Influence of individual beef cuts on net carcass value
Proceedings of the New Zealand Society of Animal Production, Volume 44, pp 235-238, Jan 1984
Article class: Conference Presentation
Subject Terms: Animal production/wastage, Breed/breeding, Farm/farm management, Fat/lipids, Finance/economics, Genetics, Harvesting/processing, Management, Meat, Quality/assurance, Reproduction - maleNew Zealand Society of Animal Production
AbstractA least squares analysis of the weight of 15 individual export cuts from 808 carcasses of 20-month old steers identified significant effects of carcass weight, carcass fat measurements, carcass grade and sire breed on the weight of export cuts. Increasing carcass weight had a positive effect on cut weight but increasing carcass fatness had a variable effect on weight of cut. The weight of cut marketed with negligible subcutaneous fat (cube roll) decreased in weight by 7% as carcass fat depth increase from 4 to 12 mm. In contrast a cut which included subcutaneous fat increased in weight by 15% over the same fatness range. The data show that the most equitable pricing system (schedule) would take account of weight of individual cuts.
The whole of the literary matter of the Proceedings of the New Zealand Society of Animal Production is copyright New Zealand Society of Animal Production, Downloading this article signifies agreement with the terms and conditions of electronic access.