beef, forequarter, muscle, tenerness, composition
Thirty - four muscles/muscle groups, each greater than .1 kg, were dissected from 16 forequarters to establish a data base of individual muscle yields, palatability profiles and chemical composition. Carcass data from the 16 steers revealed the following averages: carcass weight - 288.4 kg, yield grade - 3.2, and quality grade – low choice. Individual muscle yields, tenderness profiles and chemical analyses indicated that the muscles within the forequarter are extremely variable. However, several of the larger muscles within the forequarter possess tenderness profiles comparable to the longissimus dorsi, the major muscle within rib steaks. This study suggests that maximum utilization of the beef forequarter may best be achieved when individual muscles are fabricated and marketed according to their size and tenderness potential.
Number of Pages
South Dakota State University
Copyright © 1987 South Dakota State University
Johnson, R.C.; Chen, C.M.; Muller, T.S.; Costello, W.J.; Romans, J.R.; and Jones, K.W., "Characterization of the Muscles within the Beef Forequarter" (1987). South Dakota Beef Report, 1987. 17.