Beef cattle

Changing beef cut proportions through genetics is really hard

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Abstract

The objective of this study is to quantify genetic variation in proportion of beef cuts. Carcasses (241) from 10 diverse breed combinations (Jersey, Wagyu, Angus, Hereford, South Devon, Limousin and Belgian Blue sires by Hereford cows, plus purebred Jersey, Limousin x Jersey and purebred Limousin). Despite being born in similar conditions, raised and slaughtered together, there was large variation in carcass weight (197-425kg), P8 rump fat depth (2-32mm) and loin eye muscle area (41-124cm2). Carcasses were boned out with trim recorded and 17 primal cuts trimmed to 6mm subcutaneous fat was recorded. These were group into 5 regions (loin, butt, blade, chuck and shin) and proportions of carcass weight calculated. The within breed variation all regions was small (SD 0.2-0.4% of carcass) and between breed variation was only large for the butt (1.1% of carcass). The work likely reports an upper limit to genetic variation in cut proportions and so demonstrates the limited ability to change most cuts, especially the high value loin.

Keywords: 2026

How to Cite:

Pitchford, W., Rutley, D., Ewers, A. & Deland, M., (2026) “Changing beef cut proportions through genetics is really hard”, World Congress on Genetics Applied to Livestock Production Digital Archive 2026(1): 2284374. doi: https://doi.org/10.31274/wcgalp.23566

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