Beef Cattle Carcass Assessments - Revision history

Aashish at 16:37, 9 August 2024

2024-08-09T16:37:17Z

Bgolden at 16:43, 25 September 2023

2023-09-25T16:43:14Z

← Older revision		Revision as of 16:43, 25 September 2023
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	[[Category:3 Specific recommendations for data collection]]		[[Category:Beef Cattle Recording: Specific recommendations for data collection]]
	=3.11 Carcass assessments=		=3.11 Carcass assessments=

Bgolden: Bgolden moved page 3.11. Carcass Assessments to Beef Cattle Carcass Assessments without leaving a redirect

2023-09-25T16:42:55Z

Bgolden moved page 3.11. Carcass Assessments to Beef Cattle Carcass Assessments without leaving a redirect

← Older revision	Revision as of 16:42, 25 September 2023
(No difference)

Rbanks at 07:15, 29 April 2023

2023-04-29T07:15:37Z

← Older revision		Revision as of 07:15, 29 April 2023
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	The following traits, as illustrated in table 4, are recommended as mandatory traits for breeding purposes.		The following traits, as illustrated in table 4, are recommended as mandatory traits for breeding purposes.
	<br>		<br>

	''Table 4. Mandatory traits for breeding purposes.''		''Table 4. Mandatory traits for breeding purposes.''

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	The relation between yield grade and meat yield is described in table 3.5.		The relation between yield grade and meat yield is described in table 3.5.
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	''Table 3.5. USDA yield grade and meat yield.''		''Table 3.5. USDA yield grade and meat yield.''
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	Where the chronological age of the animal is unknown, maturity score is a useful unit of measurement. Maturity is usually classified according to the percentage ossification of the cartilage of thoracic buttons. In case maturity scoring, the following scores apply (Table 3.6).		Where the chronological age of the animal is unknown, maturity score is a useful unit of measurement. Maturity is usually classified according to the percentage ossification of the cartilage of thoracic buttons. In case maturity scoring, the following scores apply (Table 3.6).
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	''Table 3.6. Numerical scores and maturity/age groupings.''		''Table 3.6. Numerical scores and maturity/age groupings.''

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	As a consequence, marbling should be recorded according to BIF standards, where each degree of marbling is divided into tenths within each degree of marbling as in the table 3.7.		As a consequence, marbling should be recorded according to BIF standards, where each degree of marbling is divided into tenths within each degree of marbling as in the table 3.7.
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	''Table 3.7. Descriptive and numerical marbling scores for quality grades of “A” maturity carcasses.''		''Table 3.7. Descriptive and numerical marbling scores for quality grades of “A” maturity carcasses.''
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	The average relationship between marbling scores and intramuscular fat percentages is shown in the table 3.8.		The average relationship between marbling scores and intramuscular fat percentages is shown in the table 3.8.
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	T''~~able~~ 3.8. Marbling and intramuscular fat.''
			''Table 3.8. Marbling and intramuscular fat.''
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	Colour, firmness, and texture of lean are widely used in North America, and are not necessarily applicable to other countries. Accordingly, those traits should be recorded according to the following BIF standards reported in table 3.9.		Colour, firmness, and texture of lean are widely used in North America, and are not necessarily applicable to other countries. Accordingly, those traits should be recorded according to the following BIF standards reported in table 3.9.
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	''Table 3.9. Scores for lean tissue.''		''Table 3.9. Scores for lean tissue.''
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Rbanks at 07:13, 29 April 2023

2023-04-29T07:13:10Z

← Older revision		Revision as of 07:13, 29 April 2023
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	The following traits, as illustrated in table 4, are recommended as mandatory traits for breeding purposes.		The following traits, as illustrated in table 4, are recommended as mandatory traits for breeding purposes.
	<br>		<br>
			''Table 4. Mandatory traits for breeding purposes.''

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Rbanks at 07:09, 29 April 2023

2023-04-29T07:09:27Z

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Rbanks at 02:03, 29 April 2023

2023-04-29T02:03:57Z

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 The relation between yield grade and meat yield is described in table 3.5.
-[[File:Table 3.5 3.11.pdf|thumb]]
+<br>
 ==Meat quality==

Rbanks at 01:57, 29 April 2023

2023-04-29T01:57:10Z

@@ Line 9: / Line 9: @@
 The following traits, as illustrated in table 4, are recommended as mandatory traits for breeding purposes.
-[[File:Table 4 3.11|thumb]]
+<br>
 ==Carcass weight==

Rbanks at 01:37, 6 April 2023

2023-04-06T01:37:24Z

Show changes

Rbanks at 23:52, 26 March 2023

2023-03-26T23:52:58Z

← Older revision		Revision as of 23:52, 26 March 2023
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			[[Category:3 Specific recommendations for data collection]]
	=3.11 Carcass assessments=		=3.11 Carcass assessments=