Transcript Beef Evaluation: What you must estimate

Beef Evaluation:
What you must estimate
• Actual 12th rib fat
– nearest .01 inch
• REA
– nearest .1 square inch
– live weight, move decimal (1100 - 11.0)
• Yield Grade
– nearest .1
• Quality Grade
– nearest 1/3 of grade
– in doubt - low choice
Johnson, 1997
Beef Evaluation:
Yield Grade Calculations
• FOE
– 3.0 YG = .4 FOE
– For each .1 FOE, adjust +/- .25 YG
• REA
– 600 lb. carcass = 11.0 in REA
– For each inch +/-, adjust .3 YG
• KPH
– 2.5% for everything, if in doubt
– Base 3.5%, adjust - .1 YG per .5% KPH
Johnson, 1997
Beef Evaluation:
Quality Grade Estimation
FOE
.1 - .2
.2 - .3
.3 - .45
.45 - .6
.6 - .8
>.8
Quality Grade
St+
SeSeSe+
Se+
ChChCh0
Ch0
Ch+
Ch+
Pr
Johnson, 1997
Swine Evaluation:
What you must estimate
• Actual 10th rib fat
– nearest .01 inch
• LEA
– nearest .1 square inch
– range, 4.5-7.5
• % Muscle
Johnson, 1997
Swine Evaluation:
% Muscle
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•
•
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Base % = 50.0 %
10 lbs. +/- 240 livewt. Base, +/- .2%M
.1 sq. in. LEA +/- 5.0 base, +/- .2%M
.1 in BF, +/- .8 base, +/- 1%M
Johnson, 1997
Lamb Evaluation:
What you have to estimate
• Actual 12th rib fat
– nearest .01 in
• REA
– nearest .1 square inch
– in doubt, 2.3-2.4 everything
• USDA YG
– BF + .4
• USDA QG
– in doubt, low choice
Johnson, 1997
Pricing:
• Calculate each individual’s carcass
price
• Average all animals in the pen
• Convert the average price to a live
animal basis (multiply by dressing %)
Johnson, 1997