Kankakee County
4-H Beef Rate of Gain Project
Feedlot Performance
Carcass Excellence
Carcass Weight
Loin Eye Area
Fat Thickness
%Kidney Fat
Yield Grade
Quality Grade
Est. Retail Yield
Average Daily Gain
Record Keeping
Feed Cost/CWT Gain
Return Per $1.00 Spent
Accuracy of Records
4-H’ers Name: _____________________________________________________________________________
4-H Club Name: ____________________________________________________________________________
Revised 12/7/2005
Kankakee County 4-H Beef Rate-of-Gain Project
Dear 4-H’er:
The Kankakee County 4-H Beef Rate-of-Gain project is one of the most meaningful projects offered to
animal owners. The project offers 4-H’ers an opportunity to learn practical management procedures, learn about
the economic principles of beef feeding, and learn about beef carcass characteristics.
Understanding individual growth curves and predicting the optimum time to market cattle according to
the local packing plants grid system will aid in maximizing profits in beef cattle feeding. Just as there are
emphasis put on specific parameters in your Rate-of-Gain project, there are specifics that packing plants desire
and will pay a premium to get. Knowing what parameters your packing plant desires will aid in the selection
and feeding of cattle. The parameters of the Beef Rate-of-Gain can be looked at in the same manner. Selecting
and managing your steer to best fit the given parameters is a real world experience.
Objectives
A.
To teach 4-H members realistic and practical methods of cattle feeding.
B.
To encourage 4-H’ers to select feeder calves on their ability to make efficient and economical gains,
rather than solely for their ability to be a show winner.
C.
To demonstrate the need for accurate records to show profit and loss in beef feeding.
D.
To acquaint 4-H’ers with beef cattle buying and selling.
E.
To educate 4-H’ers on the various buying grids that are currently being used in industry.
F.
To give experience making visual predictions on all carcass parameters – both live and on the rail.
G.
To educate the general public to the facts of beef production and use.
Rules and Procedures
1.
Any Kankakee County 4-H member living at home and caring for his/her project may enter one (1) or
two (2) calves.
2.
All animals must be steers and it is suggested that they weigh between 450 and 700 pounds at “Steer
Weigh-in” at the Kankakee County Fairgrounds, south of Kankakee. The date and time will be
announced in the Extension Link. Project members must be prompt in delivery and accompany his/her
calve(s).
3.
At “Steer Weigh-in” steers will be tattooed and a beginning value will be established for each calf.
4.
Members will bring their calves home for the feeding period.
5.
In record keeping, all expenses must be included on the special record sheets on pages 4, 5 and 6 of this
booklet.
6.
A price list for all home-grown feed, interest on investment, and facility and equipment rental will be
supplied to each member near the end of the project. These prices will be used to determine costs. In the
case of supplements, vet fees, etc., actual cost is to be recorded. No charge for labor will be made.
7.
To terminate the feeding period, members must again deliver steers to the “Rate-of-Gain Weigh-in” at
the Kankakee County Fairgrounds to be scheduled in the Extension Link and also in the 4-H Fairbook.
Calves will be weighed and shown On-the-Hoof and sent to slaughter.
A. Only the top fifteen steers on hoof will be slaughtered. The top fifteen steers on hoof will be
determined by the on hoof judge according to how he or she predicts the cattle will fit into the given
parameters. Any remaining steers on hoof will be dismissed and the responsibility of the exhibitor to
take home.
B. The maximum carcass weight for Rate-of-Gain Steers is 900 lbs. Anything over will be disqualified.
C. Carcass animals will meet or exceed State Fair qualifications.
8.
Trucking to the locker will be arranged.
9.
Carcasses will be evaluated On-the-Rail on a “grade-yield” basis. The Grand Champion and Reserve
Grand Champion projects will have their carcasses sold in the 4-H Livestock Auction on Saturday
during the Fair. If the other 4-H’ers do not have a live animal to sell at the Auction, they will also be
allowed to sell their carcasses.
