Difference between revisions of "Recommended Carcass Data Collection Traits"

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[[Category:Data Collection]]
 
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{| class="wikitable" style="margin: auto;"
 
!colspan="6"|'''Recommended Carcass Data Collection Traits'''
 
!colspan="6"|'''Recommended Carcass Data Collection Traits'''
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|[[Identification Systems| Animal ID (Reference 1.1 ID Systems)]]
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|[[Identification Systems| Animal ID]]
 
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|2
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|[[Harvest Date| Harvest Date]]
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|Harvest Date
 
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|3
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|[[Packing Plant Name and Location| Packing Plant Name and Location]]
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|Packing Plant Name and Location
 
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|[[Marbling Score| Marbling Score]]
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|[[Quality Grade#Marbling | Marbling Score]]
 
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|[[Carcass Maturity| Carcass Maturity]]
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|[https://meat.tamu.edu/beefgrading/ Carcass Maturity]
 
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|[[Rib Fat Thickness| Fat Thickness]]
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|[[Back Fat Thickness| Fat Thickness]]
 
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|[[Percent pelvic, Heart and Kidney Fat| Percent Pelvic, Heart and Kidney Fat]]
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|[https://meat.tamu.edu/beefgrading/ Percent Pelvic, Heart and Kidney Fat]
 
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|[[Final Calculated Yield Grade| Final Calculated Yield Grade]]
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|[[Yield Grade| Yield Grade]]
 
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|12
 
|12
 
|[[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
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