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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.

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Beef Evaluation: What you must estimate

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  1. 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

  2. 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

  3. Beef Evaluation:Quality Grade Estimation FOE Quality Grade .1 - .2 St+ Se- .2 - .3 Se- Se+ .3 - .45 Se+ Ch- .45 - .6 Ch- Ch0 .6 - .8 Ch0 Ch+ >.8 Ch+ Pr Johnson, 1997

  4. 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

  5. Swine Evaluation: % Muscle • 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

  6. 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

  7. 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

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