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<blockquote data-quote="KNERSIE" data-source="post: 969880" data-attributes="member: 4353"><p>Not much more detail I can go into...</p><p></p><p>anyway, for what it's worth, here goes...</p><p></p><p>Contrary to popular believe the rump of a bovine don't go down low to the hocks, the rump is located on the top in the area between the hooks and the pins and is a triangle shaped muscle (actually 3 muscles to be technical) The longer the distance between the hooks and pins the bigger the rump is, the same apply for width and a rounded square look from behind. </p><p></p><p>The narrower and the more slanted the area from the tailhead sideways, when seen from behind (the term is roofy) the smaller and flatter the rump is.</p><p></p><p>The most expensive cuts in a beef carcass are all located on the top of the animal and the prime cuts make a very small percentage of the carcass (9-11%) The better the beef conformation the higher this % of prime cuts in a carcass, the better dressing % and the more money for you in your pocket come harvesting time.</p><p></p><p>On a side note the old timey standard was that a balanced bovine would be as long from pins to hooks, as it is from hooks to crops, as it is from crops to poll. And no, that doesn't make an animal shortcoupled.</p></blockquote><p></p>
[QUOTE="KNERSIE, post: 969880, member: 4353"] Not much more detail I can go into... anyway, for what it's worth, here goes... Contrary to popular believe the rump of a bovine don't go down low to the hocks, the rump is located on the top in the area between the hooks and the pins and is a triangle shaped muscle (actually 3 muscles to be technical) The longer the distance between the hooks and pins the bigger the rump is, the same apply for width and a rounded square look from behind. The narrower and the more slanted the area from the tailhead sideways, when seen from behind (the term is roofy) the smaller and flatter the rump is. The most expensive cuts in a beef carcass are all located on the top of the animal and the prime cuts make a very small percentage of the carcass (9-11%) The better the beef conformation the higher this % of prime cuts in a carcass, the better dressing % and the more money for you in your pocket come harvesting time. On a side note the old timey standard was that a balanced bovine would be as long from pins to hooks, as it is from hooks to crops, as it is from crops to poll. And no, that doesn't make an animal shortcoupled. [/QUOTE]
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