The importance of muscling in beef cattle
1993
Harwin, G.O.
The paper discusses the salient issues of muscling and carcass desirability as it affects the cattle breeder. There is an increasing demand for young, trim, heavily muscled cattle that will "cut out" a high edible portion of acceptable beef - and hence yield more profit. Maturity type feeding regime, age at marketing, trimness and muscling qualities are the important interacting factors determining optimum carcass composition and market acceptability. The rising cost of beef which has made the consumer reluctant to pay for waste fat, has resulted in marked changes in "desired" beef qualities. Consideration of conformational traits such as muscling, predisposition to waste, maturity type and size of frame appear to be of considerable value in selection programmes. In addition to their high heritability all these traits can be evaluated with reasonable objectivity in live animal. Only traits that contribute to the efficient production of high quality beef should receive attention
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