Table 5.- Carcass Study.


 Lot 32 Lot 33 Lot 34 Lot 35 Lot 36 Lot 37
 1/4 Brahman 3/8 Brahman 3/8 Brahman
 Hereford 1/4 Angus 3/8 Charolais 3/8 Charolais 3/4 Brahman 1/2 Brahman
 1/2 Hereford 1/4 Hereford 1/4 Angus 1/4 Shorthorn 1/2 Shorthorn

Carcass weight 561 619 622 584 572 576
Maturity *' A A+ A+ A+ A A+
Conformation High good High good High good High good Ave. good High good
Marbling Small Small Small Slight + Slight Small +
USDA grade High good High good Ave. good Ave. good Ave. good High good
Rib eye area (sq. in.) 11.11 11.44 12.10 11.91 10.05 10.65
Rib eye area per cwt. carcass (sq. in.) 1.98 1.85 1.95 2.04 1.76 1.85
Fat cover rib eye (in.) 0.44 0,40 0.30 0.27 0.41 0.40
Est. kidney fat (percent) 3.00 2.90 2.80 2.90 3.20 3.40
Est. kidney fat (pounds) 16.80 18.00 17.40 16.90 18.30 19.60
Est. yield closely trimmed boneless rib,
chuck, loin, rump, and round (percent) 50.53 50.45 51.46 51.87 49.63 50.00

7 Maturity Groups
 A. Red, porous chine bones; soft, pearly white cartilages.
 B. Intermediate maturity for Prime, Choice, or Good grades.
 C. Approaching maximum maturity for Prime, Choice, or Good grades.