Grading and Buffalo Carcass Evaluation

Abstract

The chapter “Grading and Buffalo Carcass Evaluation” provides a comprehensive overview of the evaluation systems and grading criteria employed in assessing buffalo carcasses for meat production. Drawing from decades of research by the UNESP-Botucatu-BÚFALOS group, the study explores the influence of genetic groups, finishing systems, and handling practices on carcass and meat characteristics. Detailed analyses of buffalo carcass components, including primal and secondary cuts, reveal their economic and market implications, especially in comparison with traditional beef cattle. The chapter emphasizes the role of carcass composition knowledge in optimizing meat production, highlighting key findings on carcass yield, muscle-to-bone ratios, and fat deposition. It also underscores the importance of genetic improvement and crossbreeding to enhance productivity and adaptability of buffaloes in tropical environments, positioning them as a viable alternative for global meat production.