Weights of primal meat cut (kg) | Cattle Breeds | Overall mean ± SE | P-value | |||
Arsi | Harar | Jersey*Horro | Ogaden | |||
Mean ± SE | ||||||
Chuck | 24.26 ± 1.98b | 24.24 ± 0.77b | 22.86 ± 1.99b | 39.87 ± 1.92a | 27.81 ± 2.23 | 0.0004 |
Rib | 8.93 ± 0.22 | 11.03 ± 1.47 | 9.03 ± 1.00 | 11.87 ± 0.76 | 10.22 ± 0.56 | 0.1577 |
Plate | 3.70 ± 0.35 | 5.37 ± 0.67 | 4.17 ± 0.24 | 5.50 ± 0.70 | 4.68 ± 0.32 | 0.1064 |
Brisket | 4.23 ± 0.59 | 4.23 ± 0.48 | 4.43 ± 0.29 | 5.57 ± 85 | 4.62 ± 0.30 | 0.3769 |
Shank | 6.53 ± 0.57b | 6.33 ± 0.24b | 6.33 ± 0.79b | 10.33 ± 0.13a | 7.38 ± 0.56 | 0.0011 |
Total Fore-quarter | 47.66 ± 2.52b | 51.21 ± 2.20b | 46.83 ± 4.03b | 73.13 ± 3.53a | 54.71 ± 3.51 | 0.0011 |
Tender loin | 2.73 ± 0.49b | 4.29 ± 0.55b | 4.20 ± 0.69b | 7.07 ± 0.47a | 4.57 ± 0.53 | 0.0038 |
Sir loin | 6.77 ± 0.21b | 7.72 ± 0.46b | 6.63 ± 0.89b | 10.47 ± 0.18a | 7.90 ± 0.51 | 0.0026 |
Top sir loin | 5.13 ± 0.47b | 6.87 ± 0.07b | 6.67 ± 1.35b | 10.10 ± 0.98a | 7.19 ± 0.66 | 0.021 |
Bottom sir loin | 5.00 ± 0.12b | 5.98 ± 0.59b | 6.20 ± 0.90b | 8.87 ± 0.24a | 6.51 ± 0.49 | 0.0063 |
Flank | 3.73 ± 0.13 | 4.80 ± 0.90 | 4.60 ± 0.53 | 6.13 ± 0.13 | 4.82 ± 0.34 | 0.0699 |
Round | 12.07 ± 0.18 | 14.20 ± 3.10 | 11.66 ± 2.14 | 18.20 ± 2.36 | 14.03 ± 1.23 | 0.2227 |
Total Hind-quarter | 35.44 ± 0.53b | 43.86 ± 2.94b | 39.96 ± 5.20b | 60.83 ± 3.76a | 45.02 ± 3.26 | 0.0047 |