Influence of individual beef cuts on net carcass value

P.B. Selbie, A.M. Nicol, M.J. Mellon; J.J. Bass, D. Duganzich

Department of Animal Science, Lincoln College, Canterbury

Proceedings of the New Zealand Society of Animal Production. 1984, 44: 235-238

Increasing carcass weight had a positive effect on cut weight but increasing carcass fatness had a variable effect on weight of cut. The weight of cut marketed with negligible subcutaneous fat (cube roll) decreased in weight by 7% as carcass fat depth increase from 4 to 12 mm. In contrast a cut which included subcutaneous fat increased in weight by 15% over the same fatness range. The data show that the most equitable pricing system (schedule) would take account of weight of individual cuts.

Keywords: NZSAPAB;