A comparative study of Hereford and Friesian steers. 2. Carcass characteristics and meat quality

Abstract

Two trials, each involving four Hereford and four Friesian steers, were finalized with the slaughtering of the animals and comparison of their carcass characteristics and meat quality. One trial involved hand-feeding the animals to achieve a constant liveweight gain of 0.68 kg/day from 6 months of age to slaughter at 15 months of age; the other trial used animals of the same age, but on ad libitum feeding. Carcass data substantiated the subjective observation that the Friesian carcasses were longer, less compact and displayed less desirable 'beef type' conformation than those of the Hereford. The dressing percentage of the Friesians was significantly (P < 0.01) lower than that of the Herefords. The Hereford carcasses had a significantly greater fat content than the Friesians, but lower percentages of both muscle and bone. The Hereford produced the greater yield of boneless retail meat (not fat trimmed), which could be attributed to their greater carcass fat and lower carcass bone content. The meat from both breeds was of equivalent palatability when assessed subjectively for tenderness, juiciness and flavour, and objectively for tenderness.