What is a good carcass?
The National Beef Quality Audit, conducted by the National Cattlemen’s Beef Association, identified demand for beef displaying particular quality attributes. From there, Dr. Tom Field of Colorado State University defined target ranges for satisfying this demand. Specific factors were identified for hot carcass weight (HCW), ribeye area (REA), yield grade and marbling score. Each of these factors can be genetically influenced through the use of Expected Progeny Differences (EPDs). Identified Targets: • HCW of 735-750 lbs. • REA of 12.5-14 sq. in. • Yield Grade of 3.0 or leaner • Quality Grade of Small 0 or higher (ie.
The National Beef Quality Audit, conducted by the National Cattlemen’s Beef Association, identified demand for beef displaying particular quality attributes. From there, Dr. Tom Field of Colorado State University defined target ranges for satisfying this demand. Specific factors were identified for hot carcass weight (HCW), ribeye area (REA), yield grade and marbling score. Each of these factors can be genetically influenced through the use of Expected Progeny Differences (EPDs). Identified Targets: • HCW of 735-750 lbs. • REA of 12.5-14 sq. in.