10.
To complete the project, members must turn in this project record book to their Main 4-H Club Leader
along with all other 4-H records (date to be announced in the Extension Link) for selection of an over-all
project winner. It will be scored by the 4-H Awards & Incentives Committee on the following basis:
A.
B.
C.
D.
E.
Average daily gain
Carcass cutability and quality
Cost of feed per 100 lb. of gain
Returns per dollar invested
Accuracy of records
30%
30%
10%
10%
20%
Approximate
emphasis
11.
A trophy will be awarded to the over-all winner at the 4-H Recognition Banquet. The project award
will consider all calves fed by the project member, not individual calves. In order to be considered for
the over-all winner, a complete set of records must be turned in with this booklet. A complete set
of records is: My 4-H Activities, Goal Sheet for your age level, and 4-H Livestock Record.
12.
All questions not covered in these rules shall be taken up by the 4-H Ag Committee. Their decision is
final.
Kankakee County
4-H Beef Rate-of-Gain Project Score Card
A. Performance
30%
B. Carcass Excellence
30%
ADG
-
Score
YG - ERY
-
Score
3.60
3.55
3.50
3.45
3.40
3.35
3.30
3.25
3.20
3.15
3.10
3.05
3.00
2.95
2.90
2.85
2.80
2.75
2.70
2.65
2.60
2.55
2.50
2.45
2.40
2.35
2.30
2.25
2.20
2.15
2.10
2.05
2.00
1.95
1.90
1.85
1.80
1.75
1.70
1.65
1.60
1.55
-
46.8
46.0
45.2
44.4
43.6
42.8
42.0
41.2
40.4
39.6
38.8
38.0
37.2
36.4
35.6
34.8
34.0
33.2
32.4
31.6
30.8
30.0
29.2
28.4
27.6
26.8
26.0
25.2
24.4
23.6
22.8
22.0
21.2
20.4
19.6
18.8
18.0
17.2
16.4
15.6
14.8
14.0
1.0
1.1
1.2
1.3
1.4
1.5
1.6
1.7
1.8
1.9
2.0
2.1
2.2
2.3
2.4
2.5
2.6
2.7
2.8
2.9
3.0
3.1
3.2
3.3
3.4
3.5
3.6
3.7
3.8
3.9
4.0
4.1
4.2
4.3
4.4
4.5
4.6
4.7
4.8
4.9
5.0
5.1
5.2
5.3
5.4
5.5
5.6
-
47.6
46.8
46.0
45.2
44.4
43.6
42.8
42.0
41.2
40.4
39.6
38.8
38.0
37.2
36.4
35.6
34.8
34.0
33.2
32.4
31.6
30.8
30.0
29.2
28.4
27.6
26.8
26.0
25.2
24.4
23.6
22.8
22.0
21.2
20.4
19.6
18.8
18.0
17.2
16.4
15.6
14.8
14.0
13.2
12.4
11.6
10.8
ADG – Average Daily Gain
-
54.6
54.4
54.2
53.9
53.7
53.5
53.3
53.0
52.8
52.6
52.3
52.1
51.9
51.6
51.4
51.2
51.0
50.7
50.5
50.3
50.0
49.8
49.6
49.3
49.1
48.9
48.7
48.4
48.2
48.0
47.7
47.5
47.3
47.0
46.8
46.6
46.4
46.1
45.9
45.7
45.4
45.2
45.0
44.7
44.5
44.3
44.1
YG – USDA Yield Grade
C. Records________________________________________
10%
10%
20%
Feed Cost/CWT
Return/$1.00
No. of
Gain
- Score
Spent - Score Errors –Score
30.06
31.10
32.14
33.18
34.22
35.26
36.30
37.34
38.38
39.42
40.46
41.5
42.54
43.58
44.62
45.66
46.70
47.74
48.78
49.82
50.86
51.90
52.94
53.98
55.02
56.06
57.10
-
13.5
13.0
12.5
12.0
11.5
11.0
10.5
10.0
9.5
9.0
8.5
8.0
7.5
7.0
6.5
6.0
5.5
5.0
4.5
4.0
3.5
3.0
2.5
2.0
1.5
1.0
0.0
1.58
1.55
1.52
1.49
1.46
1.43
1.40
1.37
1.34
1.31
1.28
1.25
1.22
1.19
1.16
1.13
1.10
1.07
1.04
1.01
.98
.95
.92
.89
.86
