Abstract
Sixty-three half-sib Hereford steer carcasses were studied to determine the relationships between metacarpal length, weight, weight-length ratio, area, live and trimmed depth and width, specific gravity and numerous measurements of muscling and cutability. Metacarpal weight, weight-length ratio and area were related to the length of body, length of loin, rib weight, loin weight, round weight and the weight of boneless, closely trimmed steak and roast meat obtained from the chuck, loin, rib, round and rump. Metacarpal length was found to have virtually no relationship to the various muscling characteristics studied except length of body and length of loin. These data tend to indicate that steers with metacarpal bones which are larger in area and weight will also possess heavier boneless, closely trimmed retail cuts from the chuck, loin, rib, round and rump.
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