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Comparative Efficiency of Lamb and Beef Cattle in the Red Meat Supply Chain
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A.A. Avarseji *   , A.H. Avarseji , F. Bakhtiarynia |
| Department of Internal Medicine, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran & - |
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Abstract: (33 Views) |
| Efficiency in the red meat supply chain is a key determinant of the economic performance and sustainability of livestock production systems. This study presents a comparative evaluation of fattened male lambs and beef cattle using key performance indicators, including live weight, carcass yield (dressing percentage), processing losses, and the distribution of primal cuts. The analysis was based on a dataset obtained from livestock procurement records and commercial slaughterhouse operations in 2021. The results indicate that beef cattle exhibit higher dressing percentages and greater efficiency in converting live weight into saleable carcass mass compared with lambs. In contrast, lamb carcasses provide a higher proportion of premium retail cuts relative to total carcass weight. Differences in carcass composition, fat distribution, and chilling losses highlight species-specific processing characteristics within the meat supply chain. These findings provide practical insights for optimizing procurement strategies and improving processing efficiency in red meat production systems. |
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| Keywords: Meat supply chain, Lamb, Beef cattle, Carcass yield, Dressing percentage, Meat processing efficiency. |
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Full-Text [PDF 322 kb]
(18 Downloads)
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Type of Study: Research |
Subject:
General
Received: 2026/04/28
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