Abstract
Data from 26,368 beef carcasses were analyzed in respect of differences between grades, sexes and plant of origin. Grade differences in rib eye area (longissimus dorsi) were negligible, but Good (Blue Brand) carcasses had approximately 25% less fat over the rib eye than Choice (Red Brand) carcasses. Females averaged 54 kg lighter in carcass weight than males but, when compared on an equal weight basis, had approximately the same rib eye area and slightly greater fat over the rib eye. Regional differences in the several carcass traits were negligible for both sexes. Results are discussed in terms of quantity grade standards.
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