Start with your per pound cost of the live animal (as mentioned before, your cost to raise that animal).
Divide this amount by 58%
to get your “hanging cost.” (That animal is now a “carcass” after it is slaughtered. This determines your new cost per pound at “carcass weight.”)
How is carcass value calculated?
Determine the Base Carcass Value by
multiplying the hot carcass weight by the carcass base price and dividing by 100
to convert from prices noted as cwt.
Why do carcasses get discounted?
Packers may prefer processing heavier carcasses as they gain more pound of saleable product from a heavier carcass. … In addition to carcass quality and weight, carcasses are
discounted for undesirable traits
. These “out” cattle carcasses are often heavily discounted and can be very costly to producers.
What is carcass value?
Gary Smith, Colorado State University, says the value of a beef carcass is
determined by its weight, sex class, USDA Quality Grade, Yield Grade (YG)
and freedom from defects — dark-cutting beef, bruises, yellow fat — plus supply and demand for carcasses of its kind at the time of sale.
What are carcass traits?
Carcass traits such as
fat thickness, ribeye area, cutability, marbling and tenderness
are all moder. ately to highly heritable (genetically transmittable to. calves).
What are the factors affecting carcass yield?
A
diet with lower than recommended protein
reduces the yield of meat and increases the fat content of the carcass and saturation of the carcass fat. The energy source used in the diet is also a factor for determining meat quality. The inclusion of sorghum in place of corn decreases meat pH and also promotes paler meat.
What is hot standard carcass weight?
HSCW: Hot standard carcase weight –
used to describe the weight of an animal
, particularly when the animal is sold over the hooks. (See ‘carcase weight’ and ‘over the hooks’).
What is good carcass quality?
Carcass quality attributes include
tenderness, cut size, fat cover, marbling, meat, and fat color
, whereas composition attributes include salable meat yield and proportions of fat, lean, and bone. … According to this, quality grades are determined by marbling and overall maturity.
What does carcass quality mean?
A carcass grade is
an assessment of quality for a culled cow or bull
. … A carcass grade (or expected carcass grade) is used to determine selling prices for cull cows, which are estimated to comprise 20% of the beef available to consumers in the United States.
What percentage of a beef carcass is bone?
Remaining components of the weight are fat trim and bone. Fat can be highly variable, but in the example used, fat would account for approximately 20% of the carcass weight or 12% of the live weight. Bone accounts for the other
15% of carcass
weight.
Are carcass traits highly heritable?
Highly heritable traits, such as carcass quality traits, show
very
little if any heterotic response from outbreeding mating systems. An important difference lies between these two avenues of trait improvement. Improvement from selection schemes is cumulative over the generations.
What is carcass meat?
1 :
a dead body
: corpse especially : the dressed body of a meat animal Butchers trimmed the meat from the carcass.
What is a dead animal called?
noun. The physical frame of a dead person or animal: body, cadaver, corpse, remains. Slang: stiff.
What 2 factors affect the quality of a carcass?
These factors include
carcass maturity, firmness, texture, and color of lean, and the amount and distribution of marbling within the lean
. Beef carcass quality grading is based on (1) degree of marbling and (2) degree of maturity.
What is carcass composition?
Researchers usually define carcass composition as
the relative proportions of dissected skeletal muscle, adipose tissue, and bone measured in growth experiments
.
