INFLUENCE OF BREED ON CARCASS CUTS COMPOSITION

Abstract

Carcass from 260 Simmental and 159 Brown bulls were dissected first to different cuts (chuck, shoulder, front shank, rib roast, back, loin, tenderloin, brisket, rib, flank, leg and hind shank) and then to lean, fat, tendon and bone. The comparison between two breeds was made at 12.5 % carcass fat. Simmental breed had statistically significantly higher share of leg and brisket with rib and lower share of chuck, front and hind shank, rib roast, tenderloin and flank, with higher lean and lower bone percentage, but the differences were relatively small compared to Brown breed.

Keywords

• cattle
• carcass cuts
• tissue composition