Difference between revisions of "Recommended Carcass Data Collection Traits"
From BIF Guidelines Wiki
| Line 6: | Line 6: | ||
|- | |- | ||
|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 | ||||
