Effects of breed type and accelerated fat removal on subprimal yields and carcass values.

M. F. Miller, C. B. Ramsey, S. W. Claborn, C. K. Wu

Research output: Contribution to journalArticlepeer-review

3 Scopus citations


Nine Brown Swiss and nine English crossbred steers representing the industry standard were slaughtered to determine the effects of cattle type and hot fat removal on subprimal yields and carcass value. After dressing, cod fat, kidney, pelvic, and heart fat (KPHF), and subcutaneous fat thicker than .6 cm was removed from the right side of each carcass (HFT). The left side was not hot-fat trimmed (NFT). Both sides were fabricated into subprimal cuts with no more than .6 cm of subcutaneous fat. Carcass side values were adjusted to a 300-kg chilled carcass weight basis. All comparisons were made for the carcasses using a USDA Select quality grade end point. English crossbred steer carcasses had more (P < .05) subcutaneous fat on the loin and chuck and more (P < .05) total hot fat trim, when KPHF was not included, than Brown Swiss steers (P < .05). Brown Swiss steers had more (P < .05) KPHF. Hot-fat trimmed sides had higher (P < .05) percentage yields from the chuck, brisket, foreshank, rib, plate, round primal cuts, and most of the subprimal cuts than NFT sides, but the primal loin percentage was higher (P < .05) in the NFT sides. The total subprimal cuts yield was approximately 5% higher for the HFT sides than for the NFT sides, and the total fat trim during fabrication was more than 6% less. When the value of the sides was calculated from unadjusted weights, the NFT sides were approximately $26.50 more valuable than the HFT sides.(ABSTRACT TRUNCATED AT 250 WORDS)

Original languageEnglish
Pages (from-to)1055-1063
Number of pages9
JournalJournal of animal science
Issue number4
StatePublished - Apr 1995


Dive into the research topics of 'Effects of breed type and accelerated fat removal on subprimal yields and carcass values.'. Together they form a unique fingerprint.

Cite this