![]() The amount of fat within the muscle is known as marbling or intramuscular fat. It is measured by the degree of ossification of the vertebrae. Maturity is important since the tenderness of lean muscle decreases as the animal advances in age. Quality grading on beef carcasses is determined by two subjectively scored factors in all cases where color, texture and firmness of lean are normal. Quality can be identified as those factors that affect the palatability of tastefulness, flavor and juiciness of the meat. Quality is important in meat products to insure customer satisfaction. Percent Internal Fat = 2.5 percent Answer Live Weight = 1130 lb., dressing percent is estimated at 62% If internal fat is above 3.5 percent, the adjustment factor is added if below, the adjustment factor is subtracted. Thus, the adjustment for every 1 percent change above or below 3.5 percent is. The average KPH% for a steer is 2.5 percent. Estimation of percent kidney, pelvic and heart fat (KPH%) in live steers is extremely difficult to assess with consistent success.If you estimate an animal to be above average in muscling, the adjustment is subtracted from preliminary yield grade if below average then the adjustment is added. Carcass weight of the animal can be calculated by estimating the animal's dressing percent and multiplying it by the live weight of the animal.Īdjust the preliminary yield grade by 0.3 for every square inch change in ribeye from the size given for a particular carcass weight. Adjust the preliminary yield grade using the estimate of ribeye area and carcass weigh.A preliminary yield grade (PYG) is first determined solely on the 12th rib fat thickness.The following is a three-step method for calculating yield grade: Yield grade is based on the four traits: hot carcass weight, fat thickness at the 12th rib, percent of kidney, heart and pelvic fat, and ribeye area. USDA 5 – Least desirable, excessively fat Yield grade identifies the difference in the yield of lean red meat to waste fat based on the following scale: Yield grade is an estimate of the percent retail yield of the four primal cuts of beef (chuck, rib, loin and round). It is used to assess total fat on the carcass. The primary estimate of fatness is fat thickness at the 12th rib. inches with an average of 12.6 for a 1150 lb. Generally, an average beef steer has approximately 1.1 square inches of ribeye area per 100 pounds live weigh. A good indication of total carcass muscle is the ribeye. Muscling can be estimated visually by a number of traits. The normal range for steers and heifers is 55-67 percent with an average of 62. ![]() Dressing percent is calculated by using the following formula: (Hot Carcass Wt./Live Animal Wt.) x 100 = Dressing percentĭressing percent is affected by the fill, finish, muscling, sex, type and if the animal is pregnant or not. Reflects the amount of carcass in relation to the animal's live weight. The normal range is 950-1500 pounds with an average weight of 1150 pounds. Live Weightīeef cattle have a wider range of market weights compared to other species due to differences in type and maturity. Cow-Calf Education and Research FacilityĮconomically important traits for beef cattle evaluation discussed below are live weight, dressing percent, muscling, fat thickness, yield grade and quality grade.Little International Pre-Registration Form.Student Activities, Organizations and Clubs.Livestock & Animal Products Evaluation Certificate.Animal Science (B.S.) - Food Animal Health Specialization.Animal Science (B.S.) - Science Specialization.Animal Science (B.S.) - Production Management Specialization. ![]()
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