PI Carcass Data : Prime Pursuits

Figure 1: Example of the data you will receive from PP about each harvested animal

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.

The Ideal Prime Pursuits Carcass

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.

Intramuscular Fat

Three columns represent intramuscular fat (marbling) distribution

Grade: USDA quality grade is based on marbling distribution and animal age. It is the consumer facing indicator of expected eating quality. This call is made by a trained USDA grader. Only Choice and Prime carcasses, as recognized by a USDA grader, qualify for the McClaren Farms label.
Marble Number is determined by instrument grading or video image analysis and represent the objective quantification of intramuscular fat.
Marble: categorizes the marble number to level that corresponds with USDA quality grades

Prime, Choice and Select Cuts

Table 1: Quality grade correlated with physiological fat content and computer image analysis values. Adapted from Wilson et al. 1999

Carcass Composition

Carcass composition refers to proportions of muscle and fat.

Yield Grade refers to cutability of a carcass and ranges from 1 to 5, a higher YG means that more of the carcass weight is lost as fat trim and is therefore less desirable. Yield Grades of 4 and 5 decrease efficiency of our harvest facility and processing lines; however, may be influenced by days on feed or management that requires the cattle to be harvested beyond their optimal point. Cattle fed longer will often be fatter, require more trimming and have a higher YG
Backfat is displayed in inches. In the fat deposition cascade, subcutaneous fat (like back fat) will be deposited before intramuscular fat, therefore is used as a visual indicator that the animals are ready to be harvested.
Ribeye Area Bigger is not better. Like most, McClaren Farms steaks are sold by weight and 17” ribeye must be cut thinner than a 13.5” ribeye and doesn’t fit in the tray as well. Consumers consistently place higher value on thick cuts and perceive thinner steaks as lower quality.

Weight

Stun weight - Due to challenges at the packer, stun weight may not be an accurate representation of live weight
HC Weight - Hot carcass weight in pounds. Carcasses that are similar in size are desirable to increase the consistency of the product. Carcasses under 650 lbs cause issues for the cutting lines.

For more information about quality and yield grades visit:

Learn More about YG Learn how YG is calculated Quality Grade and palatability

PI Carcass Data

Understanding Your Carcass Data

The Ideal Prime Pursuits Carcass

Intramuscular Fat

Carcass Composition

Weight