Herefords) from the same herd and nutritional background were slaughtered at two locations for this study. Sixteen bulls and 19 steers were used to determine carcass grades, composition and retail yields at the University of Idaho Meat's Laboratory. The right side of each carcass was used to determine grades and retail yields. Bull carcasses had larger rib-eye areas, less trimmable fat and higher retail yields (P<.01). Steer carcasses had higher (P<.01) quality grades. The left side of each carcass was boned out to determine edible portion and bulls yielded 16% more edible meat than steers. All soft tissue was ground and mixed for chemical analyses. Boneless bull carcasses contained 58% less crude fat and 23% more crude protein than steers. The remaining 20 bulls and 20 steers were slaughtered in a commercial plant 30 days later. Seventeen bull and 17 steer carcasses were then selected for use in three retail outlets of a large regional chain. All 34 carcasses were fabricated and boxed according to the specifications of the retail chain. Bull carcasses yielded 5.5% more (P<01) boxed beef and cutting losses were 17% less (P<.01) than steers. In-store retail yields showed that bulls were higher (P<.01) in retail yield and worth approximately 15% more to the retailer than steers. Copyright © 1977. American Society of Animal Science . Copyright 1977 by American Society of Animal Science.

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