Carcass analysis of yearling males of local autochthonous Bulgarian Gray cattle

Carcass composition analysis was conducted on yearling males of the Bulgarian Gray cattle breed. Four half carcasses from 12-month-old, pasture-reared animals in Southwestern Bulgaria were examined. Each half carcass was divided into 11 cuts, with fat, meat, bones, and tendons separated. The hot carcass weight of the halves was 36.5 kg, with meat, fat, and bones/tendons accounting for 62.80%, 7.23%, and 29.97%, respectively. The leg had the highest proportion, representing 33.08% of the carcass. The tenderloin, shank, and steak were identified as the leanest cuts. The lowest percentage of bones and tendons was found in the flank and shoulder, while the highest was recorded in the shanks. No fat was separated from the tenderloin. In most cuts, muscle without bones, tendons, or fat constituted more than 50% of the total weight, indicating excellent yield and balanced distribution. Cuts obtained from Bulgarian Gray yearling males can be classified as high-quality products, suitable for boutique market niches or for producing geographically significant products. Keywords: Bulgarian Gray cattle, yearlings, carcass analysis, meat