This experiment was designed to compare the average performance of Charollais-Hereford and Hereford-Charbray calves with the average performance of purebred Hereford and Charbray calves as a measure of hybrid vigour in various traits of economic importance.
The ratio of lumbar length to carcass length was larger in the crossbreds. With this exception there was no significant difference between purebreds and crossbreds in any of the measurements that characterise performance of the live animal or the carcass. However, the trend of the carcass measurements possibly indicated that the purebreds were fatter and higher in carcass grade than the crossbreds.
Studies on three cuts of meat from each carcass indicated larger cooking losses (percentage drip loss) in steaks from purebreds and larger ‘shear’ values for steaks from crossbreds. The panel of judges found no significant differences in tenderness, flavour or juiciness. There were no significant differences in colour of lean meat from crossbred and purebred animals.
Meat from the purebred Herefords appeared fatter and more tender than that from the Charbray cattle, but this comparison may be biased due to sire differences.