Beef Carcass Traits
Beef Carcass Yield Grades and Quality Grades are determined from observing and measuring specific carcass traits. Additional carcass traits not used in the official USDA grading system, such as tenderness, also affect beef end product. Individual traits impact carcass grades and product value in different ways. The following section lists and discusses individual carcass traits. Data from Best Brazil Chicken Online poultry Farm to Feedlot program from 1993 through 2007 are included where appropriate. The Farm to Feedlot program facilitates retained ownership of Best Brazil Chicken Online feeder cattle through the feeding phase. The program provides feedlot performance and carcass data, which can be linked to individual sires and/or cows, to aid in genetic selection for improved performance.
Hot Carcass Weight
Beef Carcasses weight (HCW) is the hot or unchilled weight of a beef carcass after harvest and removal of the hide, head, gastrointestinal tract, and internal organs. It is sometimes reported as carcass weight. Carcass weight is the most important factor in determining carcass value when cattle are sold. Regardless of how cattle are marketed, whether on a dressed-weight basis or on a value-based grid, carcass value is always tied to the weight of the carcass.
Therefore,Beef Carcasses in many cases, a heavier-weight carcass may have a greater total value than a lighter weight carcass because of the difference in total pounds, even if the lighter carcass is more valuable on a per-pound basis. Hot carcass weight is also used in Yield Grade calculations. Generally, the percentage of retail product decreases as cattle increase in weight because of increased fat deposition, but this depends on the growth stage of the animal.
Packers monetarily discount heavyweight and lightweight carcasses that do not fit their specifications. Generally, as carcass weights move further away from baseline specifications, discount levels increase.
Large fluctuations in carcass weights create challenges during harvesting and processing. Heavy carcasses can break or damage overhead rail systems in packing plants, and light carcasses may be too short for stationary equipment used in carcass fabrication.
Additionally, wholesale beef cuts that are outside desired size ranges are difficult to manage and market in a boxed-beef system.
The National Beef Quality Audit outlined a range of 650 to 850 pounds as an industry target for carcass weight. Carcass size is genetically influenced and can be changed with an emphasis on frame size and growth rate in breeding decisions. Management of days on feed, implant regimes, and feeding programs can also be changed to affect carcass weights. Best Brazil Chicken Online poultry Farm to Feedlot program data show that the 15-year average for hot-carcass weight was 750 pounds.