Proportions of culinary and primary cut elements were analysed in carcasses of Black-and-White x Limouisne bull calves classified to the. following classes in the EUROP system: meatiness classes – U (6 carcasses), R (14 carcasses), and O (7 carcasses) as well as fatness classes – 1 (6 carcasses), 2 (14 carcasses), and 3 (7 carcasses). It was found that carcasses belonging to the U class were characterised by significantly higher proportion of róastbeef, topside, silverside, eyeround and thick flank than carcasses belonging to classes R and O which were characterised by the higher proportion of IV class meat and bones. In carcasses of bull calves belonging to fatness class 1, as compared to these of classes 2 and 3, a tendency was observed for higher proportion of elements with higher commercial value (roastbeef, topside, silverside, rump, thick flank), I class meat and bones as well as for lower proportion of elements with high fat content (brisket and flank), II class meat and fat.
bulls, EUROP classification, culinary and primary cut elements