The Relationship of Beef Primal Cut Composition to Overall Carcass Composition

Authors

Dana Hanson, University of Nebraska-Lincoln
Chris R. Calkins, University of Nebraska-LincolnFollow
Bucky Gwartney, National Cattlemen’s Beef Association, Englewood, Colorado
John Forrest, Purdue University, West Lafayette, Indiana
Ron Lemenager, Purdue University, West Lafayette, Indiana

Date of this Version

January 1999

Comments

Published in 1999 Nebraska Beef Cattle Report. Published by Agricultural Research Division & University of Nebraska Cooperative Extension , Institute of Agriculture and Natural Resources, University of Nebraska-Lincoln.

Abstract

The amount of lean, subcutaneous fat, seam fat and bone of each of the four major primal cuts (round, rib, loin and chuck) were used in combination with yield grade to predict total side composition. The makeup of each primal is highly related to total carcass composition The decision of which primal to fabricate depends on the sex of the animal and which component (lean, subcutaneous fat, seam fat or bone) is of greatest interest.