As important as quality, it is critical that Prime Pursuits delivers a uniform carcass to be cut into a steaks for a consistent consumer experience. We provide your carcass data back as a way to inform your future herd decisions. On the following page(s) we will break down how to interpret the results you receive. Some of these carcass characteristics may be influenced by Prime Pursuits management that requires a steady supply of animals to be harvested year around and not necessarily based on individual animal performance. For example, high yield grades or low carcass weight are more likely to occur during parts of the years when supply may be low or high.
It is our goal to produce the most consistent, high quality beef for our customers. These characteristics of the "ideal carcass" contribute to eating experience (quality grade), appearance (ribeye area), and processing efficiency (yield grade).
Grade: Upper 2/3 Choice
Yield Grade: 2
Ribeye Area: 13.5"
HC Weight: 850 lbs
There are three main carcass components that you will receive data about: Intramuscular fat, Carcass Composition and Weight.
Three columns represent intramuscular fat (marbling) distribution
Carcass composition refers to proportions of muscle and fat.