Table 4.
Genetic correlations (standard errors in parenthesis) between the individual cuts with groups of cuts without any adjustment for carcass weight (unadjusted) or with phenotypic adjustment for carcass weight (adjusted to a common carcass weight)
| Cut1 | Unadjusted | Adjusted to a common carcass weight | ||||
|---|---|---|---|---|---|---|
| Frying | Roasting | Mince | Frying | Roasting | Mince | |
| Topside | 0.91 (0.02) | 0.98 (0.00) | 0.81 (0.03) | 0.49 (0.08) | 0.92 (0.01) | −0.15 (0.09) |
| Silverside | 0.94 (0.02) | 0.96 (0.01) | 0.86 (0.03) | 0.54 (0.11) | 0.75 (0.03) | −0.14 (0.12) |
| Eye of round | 0.86 (0.03) | 0.91 (0.01) | 0.73 (0.05) | 0.51 (0.09) | 0.92 (0.01) | −0.20 (0.10) |
| Knuckle | 0.85 (0.03) | 0.95 (0.01) | 0.85 (0.03) | 0.23 (0.10) | 0.78 (0.03) | 0.01 (0.10) |
| Rump | 0.98 (0.01) | 0.87 (0.02) | 0.76 (0.04) | 0.89 (0.04) | 0.25 (0.07) | −0.22 (0.11) |
| Striploin | 0.91 (0.02) | 0.82 (0.04) | 0.64 (0.08) | 0.68 (0.08) | 0.27 (0.10) | 0.09 (0.15) |
| Fillet | 0.85 (0.03) | 0.83 (0.03) | 0.69 (0.07) | 0.47 (0.09) | 0.43 (0.08) | −0.01 (0.13) |
| Cuberoll | 0.51 (0.10) | 0.74 (0.07) | 0.90 (0.11) | −0.43 (0.17) | 0.09 (0.13) | 0.06 (0.18) |
| Bavette | 0.69 (0.09) | 0.43 (0.09) | 0.58 (0.10) | 0.15 (0.18) | −0.51 (0.11) | −0.11 (0.17) |
| Brisket | 0.78 (0.04) | 0.77 (0.03) | 0.81 (0.05) | −0.12 (0.12) | −0.05 (0.08) | 0.21 (0.12) |
| Chuck Tender | 0.73 (0.05) | 0.73 (0.03) | 0.91 (0.02) | −0.09 (0.12) | −0.23 (0.08) | 0.42 (0.09) |
| LMC | 0.87 (0.03) | 0.87 (0.02) | 0.91 (0.01) | −0.10 (0.12) | 0.19 (0.07) | 0.47 (0.09) |
| Chuck and Neck | 0.80 (0.03) | 0.80 (0.02) | 0.94 (0.01) | −0.11 (0.10) | −0.04 (0.07) | 0.82 (0.05) |
| Heel and shank | 0.83 (0.03) | 0.88 (0.01) | 0.85 (0.03) | 0.18 (0.10) | 0.46 (0.05) | 0.02 (0.10) |
| Frying | ||||||
| Roasting | 0.91 (0.02) | 0.48 (0.10) | ||||
| Mince | 0.79 (0.06) | 0.85 (0.03) | 0.12 (0.16) | −0.23 (0.11) |
1LMC is the leg of mutton cuts plus miscellaneous.