Evaluation of carcass traits and meat characteristics of
Our objective was to evaluate carcass and meat characteristics of Guzerat-crossbred bulls finished in feedlot.
Carcasses from 18 bulls, randomly selected from a larger group of 36 bulls, consisting of F1 Guzerat × Holstein
(“Guzholstein”); F1 Guzerat × Nellore (“Guzonell”); and 1/2 Simmental + 1/4 Guzerat + 1/4 Nellore (ThreeCross;
n = 6 each group) were used. Cold carcass weight was greater (P = 0.01) for Three-Cross compared
with “Guzonell” and “Guzholstein”. Three-Cross carcasses had greater (P b 0.01) rib-eye-area and 100-kgadjusted
rib-eye-area among groups. Longissimus lumborum length did not differ (P N 0.05) among groups, but
depth was greater (P b 0.01) for Three-Cross compared with other groups. “Guzholtein” had lesser (P = 0.05)
shear force compared with “Guzonell”, with Three-Cross being intermediate. We conclude that “Guzholstein”
is an adequate option for producers willing to finish this kind of genetic group, as it is comparable or better
than Bos indicus crosses and B. indicus × Bos taurus bulls.