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Live and carcass values from different cattle types.

W L Mies1, J J Harris, R H Knapp

  • 1Department of Animal Science, Texas A&M University, College Station 77843-2471.

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Cattle type significantly impacts beef value, with fatter breeds more valuable at higher fat trim levels. Leaner cattle types gain value as fat trim decreases, influencing overall carcass economics.

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Area of Science:

  • Animal Science
  • Meat Science
  • Agricultural Economics

Background:

  • Understanding the economic impact of different cattle types and fat trim levels is crucial for the beef industry.
  • Variations in carcass composition and quality grades among cattle breeds affect profitability.

Purpose of the Study:

  • To determine the value of different cattle types (English, Exotic, Bos indicus crosses, Holstein) at varying fat trim levels.
  • To assess how carcass quality grades (U.S. Choice, U.S. Select) interact with fat trim to influence beef value.

Main Methods:

  • Fabrication of 30 carcasses from each of five cattle types into boneless subprimals.
  • Trimming subprimals to three distinct fat levels: 2.54 cm, 1.27 cm, and 0.64 cm.
  • Calculation of cut yields and carcass component values, incorporating slaughter and fabrication costs.

Main Results:

  • At 2.54 cm fat trim, higher-marbled (fatter) cattle types were more valuable.
  • As fat trim decreased to 0.64 cm, leaner cattle types became more valuable, and fatter types decreased in value.
  • Cattle with higher percentages of U.S. Choice carcasses were more valuable at 2.54 cm trim, but value differences narrowed at 0.64 cm trim due to cutability.

Conclusions:

  • The optimal cattle type for maximizing value is dependent on the target fat trim level.
  • Fat trim level significantly alters the relative economic value of different cattle types and quality grades.
  • Breed composition and resulting carcass characteristics are key determinants of beef value under varying fabrication standards.