Forty-nine cull cows, 25 Charolais (C) and 24 Nelore (N), were used for carcass and meat quality evaluation. The work was conducted at "Departamento de Zootecnia", "UFSM" and in a nearby Packing Plant. After slaughter and chill of carcasses for 24h at 2°C. objective and subjective evaluations were performed. A portion of the loin from the 10 and 12th rib was removed from the right side, frozen and transported to the Meat Laboratory of the University. Two steaks from each sample were roasted to an internal temperature of 70°C: one for the panel and the other for objective determination of tenderness through the use of Warner-Bratzler shear device. Charolais carcasses presented better conformation and lower external and intramuscular fat deposition. The meat from the N group were judged less tender both by the panel and objective determination, but more palatable than C group. No significam difference were found for physiological maturity, texture and color of the lean.
cull cows; carcass; meat
