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Back Fat Thickness: Difference between revisions
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Back fat is an estimate of external fat, which is the most important factor in determining retail yield. It is measured at the 12th rib, perpendicular to the outside fat at a point three-fourths of the length of the ribeye muscle from the backbone. This measurement often is adjusted to reflect unusual fat distribution of the carcass. As external fat increases, the percentage of retail product decreases. | |||
===Adjusted Value=== | ===Adjusted Value=== | ||
Revision as of 16:59, 10 December 2019
Phenotype
Back fat is an estimate of external fat, which is the most important factor in determining retail yield. It is measured at the 12th rib, perpendicular to the outside fat at a point three-fourths of the length of the ribeye muscle from the backbone. This measurement often is adjusted to reflect unusual fat distribution of the carcass. As external fat increases, the percentage of retail product decreases.
