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Ribeye ultrasound
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<blockquote data-quote="cattle_gal" data-source="post: 50333" data-attributes="member: 643"><p>Dun,</p><p></p><p>When the young stock is ultrasound there is an adjustment done to get them to a 365 day. The younger they are the higher the adjust 365 REA and marbling will be. If you have noticed some Angus breeders going up a whole square inch in REA in just one year, then chances are really good that they ultrasounded at the minumium day allowed to get a yearling reading. the AAA lowered the minumium days allowed to get an adjusted 365. But when your CUP tech get the information sent off to get read they should give you an adjusted 365. Make sure you know when the minimium days of age is for getting a accurate 365 measurement. Best would be close to 365.</p><p></p><p>There are a few more factors in determining Yeild Grade than just REA. For example if one should look at a Ultrasound EPD on a Blk Angus. There is the %IMF, RE, Rib Fat and Retail Product. More often than not I make sure I look at the RP (the whole picture) not just one area. Even though I'm not a big fan on EPD's. I have seen this year the Angus sales in some catalogs have taken out the Rib fat EPD. This makes the %IMF and the REA listing look more appealing and takes away the minus number in the stats from the Rib Fat. However REA and Rib Fat go hand in hand in what your yeild grade will be and retail product. So one can not just look at the REA of an animal. </p><p></p><p>Here's some examples (I cheated in not typing the formula out. Got it from the BIF and another site):</p><p></p><p>Yield Grade Example: A carcass has 0.40 inch of fat, 2.5 percent KPH, 12.8 sq. inches of rib eye and a hot carcass weight of 750 lbs. Substitute these variables into the yield grade equation to calculate a final: YG = 2.50 + (2.50 ×0.4 in.) + (0.20 × 2.5 percent) + (0.0038 × 750 lbs.) - (0.32 × 12.8 sq. in.) = 2.75</p><p></p><p>Yield Grade Formula YG = 2.50 + (2.50 × Adjusted Fat Thickness, inches) + (0.20 × Kidney, Pelvic and Heart Fat %) + (0.0038 × Hot Carcass Weight, lb.) - (0.32 × Rib eye area, sq. in.) </p><p> </p><p> </p><p>Cutability percentage = 51.34</p><p> - (5.784 * adjusted fat thickness in inches) </p><p> - (0.462 * kidney, pelvic, and heart fat as percent)</p><p> + (0.740 * ribeye area in square inches) </p><p> - (0.0093 * hot carcass weight in pounds). </p><p></p><p>For me I'd want to stay away from a low number of 11 REA. When looking at the carcass prices we see that Choice 1 brings a premium over CAB. Select 1 is about a $1 under the Choice 3 base. The higher the yield grade the better the price. Which also translates in to the higher the REA and carcass weight- the higher the Cutability.</p><p></p><p>So many grid markets thought. I am going for marbling, yield grade and cutability in one package. My goal is Choice 1, 65% plus cutablity, with a carcass weight of 800 - 900 lbs. Currently I'm at an average of 2.04 YG, 60% Choice, 64% Cutablity, a HCW of 750, and about 13 month harvest age. And as I change bulls with the DNA tech available now it will make things happen.</p></blockquote><p></p>
[QUOTE="cattle_gal, post: 50333, member: 643"] Dun, When the young stock is ultrasound there is an adjustment done to get them to a 365 day. The younger they are the higher the adjust 365 REA and marbling will be. If you have noticed some Angus breeders going up a whole square inch in REA in just one year, then chances are really good that they ultrasounded at the minumium day allowed to get a yearling reading. the AAA lowered the minumium days allowed to get an adjusted 365. But when your CUP tech get the information sent off to get read they should give you an adjusted 365. Make sure you know when the minimium days of age is for getting a accurate 365 measurement. Best would be close to 365. There are a few more factors in determining Yeild Grade than just REA. For example if one should look at a Ultrasound EPD on a Blk Angus. There is the %IMF, RE, Rib Fat and Retail Product. More often than not I make sure I look at the RP (the whole picture) not just one area. Even though I'm not a big fan on EPD's. I have seen this year the Angus sales in some catalogs have taken out the Rib fat EPD. This makes the %IMF and the REA listing look more appealing and takes away the minus number in the stats from the Rib Fat. However REA and Rib Fat go hand in hand in what your yeild grade will be and retail product. So one can not just look at the REA of an animal. Here's some examples (I cheated in not typing the formula out. Got it from the BIF and another site): Yield Grade Example: A carcass has 0.40 inch of fat, 2.5 percent KPH, 12.8 sq. inches of rib eye and a hot carcass weight of 750 lbs. Substitute these variables into the yield grade equation to calculate a final: YG = 2.50 + (2.50 ×0.4 in.) + (0.20 × 2.5 percent) + (0.0038 × 750 lbs.) - (0.32 × 12.8 sq. in.) = 2.75 Yield Grade Formula YG = 2.50 + (2.50 × Adjusted Fat Thickness, inches) + (0.20 × Kidney, Pelvic and Heart Fat %) + (0.0038 × Hot Carcass Weight, lb.) - (0.32 × Rib eye area, sq. in.) Cutability percentage = 51.34 - (5.784 * adjusted fat thickness in inches) - (0.462 * kidney, pelvic, and heart fat as percent) + (0.740 * ribeye area in square inches) - (0.0093 * hot carcass weight in pounds). For me I'd want to stay away from a low number of 11 REA. When looking at the carcass prices we see that Choice 1 brings a premium over CAB. Select 1 is about a $1 under the Choice 3 base. The higher the yield grade the better the price. Which also translates in to the higher the REA and carcass weight- the higher the Cutability. So many grid markets thought. I am going for marbling, yield grade and cutability in one package. My goal is Choice 1, 65% plus cutablity, with a carcass weight of 800 - 900 lbs. Currently I'm at an average of 2.04 YG, 60% Choice, 64% Cutablity, a HCW of 750, and about 13 month harvest age. And as I change bulls with the DNA tech available now it will make things happen. [/QUOTE]
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