Back Fat Thickness

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. As external fat increases, the percentage of retail product decreases.

Adjusted Value

This measurement is often subjectively adjusted at the time of data collection to reflect unusual fat distribution of the carcass. The adjusted back fat thickness is then reported on an age constant basis.