A Comparison of the Yield of Saleable Meat from Hot and Cold Beef Carcasses

Summary

This project describes the results obtained in trials undertaken to determine if hot-boning of beef would provide an increased yield of saleable meat when conventional boning procedures, as currently practised by the Australian meat industry, are used.

Key findings

• Results showed that an increase of 1.4% in meat yield was obtained for manufacturing grade cows (aged cows with an average dressed weight of 153kg) when carcasses were hot boned as compared with cold boned.
• No significant difference in yield was found for domestic trade steers (average dressed weight of 223kg and fat depth of 9mm at the 12/13^th rib).
• The varying performance of the boning teams appeared to have as great an influence on the yield as the method of boning (hot or cold).

Benefits to industry

Abattoirs are facing increasing pressure to improve efficiency and reduce costs. One procedure which has been promoted as a potential means to reduce costs and increase the yield of saleable meat is hot boning.

Some research has claimed that much of the weight lost during the chilling of beef sides can be saved if the meat is boned and packed as soon as possible after slaughter. If this is proven and hot boning is seen as effective this increase in yield would be an enormous impact to industry.

MLA action

The vast majority of beef processors in Australia do not hot bone due to the preference of cold boning. This is due to the perceived disadvantages of hot boning including the potential for the meat to be tough, darker in colour and for some primals to be different in shape.

A series of research projects were commissioned by the Meat Research Corporation to study and review aspects of hot boning of beef primal cuts. This MRR.396 report summarises the major findings and recommendations of these investigations.

Future research

The hot boning process is significantly different to cold boning for slicing teams as the meat/fat behaves different when hot as opposed to cold. This meant boners were not able to adapt to the difference during this trial resulting in the boning team having as large an impact on yield as hot vs cold method.

An extended trial is suggested to test whether a lengthy experience of hot boning will allow boning/slicing team to achieve the higher yields which are theoretically possible.