British and Continental Breeds Still Differ Significantly in Carcass Traits but Are Now Similar in Growth
U.S. MARC scientists recently reported final carcass and meat palatability results of Cycle VII of the Germ Plasm Evaluation (GPE) program. The study involved a total of 649 F1 steer calves sired by bulls representing the seven breeds having the highest number of registrations in the U.S. Calves were born in 1999 and 2000, and were finished and harvested at a final age of approximately 15 mos. Represented were three British (Angus, Hereford, Red Angus), and four Continental breeds (Charolais, Gelbvieh, Limousin, and Simmental). Following is a summary of data adjusted to a constant age of 445 days.
Between breedtypes, the British and Continental breed groups did not differ significantly in live weight or hot carcass weight. British-sired steers were significantly fatter (0.55 vs. 0.35 in. backfat), had smaller ribeye areas (12.31 vs. 13.75 sq. in.), and lower retail product yields (59.7 vs. 63.5%) than Continental-sired steers.
A significantly higher percentage of carcasses from Red Angus- and Angus-sired steers graded USDA Choice (90 and 88%) than carcasses from all other sire breeds (57 to 66%).
Ribeye steaks from Angus-sired steers had the lowest shear force values followed closely by Hereford- and Red Angus-sired steers. Continental-sired steers tended to have higher shear force values.
Sensory panel ratings for tenderness and beef flavor did not differ significantly among any of the seven sire breeds.
The authors concluded these results showed that over the last 25 to 30 years, the Continental breeds are still leaner, heavier-muscled, and have higher-yielding carcasses than British breeds with less marbling than Angus or Red Angus, but British breeds have caught up in growth rate (Wheeler et al. 2005. J. Anim. Sci. 83:196).
