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The animals were obtained by mating Nellore cows with Nellore or Aberdeen Angus bulls. Both paternal genetic groups were selected to provide positive (+, high GMB) or negative (-, low GMB) expected progeny differences (EPDs) in terms of backfat thickness. Two hundred and fourteen animals were obtained, reared on a pasture, and finished either in feedlot or semi-confinement systems. The steers were slaughtered, and the backfat visual scores, FT, marbling visual scores and meat color aspects were evaluated for the carcasses (24\u00a0h postmortem). In non-aged and aged meat samples (for 14 days), the pH, color, drip loss, cooking loss, and shear force were analyzed. The moisture content and intramuscular fat concentrations of the meat were determined. A second experimental approach was proposed to assess the influence of the FT class (low\u2009=\u20093.66\u2009\u00b1\u20090.58\u00a0mm; medium\u2009=\u20094.99\u2009\u00b1\u20090.49\u00a0mm and high\u2009=\u20096.81\u2009\u00b1\u20091.06\u00a0mm) on the same variables as in the original study. The GMB influenced (\n                    <jats:italic>P<\/jats:italic>\n                    \u2009&lt;\u20090.05) the FT and carcass fattening but did not influence (\n                    <jats:italic>P<\/jats:italic>\n                    \u2009&gt;\u20090.05) the physicochemical traits or the fat content of the meat. Steers with a low, medium, or high FT provided meats with similar physicochemical attributes. Thus, GMB increases subcutaneous fat deposition without affecting meat quality traits.\n                  <\/jats:p>","DOI":"10.1007\/s11250-026-05241-0","type":"journal-article","created":{"date-parts":[[2026,7,20]],"date-time":"2026-07-20T07:55:22Z","timestamp":1784534122000},"update-policy":"https:\/\/doi.org\/10.1007\/springer_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Effect of the genetic merit for backfat thickness on the meat quality of steers"],"prefix":"10.1007","volume":"58","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-2988-851X","authenticated-orcid":false,"given":"Thiago Lu\u00eds Alves Campos","family":"de Ara\u00fajo","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Gelson Lu\u00eds Dias","family":"Feij\u00f3","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Marina","family":"de Nadai Bonin Gomes","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Elzania Sales","family":"Pereira","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Gilberto Romeiro","family":"de Oliveira Menezes","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"\u00c9riklis","family":"Nogueira","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Luiz Orc\u00edrio Fialho","family":"de Oliveira","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Andrei Pereira","family":"Neves","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jaqueline Rodrigues","family":"Ferreira","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Karla Izidio","family":"Latta","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Douglas Gomes","family":"Vieira","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8410-7216","authenticated-orcid":false,"given":"Rodrigo","family":"da Costa Gomes","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"297","published-online":{"date-parts":[[2026,7,20]]},"reference":[{"key":"5241_CR1","volume-title":"Research guidelines for cookery, sensory evaluation, and instrumental tenderness measurements of meat","author":"AMSA","year":"2016","unstructured":"AMSA (2016) Research guidelines for cookery, sensory evaluation, and instrumental tenderness measurements of meat, 2nd edn. 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