Physical and Compositional Characteristics of Beef Carcasses Selected for Leanness

Ten muscles and muscle groups were excised from each of eight typical (average yield grade 2.99) and eight lean (average yield grade 1.73) steer carcasses and analyzed to determine differences between carcass types. Lean carcasses (raw basis) were higher (P 0.05) were found between carcass types (cooked basis) for moisture, protein, cholesterol, dry matter cholesterol, cooking loss or shear force value. Semitendinosus muscles from typical carcasses were rated higher (P<0.05) for juiciness and tenderness than from lean carcasses. Differences (P<0.05) were found among muscles for all traits measured.