Subprimal cutability and carcass value as affected by cattle type

Thirty-six steers of Brown Swiss (BrSw), British type U.S. No. 1 "Okie" (Okie), Mexican #1 (Mx #1), and Mexican #2 (Mx #2) types were slaughtered to determine yields and values of closely trimmed (0.6 cm) subprimals. The BrSw steers were heavier (P < 0.05) than the Okie steers, which weighed more than the Mexican steers. No differences (P > 0.05) were detected in dressing percentage, maturity, marbling score, and USDA quality and yield grades across cattle types. Percentage carcass bone of Okie steers was lower than the BrSw and Mx #2 steers. However, the yield of total lean cuts, total carcass fat, lean to bone ratio and lean to fat ratio did not differ among groups. Differences in subprimal cut yields resulted in a similar difference in carcass value among biological types. BrSw steers had the highest total value of subprimal cuts, but this advantage disappeared when value was expressed on a live or carcass weight basis. Box 42162.