Prediction of comparative retail value of beef carcasses

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Abstract
SUMMARY: An attempt to evaluate a group of 72 beef carcasses, in retail terms, is described, resulting in a comparative measure of retail value that takes account of saleable fat and of the distribution of lean amongst the different cuts. Changes in the general level of beef prices can be discounted, provided the ratios of the prices of different joints remain the same. It was found that the index of retail value was poorly correlated with the commonly used ratio of high-priced to low-priced parts, but highly correlated with total proportion of lean. The index could best be predicted from a multiple regression on side weight and proportional area of muscle determined from photographs of the cut surface after quartering.