Palatability assessments of beef strip loin steaks portioned by weight or by thickness sourced from various carcass weight/ribeye area size combinations

Meat Science ◽  
2021 ◽  
Vol 172 ◽  
pp. 108319
Author(s):  
Morgan K. Foster ◽  
Kyle R. Caldwell ◽  
Ashley N. Arnold ◽  
Davey B. Griffin ◽  
Kerri B. Gehring ◽  
...  
Keyword(s):  
Carcass Weight ◽  
Ribeye Area ◽  
Strip Loin

Effect of feeding different physical forms of diets on performance and carcass traits of goats

2002 ◽  
Vol 82 (3) ◽  
pp. 471-473 ◽  
Author(s):  
L. A. Goonewardene ◽  
A. Suleiman ◽  
E. K. Okine
Keyword(s):  
Key Words ◽  
Feed Intake ◽  
Carcass Traits ◽  
Carcass Weight ◽  
Alfalfa Hay ◽  
Ribeye Area ◽  
Effect Of Feeding

Feding different physical forms of diets on performance and carcass traits of goats was studied. Thirty-six wethers were fed total mixed diets of either whole or rolled barley mixed with grass-alfalfa hay either chopped to 2.5 or 5 cm lengths. No differences (P > 0.05) in ADG (76.6 to 84.8 g d-1), feed intake (0.92 to 1.01 kg d-1), F:G (12.2 to 13.1 kg kg-1), hot carcass weight (13.5 to 14.1 kg), dressing %, (45.0 to 45.7%) and ribeye area (10.9 to 13.1 cm2) were observed among goats fed the four dietary combinations. Key words: Processing, feeds, goats, performance, carcass

Heritability and correlation estimates of Warner-Bratzler shear force and carcass traits from Angus-, Charolais-, Hereford-, and Simmental-sired cattle

2004 ◽  
Vol 84 (4) ◽  
pp. 599-609 ◽  
Author(s):  
J. A. Minick ◽  
M. E. Dikeman ◽  
E. J. Pollak ◽  
D. E. Wilson
Keyword(s):  
Beef Cattle ◽  
Key Words ◽  
Shear Force ◽  
Genetic Parameters ◽  
Carcass Traits ◽  
Genetic Correlations ◽  
Carcass Weight ◽  
Carcass Quality ◽  
Marbling Score ◽  
Ribeye Area

Heritabilities and correlations of Warner-Bratzler shear force (WBSF), marbling score (MS), hot carcass weight (HCW),12–13th rib-fat (FAT), and ribeye area (REA) were calculated from 3360 Angus-, Charolais-, Hereford-, and Simmental-sired cattle in the C attleman’s Beef Board Carcass Merit Project. The heritabilities (± SE) for WBSF, MS, HCW, FAT, and REA were 0.34 ± 0.25, 0.43 ± 0.28, 0.73 ± 0.35, 0.16 ± 0.19, and 0.56 ± 0.31 in Angus; 0.43 ± 0.22, 0.30 ± 0.18, 0.21 ± 0.16, 0.35 ± 0.20, and 0.23 ± 0.16 in Charolais; 0.12 ± 0.11, 0.55 ± 0.22, 0.20 ± 0.14, 0.25 ± 0.15 and 0.34 ± 0.17 in Hereford; and 0.16 ± 0.14, 0.44 ± 0.20, 0.45 ± 0.20, 0.23 ± 0.16, and 0.30 ± 0.18 in Simmental. The genetic correlations, averaged across analysis type, for WBSF-MS, WBSF-HCW, WBSF-FAT, WBSF-REA, MS-HCW, MS-FAT, MS-REA, HCW-FAT, HCW-REA, and FAT-REA were -0.17, 0.32, -0.23, 0.30, 0.10, -0.17, 0.39, -0.15, 0.68, and -0.86 in Angus; -0.42, 0.77, 0.52, -0.05, -0.44, -0.22, -0.19, 0.66, -0.05, and -0.24 in Charolais; -0.43, -0.04, -0.33, 0.09, 0.08, 0.79, -0.14, -0.26, 0.50, and -0.38 in Hereford; and 0.55, 0.08, 0.62, -0.08, 0.30, 0.61, -0.14, 0.06, 0.65, and -0.48 in Simmental. Key words: Beef cattle, genetic parameters, carcass quality, tenderness

