Determination of the meat cuts of highest economic value and yield in the cattle hindquarter, according to slaughter category and carcass weight
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Abstract
collected and weighed in the processing plant. The hindquarter weight and the slaughtered animal category were recorded. The deboning of the hindquarters was carried out, and the outcomes of the weighing of the most valuable ones were recorded: eye round, inside round,
knuckle, tenderloin, shortloin, round flat, and the sum of all of them, including the control of the right and left meat pieces. The results indicated highly significant differences (P < 0.001) between the cow category and the rest, for all the rear muscles. There were only differences between bulls and oxen, specifically in the muscles of the inside round and the palomilla steak. This showed better cuttability of the beef from the bulls as compared with the rest. There was not dimorphism between the animal categories. However, the highest differences were in the eye round, suggesting to improve the extraction by the butchers. It was concluded that the factors animal category, deboning quality, and loss in freezer are essential to attain higher beef yield. Therefore, in order to improve the efficiency in the production of meat feeds, it is necessary the qualification of the hindquarter in the process of beef production.
Key words: meat yield, bull, cow, ox, cuts, beef.
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