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<blockquote data-quote="Anonymous" data-source="post: 33"><p>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</p><p><br></p><p><br><hr size=4 width=75%><p></p><p></p><p></p><p> <a href="mailto:trow@bigfoot.com">trow@bigfoot.com</a></p></blockquote><p></p>
[QUOTE="Anonymous, post: 33"] 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 <br> <br><hr size=4 width=75%><p> [email=trow@bigfoot.com]trow@bigfoot.com[/email] [/QUOTE]
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