| Abstrakt: |
Forty-eight Simmental crossbred steers were slaughtered at fat-thickness end points of .5, 1.0 and 1.5 cm at the 12th rib. The left side of each carcass was separated into wholesale cuts and bone-less retail roasts, then into lean, fat and bone components. Proximate analysis was performed on the lean, and chemical fat was added to separable fat for determination of total fat. Whole sale-cut fat percentage varied the most between .5 and 1.0 cm fat thickness. Correlations between wholesale-cut components and percentage carcass fat and percentage boneless retail cuts (PBRC) were computed. Chuck components had the highest correlation, with carcass-lean and fat components, .84 and .81, respectively. Percentage fat from the rib, 9–10–11th rib, brisket and loin were also relatively useful as indicators of carcass fat and lean. Percentage chuck lean, loin lean, round lean and brisket lean, in decreasing order, were most highly correlated with percentage carcass lean. Stepwise Multiple Regression equations were developed to determine which factors would most accurately predict percentage carcass fat and PBRC. The separated fat and lean components from various cuts were more accurate predictors of percentage carcass fat and PBRC than were the USDA yield-grade factors. Marbeling score was also shown to be very important in predicting percentage carcass fat. |
