Carcass Quality

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Anonymous

Can someone explain to me what carcass classes are and how they judge them? What i mean by carcass classes is like when you are at a show and they have a class of steers. What are the yields on meat ?
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Anonymous

A true carcass competition is held at a slughter house where the carcass is graded and placed in relation to the other competitors.<p>If they use ultrasound on live steers and place the based on that info, that could be considered a carcass class. Regular steer classes are just done on visual appraisal, but no one can tell exactly how a steer will grade by looking at it.<p>The yield is the amount of carcass compared to live weight. A yield grade then calculates lean meat yield, carcass trimmed to 1/4 inch fat. A high percentage of yield is desireable, and a low yeild grade number is better. YG 1 is better than YG 2 with the same marbling. A YG 4 or 5 is never desireable.<p>Jason Trowbridge<br>Southern Angus Farms<br>Alberta Canada
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