Contributions of preweaning growth information and maternal effects for prediction of carcass trait breeding values among crossbred beef cattle

1999 ◽  
Vol 79 (1) ◽  
pp. 17-25 ◽  
Author(s):  
D. H. Crews Jr. ◽  
R. A. Kemp
Keyword(s):  
Birth Weight ◽  
Beef Cattle ◽  
Maternal Effects ◽  
Carcass Traits ◽  
Carcass Trait ◽  
Genetic Effects ◽  
Carcass Weight ◽  
Ribeye Area ◽  
Fat Thickness ◽  
Daily Gain

Preweaning and carcass trait records from crossbred steers (n = 1015) and heifers (n = 957) were used to estimate genetic parameters and to investigate the efficacy of maternal effects and preweaning growth information for improving estimation of EBV for carcass traits for crossbred beef cattle. Dams (n = 775) representing three F1 and twelve back-cross combinations involving the Charolais, Hereford, Angus, Simmental and Shorthorn breeds were mated over six years to Limousin bulls (n = 36) at two locations in western Canada. Four animal models, involving from zero to three maternal (co)variances were used to analyze four carcass traits. Rank and simple correlations indicated that maternal effects were relatively unimportant for estimation of direct carcass trait breeding values. Direct heritabilities were 0.28, 0.12 and 0.16 for birth weight, preweaning daily gain and weaning weight, and were 0.20, 0.35, 0.50 and 0.38 for hot carcass weight, fat thickness, ribeye area and percent lean yield, respectively. Maternal heritabilities were 0.21, 0.22 and 0.40 for birth weight, preweaning daily gain and weaning weight, respectively. Estimated genetic correlations between percent lean yield and hot carcass weight, fat thickness and ribeye area were –0.05, –0.85 and 0.39, respectively, and 0.30 between hot carcass weight and ribeye area. Direct genetic effects for birth weight had moderate (0.51 to 0.54) correlations with direct effects for carcass weight, ribeye area and percent lean yield. Direct genetic effects for fat thickness were negatively correlated with direct effects for birth weight (−0.44), preweaning daily gain (−0.15) and weaning weight (−0.25). Maternal genetic effects for preweaning traits had near-zero correlations with direct genetic effects for fat thickness and percent lean yield. Adding preweaning growth information to genetic evaluations for carcass traits slightly decreased prediction error variances for breeding values and would be recommended when information on carcass traits is limited. Key words: Genetic evaluation, carcass traits, beef cattle

scholarly journals 40 Effect of calving season in an artificial insemination program on finishing performance and carcass traits

2020 ◽  
Vol 98 (Supplement_2) ◽  
pp. 60-60
Author(s):  
Taylor J Garcia ◽  
Colton A Robison ◽  
Paul A Beck ◽  
Ryan R Reuter ◽  
Blake K Wilson ◽  
...  
Keyword(s):  
Tallgrass Prairie ◽  
Artificial Insemination ◽  
Carcass Traits ◽  
Carcass Weight ◽  
Marbling Score ◽  
Weight Yield ◽  
Ribeye Area ◽  
Wheat Pasture ◽  
Fat Thickness ◽  
Calving Season