.83
.80
-
15.6
15.2
14.8
14.4
14.0
13.6
13.2
12.8
12.4
12.0
11.6
11.2
10.8
10.4
10.0
9.6
9.2
8.8
8.4
8.0
7.6
7.2
6.8
6.4
6.0
5.6
5.2
0
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
-
For recognition of superior or inferior carcass quality, the
following adjustments in score for estimated retail yield will
be made:
Low prime or above – Add 9 points
High choice
– Add 6 points
Average choice
– Add 3 points
Low choice
– Add 0 points
High select
– Subtract 3 points
Low select
– Subtract 9 points
ERY – Estimated Retail Yield of closely trimmed,
boneless, cuts from the round, loin and chuck,
expressed as a percentage of the carcass weight
26.5
25.2
23.9
22.6
21.3
20.0
18.7
17.4
16.1
14.8
13.5
12.2
10.9
9.6
8.3
7.0
5.7
Kankakee County 4-H Beef Rate-of-Gain Project Record
Name
4-H Club
Address ____________________________________________ ZIP ______________ Phone _____________________
I. Livestock Inventory
A. Steer Number(s)
B. Breeds
C. Beginning
1. Live weight
2. Appraised Value (per cwt)
3. Beginning Value (C-1. x C-2.)
Total
(1)
(2)
__________
__________
__________
__________
__________
__________
__________
__________
__________
__________
__________
__________
__________
__________
__________
__________
__________
__________
__________
__________
4.________
5.________
D. Ending
1.
2.
3.
4.
5.
Quality Grade
Yield Grade
Live weight
Selling Price
Final Value (D-3. x D-4.)
6.________
7.________
II. Other Expenses
Date
Item
Cost
Transportation
Interest (9% per annum on initial cost of calf)
Rent of facilities (5¢ per head per day)
Veterinary
Bedding
Other (Specify):
Total (A)
III. Kankakee County – 4-H Beef Rate-of-Gain Feed Record
Keep records of amounts fed. A record may be kept in a notebook or calendar and transferred to this sheet. Values for all grain and roughage fed will be sent to
each of you. These values are to be used. For all supplements and purchased commercial feeds or minerals use actual cost. It is important to be accurate, as
accuracy of records will be checked. (Carry to Table VII)
Year 20_________
Date
Item
Oats
Hay
Silage
Other
Other
Corn
Lbs. Price
Lbs. Price
Lbs. Price
Lbs. Price
Lbs. Price
Lbs. Price
Bus. Per
Total Bus. Per
Total Bus. Per
Total Bus. Per
Total Bus. Per
Total Bus. Per
Etc. Unit Cost Etc. Unit Cost Etc. Unit Cost Etc. Unit Cost Etc. Unit Cost Etc. Unit
Total
Cost
Total (A)
Total
Feed Costs
IV. Income and Expense (Do Not Complete Areas)
A.
Final Value of Steer(s) (from section I, D-7.)
$__________
B.
Beginning Value of Steer(s) (from section I, C-5.)
$__________
C.
Other Expenses (from section II-A)
$__________
D.
Cost of Feed (from section III-A)
$__________
E.
Total Expenses (add lines B, C, D)
$__________
F.
Net Return to Labor and Management (line A minus line E)
$__________
V. Rate-of-Gain
A. Final Live
Wt. (D-6.)
