Abstract
The proximate composition of raw beef subprimal cuts from A maturity carcasses of three fat thicknesses (0.5, 1.0 or 1.5 cm) was determined. The top and bottom round, rump, rib eye roll, chuck roll, and shoulder clod were evaluated. All cuts were trimmed to 0.5 cm external fat, weighed, then closely trimmed of all external and major seam fat, ground, and analyzed for moisture, fat, and fat-free solids. Results indicate that the fat contents of the trimmed cuts from the 0.5 cm fat carcasses were from 5.7 to 11.4% greater than those of the completely trimmed cuts and for cuts from the 1.5 cm fat carcasses, the trimmed cuts were from 9.2 to 18.5% fatter than for the completely trimmed cuts. The greatest increase in percentage fat of closely trimmed subprimal cuts occurred between the levels of 0.5 to 1.0 cm fat. Marbling influenced ( P < 0.05) percentage fat in the closely trimmed subprimals.
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