Abstract Spring (SPRING) and fall (FALL) born steers (n = 211) were used in a mixed effects model to evaluate calving season and conception method [artificial insemination (AI) or natural service (NS)] on finishing performance and carcass traits. SPRING were weaned in October, grazed dormant range for 90 days and grazed wheat pasture for 90 days before shipping to finish. FALL were weaned in May, and grazed tallgrass prairie for 120 days before shipping to finish. Initial and final BW, days on feed, ADG, DMI, and gain to feed efficiency were evaluated as performance measures. Dry matter intake and gain:feed were analyzed on pen basis. Hot carcass weight, yield grade, fat thickness, ribeye area, and marbling score were collected at harvest. Bodyweight of SPRING and AI steers were heavier (P ≤ 0.05) entering and leaving the feedlot than FALL and NS steers, respectively. Compared to FALL steers, ADG (P < 0.01) and DMI (P = 0.03) were greater for SPRING and required less days on feed (P ≤ 0.05). Calving season and conception method (P ≥ 0.2) did not affect gain:feed. Conception method (P = 0.5) did not affect ADG, DMI, and days on feed. SPRING had higher yield grades (P < 0.01) and increased in fat thickness (P = 0.01) compared to FALL steers. There were no differences (P = 0.2) in hot carcass weight, ribeye area, and marbling score due to season of birth. Steers born from AI mating had greater hot carcass weight (P = 0.01) and marbling score (P = 0.02), but conception method did not affect yield grade, fat thickness, and ribeye area (P > 0.2). These results demonstrate SPRING steers are heavier entering and leaving the feedlot, have higher ADG and DMI, and require less days on feed; however, gain:feed, hot carcass weight, ribeye area, and marbling score did not differ from FALL steers. An economic analysis is needed to validate an AI program based on calving season in north-central Oklahoma.

scholarly journals Sorting beef subprimals by ribeye area size at the packer level to optimize utility and product uniformity in foodservice and retail

2020 ◽  
Vol 4 (3) ◽  
Author(s):  
Chandler C Steele ◽  
Ashley N Arnold ◽  
Kerri B Gehring ◽  
Davey B Griffin ◽  
Jeffrey W Savell
Keyword(s):  
Visual Images ◽  
Department Of Agriculture ◽  
Sorting Method ◽  
Beef Carcasses ◽  
Ribeye Area ◽  
Beef Products ◽  
Strip Loin ◽  
Instrument Grading

Abstract The objectives of the study were to evaluate if sorting beef carcasses at the packer level by loin muscle (LM) area, using instrument grading technology, would increase the consistency of three boxed beef products for the foodservice and retail sectors of the industry. U.S. Department of Agriculture (USDA) Choice beef sides (n = 100) and USDA Select sides (n = 100) were selected and stratified into five LM area categories (±2.9 cm2): 1) 77.4, 2) 83.9, 3) 90.3, 4) 96.8, and 5) 103.2 cm2. Beef lip-on ribeyes and boneless strip loins were obtained from USDA Choice sides and full, partially defatted tenderloins were obtained from USDA Select sides. Subprimals were scanned with a portioner that captured visual images and dimensional analyses of each subprimal, and data were analyzed by the software to determine multiple portioning outcomes for each subprimal. Portioning data were generated for each subprimal based on a variety of targeted portion weights (ribeye and strip loin steaks = 340.2 g; tenderloin steak = 170.1 g), as well as various portion thicknesses (ribeye and strip loin steaks = 31.8 mm; tenderloin steak = 44.5 and 50.8 mm). Subprimal utility varied across targeted portion weights and thicknesses within each LM area category. For the ribeyes and strip loins, optimal portion weight and thickness combinations were observed more frequently in LM area categories 1 and 2 than for the three larger LM area categories. Analysis of data for tenderloins revealed that LM area categories played a lesser role in identifying optimization of steak portion weight and thickness combinations. Findings demonstrate that creating categories of beef subprimals based on LM area as opposed to subprimal weight might provide a unique sorting method that would improve boxed beef product consistency and uniformity for foodservice and retail sectors.