B. Beg. Live
Wt. (C-4.)
-
C. Net
Gain
D. No. Days on Feed
x No. Steers

=
E. Avg. Daily
Gain
Score
=
VI. Carcass Excellence
(recorded on carcass data printout, available after fair time)
A. Steer
No.
B. Hot Carc.
Wt. (lb.)
C. Loin Eye
D. Fat Thickness
Area- sq. in.
(inches)
E. % Kidney Fat
(% of B)
F. USDA Yield
Grade
________
__________
__________
__________
__________
__________
________
__________
__________
__________
__________
__________
G. Quality
Grade
H. Est. Retail
I. Average ERY
Yield (% of B)
(total of H  no. of steers)
__________
_______________
__________
_______________
VII. Efficiency of Production
A. Feed Cost per CWT Gain (IV-D  V-C x 100)
B. Return per Dollar Spent (IV-A  IV-E)
$__________
$__________
VIII. Accuracy of Records
A. Number of errors
IX. Project Exhibit Record
Rating
Total Score
X. What I Learned
1. What is a steer? _________________________________________________________________________
_______________________________________________________________________________________
2. Name three methods of castration. ___________________________________________________________
_______________________________________________________________________________________
_______________________________________________________________________________________
3. What common grain source is high in energy and used to help get cattle fat enough to reach an acceptable
quality grade? __________________________________________________________________________
_______________________________________________________________________________________
_______________________________________________________________________________________
4. Do you want to get your steer as fat as possible? Explain. ________________________________________
_______________________________________________________________________________________
_______________________________________________________________________________________
5. Why are external fat thickness and area of ribeye measurements important in determining carcass cutability?
_______________________________________________________________________________________
_______________________________________________________________________________________
_______________________________________________________________________________________
_______________________________________________________________________________________
6. Name the top four USDA Quality grades of young slaughter cattle – from highest to lowest. ____________
_______________________________________________________________________________________
_______________________________________________________________________________________
_______________________________________________________________________________________
7. A large percentage of slaughter cattle fall into what two USDA Quality grades? ______________________
_______________________________________________________________________________________
8. What is the difference between USDA Quality grade and USDA Yield grade? ________________________
_______________________________________________________________________________________
_______________________________________________________________________________________
_______________________________________________________________________________________
_______________________________________________________________________________________
9. What was the highest rate-of-gain per day among the cattle in this year’s 4-H Beef Rate-of-Gain Project?
_______________________________________________________________________________________
10. What was the best yield grade and highest Quality grade in this year’s Rate-of-Gain Project? ____________
_______________________________________________________________________________________
11. How do you plan to improve your project next year? ____________________________________________
_______________________________________________________________________________________
_______________________________________________________________________________________
_______________________________________________________________________________________
_______________________________________________________________________________________
_______________________________________________________________________________________
_______________________________________________________________________________________
_______________________________________________________________________________________
_______________________________________________________________________________________
_______________________________________________________________________________________
_______________________________________________________________________________________
12. Do all packing plants pay a premium for the same type of cattle? Please justify your answer. ____________
_______________________________________________________________________________________
_______________________________________________________________________________________
_______________________________________________________________________________________
_______________________________________________________________________________________
13. Explain a grid buying system. ______________________________________________________________
_______________________________________________________________________________________
_______________________________________________________________________________________
_______________________________________________________________________________________
_______________________________________________________________________________________
14. Why do most packing plants have a limit on the carcass weights in order to obtain a premium? __________
_______________________________________________________________________________________
_______________________________________________________________________________________
_______________________________________________________________________________________
15. What is marbling? _______________________________________________________________________
_______________________________________________________________________________________
_______________________________________________________________________________________
_______________________________________________________________________________________
16. Does a steer that has a high average daily gain mean that the steer is feed efficient? Explain.
_______________________________________________________________________________________
_______________________________________________________________________________________
_______________________________________________________________________________________
_______________________________________________________________________________________
RECORD BOOK CERTIFICATION
I have completed this record book to the best of my ability.
