title: Cutability comparisons of Charolais crossbred bulls and steers.
abstract: Seventy-two sides (eighteen sides from each sex-breed group) from carcasses of half-blood or three-quarters-to-seven-eighths-blood Charolais bulls or steers of known history and age, handled alike from weaning to slaughter, were used. All cattle were fed in a commercial feedlot (average days-on-feed was 186) and slaughtered in a commercial packing plant. Comparisons were made for percentages of (1) untrimmed wholesale cuts, (2) partially boneless subprimals (trimmed of fat in excess of 1·9 cm), (3) partially boneless retail-ready cuts (trimmed of fat in excess of 0·95 cm) and (4) boneless retail-ready cuts (trimmed of fat in excess of 0·95 cm). Bulls had higher percentages than steers of chuck and round at all stages of trim. Steers had higher percentages of untrimmed, wholesale loin and partially boneless shortloin (1·9 cm fat) than bulls but steer percentages of shortloin cuts trimmed to 0·95 cm of fat did not differ from those of bulls. Bulls averaged 48·05%, while steers averaged 45·45%, major boneless, closely trimmed retail-ready cuts. After the lean trim was adjusted to 25% chemical fat, bulls had 27·70% lean trim and 5·65% fat trim while steers had 24·30% lean trim and 12·15% fat trim. No difference in the percentage of retail-ready cuts was attributable to breed; however, the three-quarters-to-seven-eighths-blood Charolais group had a lower percentage of standardized fat trim and a slightly higher percentage of bone than the half-blood group.
authors: Meats and Muscle Biology Section, Department of Animal Science, Texas Agricultural Experiment Station, Texas A & M University, College Station, Texas 77843, USA.
authors: D M
authors: DM
authors: Stiffler
authors: C L
authors: CL
authors: Griffin
authors: G C
authors: GC
authors: Smith
authors: J W
authors: JW
authors: Savell