About one-fifth of the U.S. herd is dairy, and 15 to 20 percent of Holstein castrated bulls. Therefore, it is important to understand the value comparison of Holstein breeds and beef cattle breeds in beef production.
When evaluating carcass characteristics, its composition is crucial. This paper mainly starts from the perspective of carcass composition, summarizes the relevant research results of predecessors, and understands the differences between Holstein castrated bulls and beef cattle breeds.
<h1 class="pgc-h-arrow-right" > a newly upgraded beef cattle health laboratory operation guide</h1>
From the perspective of physical and chemical properties, carcass composition is an important indicator for evaluating carcass properties. Current pricing mechanisms consider dairy cows to be worth less than regular meat breeds because of their low slaughter rates, poor body size scores, and lower rates of beef cutting in ribs and waists (Dikeman et al., 1977). The usual theory is that the ideal bovine carcass should have a large proportion of cuts (Cole et al., 1964; Dikeman et al., 1977). Berg and Butterfield (1968) slaughtered Holstein and Hayford castrated cattle of different ages in succession to compare muscle, fat, and bone growth patterns. Their findings suggest that at any given age, British Holstein is larger, has more muscle and more bones, but has essentially the same amount of fat as Hyford cattle. Cole and colleagues (1964) compared the ketone bodies of Angus, Hyfford cattle, Brahmin cattle, Brahmin hybrid cattle, St. Getrudis cattle, Holstein cattle, and Juanshan cattle. Their findings showed that Angus cattle had the lowest percentage of separable muscle, separable bone, water, protein, belly and leg meat, loin meat, shoulder blade meat, and anterior tendon meat.
However, Angus cattle have the highest percentage of fat, ether extract, bovine ribs and bovine breast. Holstein bovine carcass has the highest percentage of separable muscle, separable bone, water, protein, abdominal leg meat, and anterior tendon meat. In addition, Holstein cattle have the highest percentage of separable muscle among all slaughtering segments, except for breast meat and shoulder meat; and the percentage of separable bone is also highest in all meat pieces (except bovine brisket); the proportion of separable fat to carcass, the proportion of ether extract to carcass, and the proportion of bovine brisket and separable fat to all meat pieces (except scapula) is also the lowest.
Contrary to the above results, Branaman et al. found no significant difference in the percentage of ribs, belly and leg meat and loin meat (high-priced steaks) between Holstein cattle and beef cattle in 1962. In addition, the percentage of separable lean meat between the two groups was similar, indicating that the two groups contained the same amount of muscle. Although beef cattle breeds have a higher percentage of separable fat (about 2.3% higher), this difference is not significant, while Holstein cattle have a higher percentage of separable bones.
In a trial comparing carcasses of cows and beef cattle, Judge and colleagues (1965) found that meat from the abdomen, waist, and ribs of Holstein cattle of the same age accounted for a higher proportion of carcass body weight than Angus (72.1% vs. 66.1%). However, no difference was found when comparing the carcass of dairy cows with those of young beef cattle. In addition, after reviewing the existing literature, Pearson (1966) concluded that there was little difference in retail sales of beef and dairy beef refined under the same conditions. However, beef cattle tend to have higher slaughter rates while also producing large amounts of separable fat.
Dikeman et al. (1977) conducted experiments using cattle from three major British beef cattle breeds (15 heads each in two recombinants; lightweight: 500–550 lbs (about 227–249 kg); heavyweight: 700–750 lbs (about 318–340 kg) and Holstein cattle. The heavyweight British breed group had lower bone weight than Holstein cattle, but had higher levels of external fat and total fat. The weights of ribs, tenderloin, belly leg meat and shoulder blade meat (RLRC) for all varieties used in retail, grilling and steaks are similar.
However, holstein cattle have a higher proportion of carcass RLRC and a lower proportion of bovine brisket compared to heavyweight British cattle breeds. In addition, retail cut meats, RLRC roasts and steaks of the lightweight British breed have a higher proportion of weight and less bone and external fat than Holstein carcasses. The results of these studies show the role that fat plays in the main unsected meat pieces and slaughter rates in each variety. The amount of lean meat is very important when determining the value of meat-producing animals, but the allocation of lean meat in the meat pieces is equally important due to the large price difference between the original cuts of beef.
In Garcia-de-Siles' study (1977), Hyfford cattle were slaughtered at a much older age than Holstein castrated cattle, but the refrigerated carcass weights were similar. Thus, based on day-age, Holstein cattle have a heavier carcass, RLRC, edible parts, and cut tenderloin and abdominal leg meat. In addition, Holstein bovine carcass abdominal legs and shoulder blade meat weigh more and shoulder blade meat accounts for a higher proportion of carcass. The ribs before the division of the Hyfford cattle carcass and the proportion of carcasses they occupy are greater than those of Holstein castrated cattle. The waist meat before the Heiford cattle were cut was heavier, but there was no difference in the percentage of waist meat after trimming and cutting.
Hyfford cattle have a larger dorsal longest muscle area, while Holstein cattle have a higher meat yield. Thonney et al. (1984) compared Holstein and Hayford castrated cattle slaughtered at five different weights. With the same carcass weight, Holstein castrated cattle had more primitive cuts of meat on the shoulder blades, ribs, waist, and abdominal legs. In addition, as the weight of the semi-carcass increases (220-440 lbs, about 100-200 kg), the proportion of raw cut meat pieces in the cold semi-carcass body weight gradually decreases.
All in all, under the general slaughter age or weight conditions, Holstein carcasses have a higher proportion of muscle and bone, while British meat varieties have a higher proportion of fat in carcasses.