____________________________________
(Member’s signature)
I have inspected this record book.
____________________________________
(Leader’s signature)
Kankakee County 4-H Beef Rate of Gain Project Supplemental Information
Quality Grading
Quality grades indicate the factors related to the sensory characteristics of tenderness, flavor, color, texture and juiciness.
The quality grade is intended to reflect the cooked product’s overall acceptability.
The USDA quality grades for steer and heifer carcasses are prime, choice, good, standard, and utility. These grades are
determined by balancing maturity and degree of marbling.
Maturity refers to the physiological age of the live animal. Maturity in the carcass is determined by the degree of
ossification (bone development) of the split chine bones (back bones) and the color and texture of the cut lean surface.
Cartilage changes into bone as the animal matures. This process of ossification proceeds from the back toward the front
portion of the vertebral column. The degree of ossification in the vertebral buttons near the thorax, which is the cavity
containing heart, lungs, etc., is the most useful in evaluating maturity. Rib bones also become flatter and whiter as the
animal matures.
Beef Quality Grades
A quality grade is a composite evaluation of factors that affect palatability of meat (tenderness, juiciness, and flavor).
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.
Marbling
Marbling (intramuscular fat) is the intermingling or dispersion of fat within the lean. Graders evaluate the amount and
distribution of marbling in the ribeye muscle at the cut surface after the carcass has been ribbed between the 12 th and 13th
ribs. Degree of marbling is the primary determination of quality grade.
Degrees of Marbling
Each degree of marbling is divided into 100 subunits. In general, however, marbling scores are discussed in tenths within
each degree of marbling (e.g., Slight 90, Small 00, Small 10).
Quality Grade
Prime +
Prime o
Prime Choice +
Choice o
Choice Select +
Select Standard +
Standard o
Standard -
Marbling Score
Abundant 00-100
Moderately Abundant 00-100
Slightly Abundant 00-100
Moderate 00-100
Modest 00-100
Small 00-100
Slight 50-100
Slight 00-49
Traces 34-100
Practically Devoid 67-100 to Traces
Practically Devoid 00-66
00-33
Utility
Cutter
E
Degrees of
Marbling
Practically
Devoid
Traces
Assumes that firmness of lean is comparably developed with the degree of marbling and that the carcass is not a “dark cutter.”
( Maturity increases from left to right (A through E).
*** The A maturity portion of the Figure is the only portion applicable to bullock carcasses.
Standard
USDA (1996) Standards for Grades of Slaughter Cattle and Standards for Grades of Carcass Beef.



Practically
Devoid
Traces
Slight
Slight
Select
Small
Modest
Small
Choice
Moderate
Moderate
Modest
Slightly
Abundant
Slightly
Abundant
Commercial
D
Moderately
Abundant
Prime
C
Moderately
Abundant
B
Abundant
A***
Abundant
Degrees of
Marbling
Maturity**
Relationship Between Marbling, Maturity, and Carcass Quality Grade*
In addition to marbling, there are other ways to evaluate muscle for quality. Firmness of muscle is desirable, as is proper
color and texture. Desirable ribeyes will exhibit an adequate amount of finely dispersed marbling in a firm, fine textured,
bright, cherry-red colored lean. As an animal matures, the characteristics of muscle change, and muscle color becomes
darker and muscle texture becomes coarser.
Yield Grades
Yield grades estimate the quantity or the amount of closely trimmed boneless retail cuts from the loin, round, chuck and
rib. There are five USDA yield grades, 1 through 5. Yield grade 1 carcasses have the highest yield of retail cuts and yield
grade 5, the lowest.
