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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.

Journal of Animal Science
|May 1, 1992
PubMed
Summary
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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.

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.

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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.