Table 7. Correlation coefficients between carcass traits and Hanwoo primal cuts yield

Trait	Tenderloin (kg)	Sirloin (kg)	Strip loin (kg)	Chuck (kg)	Shoulder (kg)	Bottom round (kg)	Top round (kg)	Brisket (kg)	Shank (kg)	Rib (kg)
Slaughter age (month)	0.20***	0.22***	0.18***	0.17***	0.21***	0.20***	0.23***	0.16***	0.14**	0.17***
Market weight (kg)	0.67***	0.77***	0.72***	0.67***	0.75***	0.72***	0.77***	0.70***	0.55***	0.84***
Carcass cold weight (kg)	0.70***	0.81***	0.75***	0.69***	0.77***	0.73***	0.78***	0.73***	0.55***	0.89***
Backfat thickness (mm)	0.02	0.20***	0.16***	0.06***	0.09	0.05	0.12*	0.11*	0.15**	0.42***
Ribeye area (cm2)	0.50***	0.63***	0.71***	0.47***	0.52***	0.56***	0.55***	0.46	0.36***	0.45***
Dressing percentage (%)	0.30***	0.37***	0.32***	0.27***	0.30***	0.25***	0.26***	0.32***	0.19***	0.44***
Yield index	−0.04	−0.19***	−0.11*	−0.08	−0.12*	−0.06	−0.13**	−0.15**	−0.16**	−0.47***
Marbling score1) (no.)	−0.04	0.21***	0.15**	−0.04	−0.04	−0.07	−0.02	−0.07	−0.04	0.17***

Marbling Score: 1-trace, 9-very abundant.
p < 0.05,
p < 0.01,
p < 0.001.