Abstract
ABSTRACTCooked roast samples from two beef breed‐types and from two feeding regimes were assayed for proximate composition. Three muscle roasts from the round primal cut (semimembranosus, SM; semitendinosus, ST; biceps femoris, BF) were similar to each other in composition. Roasts from chuck primal cut (shoulder clod roasts) differed considerably in composition from round roasts: clod roasts were higher in fat and lower in moisture, protein and ash. Breed‐type had minimal effect on proximate composition, but feeding regime did significantly affect composition. Beef fed a higher energy regime produced roasted meat which was higher in fat and lower in moisture content.
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