EFFECTS OF BREED TYPE AND ACCELERATED FAT REMOVAL ON SUBPRIMAL YIELDSAND CARCASS VALUES

Nine Brown Swiss and nine English crossbred steers representing the in dustry standard were slaughtered to determine the effects of cattle ty pe and hot fat removal on subprimal yields and carcass value. After dr essing, cod fat, kidney, pelvic, and heart fat (KPHF), and subcutaneou s fat thicker than .6 cm was removed from the right side of each carca ss (HFT). The left side was not hot-fat trimmed (NFT). Both sides were fabricated into subprimal cuts with no more than .6 cm of subcutaneou s fat. Carcass side values were adjusted to a 300-kg chilled carcass w eight basis. All comparisons were made for the carcasses using a USDA Select quality grade end point. English crossbred steer carcasses had more (P < .05) subcutaneous fat on the loin and chuck and more (P < .0 5) total hot fat trim, when KPHF was not included, than Brown Swiss st eers (P < .05). Brown Swiss steers had more (P < .05) KPHF. Hot-fat tr immed sides had higher (P < .05) percentage yields from the chuck, bri sket, foreshank, rib, plate, round primal cuts, and most of the subpri mal cuts than NFT sides, but the primal loin percentage was higher (P < .05) in the NFT sides. The total subprimal cuts yield was approximat ely 5% higher for the HFT sides than for the NFT sides, and the total fat trim during fabrication was more than 6% less. When the value of t he sides was calculated from unadjusted weights, the NFT sides were ap proximately $26.50 more valuable than the HFT sides. However, when the carcass weight was adjusted to 300 kg, the HFT sides were approximate ly $40 more valuable than the NFT sides. This study showed that hot fa t trimming will be more beneficial if the product is sold on a subprim al cut yield basis with .6 cm of fat. The current price structure woul d have to be altered to compensate for the loss of weight by removing the fat before the carcass is chilled.