1. Greg Highfill Woods County Extension Educator, Ag/4-H
Carcass Index System
Greg Highfill
Woods County Extension Educator, Ag/4-H

2. OK Steer Feedout Genetic evaluation program conducted by OCES to allow cattle producers the opportunity to receive feedback information on the feedlot performance and carcass merit of the calves they produce.
Steers only – 5 head or more
45-day OQBN Preconditioning
$25 entry fee per producer group
Steers remain property of consignor
Expenses are financed to end of the test & deducted from final payment
Deliver steers to feedyard – mid Nov

3. Evaluate Calf Crop For: Feedlot Average Daily Gain Health Performance
Carcass Quality Grade
Ribeye Area
Marbling Score
USDA Yield Grade Data
Grid Marketing Value
Steer ID: 8982
Producer Tag 7116
On feed date 11/13/17
Harvest date 5/7/18
Days on Feed 175
In Wt
Out Wt 1580
Final ADG.: 4.91
Car. Wt.: 956
Fat Th:
REA (SQ. IN) 14.8
Grade: Pr- 3
Marbling: SA 21
Carcass Index

4. Early Carcass Ranking System
Carcass Value per cwt
Carcass Weight
Quality Grade value
Yield Grade Premiums & Discounts
Other Price Discounts
Light weight
Dark cutter, blood splash, etc
Price Spread Between Choice and Select Made this an Inconsistent Ranking

5. Year to Year variation in Value Ranking of Carcasses made it difficult to asses Carcass Merit Improvement
Ch/Sel Spread
Choice Price
1986, April
$ 2.66
$ 88.17
1986 May
$ 2.73
$ 90.56
1987, April
$ 5.59 $
1987, May
$ 10.48 $
1988, April
$ 3.68 $
1988, May
$ 10.16 $
1989, April
$ 3.11
$ 98.81
1989, May
$ 8.46
$ 98.22

6. Carcass Ranking System
More consistent Ranking
Beef Empire Days – Garden City

7. Carcass Index Objective
Determine a method of evaluating beef carcasses to allow ranch managers to compare yearly calf crops based on carcass value traits.

8. Beef Carcass Index
100 – Base Points Define a “Target Carcass” Give Points as Premiums and Discounts around the “Target Range”

9. Beef Carcass Index Trait “Target Carcass” Zero Adjustment Range
Carcass Weight
Fat Thickness
Internal Fat%
2.5% - Removed
Ribeye Area
Match HCW Schedule
Quality Grade
Low Choice

10. Carcass Weight Regression Equation
Index Deduction
540
- 12.6
575
- 4.4
590
- 1.6
1010
- 5.0
1025
- 12.5
1060
- 30.0

11. Fat Thickness Zero Adjustment Range - .25 - .35
Index Deduction
.10
- 8
.15
- 4
.20
- 2
.40
.50
- 6
.60
- 12
.70
- 20
.80
- 28
.90
- 40

12. Ribeye Area Zero Adjustment Range Car Wt Schedule Index Points for every 1 sq Inch – Plus and Minus sq in – Max pts adjustment
Hot Car Wt
(lbs.)
Required Ribeye Area
(sq. in.)
550
10.4
600
11.0
650
11.6
700
12.2
750
12.8
800
13.4
850
14.0
900
14.6
950
15.2

13. Ribeye Area Zero Adjustment Range
5 Index Points for every 1 sq Inch
– Plus and Minus
Example: lb Carcass
Ribeye = needs 12.2
+2.0 x 5 pts = + 10 index pts
Rea = needs 12.2
-1.2 x 5 pts = - 6 index pts
Hot Car Wt
(lbs.)
Required Ribeye Area (sq. in.)
600
11.0
700
12.2
800
13.4
900
14.6

14. Quality Grade Zero Adjustment Range – Low Choice
Index Deduction
Standard
- 72
Low Select
- 36
High Select
- 21
Average Choice (CAB)
+ 4
High Choice
+ 6
Prime
+ 8

15. Index Calculation - Start a Base of 100 Index
CCFI ID Wt
Fat Th
REA QG
Carcass Index
8695
0.0
6.4
106.4
8696
- 4
3.4
+ 4
103.4
8697
- 2
10.0
- 21
87.0
8698
- 8
- 2.5
68.5

16. Beef Carcass Index Customize Trait “Target Carcass” Carcass Weight
Zero Adjustment Range
Customize
Carcass Weight
Not discount lights
Change range
Fat Thickness
Include .40 in range
Less discount on thin
Internal Fat%
2.5% - Removed
Ribeye Area
Match HCW Schedule
Change points per in.
Remove 16 in max
Quality Grade
Low Choice
More premium CAB
Include High Select

18. USDA Quality Grades Modest Small Slight+ Slight –
Choice Choice Select Select –
Modest Small Slight Slight –

19. Grid Discounts No Roll YG 4 Dark Cutter Blood Splash Hard Bone C A
Maturity A
Maturity