Carcass grade

The issue of Carcass grade is a matter of great relevance today, as it has implications in various aspects of daily life. From its impact on public health to its consequences on the economy and the environment, Carcass grade is a topic that sparks the interest of experts and citizens alike. In this article, we will explore different perspectives and approaches related to Carcass grade, with the aim of better understanding its importance and implications in society. Whether through statistical data, personal testimonies or scientific analysis, we will try to shed light on this topic that is so relevant today.

A carcass grade is an assessment of quality for a culled cow or bull. The various grades are defined by the United States Department of Agriculture, and assessments are based primarily on the fatness of the cow to be culled.[1]

Cows are culled from herds for a variety of reasons, including poor production, age, or health problems.[2] 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.[1]

A Body Condition Scoring system or BCS, which is used to grade live cows and bulls, is used to determine the carcass grade.[1] The most common BCS in America assigns a score between 1 and 9 based on the animal's fat content and body condition.[3][4]

The most common carcass grades, from best to worst, are "breakers" (fleshy, BCS 7 or above), "boners" (average, BCS 5 to 7), "lean" and "light" (thin, BCS 1 to 4). Here, the grading system differs from that within a BCS - the aforementioned American example of which regards a live animal with a score of 5 or 6 to be optimal, with a score above this designating the beast as "fat."[4]

Carcasses rated as lean or light often are sold for less per pound, as less meat is produced from the carcass despite processing costs remaining similar to those of higher grade carcasses.[1]

See also

Notes

  • ^a There is no settled singular noun for "a cattle." Head of cattle is usually used only after a numeral. Australian, New Zealand and British farmers use the term beast or cattle beast. Bovine is also used in Britain. The term critter is common in the western United States and Canada, particularly when referring to young cattle. See Cattle#Singular terminology issue for more.

References

  1. ^ a b c d Selk, Glenn. "Know the Cull Cow Grades Before You Sell". UNL Beef. Retrieved 2023-09-13.
  2. ^ "Veterinary Services Info Sheet - Culling Practices in Beef Cow-Calf Operations" (PDF). United States Department of Agriculture Animal and Plant Health Inspection Service. August 1999. Archived from the original (PDF) on March 5, 2016. Retrieved September 11, 2015.
  3. ^ Wagner, J. J.; Lusby, K. S.; Oltjen, J. W.; Rakestraw, J.; Wettemann, R. P.; Walters, L. E. (1988). "Carcass Composition in Mature Hereford Cows: Estimation and Effect on Daily Metabolizable Energy Requirement During Winter". Journal of Animal Science. 66 (3): 603. doi:10.2527/jas1988.663603x. ISSN 0021-8812. PMID 3378920.
  4. ^ a b Encinias, A. Manuel; Lardy, Greg (December 2000). "Body Conditioning Scoring I: Managing Your Cow Herd Through Body Condition Scoring" (PDF). North Dakota State University Extension Service. Archived from the original (PDF) on March 5, 2016. Retrieved September 11, 2015.


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