Difference between revisions of "Recommended Carcass Data Collection Traits"
From BIF Guidelines Wiki
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!colspan="6"|'''Recommended Carcass Data Collection Traits''' | !colspan="6"|'''Recommended Carcass Data Collection Traits''' | ||
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− | |[[Identification Systems| Animal ID | + | |[[Identification Systems| Animal ID]] |
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− | |[[Marbling | + | |[[Quality Grade#Marbling | Marbling Score]] |
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− | |[ | + | |[https://meat.tamu.edu/beefgrading/ Percent Pelvic, Heart and Kidney Fat] |
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− | |[[ | + | |[[Yield Grade| Yield Grade]] |
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|[[Quality Grade| Quality Grade]] | |[[Quality Grade| Quality Grade]] | ||
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Latest revision as of 13:27, 8 July 2021
Recommended Carcass Data Collection Traits | |||||
---|---|---|---|---|---|
Number | Trait | ||||
1 | Animal ID | ||||
2 | Harvest Date | ||||
3 | Packing Plant Name and Location | ||||
4 | Carcass ID | ||||
5 | Hot Carcass Weight | ||||
6 | Marbling Score | ||||
7 | Carcass Maturity | ||||
8 | Fat Thickness | ||||
9 | Ribeye Area | ||||
10 | Percent Pelvic, Heart and Kidney Fat | ||||
11 | Yield Grade | ||||
12 | Quality Grade |