The objective of the paper was to develop a concept of a modified system to cut of young cattle carcasses in order to obtain higher quantities of the retail meat. The investigations were made using 10 halfcarcasses of young bulls and 10 half-carcasses of heifers. The investigation results prove that a potentiality exists to obtain significant quantities of the retail meat from forequarters (usually considered as a source of a processing meat). Through cutting and trimming carcasses of young bulls, a mass of retail elements obtained was by 12,4% higher , and, at the same time, the content of fat in them was by 7,59% lower, and the bones content was by 3,46% lower if compared with the heifer carcasses. The customarily traded, basic cutting components have been codified. The basic retail meat elements have been classified with regard to their quality and culinary application/usability on the basis of a quality index calculated.
beef carcasses, cutting, retail elements, meat quality