Document Type

Thesis - Open Access

Award Date


Degree Name

Master of Science (MS)

Department / School

Animal Science

First Advisor

C. Wendell Carlson


Consumer demand for beef has undergone a number of dramatic changes during recent years. Consumers are expressing a preference for reasonably priced beef cuts with a high proportion of lean in relation to fat. Increasing demand for ground beef and steaks has prompted the meat industry to look at the use of a variety of production methods. The hotel, retail and industrial trades utilize large amounts of ground beef and restructured steaks. Future production may be geared toward making ground beef from chuck, foreshank, brisket, short plate, flank and round, with the desire to sell the rib meat and short loin as steaks in order to lower the break-even price of the ground beef. Consumers will ultimately determine the type of beef produced in the future. Increasing interests in uncastrated males is related to the declining demand for animal fat, the increased emphasis on more efficient red meat production and the needs of a changing world population. Although beef from bullocks is not being marketed on a large scale in the United States today present trends indicate that “choice” bullock beef may be economically feasible in the future. Carcasses and wholesale cuts which meet the quality standards desired are of greatest value. The value of wholesale cuts as predictors of total beef carcass merit is essential in developing a more desirable consumer product. Comparative relationships between wholesale cuts and total beef carcass composition provide a means of examining different management practices. This study was undertaken to provide evidence on the comparative carcass characteristics of animals from similar genetic and production environments by the use of rib sections obtained from the carcasses. Some effects of castration and hormonal injections on the quality and palatability of fir steaks were observed.

Library of Congress Subject Headings

Beef cattle -- Carcasses
Hormones in animal nutrition



Number of Pages



South Dakota State University