Table 1.

Number of records (N), mean (µ; kg), genetic standard deviation (σ_g; kg), and heritability (h²; standard error in parenthesis) for the different cut traits analyzed as raw data (i.e., no adjustment), or where adjusted via inclusion of covariates in the statistical model for carcass weight, or carcass weight plus fat score

			No adjustment		Adjustment for carcass weight		Adjustment for carcass weight and fat score
Cut1	N	µ	σg	h2 (SE)	σg	h2 (SE)	σg	h2 (SE)
Topside	29,822	23.56	2.01	0.75 (0.03)	1.10	0.58 (0.03)	0.93	0.48 (0.03)
Silverside	23,281	16.64	1.35	0.58 (0.03)	0.58	0.27 (0.03)	0.56	0.26 (0.03)
Eye of round	22,107	6.67	0.67	0.68 (0.04)	0.45	0.56 (0.04)	0.43	0.54 (0.04)
Knuckle	26,632	14.46	1.12	0.68 (0.03)	0.58	0.45 (0.03)	0.50	0.38 (0.03)
Rump	28,602	19.28	1.31	0.45 (0.03)	0.69	0.26 (0.03)	0.69	0.26 (0.03)
Striploin	15,707	16.35	0.97	0.30 (0.04)	0.59	0.17 (0.03)	0.56	0.16 (0.03)
Fillet	19,943	7.23	0.46	0.37 (0.04)	0.29	0.22 (0.03)	0.27	0.20 (0.03)
Cuberoll	10,955	12.52	0.66	0.23 (0.05)	0.53	0.19 (0.04)	0.54	0.20 (0.04)
Bavette	16,192	13.76	0.66	0.14 (0.03)	0.54	0.12 (0.03)	0.41	0.07 (0.03)
Brisket	20,251	16.56	1.22	0.39 (0.03)	0.72	0.28 (0.03)	0.71	0.28 (0.03)
Chuck Tender	17,751	13.48	0.88	0.48 (0.04)	0.45	0.32 (0.03)	0.44	0.32 (0.03)
LMC1	27,800	26.98	1.81	0.54 (0.03)	0.66	0.22 (0.02)	0.61	0.20 (0.02)
Chuck and Neck	29,172	37.44	2.79	0.51 (0.03)	1.40	0.34 (0.03)	1.38	0.33 (0.03)
Heel & shank	28,379	12.16	0.92	0.68 (0.03)	0.50	0.49 (0.03)	0.45	0.42 (0.03)
Frying	11,350	43.28	2.36	0.42 (0.05)	1.10	0.25 (0.05)	1.10	0.25 (0.05)
Roasting	18,560	60.94	4.91	0.73 (0.04)	2.22	0.51 (0.04)	1.85	0.40 (0.04)
Mince	7,333	104.10	5.56	0.46 (0.07)	1.98	0.35 (0.07)	2.00	0.36 (0.07)

¹LMC is the leg of mutton cuts plus miscellaneous.