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Recommended Carcass Data Collection Traits: Difference between revisions

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[[Category:Data Collection]]
Here is a list of recommended carcass data collection traits.
{| class="wikitable" style="margin: auto;"
{| class="wikitable" style="margin: auto;"
!colspan="6"|'''Recommended Carcass Data Collection Traits'''
!colspan="6"|'''Recommended Carcass Data Collection Traits'''
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|-
|-
|1
|1
|Animal ID
|[[Identification Systems| Animal ID]]
|-
|-
|2
|2
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|-
|-
|4
|4
|Carcass ID
|[[Identification Systems | Carcass ID]]
|-
|-
|5
|5
|Hot Carcass Weight
|[[Hot Carcass Weight| Hot Carcass Weight]]
|-
|-
|6
|6
|Marbling Score
|[[Quality Grade#Marbling | Marbling Score]]
|-
|-
|7
|7
|Carcass Maturity
|[https://meat.tamu.edu/beefgrading/ Carcass Maturity]
|-
|-
|8
|8
|Rib Fat Thickness
|[[Back Fat Thickness| Fat Thickness]]
|-
|-
|9
|9
|Ribeye Area
|[[Ribeye Area| Ribeye Area]]
|-
|-
|10
|10
|Percent pelvic, Heart and Kidney Fat
|[https://meat.tamu.edu/beefgrading/ Percent Pelvic, Heart and Kidney Fat]
|-
|-
|11
|11
|Final Calculated Yield Grade
|[[Yield Grade| Yield Grade]]
|-
|-
|12
|12
|Quality Grade
|[[Quality Grade| Quality Grade]]
|}
|}

Latest revision as of 02:41, 20 June 2024

Here is a list of recommended carcass data collection traits.

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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