countrygirl3
Member
Just got our carcass data back on our calves that went to the packer this spring. I understand what yield and quality grade are but I am not sure what the average is or if our numbers are bad or good. So anyone out there who understands this type of stuff, if you could let me know where we need to improve ( and what that would take) and if we are above or below average that would be great.
We sent 80 calves (60 600 lb steers and 20 550 lb heifers) in the fall to our buyer. He thought they would be towards the middle or the end as far as being ready to send to the packer based on their age and selling weight. They ended up going way before any of his other calves. That is good, right? When we got the carcass results back they are as follows:
All calves went at the same time.
75% Choice, 25% Select
Yield Grade 1= 11%, Yield Grade 2= 48%, Yield Grade 3= 41%
The buyer said his favorite thing about our calves was that there were absolutely no discounted calves at time of slaughter (he always has at least one or more in every group).
So any insight would be much appreciated. And don't worry about picking them apart, that is what I want. It won't hurt my feelings any.
We sent 80 calves (60 600 lb steers and 20 550 lb heifers) in the fall to our buyer. He thought they would be towards the middle or the end as far as being ready to send to the packer based on their age and selling weight. They ended up going way before any of his other calves. That is good, right? When we got the carcass results back they are as follows:
All calves went at the same time.
75% Choice, 25% Select
Yield Grade 1= 11%, Yield Grade 2= 48%, Yield Grade 3= 41%
The buyer said his favorite thing about our calves was that there were absolutely no discounted calves at time of slaughter (he always has at least one or more in every group).
So any insight would be much appreciated. And don't worry about picking them apart, that is what I want. It won't hurt my feelings any.