Effect of Stocking Rate During Gestation on Subsequent Performance of Growing Beef Cattle

2021 ◽  
Vol 99 (Supplement_2) ◽  
pp. 29-29
Author(s):  
Doug R Tolleson ◽  
Monte M Rouquette ◽  
Kelli Norman ◽  
Charles R Long
Keyword(s):  
Carcass Weight ◽  
Climate Projections ◽  
Stocking Rate ◽  
Marbling Score ◽  
Offspring Performance ◽  
Weaning Weight ◽  
Subsequent Performance ◽  
Treatment Groups ◽  
Ribeye Area ◽  
Cow Calf

Abstract Beef cows in the southeastern United States are likely maintained on pasture during mid-gestation, a critical period for fetal development of traits important to performance of the growing/finishing calf. Climate projections are for increased warming with highly variable precipitation in this region. Forage quantity and quality are affected by temperature and precipitation. Thus, in order to obtain a better understanding of downstream effects from cow nutrition during gestation on subsequent performance of growing cattle, we analyzed 579 records of crossbred steers and heifers born (fall and winter) to cows grazing typical forages in Overton, Texas. Cows were involved in a long-term stocking rate study and were assigned to either high (H; 4 cow/calf ha-1) or low (L; 2 cow/calf ha-1) treatment groups. Cow body condition scores (BCS; 1–9) were collected at breeding and weaning. Calves produced were pastured from weaning to approximately 1 to 1.5 yr of age, then shipped to a commercial feedlot and subsequently slaughtered at a commercial facility. Calf data included birth weight, weaning weight (~240 d), yearling weight, on-feed weight, final pre-harvest weight, hot carcass weight (all weights in kg), dressing percentage, marbling score, yield grade, backfat thickness (cm), ribeye area (cm2), and kidney-pelvic-heart fat (%). Differences (P < 0.05) between treatment groups were determined by a general linear model in SAS with stocking rate as the main effect. Mean separation was accomplished using Tukey’s test. Cow BCS (H; 4.27 ± 0.06 vs L; 5.64 ± 0.07, P < 0.0001), final pre-harvest weight (H; 594.80 ± 6.18 kg vs L; 619.85 ± 6.12 kg, < 0.005), hot carcass weight (H; 366.60 ± 3.89 kg vs L; 383.17 ± 3.74, P < 0.003), and ribeye area (H; 90.52 ± 0.90 cm2 vs L; 93.74 ± 1.03 cm2, P < 0.03) were all lower in H than L. Calf weaning weight followed a similar trend (H; 289.24 ± 2.58 kg vs L; 296.56 ± 3.08 kg, P < 0.07). Diminished nutritional provision to the fetus during mid-gestation was apparently manifest as epigenetic effects on offspring performance.

276 Evaluation of a Long-acting Growth-promoting Implant (Revalor-XS) as an Initial Implant in a Re-implant Program with a revalor-200 Terminal Implant in Feedlot Cattle: A Three-study Pooled Analysis

2021 ◽  
Vol 99 (Supplement_1) ◽  
pp. 128-129
Author(s):  
Grant I Crawford ◽  
Wade T Nichols ◽  
John P Hutcheson ◽  
Marshall N Streeter ◽  
Brandon L Nuttelman ◽  
...  
Keyword(s):  
Pooled Analysis ◽  
Feedlot Cattle ◽  
Carcass Weight ◽  
Initial Body Weight ◽  
Trenbolone Acetate ◽  
The Third ◽  
Ribeye Area ◽  
Fat Thickness ◽  
Growth Promoting ◽  
Long Acting

