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.


Fabrication methods for the beef carcass are strongly based on tradition. Extended sirloin caps were removed with a knife prior to round/sirloin fabrication. Steaks from the cap were cut parallel or perpendicular to muscle fiber direction. Steaks, regardless of cutting style, were more tender, juicier, and had less connective tissue towards the anterior of the cap. Lower shear force values also occurred at the anterior tip. Steaks cut parallel to muscle fiber direction had lower shear force values compared to perpendicular cut steaks.