Abstract
The saleable meat, bone and trimmed fat content was measured on the sides of 643 steer, 273 heifer and 1086 bull carcasses. Saleable meat yield declined from approximately 70% in grade M to 59% in grade T for steers and heifers, while fat trim increased from approximately 8% in grade M to 25% in grade T. Carcass saleable meat yield in bulls was almost constant (72.6
Proceedings of the New Zealand Society of Animal Production, Volume 46, , 49-54, 1986
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