Final answer:
Heifers have a higher proportion in the brisket region of the carcass compared to steers.
Step-by-step explanation:
In the comparison between heifers and steers, heifers exhibit a higher proportion of meat in the brisket region, situated between the front legs of the animal. Noteworthy for its elevated content of connective tissue, the brisket imparts a robust texture, rendering it particularly suitable for slow-cooking methods such as smoking or braising. Conversely, steers may demonstrate a higher proportion of meat in alternative regions like the ribs or loin. This variability in meat distribution underscores the importance of understanding the distinct characteristics of heifer and steer carcasses, guiding culinary choices and optimizing the utilization of various cuts for diverse cooking techniques.