Beef Evaluation:What you must estimate

• Actual 12th rib fat– nearest .01 inch

• REA– nearest .1 square inch

– live weight, move decimal (1100 - 11.0)

• Yield Grade– nearest .1

• Quality Grade– nearest 1/3 of grade

– in doubt - low choice

Johnson, 1997

• FOE– 3.0 YG = .4 FOE– For each .1 FOE, adjust +/- .25 YG

• REA– 600 lb. carcass = 11.0 in REA– For each inch +/-, adjust .3 YG

• KPH– 2.5% for everything, if in doubt– Base 3.5%, adjust - .1 YG per .5% KPH

Beef Evaluation:Yield Grade Calculations

Johnson, 1997

FOE Quality Grade

.1 - .2 St+ Se-

.2 - .3 Se- Se+

.3 - .45 Se+ Ch-

.45 - .6 Ch- Ch0

.6 - .8 Ch0 Ch+

>.8 Ch+ Pr

Beef Evaluation:Quality Grade Estimation

Johnson, 1997

• Actual 10th rib fat– nearest .01 inch

• LEA– nearest .1 square inch– range, 4.5-7.5

• % Muscle

Swine Evaluation: What you must estimate

Johnson, 1997

• Base % = 50.0 %

• 10 lbs. +/- 240 livewt. Base, +/- .2%M

• .1 sq. in. LEA +/- 5.0 base, +/- .2%M

• .1 in BF, +/- .8 base, +/- 1%M

Swine Evaluation: % Muscle

Johnson, 1997

• Actual 12th rib fat– nearest .01 in

• REA– nearest .1 square inch– in doubt, 2.3-2.4 everything

• USDA YG– BF + .4

• USDA QG– in doubt, low choice

Lamb Evaluation: What you have to estimate

Johnson, 1997

• Calculate each individual’s carcass price

• Average all animals in the pen

• Convert the average price to a live animal basis (multiply by dressing %)

Pricing:

Johnson, 1997