UNDERSTANDING

ULTRSOUND

CARCASS DATA

What Gives Market Livestock

Value? Blue Ribbon

Fat

Muscle

Fitting

Genetics

Bone

Byproducts

Pretty

Productivity/Efficiency

Eating Quality

Showmanship

What are Industry Standards?

Value Determining Characteristics

Established with extensive livestock and meat science

research.

Adopted into U.S. Federal Regulations for the trade of

livestock and meat- Meat Grading Standards

Uniform standards of acceptability for eating quality, product

yield and product specifications

Meat Quality and Cutability

Meat Quality: expected eating characteristics: flavor,

juiciness and trendiness

Cutability: ratios of muscle, fat and bone

Retail meat, wholesale cuts, carcass and live animal

prices are determined from meat quality and cutability.

Price (quality and cutability) X weight= value

Animal Growth

Essential Feed Nutrients

% Protein

Carbohydrates

Fat

Minerals and Vitamins

Balanced diet appropriate for level of development

Animal Growth

Puberty

Nutrients

Genetics

Age

End Result

Muscle

Fat

Bone

Quality

High Energy Diets Speed Growth and

Provide Greater Opportunities for Marbling

Fat Depots

Mesenteric

Kidney

Seam

Subcutaneous

Marbling

Goal: Raise animals to a

maturity level that maximizes

muscle, fat and bone

development but manage fat

content for cutability and

quality.

Providing a superior product

to your buyer

Low plane of nutrition

High plane of nutrition

Post Mortem Effects Proper Chilling

24-36 hour chill –Conversion of muscle meat

Beef Marbling

Internal temperature 35°F (1.7°C)

Rapid Chill

Cold Shortening

Heat Ring

Slow Chill

Very Expensive

Beef: Heat Ring Pork: Light and Dark

Ultrasound Basis Ultrasound allows us to look inside the live animal and

estimate carcass value.

Carcass Weight

Live animal=carcass (muscle, fat and bone)+byproducts (organs,

hide/skin, blood, waste fat, and meat and bone meal)+moisture

loss

Animal are about 65% water and 35% protein, fat, minerals and

vitamins

Carcass yield or dressing percent= carcass weight/live weight

Measurements of Cutability

Measurements of Quality

Fat

Loineye –Muscle

Marbling

Beef Ultrasound

U.S. Yield Grades

Yield Grade Factors =

Hot Carcass Weight

Adjusted Fat Thickness

Ribeye Area

% KPH

U.S. Marbling Scores

SM00

MT00 MD00

MAB00SLAB00

SL00

SELECT

LOWER 1/3

CHOICE

UPPER 2/3 CHOICE

PRIME

PREMIUM BEEF PROGRAMS

Probability of a Positive

Eating Experience

0%

10%

20%

30%

40%

50%

60%

70%

80%

90%

100%

Prime Ch°/Ch+ Choice- Select Standard

Emerson, Tatum, Belk and Woerner. 2011. Relationship of USDA Camera-Based Quality Grades to Beef Sensory Attributes.

Colorado State University.

Beef

2017 DC FAIR BEEF CARCASS CONTEST

Adj. PYG Adj. Fat REA HCW KPH Marb YG QG

QG

PREM/DIS

YG

PREM/DIS

WT

PREM/DIS OTHER

VALUE

$/CWT GROSS $

CARCASS

RANK

3.6 0.64 15.3 998 2 520 3.3964 CH 18.25 0 0 0 203.25 2028.44 1

3.6 0.64 14.8 858 2 510 3.0244 CH 18.25 0 0 0 203.25 1743.89 2

3.2 0.48 11.6 838 2.5 540 3.6724 CH 18.25 -1 0 0 202.25 1694.86 3

2.8 0.32 17.3 895 2 440 1.565 CH- 6.25 5 0 0 196.25 1756.44 4

3.4 0.56 16 860 2 420 2.448 CH- 6.25 3 0 0 194.25 1670.55 5

3.2 0.48 15.6 803 2.5 460 2.2594 CH- 6.25 3 0 0 194.25 1559.83 6

3 0.4 13.8 754 2 470 2.3492 CH- 6.25 3 0 0 194.25 1464.65 7

3.1 0.44 13.3 664 3 430 2.4672 CH- 6.25 3 0 0 194.25 1289.82 8

4.1 0.84 10 638 2.5 550 4.3244 CH 18.25 -10 0 0 193.25 1232.94 9

3 0.4 15.6 800 2 390 1.948 SE -18.75 1 0 0 167.25 1338.00 21

2.4 0.16 12.7 610 2.5 350 1.654 SE -18.75 1 0 0 167.25 1020.23 26

3.3 0.52 15.9 858 2 370 2.3724 SE -18.75 0.5 0 0 166.75 1430.72 27

2.5 0.2 9.9 620 2.5 300 2.688 SE -18.75 0.25 0 0 166.5 1032.30 29

How carcass data can help

improve your project Proper selection:

History--Pedigree

Skeleton-Weight

Muscle

Feeding

Proper balance between acceptable fat level and quality

Cattle: sufficient high energy feed to produce marbling

Under feeding vs. over feeding

Fat provides some shape and appearance on the live animal

Providing a superior product to your buyer

Hitting industry standards for quality and cutability

Feeding prior to departure

Provides muscle energy

Minimize stress induced meat problems such as dark cutting and PSE