Evaluating Slaughter Cattle

Evaluating Slaughter Cattle - II. III. IV. VI. BVlLUATIHG...

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Unformatted text preview: II. III. IV. VI. BVlLUATIHG SLAUGHTER CATTLE D. a. Bversele Live Weight A. Normal range: 950-1500 lb. B. Average: 1150 lb. Dressing Percent (Chilled Carcass Wt. + Live Wt.) A. Normal range: 55 to 67% for ted cattle B. Prime: 62 to 66% (64% avg.) Choice: 59 to 64% (62% avg.) Select: 58 to 61% (60% avg.) Standard: 55 to 60% (57% avg.) 12th Rib Fat Thickness (External Finish) A. Normal range: 0.15 to 0.8 inches B. Average: 0.5 inch for Choice steers and heifers 0.35 inch for Choice bullocks Ribeye Area A. Normal range: 10.0 to 18.0 in1 B. Averge: 12.6 in' for 1150 steers 13.6 in3 for 1150 bullocks 11.6 in' for 1150 heifers Kidney, Pelvic, Heart Fat (Internal Fat) A. Normal range: 1.0 to 4.5% , 8. Average: 3.0% for a 700 lb steer carcass with 0.5 in fat 2.0% for a 700 lb bullock carcass with 0.5 in fat 4.0% for a 700 lb heifer carcass with 0.5 in fat Yield Grades (% Retail Cuts) A. For 1000 to 1300 lb cattle, the yield grades and their approximate corresponding fat thicknesses are: - 1. Y6 1 (Over 52.6% retail cuts) - < .20 inch 2. Y6 2 (50.3 to 52.3% retail cuts) - 0.20 to 0.40 inch 3. YG 3 (48.0 to 50.0% retail cuts) — 0.40 to 0.70 inch 4. YG 4 (45.7 to 47.7% retail cuts) - 0.70 to 1.10 inch 5. Y6 5 (Less than 45.4% retail cuts) - g 1.2 inch VII. Quality Grades A. For fled cattle, the quality grades and their approximate corresponding fat thicknesses are: 1. Prime: Over 0.80 inch 2. Choice: 0.40 to 0.80‘inch 3. Select: 0.20 to 0.30 inch 4. Standard: < 0.20 inch 'VIII. Overall Relationship Among Above Factors A. Patter cattle generally have the tollowing characteristics: 1. Undesirable yield grade (higher YG number) 2. Higher quality grade 3. Higher dressing percent B. Leaner cattle generally have the following characteristics: 1. More desirable yield grade (lower YG number) 2. Lower quality grade 3. Lower dressing percent ...
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This note was uploaded on 10/18/2010 for the course APSC 4414 at Virginia Tech.

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Evaluating Slaughter Cattle - II. III. IV. VI. BVlLUATIHG...

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