Carcass

Weekly genomic-enhanced carcass EPDs are calculated from an integrated analysis of the Beef Improvement Records carcass, ultrasound, and genomic profile databases. The weekly genetic evaluations result in a single EPD for carcass weight, marbling score, ribeye area, and fat thickness. The units of measure for EPDs are in carcass trait format – marbling score, carcass weight in pounds, carcass ribeye in square inches, and carcass fat thickness in inches. Ultrasound, carcass, genomic, and pedigree databases are simultaneously combined into one set of genomic-enhanced carcass EPDs for Angus breeding programs. Every Friday morning, the genomic-enhanced NCE EPDs are available at www.angus.org. To learn more about genomic-enhanced EPDs, click here.

Ultrasound images incorporated into the carcass EPDs were collected by field technicians certified by the Ultrasound Guidelines Council (UGC). The images were interpreted through one of the American Angus Association's authorized ultrasound processing labs by UGC-certified lab technicians.   

Table 1. Angus phenotypic averages of steer and heifer carcasses

Table 2: Yearling Angus live-animal and ultrasound measures

As a review, the scoring system for marbling and its relationship to the USDA Quality Grading System is defined in Table 3. For a carcass to meet Certified Angus Beef (CAB) standards, it must have a Modest ( average Choice) or higher marbling degree, be of "A" maturity (the most youthful classification for beef), 10 to 16 square inch ribeye, less than one inch fat thickness, less than 1,000 pound hot carcass weight and have a fine to medium marbling texture. For more details, go to http://www.cabpartners.com.

Table 3. USDA quality grading system and marbling score.