Difference between revisions of "Recommended Carcass Data Collection Traits"
From BIF Guidelines Wiki
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Revision as of 19:53, 26 June 2019
Recommended Carcass Data Collection Traits | |||||
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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 | [ https://meat.tamu.edu/beefgrading/ Percent Pelvic, Heart and Kidney Fat] | ||||
11 | Final Calculated Yield Grade | ||||
12 | Quality Grade |