Product Quality Research


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Quality Impacts When Changing the Forequarter Break Point

Since current beef carcass breaks are based on historical and/or traditional practices, they are not always relevant to product eating qualities and carcass value. Specifically for the rib/chuck separation, which is currently between the 5th and 6th ribs of the carcass, the potential for maintaining eating qualities and improving cutout value by separating the rib/chuck between the 4th and 5th ribs exists. This fact sheet explores the complexities and impacts of differing forequarter breakpoints.

Tags: Fact Sheet/Topic Brief, Palatability/Beef Quality, Post-Harvest, Product Quality, Yield Grade/Cutability

Published: 2018