Carcass Merit of Wyguli Cross Cattle
John Marchello, Hamdi Ahmad, Glenn Duff and David Schafer
Meat Science Laboratory, University of Arizona
The Waguli sires were developed at the V-V ranch by crossing the Japanese Waygu breed with the South Africa Tuli breed. The Waygu is well known because this is the breed that is used for Kobe beef by the Japanese. The Tuli is similar to the Brahma breed in that they are very tolerant to high environmental temperatures.
Preliminary carcass evaluations showed that the Waguli crosses possessed more marbling than the average crossbred that is common the Southwest. Therefore, additional Waguli crosses were evaluated for carcass merit. About 30 head have been evaluated and the majority of the carcass graded high Choice and Prime. Marbling scores from the carcasses ranged from Moderate to Abundant. Carcass cutout data, using trimmed primal cuts as the estimate of carcass cutability, revealed that the Waguli crosses possessed higher amounts of seam fat (waste fat) in the chuck region of the carcass. These amounts were higher than the average carcass grading high Choice or Prime. Consumers that purchased steaks from the Waguli crosses were very complimentary of the palatability of the steaks. Many of the customers have repurchased steaks several times. Using the average shear force value of 8- ½ inch cores as a measure of tenderness of the steaks, values of less than 6 pounds were obtained. Any value less than 6 pounds is considered very tender.
A study was just completed in which Waguli cross steers were compared to Braham steers for feedlot performance and carcass merit. Steers were individually fed two different concentrate levels (86% vs. 94 %, six steers of each breed type on each concentrate level).
Daily gain and feed per pound of gain favored the Waguli cross steers. Six Brahman steers graded Choice, four graded Select and two graded Standard, whereas 11 Waguli graded Choice or better and one graded Select. Carcass cutability percentage, shear force values and specific chemical data from muscle are forthcoming.