Estimation of Genetic Parameters for primal cut weight traits of Hanwoo Industry Steer Population

Consumption trends of beef are continuously changing, therefore customized improvements are needed for high-value parts that are preferred by consumers. This study investigated the genetic correlation between each trait by estimating the genetic parameters of 4 carcass traits and 9 primal cut weight traits targeting 1,241 Hanwoo steers in the Jeonbuk region. The heritability of tenderloin, loin, striploin, neck, blade, bottom round, brisket and flank, shank, and rib was estimated to be 0.60, 0.49, 0.58, 0.43, 0.40, 0.68, 0.51, 0.65, and 0.57. The genetic correlation between carcass weight and 9 primal cut weight traits was very high at 0.63-0.90. The genetic correlation between loin, striploin, and ribs, which are the preferred parts for grilling, generally showed a tendency for the genetic correlation to be high in parts adjacent to each part. Therefore, in addition to improving the meat yield and quality of Hanwoo, it is believed that customized improvements for each part will also be possible.