Difference between revisions of "Recommended Carcass Data Collection Traits"
From BIF Guidelines Wiki
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+ | [[Category:Data Collection]] | ||
{| class="wikitable" style="margin: auto;" | {| class="wikitable" style="margin: auto;" | ||
!colspan="6"|'''Recommended Carcass Data Collection Traits''' | !colspan="6"|'''Recommended Carcass Data Collection Traits''' | ||
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|1 | |1 | ||
− | |Animal ID | + | |[[Identification Systems| Animal ID]] |
|- | |- | ||
|2 | |2 | ||
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|- | |- | ||
|4 | |4 | ||
− | |Carcass ID | + | |[[Identification Systems | Carcass ID]] |
|- | |- | ||
|5 | |5 | ||
− | |Hot Carcass Weight | + | |[[Hot Carcass Weight| Hot Carcass Weight]] |
|- | |- | ||
|6 | |6 | ||
− | |Marbling Score | + | |[[Quality Grade#Marbling | Marbling Score]] |
|- | |- | ||
|7 | |7 | ||
− | |Carcass Maturity | + | |[https://meat.tamu.edu/beefgrading/ Carcass Maturity] |
|- | |- | ||
|8 | |8 | ||
− | | | + | |[[Back Fat Thickness| Fat Thickness]] |
|- | |- | ||
|9 | |9 | ||
− | |Ribeye Area | + | |[[Ribeye Area| Ribeye Area]] |
|- | |- | ||
|10 | |10 | ||
− | |Percent | + | |[https://meat.tamu.edu/beefgrading/ Percent Pelvic, Heart and Kidney Fat] |
|- | |- | ||
|11 | |11 | ||
− | | | + | |[[Yield Grade| Yield Grade]] |
|- | |- | ||
|12 | |12 | ||
− | |Quality Grade | + | |[[Quality Grade| Quality Grade]] |
|} | |} |
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 |