The expected boneless retail yield from the round, loin, rib and chuck is as follows:
Yield grade % of carcass weight in boneless, uniformly trimmed retail cuts
1
2
3
4
5
more than 52.3
52.3 to 50.1
50.0 to 47.8
47.7 to 45.5
less than 45.5
Beef Yield Grades
In beef, yield grades estimate the amount of boneless, closely trimmed retail cuts from the high-value parts of the carcass
– the round, loin, rib, and chuck. However, they also show differences in the total yield of retail cuts. We expect a YG 1
carcass to have the highest percentage of boneless, closely trimmed retail cuts, or higher cutability, while a YG 5 carcass
would have the lowest percentage of boneless, closely trimmed retail cuts, or the lowest cutability. The USDA Yield
Grades are rated numerically and are 1, 2, 3, 4, and 5. Yield Grade 1 denotes the highest yielding carcass and Yield Grade
5, the lowest.
The USDA prediction equation for percent boneless, closely trimmed retail cuts (% BCTRC) of beef carcasses is as
follows:
% BCTRC = 51.34
Minus 5.78
Minus 0.46
Minus 0.0093
Plus 0.74
(Fat opposite the ribeye, in.)
(Percentage KPH fat)
(Carcass weight, pounds)
(Ribeye area, in.2)
Expected percentage of boneless, closely trimmed retail cuts from beef carcasses within the various yield grades
YIELD GRADE
%BCTRC
1
> 52.3
2
52.3 – 50.0
3
50.0 – 47.7
4
47.7 – 45.4
5
< 45.5
Meat graders assign a yield grade to a carcass by evaluating:
(1)
the amount of external fat,
(2)
the hot carcass weight,
(3)
the amount of kidney, pelvic, and heart fat; and
(4)
the area of the ribeye muscle.
Graders evaluate the amount of external fat at the 12th rib by measuring the thickness of fat three-fourths the length of the
ribeye from the chine. They adjust this measurement to reflect unusual amounts of fat in other areas of the carcass. Only
graders highly skilled in evaluating cutability of beef carcasses make these adjustments according to whether the
measured fat thickness is representative of the fat coverage over the rest of the carcass.
Carcass weight is the “hot” or unchilled weight in pounds (taken on the slaughter-dressing floor shortly after slaughter).
The grader usually writes this weight on a tag or stamps it on the carcass. The amount of kidney, pelvic, and heart (KPH)
fat is evaluated subjectively and is expressed as a percentage of the carcass weight (this usually will be from 2 to 4 percent
of carcass weight). The area of the ribeye is determined by measuring the size (in inches, using a dot-grid) of the ribeye
muscle at the 12th rib.
The following descriptions will help you understand the differences between carcasses from the five yield grades:
Yield Grade 1 – The carcass is covered with a thin layer of external fat over the loin and rib; there are slight deposits of fat
in the flank, cod or udder, kidney, pelvic and heart regions. Usually, there is a very thin layer of fat over the outside of the
round and over the chuck.
Yield Grade 2 – The carcass is almost completely covered with external fat, but lean is very visible through the fat over
the outside of the round, chuck, and neck. Usually, there is a slightly thin layer of fat over the inside round, loin, and rib,
with a slightly thick layer of fat over the rump and sirloin.
Yield Grade 3 – The carcass is usually completely covered with external fat; lean is plainly visible through the fat only on
the lower part of the outside of the round and neck. Usually, there is a slightly thick layer of fat over the rump and sirloin.
Also, there are usually slightly larger deposits of fat in the flank, cod or udder.
Yield Grade 4 – The carcass is usually completely covered with external fat, except that muscle is visible in the shank,
outside of the flank and plate regions. Usually, there is a moderately thick layer of external fat over the inside of the
round, loin and rib, along with a thick layer of fat over the rump and sirloin. There are usually large deposits of fat in the
flank, cod or udder, kidney, pelvic and heart regions.
Yield Grade 5 – Generally, the carcass is covered with a thick layer of fat on all external surfaces. Extensive fat is found
in the brisket, cod or udder, kidney, pelvic and heart regions.
