In addition to growth data, carcass data collected will include
- Harvest Data
- Harvest date- animals must be at least 360 and not more than 660 days at
- Hot carcass weight
- Marbling score
- 12th rib fat thickness
- Ribeye area
- Percent pelvic, heart, and kidney fat (optional, if available)
- Ultrasound Steer Data
- Scan date - animals must be at least 320 but not more than 460 days at time of
- Diet concentrate level
- Scan weight taken within 7 days of scanning
- Rib fat
- Rump fat
- % intramuscular fat
- Ribeye area
Harvest data on bulls will not be included in the analysis. Date on feed, time
on feed, and feeding program will need to be documented for each feeding test.
All data will be collected, processed through Beef Improvement Records, and
considered for national cattle evaluation procedures provided minimum
requirements in Section 1 and data edits for the evaluation are met.
The responsibility of obtaining reference sire semen will be between the test
herd owner and the test sire owner.
All financial arrangements will be between the test herd owner and the test
The test herd owner has the responsibility of accurately recording complete
herd identification, breeding and calving records, and growth data.
If ownership is not retained to slaughter, the test herd owner has the
responsibility of ensuring that the buyer is completely aware of the testing
procedure and that the cattle are finished and slaughtered in accordance with
The American Angus Association will provide advisory assistance in all phases
of the testing procedure. The producer will be responsible for coordination of
the carcass data collection through their selected alliance, marketing group or
packing plant. Collected carcass data then may be submitted to the BIR
department in an electronic format or on forms provided to the producer or
entity assisting with carcass data collection.
Any parties interested in working as a test herd for collecting carcass data may contact
the Performance Programs Department of the American Angus Association.