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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|Animal ID
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|[[Identification Systems| Animal ID]]
 
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|2
 
|2
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|4
 
|4
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|Carcass ID
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|[[Identification Systems | Carcass ID]]
 
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|5
 
|5
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|Hot Carcass Weight
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|[[Hot Carcass Weight| Hot Carcass Weight]]
 
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|6
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|Marbling Score
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|[[Quality Grade#Marbling | Marbling Score]]
 
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|7
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|Carcass Maturity
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|[https://meat.tamu.edu/beefgrading/ Carcass Maturity]
 
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|8
 
|8
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|Rib Fat Thickness
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|[[Back Fat Thickness| Fat Thickness]]
 
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|9
 
|9
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|Ribeye Area
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|[[Ribeye Area| Ribeye Area]]
 
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|10
 
|10
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|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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|11
 
|11
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|Final Calculated Yield Grade
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|[[Yield Grade| Yield Grade]]
 
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|12
 
|12
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|Quality Grade
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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
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