Beef Carcass Education by Participating in the Juab County Fair Steer Carcass Contest

1. Beef Carcass Education by Participating in the Juab County Fair Steer Carcass Contest By Jeffrey E Banks Utah State University Extension Agriculture/Youth Agent Juab County

3. The purpose of the carcass contest is to assist youth and adults in: • Producing high quality carcasses • Producing high yielding carcasses • Promoting a desirable, marketable product

4. Which one would you choose?

5. Beef Grading and Evaluation Photo courtesy of the American Meat Science Association

6. Carcass Quality Grading 1 Assumes that firmness of lean is completely developed with the degree of marbling and that the carcass is not a “dark cutter.” 2 Maturity increases from the left to right (A through E). 3 The A maturity portion of the figure is the only portion applicable to bullock carcasses. Photo courtesy of the American Meat Science Association

7. Photos courtesy of the American Meat Science Association

8. Photos courtesy of the American Meat Science Association

9. USDA Yield Grades The Yield Grades are based on the following mathematical (regression) equation: Yield Grade = 2.50 + (2.50 x adjusted fat thickness, in.) + (0.20 x % kidney, pelvic, and heart fat) + (0.0038 x hot carcass weight, lb.) – (0.32 x area of ribeye, sq. in.) Photos courtesy of the American Meat Science Association

10. Measuring Fat Thickness External fat thickness is measured at the 12th/13th rib interface, perpendicular to the outside surface of the carcass at a point ¾ of the length of the ribeye from its chine-bone end. Measuring Ribeye Area A grid calibrated in 0.1 sq. in. units may be used to measure the area of the ribeye muscle at the 12th/13th rib interface Average Ribeye/Hot Carcass Weight Photos courtesy of the American Meat Science Association

11. Photos courtesy of the American Meat Science Association

12. Photos courtesy of the American Meat Science Association

13. Photos courtesy of the American Meat Science Association

14. Alberta Feedlot

15. Deseret Meat Packing Plant

16. Clayton Rindlisbacher Starting Weight 885 Show Weight 1175 Show Place Champion Class Carcass Weight 715 USDA Grade C- Backfat (in.) 0.40 KPH (%) 2.5 Ribeye (in.) 11.5 Ribeye Car/Wt 12.5 Yield Grade 3.04

17. Nicole Kay Starting Weight 928 Show Weight 1238 Show Place Red Carcass Weight 763 USDA Grade S Backfat (in.) 0.20 KPH (%) 2.0 Ribeye (in.) 12.6 Ribeye Car/Wt 13.1 Yield Grade 2.27

18. Morgan Peterson Starting Weight 850 Show Weight 1105 Show Place Red Carcass Weight 655 USDA Grade C Backfat (in.) 0.20 KPH (%) 2.0 Ribeye (in.) 11.9 Ribeye Car/Wt 11.6 Yield Grade 2.08

19. Taelor McPherson Starting Weight 880 Show Weight 1249 Show Place Grand Champion Carcass Weight 827 USDA Grade S+ Backfat (in.) 0.35 KPH (%) 2.5 Ribeye (in.) 15.9 Ribeye Car/Wt 13.7 Yield Grade 1.93

21. JUAB COUNTY FAIR BEEF CARCASS CONTEST EVALUATION

22. 1976-2006 Carcass Contest Summary • 873 Steers entered • Approximately 90% of steer carcasses are sold locally • Over 800 youth received carcass education • Over 1700 adults received carcass education

23. Questions? Photo courtesy of the American Meat Science Association