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Description:
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This study evaluated innovations in beef wholesale carcass fabrication that may
have potential for improving subprimal yield and overall value of the beef carcass .
Thirty beef carcasses , equally representing USDA Choice and Select and USDA yield
grade 1 and 2 , were selected from a commercial processing facility and transported to
Texas A &M University for subsequent fabrication . Beef sides were utilized in
comparing a conventional carcass fabrication style to a more innovative method .
Innovative forequarter subprimal yields were greater (P < 0 .001 ) for the brisket , ribeye
roll , blade meat , and back ribs . The innovative method resulted in greater subprimal
yield and less lean trim (P < 0 .001 ) from the forequarter . Innovative hindquarter
subprimal yields were greater (P < 0 .001 ) for the tenderloin , top sirloin cap , bottom
sirloin tri -tip , and round tip . Hindquarter subprimal yield and lean trim were not
affected (P > 0 .05 ) . Value was greater for the innovative forequarter (P < 0 .001 ) and
hindquarter (P < 0 .01 ) ; value was increased by more than seven dollars per beef side ,
thus greater than fourteen dollars per beef carcass . Selected subprimals were evaluated
in a retail cutting test . Experienced retail professionals were utilized in fabricating the
retail cuts . In general , the innovative retail subprimals performed equally or better than
the conventional subprimals . The M . Serratus ventralis fabricated from the innovative
side , comprising over 4 .5 % of the innovative forequarter , generated greater than 57 %
steak yield and 94 % saleable yield . Innovative carcass fabrication techniques resulted in
greater subprimal yield and increased the value of the entire beef carcass . These results
were verified by retail cutting tests conducted on selected subprimals . |