Abstract
Data from 292 hot fat trimmed carcasses derived from Costa Rican cattle were used to predict yield of fabricated boneless, closely-trimmed, high-valued cuts (BVS, by weight and percentage); yield of total saleable product (TSP, by weight and percentage); and percentage yields of bone and trim fat. Backfat thickness was not significantly associated with weight of BVS or TSP. Carcass weight explained 93.7% and 95.9% of the total variation in weight of BVS and TSP, respectively. Equations for predicting percentage yields of BVS and TSP showed little predictive efficacy. Conversely, the greater precision of the equations selected to predict the quantity (kg) of BVS or TSP, offers a practical alternative of using them in hot fat trimmed carcasses.
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