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Tail head? 13th Rib fat? Is he ready to Butcher?
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<blockquote data-quote="Jessica06" data-source="post: 1038668" data-attributes="member: 5612"><p>The fat thickness between the 12th and 13th rib is used to calculate yield grade. That is the most accurate place to evaluate, and is also where they are quality graded using the ribeye. 4 tenths of an inch is considered finished and is what you are shooting for for them to be well-marbled, but not overly fat and wasty. Just look at pictures of winning slick show steers...they are what you are shooting for. 3 tenths would also be acceptable...feed can be expensive, and that might be enough marbling for you. Just comes down to genetics and personal preference. I like Choice, but am perfectly happy with a tender Select.</p></blockquote><p></p>
[QUOTE="Jessica06, post: 1038668, member: 5612"] The fat thickness between the 12th and 13th rib is used to calculate yield grade. That is the most accurate place to evaluate, and is also where they are quality graded using the ribeye. 4 tenths of an inch is considered finished and is what you are shooting for for them to be well-marbled, but not overly fat and wasty. Just look at pictures of winning slick show steers...they are what you are shooting for. 3 tenths would also be acceptable...feed can be expensive, and that might be enough marbling for you. Just comes down to genetics and personal preference. I like Choice, but am perfectly happy with a tender Select. [/QUOTE]
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Tail head? 13th Rib fat? Is he ready to Butcher?
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