The determination of yield in retail cuts referred as cutability
(AMSA, 2001) and its prediction through mathematical models based on its measurable traits on the whole carcass (Brungardt and Bray, 1963; USDA, 1965; Abraham et al.
easily obtained carcass traits (hot carcass weight, fat thickness, ribeye area, and percent of internal fat) are used to predict percent cutability
It is very interesting that the two breeds with the lowest (best) scores on the traits of cutability
, marbling and tenderness were the Guernsey and Jersey, which are dairy breeds.
Based on the geographical distribution, native or local breeds can be classified as for either meat or dairy purposes, based on such characteristics as body size, milking potential, age at puberty, temperature adaptability, fleshing ability, muscle expression, cutability
, and marbling.
Electro Optic offers several oracles of flexible dies of unsurpassed quality and consistency to address the cutability
and longevity requirements of the average label to high demanding film label stock.
On 11 cow, calf, carcass and bull traits considered, the Jersey received the top score in six categories: cow age at puberty, conception rate, milking ability, carcass tenderness, bull fertility, cutability
and carcass marbling.
The USDA and Korean yield grades showed differences in cutability
, with the Korean yield grades being 34.
Slaughter Characteristics, Carcass Traits and Cutability
of Criollo Limonero steers Fattened on Pasture with Supplementation Regimes
The company offers three basic grades of flexible dies to address the cutability
and longevity requirements of the average label to highly demanding film label stock.
Giving equal weight to all traits except optimum slaughter weight, the clear cut winner would be the Holstein with excellent scores in milking ability, mature size, pre-weaning growth, post-weaning growth and bull freedom from genital defects; above average scores in conception rate, cutability
, tenderness and bull fertility; and average scores in age at puberty, marbling and sire effect on calving ease.
4 by D1896) for several quality, cutability
cookery and chemical compositional traits.
Comparison of the cutability
and etaability of beef- and dairy- type cattle.