Difference between revisions of "Recommended Carcass Data Collection Traits"
From BIF Guidelines Wiki
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|- | |- | ||
|1 | |1 | ||
− | |Animal ID | + | |[[Animal ID| Animal ID (Reference 1.1 ID Systems)]] |
|- | |- | ||
|2 | |2 | ||
− | |Harvest Date | + | |[[Harvest Date| Harvest Date]] |
|- | |- | ||
|3 | |3 | ||
− | |Packing Plant Name and Location | + | |[[Packing Plant Name and Location| Packing Plant Name and Location]] |
|- | |- | ||
|4 | |4 | ||
− | |Carcass ID | + | |[[Carcass ID| Carcass ID]] |
|- | |- | ||
|5 | |5 | ||
− | |Hot Carcass Weight | + | |[[Hot Carcass Weight| Hot Carcass Weight]] |
|- | |- | ||
|6 | |6 | ||
− | |Marbling Score | + | |[[Marbling Score| Marbling Score]] |
|- | |- | ||
|7 | |7 | ||
− | |Carcass Maturity | + | |[[Carcass Maturity| Carcass Maturity]] |
|- | |- | ||
|8 | |8 | ||
− | |Rib Fat Thickness | + | |[[Rib Fat Thickness| Fat Thickness]] |
|- | |- | ||
|9 | |9 | ||
− | |Ribeye Area | + | |[[Ribeye Area| Ribeye Area]] |
|- | |- | ||
|10 | |10 | ||
− | |Percent pelvic, Heart and Kidney Fat | + | |[[Percent pelvic, Heart and Kidney Fat| Percent Pelvic, Heart and Kidney Fat]] |
|- | |- | ||
|11 | |11 | ||
− | |Final Calculated Yield Grade | + | |[[Final Calculated Yield Grade| Final Calculated Yield Grade]] |
|- | |- | ||
|12 | |12 | ||
− | |Quality Grade | + | |[[Quality Grade| Quality Grade]] |
|} | |} |
Revision as of 18:47, 22 May 2019
Recommended Carcass Data Collection Traits | |||||
---|---|---|---|---|---|
Number | Trait | ||||
1 | Animal ID (Reference 1.1 ID Systems) | ||||
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 | Final Calculated Yield Grade | ||||
12 | Quality Grade |