Slaughter weight and rib-eye area as a predictor of some carcass characteristics and premium meat production in three cattle breeds

This research examines the predictive capacity of age, slaughter weight (SW), and musculus longissimus dorsi (MLD=rib-eye) areas on carcass characteristics and the quantity of high-quality meat across three cattle breeds: Holstein, Brown Swiss, and Simmental. Correlation and stepwise regression analyses were conducted on 64 bull carcasses to assess the predictive power of SW and MLD in terms of carcass characteristics and valuable meat yield. The findings indicated significant positive correlations between SW and premium cuts, especially in the Holstein and Simmental. Furthermore, significant correlations existed between MLD and valuable meats, indicating that both SW and MLD areas are essential determinants in valuable meat production. The regression models established to predict premium meat yields based on SW achieved an explanatory power (R-squared) of 80% and higher for cold carcass weight (CCW), roast (Ro), knuckle (K), topside (TS), total high-value meat (THM), roast percentage (RoP), knuckle percentage (KP), topside percentage (TSP), total high-value meat percentage (THMP). However, low R-squared values in the regression models revealed that the MLD area had a lower predictive value for premium meat production. Despite the MLD area's strong correlation with the factors analyzed for prediction, the result implies that SW is an excellent predictor of meat production. The findings indicate methods for enhancing carcass quality and meat production, with the Simmental breed yielding the most valuable meat, followed by Brown Swiss and Holstein. These findings can guide breeders in enhancing meat quality and profitability in enterprises.