Table 4.--Carcass Study.


 Lot 31 Lot 32 Lot 33 Lot 34 Lot 35 Lot 36 Lot 37 Lot 38
 1/2 Her. 1/2 Char. 1/2 Her.
 1/4 Bra. 1/4 Bra. 1/4 Bra. 1/2 Her. Santa 3/4 Bra. 1/2 Short.
 1/4 Char. 1/4 Her. 1/4 Ang. 1/2 Bra. Gertrudis 1/4 Short. 1/2 Bra. Hereford
Carcass weight 675 641 664 614 559 570 621 588
Maturity* A A+ A A+ A A A A
Conformation High good Av. good Low choice Av. good Av. 3ood Av. qood Av. good High good
Marbling Small- Slight 'odest- Small Slight Slight Modest- Small
USDA grade High good Av. good Low choice Av. good Av. good Av. good Low choice High good
Ribeye area (sq. in.) 12.47 12.86 12.00 11.72 10.52 10.36 10.65 11.12
Ribeye area/cwt.
 carcass (sq. in.) 1.85 2.01 1.81 1.91 1.88 1.82 1.71 1.89
Fat cover ribeye (in.) 0.39 0.32 0.52 0.34 0.36 0.48 0.54 0.52
Est. kidney fat (%) 2.50 2.10 2.40 2.00 2.60 2.80 3.00 2.30
Est. kidney fat (Ibs.) 16.90 13.50 15.90 12.30 14.50 16.00 18.60 13.50
Est. yield closely trimmed
boneless rib, chuck, loin,
rump, and round (%) 50.88 52.10 49.96 51.37 50.67 49.64 49.00 50.01
USDA yield grade** 2 2 3 2 2 3 3 2

*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.


**Based on new system of yield grades (5 grades instead of 6) which go into effect June 1, 1965.