Carcass and meat palatability breed differences and heterosis effects in an Angus-Brahman multibreed population

► Angus-Brahman differences and heterosis for 12 carcass and palatability traits. ► Brahman carcasses had lower marbling and smaller ribeye areas than Angus carcasses. ► Heterosis increased hot carcass weight, dressing percent, and ribeye area. ► Brahman beef was less tender and had more connective tissue than Angus beef. ► Crossbred animals up to 50% Brahman had limited negative impact on meat quality.