between the animal’s shoulder and hip. The ribeye roll is be- hind the shoulder and lies in the area above where the ribs connect to the spine. Next is the short loin where T-bone and Porterhouse steaks are cut. The short loin is the smaller
end of the tenderloin and is cut af- ter the tenderloin is removed from the carcass. Top loin or strip loin steaks come from the bigger end of the tenderloin. The tenderloin lies underneath the loin and continues into the sirloin region, where sirloin steaks are cut. Trimmings from steak cutting are used in ground meat. “Chuck roasts, Scotty tenders
and chuck eye rolls are cut from the forequarters and round steaks, and rumps roasts are taken from the rear quarters,” said Gill. “A signifi - cant amount of ground meat comes
Fat normally deposits
on an animal from front to back and from top to bottom.
from the 2 ends as well. Although the middle meats have much more value per pound, the highest vol- ume of dollars derived from a beef carcass comes from the ends.”
Take advantage of the knowledge Cow-calf producers are paid
on pounds of yield, and buyers for feedyards and packers largely base their bids on the degree of animal muscling. A larger animal with heavy muscling normally has more yield than smaller animals. There is a threshold on size, how-
ever. Extremely large animals can have too much skeleton structure, which results in a high percentage of bone and reduced yield. In producing beef animals, there is a balanc- ing act between bone, muscle and fat. A desired percentage
of bone is around 17 percent. “The way a producer gets mus-
cling into his cattle is through genetics,” stated Gill. “There is a threshold in muscling where it is no longer economical. The more muscling an animal has, the more energy it burns and the more feed it requires to maintain that muscle mass.” If more muscling is desired in
calves, it is commonly done through the sires. Heavy-muscled bulls will be bred to moderate-muscled cows with lower maintenance require- ments. This practice is normally
Clay Birdwell • Gene Pool • Shelby Horn 40 The Cattleman May 2013
thecattlemanmagazine.com
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68 |
Page 69 |
Page 70 |
Page 71 |
Page 72 |
Page 73 |
Page 74 |
Page 75 |
Page 76 |
Page 77 |
Page 78 |
Page 79 |
Page 80 |
Page 81 |
Page 82 |
Page 83 |
Page 84 |
Page 85 |
Page 86 |
Page 87 |
Page 88 |
Page 89 |
Page 90 |
Page 91 |
Page 92 |
Page 93 |
Page 94