TISSUE COMPOSITION OF CANADA A BEEF CARCASSES AND IMPLICATIONS IN ESTIMATING DIETARY INTAKE OF FAT AND LEAN

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Abstract
Data on tissue composition of individual primal and sub-primal cuts were obtained for 40 steer and 41 heifer carcasses of the four yield classes defined for Canada A grade. Heifer carcasses of each yield class were lighter than those from steers (P < 0.05) and were lower in percentage bone. Sex differences (heifer-steer) in total dissected lean content of the primal cuts ranged from −2.3% (P < 0.05) for A1 carcasses to + 1.1% for A4 carcasses. This yield class trend in the sex difference was also evident for lean content of each primal. Differences (A4 − A1) in tissue composition of the complete carcass were −1.9% for bone, 11.4% for total fat and −9.3% for fat-free lean with uniform increments between adjacent fat classes. Calculations based on the grade distribution of the total 1980 Canadian slaughter indicated a minimum fat-free lean content of 56.1% for the average carcass or 68.6% of the edible (non-bone) portion. Based on these estimates, an annual per capita disappearance of 50 kg, after adjustment for bone content (18%) and probable pre-retail fat trim would approximate a daily per capita consumption of 77 g lean and 12–18 g fat.

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