Abstract Data from three large-pen feedlot studies were pooled to evaluate use of a long-acting implant (Revalor-XS) as an initial implant in a re-implant program. The three studies consisted of 2,764 steers in 40 pens, with an initial body weight (BW) of 271 kg. Treatments consisted of Revalor-IS [80 mg trenbolone acetate (TBA), 16 mg estradiol (E2)] administered on arrival, followed by Revalor-200 (200 mg TBA, 20 mg E2) terminal implant (IS/200) or Revalor-XS (80 mg TBA, 16 mg E2 uncoated; 120 mg TBA, 24 mg E2 coated; 200 mg TBA, 40 mg E2 total) on arrival followed by Revalor-200 terminal implant (XS/200). Steers were fed to equal days-on-feed (DOF) within study and averaged 210 DOF. Steers within treatment were re-implanted at same DOF in two studies (Day 124 on average followed by an 81-day terminal implant window). In the third study, IS/200 steers were implanted on Day 120 and XS/200 steers on Day 140 of the 217-day study. Final BW averaged 635.6 and 638.3 kg for IS/200 and XS/200, respectively (P = 0.21). There were no differences (P > 0.26) in DMI, ADG and Gain:Feed between treatments. Hot carcass weight tended (P = 0.07) to be greater with XS/200 (412.7 kg) compared with IS/200 (409.1 kg). Ribeye area was greater (P < 0.01) and fat thickness tended (P = 0.06) to be lower with XS/200 compared with IS/200. Distributions of USDA quality grades were not affected (P = 0.26) by treatment. Distributions of USDA yield grades (YG) were affected (P = 0.01) by treatment with a shift toward more YG 1 and 2 carcasses with XS/200 and more YG 4 and 5 carcasses with IS/200. This analysis indicates that using Revalor-XS as an initial implant leads to greater carcass weight and ribeye area and lower YG when compared with Revalor-IS.

scholarly journals Sorting Beef Subprimals by Ribeye Size at the Packer Level to Maximize Utility and Product Uniformity in Foodservice and Retail Sectors

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
C. Steele ◽  
A. Arnold ◽  
K. Gehring ◽  
D. Griffin ◽  
J. Savell
Keyword(s):  
Visual Analysis ◽  
Moderate Correlation ◽  
End User ◽  
Optimal Thickness ◽  
Beef Carcasses ◽  
Ribeye Area ◽  
Weight Outcomes ◽  
Scan Data ◽  
Strip Loin ◽  
The Impact

ObjectivesTo determine the impact of sorting beef carcasses at the packer level by ribeye area, instead of sorting subprimals by weight, to provide more consistent products for the end user via foodservice and retail channelsMaterials and MethodsInstrument grading technology was used to select 100 USDA Choice, yield grade 2 or 3 sides, and 100 USDA Select, yield grade 2 or 3 sides. Carcass sides were sorted into one of five ribeye area (REA) categories, as outlined in Tabsle 6.USDA Choice carcass sides were fabricated to remove beef rib, ribeye, lip-on (IMPS 112A) and beef loin, strip loin, boneless (IMPS 180) from each USDA Choice. Beef loin, tenderloin, full, side muscle on, partially defatted (IMPS 189B) subprimals were procured from each USDA Select side. Subprimals were weighed, trimmed to specification, and passed through a 3-D visual analysis portioning machine and to obtain scan data for a variety of portioning outcomes generated by simulation software.ResultsBased on input from our foodservice collaborators, 1.25 inches (3.18 cm) was identified, for ribeye and strip loin steaks, as the targeted optimal thickness to meet consumer expectations. After evaluation of multiple portioning outcomes, it was determined that a 14.00-ounce (396.89 g) portion, for each REA category, most consistently delivered the preferred steak thickness identified previously. REA categories 1 and 2 most frequently produced desirable thickness and portion weight outcomes in ribeye and strip loin steaks. Statistical analysis of number of portions per subprimal stratified by portion weight and portion thickness revealed differences (P < 0.05) across all REA area categories in both ribeyes and strip loins. As portion weight and thickness increased, steak portion number tended to decrease. In tenderloins, an optimal steak thickness of 1.75 to 2.00 in (4.45 to 5.08 cm) was identified as optimal. Most frequently, 8, 9, and 10-ounce (226.80, 255.15, and 283.50 g) portions met the targets for optimal portion weight and thickness parameters. For tenderloins, number of portions by portion weight showed significant differences (P < 0.05) in all ribeye area categories with the exception of 7-ounces (198.45 g) and showed no differences when stratified by portion thickness. In this investigation, USDA Choice carcasses (r = 0.76) and USDA Select carcasses (r = 0.56) expressed moderate correlation between REA area and hot carcass weight.ConclusionResults of the present study suggest strip loin, ribeye, and tenderloin subprimals from carcasses possessing a ribeye area ranging from 74.8 cm2 to 87.1 cm2 offered the greatest level of utility when portioned for use in foodservice and retail sectors. Further research is warranted to continue examining the merit of sorting carcasses by ribeye area at the packer level, but results of this study suggest that there is potential for improved consistency and utility of subprimals in the foodservice and retail sectors.Table 6.Ribeye area (REA) categories and associated acceptable REA ranges.

