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Beef Carcass Education by Participating in the Juab County Fair Steer Carcass Contest By Jeffrey E Banks Utah State University Extension Agriculture/Youth.

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Presentation on theme: "Beef Carcass Education by Participating in the Juab County Fair Steer Carcass Contest By Jeffrey E Banks Utah State University Extension Agriculture/Youth."— Presentation transcript:

1 Beef Carcass Education by Participating in the Juab County Fair Steer Carcass Contest By Jeffrey E Banks Utah State University Extension Agriculture/Youth Agent Juab County

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3 The purpose of the carcass contest is to assist youth and adults in: Producing high quality carcasses Producing high quality carcasses Producing high yielding carcasses Producing high yielding carcasses Promoting a desirable, marketable product Promoting a desirable, marketable product

4 Which one would you choose?

5 Beef Grading and Evaluation Photo courtesy of the American Meat Science Association

6 Carcass Quality Grading 1 Assumes that firmness of lean is completely developed with the degree of marbling and that the carcass is not a dark cutter. 2 Maturity increases from the left to right (A through E). 3 The A maturity portion of the figure is the only portion applicable to bullock carcasses. Photo courtesy of the American Meat Science Association

7 Photos courtesy of the American Meat Science Association

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9 The Yield Grades are based on the following mathematical (regression) equation: Yield Grade = (2.50 x adjusted fat thickness, in.) + (0.20 x % kidney, pelvic, and heart fat) + ( x hot carcass weight, lb.) – (0.32 x area of ribeye, sq. in.) USDA Yield Grades Photos courtesy of the American Meat Science Association

10 Average Ribeye/Hot Carcass Weight Measuring Fat Thickness External fat thickness is measured at the 12 th /13 th rib interface, perpendicular to the outside surface of the carcass at a point ¾ of the length of the ribeye from its chine- bone end. Measuring Ribeye Area A grid calibrated in 0.1 sq. in. units may be used to measure the area of the ribeye muscle at the 12 th /13 th rib interface Photos courtesy of the American Meat Science Association

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14 Alberta Feedlot

15 Deseret Meat Packing Plant

16 Starting Weight 885 Show Weight1175 Show PlaceChampion Class Carcass Weight715 USDA GradeC- Backfat (in.)0.40 KPH (%)2.5 Ribeye (in.)11.5 Ribeye Car/Wt12.5 Yield Grade3.04 Clayton Rindlisbacher

17 Starting Weight 928 Show Weight1238 Show PlaceRed Carcass Weight763 USDA GradeS Backfat (in.)0.20 KPH (%)2.0 Ribeye (in.)12.6 Ribeye Car/Wt13.1 Yield Grade2.27 Nicole Kay

18 Starting Weight 850 Show Weight1105 Show PlaceRed Carcass Weight655 USDA GradeC Backfat (in.)0.20 KPH (%)2.0 Ribeye (in.)11.9 Ribeye Car/Wt11.6 Yield Grade2.08 Morgan Peterson

19 Starting Weight 880 Show Weight1249 Show PlaceGrand Champion Carcass Weight827 USDA GradeS+ Backfat (in.)0.35 KPH (%)2.5 Ribeye (in.)15.9 Ribeye Car/Wt13.7 Yield Grade1.93 Taelor McPherson

20 2006 JUAB COUNTY FAIR BEEF CARCASS CONTEST (148 days on feed) Name Tag # Start wt Show wt Show place Carcass wt Quality grade Back Fat KPH % Ribeye area Ribeye car/wt Yield Grade Carc points Mtg Points Total Points Rank Clayton Rindlishbacher CC715C Samantha Peterson B827C Malachi Peterson R687C Morgan Peterson R655C Savanna Peterson R680C Megan Peterson R742C McKayla Garrett B882C Ashley Garrett B840C JaBoe Garrett CC780C Kyler McPherson B833C Andrea McPherson B789C Tyler Howard B730C Jordon Howard R708C Chandra Morgan B777C Wyatt Ostler B895C Dixon Winn R758C Shamri Wright CC838C Cole Wright RC800C Ethan McPherson B880C Alexa Nielson CC878C Lyndsey Palmer R772C Josh Palmer B773C

21 JUAB COUNTY FAIR BEEF CARCASS CONTEST EVALUATION Year#HeadDays- on Feed % Choice- or higher YieldGrade Hot Carcass Weight Rib eye Carcass wt. BackfatThickness KPH % Carcass Rate of Gain Live Rate of Gain

22 Carcass Contest Summary 873 Steers entered 873 Steers entered Approximately 90% of steer carcasses are sold locally Approximately 90% of steer carcasses are sold locally Over 800 youth received carcass education Over 800 youth received carcass education Over 1700 adults received carcass education Over 1700 adults received carcass education

23 Questions? Photo courtesy of the American Meat Science Association


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