Difference between revisions of "Recommended Carcass Data Collection Traits"

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(Created page with "'''Recommended Carcass Data Collection Traits''' 1. Animal ID 2. Harvest Date 3. Packing Plant Name and Location 4. Carcass ID 5. Hot Carcass Weight 6. Marbling Score 7. Carc...")
 
 
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'''Recommended Carcass Data Collection Traits'''
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[[Category:Data Collection]]
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{| class="wikitable" style="margin: auto;"
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1. Animal ID
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!colspan="6"|'''Recommended Carcass Data Collection Traits'''
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2. Harvest Date
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|-
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3. Packing Plant Name and Location
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|'''Number'''
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4. Carcass ID
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|'''Trait'''
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5. Hot Carcass Weight
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|-
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6. Marbling Score
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|1
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7. Carcass Maturity
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|[[Identification Systems| Animal ID]]
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8. Rib Fat Thickness
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|-
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9. Ribeye Area
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|2
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10. Percent pelvic, Heart and Kidney Fat
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|Harvest Date
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11. Final Calculated Yield Grade
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|-
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12. Quality Grade
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|3
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|Packing Plant Name and Location
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|-
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|4
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|[[Identification Systems | Carcass ID]]
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|-
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|5
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|[[Hot Carcass Weight| Hot Carcass Weight]]
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|-
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|6
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|[[Quality Grade#Marbling | Marbling Score]]
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|-
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|7
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|[https://meat.tamu.edu/beefgrading/ Carcass Maturity]
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|-
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|8
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|[[Back Fat Thickness| Fat Thickness]]
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|-
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|9
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|[[Ribeye Area| Ribeye Area]]
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|-
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|10
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|[https://meat.tamu.edu/beefgrading/ Percent Pelvic, Heart and Kidney Fat]
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|-
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|11
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|[[Yield Grade| Yield Grade]]
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|-
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|12
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|[[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
Retrieved from "http://guidelines.beefimprovement.org/index.php?title=Recommended_Carcass_Data_Collection_Traits&oldid=2443"