. 2019 May 3;3(2):893–902. doi: 10.1093/tas/txz042

Table 4.

Linear regression coefficients (SE in parenthesis) of the weight (kg ×100) of the different carcass primal cuts on carcass weight in the genetic merit categories very low, low, high, and very high

Cut	Very low	Low	High	Very high	P-value
Topside	5.41 (0.0758)^a	5.72 (0.0356)^b	6.12 (0.0367)^c	6.31 (0.0689)^d	<0.001
Silverside flat	4.40 (0.0717)^a	4.60 (0.0345)^a	4.90 (0.0356)^b	5.00 (0.0642)^c	<0.001
Eye of round	1.75 (0.0366)^a	1.75 (0.0174)^a	1.94 (0.0179)^b	1.97 (0.0331)^b	<0.001
Knuckle	3.16 (0.0471)^a	3.36 (0.0224)^a	3.60 (0.0235)^b	3.67 (0.0442)^c	<0.001
Rump	5.25 (0.0800)	5.19 (0.0377)	5.28 (0.0389)	5.29 (0.0714)	0.176
Striploin	4.14 (0.1870)	4.10 (0.0564)	4.06 (0.0538)	4.09 (0.0985)	0.933
Fillet	1.41 (0.0442)^a	1.58 (0.0209)^a	1.62 (0.0218)^a	1.58 (0.0408)^b	<0.001
Cuberoll	2.38 (0.1873)^a	2.78 (0.0613)^bc	2.89 (0.0582)^ac	2.60 (0.1069)^a	0.003
Bavette	4.04 (0.1371)^a	3.95 (0.0618)^a	3.68 (0.0620)^b	3.44 (0.1146)^b	<0.001
Brisket	5.38 (0.0932)	5.41 (0.0443)	5.29 (0.0452)	5.35 (0.0845)	0.150
Chuck tender	3.65 (0.0595)^a	3.66 (0.0263)^b	3.71 (0.0274)^ab	3.81 (0.0523)^bc	0.047
Leg of mutton and forequarter miscellaneous	7.13 (0.0870)^a	7.29 (0.0413)^a	7.45 (0.0430)^b	7.51 (0.0805)^b	<0.001
Chuck and neck	10.78 (0.1379)^a	11.22 (0.0643)^a	11.37 (0.0664)^a	11.25 (0.1229)^b	<0.001
Heel and shank	2.81 (0.0412)^a	2.83 (0.0192)^a	2.99 (0.0202)^b	2.96 (0.0380)^b	<0.001
Frying	11.20 (0.3177)	11.22 (0.1033)	11.17 (0.0996)	11.27 (0.1853)	0.946
Roasting	14.88 (0.2054)^a	15.52 (0.0983)^a	16.73 (0.1026)^b	17.01 (0.1908)^c	<0.001
Mincing	30.54 (0.4313)	29.89 (0.1894)	29.99 (0.2014)	29.54 (0.3993)	0.335

^a–dSolutions with different superscripts differ (P < 0.05) from each other.

The significance value represented the significance of the 2-way interaction between carcass weight and genetic merit stratum.