Department of Animal Science


Date of this Version



Published in 2013 Nebraska Beef Cattle Report.


Copyright © 2013 The Board of Regents of the University of Nebraska. Used by permission. All rights reserved.


Under current U.S. fabrication methods the beef forequarter is divided into chuck and rib subprimals at the fifth/sixth rib junction. Forequarter breaks at the third/fourth and fourth/fifth rib junctions were evaluated in six beef carcasses each. Chuck roll subprimals from both fabrication methods were prepared. All muscles were weighed and a shear force assessment was conducted on steaks from the Longissimus dorsi. There were no differences in tenderness between 3, 4, or 5 rib Longissimus dorsi steaks, and all steak locations assessed were rated as tender. These data suggest an alternative break point between the rib and chuck could increase value of the carcass.