Carcass Data Results

Carcass Data Results

American British White Park Assn.
PO Box 957
Harrison, AR 72602
Fax: (208)979-2008
Toll Free: (877)900-BEEF
E-mail: office@whitecattle.org

The American British White Park breeders need to determine how their cattle fit the current and future needs of the beef industry.

The ABWPA has provided a carcas data sample collected on White Park Steers to provide feedback to producers on how their cattle perform in the feedyard and the type of carcasses they produce.

Assessment of this type of information will allow producers to determine whether or not they are on target or if they need to alter the genetics of their herd.

AMERICAN BRITISH WHITE PARK ASSOCIATION CARCASS DATA

Consistant Quality
Premiums Earned on Grid Pricing System
Feed Efficiency
Docile - Easy To Handle
High Fertility

	Carcass Weight	Quality Grade	Yield Grade
1995	710	Choice	2.26

1996	709	Choice	2.25

1998	767	Choice	2.51

2000	751	Choice	2.39

2001	691	Choice	2.38

2002	752	Choice	2.27

Click to view detailed carcass data collected on White Park Steers over the years.

Meat Grades are USDA designation that indicates quality or yield of meat. They are known as Quality and Yield Grades. There are certain other terms which are commonly used –

Gross Weight- it is the weight of products plus their packaging and packing materials, including the shipping container and closure materials such as strapping.
Quality Grade- each grade denotes a specific level of quality as specified by the USDA.
Yield Grade - those grades are designed to identify carcasses for differences in cutability or yield and are applied by the USDA Grading Service.

Beef carcasses may be graded, for quality alone, yield alone, a combination of quality and yield, or left ungraded as established by the regulations and as suits the needs of slaughterers and their customers. The use of the system is entirely voluntary and on a fee-for-service basis.

A) Beef Quality Grades Quality grades identify the eating characteristics of the product like tenderness and palatability of the meat. There are eight beef quality grades they are in order of highest to lowest quality, are as follows: U.S. Prime U.S. Choice U.S. Select U.S. Standard U.S. Commercial U.S. Utility U.S. Cutter U.S. Canner Beef steers and heifers are eligible for all the above grade designations. Cows are eligible for all but Prime grade. Bullocks may only be graded Prime, Choice, Select, Standard and Utility. Bulls may not be quality graded. The grade designation assigned to a carcass is determined by an evaluation of its sex characteristics, maturity, the quality of the lean muscle and the degree of marbling present. Beef carcasses may be graded, for quality alone, yield alone, a combination of quality and yield, or left ungraded as established by the regulations and as suits the needs of slaughterers and their customers. The use of the system is entirely voluntary and on a fee-for-service basis.

B) Beef Yield Grades Beef yield grades 1, 2, 3, 4 and 5, are applicable to beef, bullock, bull, lamb, yearling mutton and mutton carcasses. Yield Grade YG 1 is the leanest whereas YG 5 is the fattest. The assessment is made by an equation which includes the measurement of the rib eye, the presence of heart and pelvic fat, if applicable by the species requirements, and fat cover thickness. In general the higher the quality grade, the higher the yield grade. The USDA yield Grade is determined by following equation: 2.50 + 2.50 x adj.fat thickness opposite the ribeye, inches + .20 x kidney, pelvic and heart fat, percent – .32 x ribeye area, inches 2 + .0038 x hot carcass weight, pounds Ovine Grades — Ovine carcasses are simultaneously graded for both quality and yield grades. The regulations require that the kidney fat be removed prior to grading.



USDA Select: Select grade beef is very uniform in quality and somewhat leaner than the higher grades. It is fairly tender, but, because it has less marbling, it may lack some of the juiciness and flavor of the higher grades.	USDA Choice: Choice grade beef has less marbling than Prime, but is of very high quality. Choice roasts and steaks from the loin and rib will be very tender, juicy, and flavorful.	USDA Prime: Prime grade beef is the ultimate in tenderness, juiciness, and flavor. It has lots of marbling -- flecks of fat within the lean -- which enhances both flavor and juiciness.