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