Use of the Hennessy Grading Probe (GP) for predicting the meat, fat and bone yields of beef carcasses

Abstract

Left sides of 36 bulls, 22 cows, 57 steers and 38 heifer carcasses were weighed hot (HCWL) and were probed with the Hennessy Grading Probe (HGP) at five sites to give four subcutaneous fat depths, two M. longissimus dorsi depths and one total tissue depth measurement. A fat depth (GR) over the 10th rib was also measured by ruler probe. The left sides were later separated by knife into saleable eat (90% visual lean), fat trim and bone. Probe readings of subcutaneous fat thickness at the fatter rump sites (BF, 5–7 cm lateral to the perianal region over the M. biceps femoris; SC8, 8 cm lateral to the prominence of the sacral crest) were smaller than ruler measurements at the same sites. Probe eye muscle depth measurements were smaller than measurements taken at the same site by ruler. The BF measurement taken by probe, combined with HCWL, gave the best prediction of percentage fat trim (RSD = 2·0% for steers and 2·2% for heifers) and edible meat yield (RSD = 2·0% for steers and 2·6% for heifers) in the left sides of all the measurements studied, either singly or in combination. A major problem was to find a measurement site where subcutaneous fat was not removed from some carcasses during hide removal.