National Beef Quality Audit â 2016: Survey of Carcass Characteristics Through Instrument Grading Assessments

J.W. Savell; C.A. Boykin; L.C. Eastwood; M.K. Harris; A.N. Arnold; D.S. Hale; C.R. Kerth; D.B. Griffin; J.D. Hasty; K.E. Belk; D.R. Woerner; R.J. Delmore; J.N. Martin; T.E. Lawrence; T.J. McEvers; M.M. Pfeiffer; D.L. VanOverbeke; G.G. Mafi; T.B. Schmidt; R.J. Maddock; D. Dwain Johnson; C.C. Carr; J.M. Scheffler; T. Dean Pringle; A.M. Stelzleni; J. Gottlieb

National Beef Quality Audit â 2016: Survey of Carcass Characteristics Through Instrument Grading Assessments

In: 63rd International Congress of Meat Science and Technology

Authors:

J.W. Savell

J.W. Savell ¹Department of Animal Science, Texas A&M AgriLife Research, Texas A&M University, College Station, Texas

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C.A. Boykin

C.A. Boykin ¹Department of Animal Science, Texas A&M AgriLife Research, Texas A&M University, College Station, Texas

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L.C. Eastwood

L.C. Eastwood ¹Department of Animal Science, Texas A&M AgriLife Research, Texas A&M University, College Station, Texas

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M.K. Harris

M.K. Harris ¹Department of Animal Science, Texas A&M AgriLife Research, Texas A&M University, College Station, Texas

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A.N. Arnold

A.N. Arnold ¹Department of Animal Science, Texas A&M AgriLife Research, Texas A&M University, College Station, Texas

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D.S. Hale

D.S. Hale ¹Department of Animal Science, Texas A&M AgriLife Research, Texas A&M University, College Station, Texas

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C.R. Kerth

C.R. Kerth ¹Department of Animal Science, Texas A&M AgriLife Research, Texas A&M University, College Station, Texas

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D.B. Griffin

D.B. Griffin ¹Department of Animal Science, Texas A&M AgriLife Research, Texas A&M University, College Station, Texas

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J.D. Hasty

J.D. Hasty ²Department of Animal Sciences, Colorado State University, Fort Collins, Colorado

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K.E. Belk

K.E. Belk ²Department of Animal Sciences, Colorado State University, Fort Collins, Colorado

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D.R. Woerner

D.R. Woerner ²Department of Animal Sciences, Colorado State University, Fort Collins, Colorado

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R.J. Delmore Jr.

R.J. Delmore Jr. ²Department of Animal Sciences, Colorado State University, Fort Collins, Colorado

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J.N. Martin

J.N. Martin ²Department of Animal Sciences, Colorado State University, Fort Collins, Colorado

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T.E. Lawrence

T.E. Lawrence ³Beef Carcass Research Center, Department of Agricultural Sciences, West Texas A&M University, Canyon, Texas

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T.J. McEvers

T.J. McEvers ³Beef Carcass Research Center, Department of Agricultural Sciences, West Texas A&M University, Canyon, Texas

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M.M. Pfeiffer

M.M. Pfeiffer ⁴Department of Animal Science, Oklahoma State University, Stillwater, Oklahoma

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D.L. VanOverbeke

D.L. VanOverbeke ⁴Department of Animal Science, Oklahoma State University, Stillwater, Oklahoma

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G.G. Mafi

G.G. Mafi ⁴Department of Animal Science, Oklahoma State University, Stillwater, Oklahoma

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T.B. Schmidt

T.B. Schmidt ⁵Department of Animal Science, University of Nebraska-Lincoln, Lincoln, Nebraska

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R.J. Maddock

R.J. Maddock ⁶Department of Animal Sciences, North Dakota State University, Fargo, North Dakota

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D. Dwain Johnson

D. Dwain Johnson ⁷Department of Animal Sciences, University of Florida, Gainesville, Florida

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C.C. Carr

C.C. Carr ⁷Department of Animal Sciences, University of Florida, Gainesville, Florida

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J.M. Scheffler

J.M. Scheffler ⁷Department of Animal Sciences, University of Florida, Gainesville, Florida

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T. Dean Pringle

T. Dean Pringle ⁸Department of Animal & Dairy Science, University of Georgia, Athens, Georgia

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A.M. Stelzleni

A.M. Stelzleni ⁸Department of Animal & Dairy Science, University of Georgia, Athens, Georgia

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, and

J. Gottlieb

J. Gottlieb ⁹Agricultural Marketing Service-USDA, 1400 Independence Avenue, SW, Stop 0249, Washington, DC 20250-0249; j-savell@tamu.edu

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Type:: Chapter

Pages:: 281â282

DOI:: https://doi.org/10.3920/9789086868605_119

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Instrument grading data were collected from 18 beef processing facilities from January to December 2016 (n=4,544,635 carcasses). Mean USDA yield grade (YG) factors were YG (3.1), adjusted fat thickness (1.37 cm), M. longissimus area (88.9 cm²), hot carcass weight (393.6 kg), and kidney, pelvic, and heart fat (1.9%). Frequency distribution of YG were YG 1 (9.5%), YG 2 (34.6%), YG 3 (38.8%), YG 4 (14.6%), and YG 5 (2.5%). Monthly mean marbling scores were January (Small⁷³), February (Small⁸⁰), March (Small⁸¹), April (Small⁷⁷), May (Small⁷⁰), June (Small⁶⁷), July (Small⁷⁰), August (Small⁷⁵), September (Small⁷⁴), October (Small⁷⁶), November (Small⁸³), and December (Small⁷⁹). Instrument grading data in the National Beef Quality Audit reflect its increasing predominance throughout the U.S. fed beef industry.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

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National Beef Quality Audit â 2016: Survey of Carcass Characteristics Through Instrument Grading Assessments

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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National Beef Quality Audit â 2016: Survey of Carcass Characteristics Through Instrument Grading Assessments