Cutability comparisons of Charolais crossbred bulls and steers.
Additional Document Info
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 19 cm), (3) partially boneless retail-ready cuts (trimmed of fat in excess of 095 cm) and (4) boneless retail-ready cuts (trimmed of fat in excess of 095 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 (19 cm fat) than bulls but steer percentages of shortloin cuts trimmed to 095 cm of fat did not differ from those of bulls. Bulls averaged 4805%, while steers averaged 4545%, major boneless, closely trimmed retail-ready cuts. After the lean trim was adjusted to 25% chemical fat, bulls had 2770% lean trim and 565% fat trim while steers had 2430% lean trim and 1215% 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.