Abstract

group of purebred Brahman cull heifers (n = 22) and cows (n = 19) were fattened on pasture (165 days) along with Zebu-type bulls (n = 20) to compare their carcass traits, fabrication yield, and meat palatability traits. Bulls significantly outperformed females in carcass weight and dressing percentage, conformation and fat cover ratings, and ribeye size. Heifers graded better than cows (P <0.01) in US quality grade; 90% of bull carcasses reached the best US yield grade. Heifers and cows had higher yields of high-value cuts, trimmed fat, and clean bone than bulls (P <0.05). Bulls outperformed females in yield of medium-value cuts and total salable product (P <0.05). At constant carcass weight, the cows did not differ (P> 0.05) from bulls in weights of tenderloin, sirloin, top round, bottom round, and low-value cuts (skirts and rib plate). Loin steaks from cows had lower shear force values (P <0.05) and rated better in overall tenderness and flavor than their bull counterparts (P <0.05). The comparative advantages of females in the percentage of high-value cuts and their more desirable palatability attributes suggest marketing opportunities to add value to carcasses of cull females in high-quality, grass fed beef niche markets.