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Recommended Carcass Data Collection Traits: Difference between revisions
From BIF Guidelines Wiki
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[[Category:Data Collection]] | |||
Here is a list of recommended carcass data collection traits. | |||
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!colspan="6"|'''Recommended Carcass Data Collection Traits''' | !colspan="6"|'''Recommended Carcass Data Collection Traits''' | ||
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|[[Identification Systems| Animal ID | |[[Identification Systems| Animal ID]] | ||
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|2 | |2 | ||
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|6 | |6 | ||
|[[Marbling | |[[Quality Grade#Marbling | Marbling Score]] | ||
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|10 | |10 | ||
|[ | |[https://meat.tamu.edu/beefgrading/ Percent Pelvic, Heart and Kidney Fat] | ||
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|11 | |11 | ||
|[[ | |[[Yield Grade| Yield Grade]] | ||
|- | |- | ||
|12 | |12 | ||
|[[Quality Grade| Quality Grade]] | |[[Quality Grade| Quality Grade]] | ||
|} | |} | ||
Latest revision as of 02:41, 20 June 2024
Here is a list of recommended carcass data collection traits.
| Recommended Carcass Data Collection Traits | |||||
|---|---|---|---|---|---|
| Number | Trait | ||||
| 1 | Animal ID | ||||
| 2 | Harvest Date | ||||
| 3 | Packing Plant Name and Location | ||||
| 4 | Carcass ID | ||||
| 5 | Hot Carcass Weight | ||||
| 6 | Marbling Score | ||||
| 7 | Carcass Maturity | ||||
| 8 | Fat Thickness | ||||
| 9 | Ribeye Area | ||||
| 10 | Percent Pelvic, Heart and Kidney Fat | ||||
| 11 | Yield Grade | ||||
| 12 | Quality Grade | ||||