Fat thickness. The amount of fat on a beef carcass has the greatest effect on the percent retail yield. As the percent fat
increases, the percent muscle decreases. Fat thickness is measured at a point three-fourths of the length of the rib eye
(longissmus) muscle from the chine bone, perpendicular to the surface fat, at the 12th rib. This measurement may be
adjusted according to the total amount of fat on the carcass.
Rib eye area. Total square inches of rib eye is used to estimate muscular development of a beef carcass. This
measurement can be taken objectively between the 12th and 13th rib. A calibrated transparent plastic grid placed over the
rib eye is commonly used to determine the area.
An alternative method is to trace the perimeter for the rib eye on acetate paper and calculate the area with a compensating
planimeter, which is an instrument that measures area of irregularly shaped objects.
Hot carcass weight. Hot carcass weight, or 102 percent x chilled carcass weight, is the weight of the carcass after
slaughter. The carcass weight has an inverse effect on the percent retail yield.
Kidney, pelvic, and heart fat. The amount of kidney, pelvic and heart fat is fat accumulated in the body cavity of the
carcass. The weight is reported as a percent of the carcass weight. The range of kidney, pelvic and heart fat is 1 to 8
percent (with a typical average of 3.5 percent).
Yield grades estimate the proportions of lean and fat. Meat graders determine yield grades with fast, simple visual
appraisals of fat and muscle of the carcass. Fat thickness, hot carcass weight and rib eye area are objective measures with
kidney, pelvic and heart fat being a subjective measure.
USDA grading is done on a voluntary basis by the packer. The packer absorbs the cost. When a carcass is submitted for
grading, it must be both quality and yield graded.
USDA grades should not be confused with the USDA inspection for wholesomeness.
Table 1. Example of a beef carcass pricing grid.
Base Carcass Price ($/cwt)
Yield Grade 1
Yield Grade 2
Yield Grade 3
Yield Grade 4
Yield Grade 5
High/Av.
Choice
$ 120.00
$ 119.00
$ 117.00
$ 103.00
$ 97.00
Prime
$ 124.00
$ 123.00
$ 121.00
$ 107.00
$ 101.00
Low Choice
$ 118.00
$ 117.00
$ 115.00
$ 101.00
$ 95.00
Select
$ 108.00
$ 107.00
$ 105.00
$ 91.00
$ 86.00
Standard
$ 98.00
$ 97.00
$ 95.00
$ 84.00
$ 78.00
Discounts ($/cwt)
Carcass Weight
< 500 lb.
500 – 549 lb.
950 – 999 lb.
> 1000 lb.
Dairy Type
Major Trim Loss
$
$
$
$
$
$
25.00
21.00
7.00
22.00
24.00
10.00 per side
Table 2. Examples of beef carcass value based pricing.
EXAMPLE OF VALUE BASED PRICING
Carcass
Carcass
No. 1
No. 2
Hot Carcass Wt.
725
984
Yield Grade
2.8
4.2
Quality Grade
Select
Low Choice
Hardbone
No
No
Dark Cutter, Bullock, Blood
Splash
No
No
Dairy Type
No
No
Major Trim Loss
Yes/1 side
No
Carcass Information
Base Price ($/cwt.)
Carcass Wt. Discount
Dairy Type Discount
Trim Loss Discount
Final Carcass Price ($/cwt.)
$ 107.00
$
$
$ (10.00)
$ 97.00
$ 101.00
$ (7.00)
$
$
$ 94.00
Carcass
No. 3
688
3.3
Av. Choice
No
No
No
No
$ 117.00
$
$ (24.00)
$
$ 93.00
Hardbone
$ 90.00
$ 90.00
$ 90.00
$ 76.00
$ 70.00
Dark Cutter,
Bullock,
Blood Splash
$ 85.00
$ 85.00
$ 85.00
$ 71.00
$ 65.00