Comparison of shredding traits in meat and dairy cattle breeds

Abstract

Ten carcasses obtained from angus and holstein crossed male cattle were used. Quartering of carcasses was done at the eleventh intercostal space. As a result of the sheredding process; it was determined that ground beef and chuck meat ratios of Angus cattle were higher, and the ratio of valuable meat (tenderloin, sirloin, ribeye), round meat and bone was lower.