Enhanced comment feature has been enabled for all readers including those not logged in. Click on the Discussion tab (top left) to add or reply to discussions.
Recommended Carcass Data Collection Traits: Difference between revisions
From BIF Guidelines Wiki
No edit summary |
No edit summary |
||
| Line 9: | Line 9: | ||
|- | |- | ||
|2 | |2 | ||
| | |Harvest Date | ||
|- | |- | ||
|3 | |3 | ||
| | |Packing Plant Name and Location | ||
|- | |- | ||
|4 | |4 | ||
Revision as of 14:24, 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 | Percent Pelvic, Heart and Kidney Fat | ||||
| 11 | Final Calculated Yield Grade | ||||
| 12 | Quality Grade | ||||
