We evaluated the interrelationships
among carcass characteristics of steers and
heifers selected from commercial feedlots
for competition in the Beef Empire Days live
and carcass contests. Because judging
criteria are weighted heavily on cutability,
the majority of cattle entered were trim and
muscular. Within this highly selected group,
heifer carcasses had larger ribeye areas,
lower hot carcass weights, more ribeye
area/100 lbs. of hot carcass weight, and a
higher percentage of kidney-pelvic-heart fat
than steers. However, steers graded USDA
Choice or better 4% more often than heifers.
Ribeye area, ribeye area/100 lbs. of hot
carcass weight, and percentage of kidneypelvic-
heart fat increased as dressing percentage
increased; however, 12th rib fat
thickness had no effect on dressing percentage.
Percentage of carcasses grading USDA
Choice or better tended to decrease with
improved dressing percentage. As 12th rib
fat thickness increased, ribeye area and
ribeye area/100 lbs. of hot carcass weight
decreased whereas percentage of kidneypelvic-
heart fat and hot carcass weight of
steers increased. As 12th rib fat thickness
increased up to 0.50-0.59 inches, the percentage
of cattle that graded low Choice or
higher increased, but more finish did not
result in further increase in percentage of low
Choice or better. This study indicates that
ribeye area is more closely related to economically
important carcass characteristics
in trim, muscular cattle than previously
identified.
