Steer, heifer and cow carcasses (N=280) were selected from seven commercial firms in three states and completely fabricated to provide information on bone-in and boneless yields from the four primal wholesale cuts. Equations using combinations of easily obtainable subjective and objective traits accounted for between 63 and 80% of the variation in yields of bone-in or boneless retail cuts from the round, loin, rib or chuck. When bone was removed in preparation of retail cuts, scores or measures of muscling increased in importance as components of prediction equations. Prediction equations comprised of two, three or four independent variables that could be used in a commercial grading situation were developed for rounds, loins, ribs and chucks.

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Author notes

1Research was conducted at the Meat Science Research Laboratory, SEA-AR, USDA, Beltsville, MD. Present address: Meats Research Unit, Roman L. Hruska U.S. Meat Animal Research Center, SEA-AR, USDA, Clay Center, NE 68933.

2Meats and Muscle Biology Section, Texas A&M University, College Station, TX 77843.

3Meat Quality Division, FSQS, Washington, DC 20250.