Table 2.
Genetic correlations (SE) between the different carcass cuts with carcass weight (weight) carcass fat score (fat) and finally carcass conformation without any adjustment for the other carcass traits, with adjustment for carcass weight, or with adjustment for carcass weight and fat
| Conformation | |||||
|---|---|---|---|---|---|
| Cut1 | Weight | Fat | No adjustment | Adjustment for carcass weight | Adjustment for carcass weight and fat |
| Topside | 0.88 (0.01) | −0.29 (0.04) | 0.73 (0.02) | 0.63 (0.03) | 0.64 (0.03) |
| Silverside | 0.92 (0.01) | −0.17 (0.05) | 0.70 (0.03) | 0.52 (0.05) | 0.49 (0.05) |
| Eye of round | 0.79 (0.02) | −0.17 (0.05) | 0.73 (0.02) | 0.57 (0.03) | 0.56 (0.03) |
| Knuckle | 0.88 (0.01) | −0.30 (0.04) | 0.65 (0.03) | 0.43 (0.04) | 0.41 (0.04) |
| Rump | 0.86 (0.02) | −0.04 (0.05) | 0.65 (0.03) | 0.39 (0.05) | 0.41 (0.05) |
| Striploin | 0.88 (0.02) | 0.20 (0.07) | 0.70 (0.04) | 0.48 (0.07) | 0.56 (0.07) |
| Fillet | 0.84 (0.02) | −0.24 (0.06) | 0.63 (0.04) | 0.34 (0.06) | 0.30 (0.07) |
| Cuberoll | 0.77 (0.05) | 0.07 (0.10) | 0.44 (0.08) | 0.03 (0.10) | 0.07 (0.10) |
| Bavette | 0.78 (0.05) | 0.54 (0.07) | 0.34 (0.08) | −0.19 (0.09) | −0.08 (0.12) |
| Brisket | 0.84 (0.02) | 0.10 (0.06) | 0.58 (0.04) | 0.18 (0.06) | 0.23 (0.06) |
| Chuck Tender | 0.86 (0.02) | −0.11 (0.06) | 0.43 (0.04) | −0.25 (0.06) | −0.27 (0.00) |
| LMC | 0.93 (0.01) | −0.20 (0.05) | 0.58 (0.03) | 0.19 (0.05) | 0.14 (0.06) |
| Chuck and Neck | 0.87 (0.01) | −0.16 (0.05) | 0.53 (0.03) | 0.10 (0.05) | 0.07 (0.05) |
| Heel and shank | 0.89 (0.01) | −0.22 (0.04) | 0.62 (0.03) | 0.39 (0.04) | 0.35 (0.04) |
| Frying | 0.94 (0.01) | 0.07 (0.07) | 0.75 (0.04) | 0.64 (0.07) | 0.65 (0.07) |
| Roasting | 0.92 (0.01) | −0.26 (0.05) | 0.73 (0.02) | 0.63 (0.04) | 0.64 (0.04) |
| Mince | 0.96 (0.01) | −0.06 (0.09) | 0.62 (0.06) | 0.06 (0.08) | 0.03 (0.08) |
1LMC is the leg of mutton cuts plus miscellaneous.