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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