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J. D. Crouse, M. E. Dikeman, Determinates of Retail Product of Carcass Beef, Journal of Animal Science, Volume 42, Issue 3, March 1976, Pages 584–591, https://doi.org/10.2527/jas1976.423584x
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Summary
Carcasses from 1,121 steers (progeny of Hereford or Angus cows mated to Hereford, Angus, Charolais, Simmental, Limousin, South Devon or Jersey sires by artificial insemination) were examined to develop equations to estimate percentage of retail product. The independent variables chosen and resultant accuracy of the equations developed, reflect different kinds of measurements which could be used to predict cutability over a wide range of data collection conditions.
Of 18 traits readily obtained in the cooler, adjusted fat thickness, longissimus muscle area, estimated kidney and pelvic fat, hot carcass weight and marbling score were the most important in predicting percentage of retail product. A multiple regression equation involving these five independent variables accounted for 79.2% of the variation in percentage of retail product with a standard error of ±2.05.
Partial retail cutout of the round or the rib was important (P<.01) in predicting retail product when included in equations with carcass parameters observed in the cooler.