Faculdade de Medicina Veterinária e Zootecnia – FMVZ – Campus de Botucatu
Departamento de Produção Animal
Prática de Avaliação de Prática de Avaliação de Carcaça de OvinosCarcaça de Ovinos
http://ars.sdstate.edu/AnimalEval/Sheep/sheep_evaluation_practice_site.htm
André Mendes JorgeZootecnista
Prof. Dr. André Mendes Jorge
ZootecnistaProfessor Adjunto – Livre DocenteDepartamento de Produção Animal
Pernas ComprimentoPernas
Parte interna
da perna Saliência
Comprimento
da perna
PernasGordura do úbere
Parte externa da perna
Alcatra, maminha, picanha
Topo do lomboLombo (junção) Bolso do Flanco
Lombo
Costelas
Topo do lombo
FlancoCostelas
PaletaPeitoCotovelo
Paleta
Pescoço Pata dianteira
Braço
Saliência
Prof. Dr. André Mendes Jorge
espessura
ç
Largura
Parede da CostelaCostela
Olho do lombo
Espessura de gorduraEspessura de gordura
Prof. Dr. André Mendes Jorge
Facts on Carcass Evaluation
Calculations for on the Harvest Floor
To qualify for lamb carcass- Must have a minimum hot carcass weight of Must have a minimum hot carcass weight of 45 pounds
Have at least 10 i ch of fat cover at the rib eye- Have at least .10 inch of fat cover at the rib eye- Have a quality grade of low Choice or better
f- Have a maximum yield grade of 3.99- No signs of being a yearling, mutton, or g f g y gcryptorchid- Meet standard rib eye requirements
Prof. Dr. André Mendes Jorge
Meet standard rib eye requirements
Rib eye Requirements (inch)
t i ht (lb ) