1. A Historical Review of 4-H and FFA Beef Carcass Information at the Box Elder County Fair 1974 To 2003 Extension Annual Conference Logan, Utah Tuesday, March 16, 2004 Lyle Holmgren USU Extension Agent Box Elder County

2. BEJL Beef Carcass Contest Beef carcass contests provide a snapshot of the beef industry and help youth better understand the industry. Carcass information was gathered from a total of 2,322 head of steers competing at the Box Elder County Junior Livestock program from 1974 to 2003.

3. Beef Carcass Contest Carcass information was objectively evaluated in meaningful and scientific ways.

4. Measuring Backfat The typical linear measurement of fat was taken over the rib eye between the 12 th and 13 th rib.

5. Measuring Ribeye Area Measured in square inches with a plastic grid on carcasses that are ribbed.

6. Quality Grades Determined by USDA Inspectors at EA Millers. Determined by USU Beef Specialist or County Agent at smaller independent processing plants.

7. Yield Grade YG = 2.5 + (2.5 x back fat thickness) + 0.2 x %KPH) = (0.0038 x hot carcass weight) – (0.32 x Ribeye area).

8. Percent Retail Cuts Percent Retail Cuts = 51.34 - (5.78 x Fat) - (0.0093 x HCW) - (0.462 x KPH) + (0.74 x REA)

9. Ultrasound Technology Measure Ribeye Size and Backfat thickness. Key to continuing carcass evaluation as commercial processing plants are less willing to rail carcasses aside for evaluation for various reasons.

10. Live Weight 1974 - 2003

11. Hot Carcass Weight 1974 - 2003

12. Dressing Percentage

13. Rib Eye Area 1974 - 2003

15. Percent Over 700 lb HCW 1974 - 2003

17. Percent Grading Choice 1974 - 2003

18. Percent Retail Cuts 1974 - 2003

19. Backfat (inches) 1974 - 2003

20. Percent Retail Cuts vs Percent Choice 1974 - 2003

21. Percent Yield Grade 1’s to 5’s 1974 - 2003

22. Dark Cutting Beef Physical Activity Psychological Stress Severe Energy Restriction Discontinue growth promoting implants Select for steers with somewhat higher yield grade traits Teach steers to drink from a bucket.

23. Yellow Fat Less Desirable than “lighter” colored fat. Consumer associates with older tougher meat. The major cause of yellow fat is the intake of the yellow carotenoid pigments. Grass is a major source of carotenoid pigments.

24. Squeeze Chute Injury & Bruises Quiet handling procedures. Limit the use of electric prods. Make their first experience with the squeeze chute a good one. (easier said than done)

25. Injection Site Lesions Give all injections in the neck area Securely restrain animals Use sharp and straight needles Use clean, sharp and straight needles. Give intramuscular injections in the neck perpendicular to the skin. Inject products according to product label

26. Youth Livestock Quality Assurance “Doing the Right Thing When it’s the Right Thing to Do.”

27. The Quality Equation Quality People (Ethics Education) + Quality Projects (Quality Assurance) + Quality Programs (Experiences) = Exceptional Youth Development

28. Thank You