TI 02. Effect of male class and carcass weight on commercial yield of Venezuelan beef cuts

Ninety-five beef carcasses were processed commercially according to Venezuelan standards to evaluate the effect of male class (bulls vs. steers), carcass weight range (163-240 kg = Light; 241-265 kg = Moderately heavy; 266-286 kg= Heavy, and 287-365 kg = Very heavy) and their interaction on percent yield of individual carcass components and groups of beef cuts. At a common carcass weight, bull carcasses (BULLS) as compared to steer counterparts, yielded a higher proportion of biceps femoris, semitendinosus, boneless chuck and total cuts derived from the forequarter and a lesser proportion of tenderloin, boneless rib, boneless rump, bone-in brisket and total bone-in cuts (P<.05). Regardless of male class, very heavy carcasses had a lesser proportion of tenderloin, supraspinatus and bone, but also yielded more rib plate, bone-in shank and trimmed fat. Yield of individual cuts varied as the range of carcass weight increased but no variation was observed for groups of cuts. Results indicate BULLS yielded a higher proportion of cuts derived from the forequarter and retained percent yield of total retail lean product (TRP) at different weight ranges under study. Conversely, increasing weight of steer carcasses up to the Heavy and Very heavy ranges resulted in lower percentages of TRP