Growth and carcass composition of Friesian, Limousin × Friesian and Blonde d'Aquitaine × Friesian steers

1989 ◽  
Vol 48 (2) ◽  
pp. 353-365 ◽  
Author(s):  
M. G. Keane ◽  
G. J. More O'Ferrall ◽  
J. Connolly
Keyword(s):  
Carcass Composition ◽  
Carcass Weight ◽  
Regression Coefficients ◽  
Leg Length ◽  
Anabolic Agents ◽  
Grass Silage ◽  
Fat Score ◽  
Strip Loin ◽  
Concentrate Level ◽  
Lean Weight

ABSTRACTOne hundred and twenty spring-born steers comprising 40 Friesians (FR), 40 Limousin × Friesians (LM), and 40 Blonde d'Aquitaine ' Friesians (BL), were reared together from shortly after birth to slaughter at a mean age of 771 days. They were at pasture in summer and were housed and offered grass silage plus concentrates in winter. All were implanted with anabolic agents. During the finishing winter, there was a 3 (breed types) ' 2 (3 or 6 kg concentrates per day) ' 2 (94 or 181 day finishing period) factorial arrangement of treatments.Slaughter weights per day of age, carcass weights per day of age and carcass weights of FR, LM and BL were 846, 828 and 866 (s.e. 8·0) g, 464, 476 and 497 (s.e. 4·9) g and 358, 368 and 385 (s.e. 3·8) kg respectively. LM had lower carcass length, carcass depth, leg length and leg width values than FR or BL but when these measurements were expressed per kg carcass weight the values for LM and BL were similar. Both LM and BL had better carcass conformation than FR, and BL had a lower carcass fat score than either FR or LM between which there was no difference. FR, LM and BL had carcass lean, fat and higher-priced lean proportions of 634, 669 and 685 (s.e. 3·7), 185, 168 and 144 (s.e. 3·7) and 352, 361 and 361 (s.e. 1·4) g/kg respectively.Increasing the concentrate level from 3 to 6 kg per day increased side weight by 9·6 kg (P < 0·001). This consisted of 0·6 kg bone, 3·3 kg lean and 5·7 kg fat. Extending the finishing period from 94 to 181 days increased side weight by 30·3 kg (P < 0·001). This consisted of 2·6 kg bone, 12·0 kg lean and 15·7 kg fat. Allometric regression coefficients for side lean, bone and fat weights on side weight were not significantly affected by breed type or concentrate level. The coefficients for lean, bone and fat were 0·80 (s.e. 0·04), 0·58 (s.e. 0·05) and 2·27 (s.e. 0·16) respectively. The coefficients for weights of lean in the hind-shin, fore-shin, fillet and brisket on side lean weight were 0·8 or lower. The corresponding coefficients for silverside, inside round, knuckle, rump and strip-loin were between 0·8 and 1·0 while the flank, shoulder, neck, chuck, plate, fore-rib and cube-roll had coefficients in the range 1·0 to 1·5.

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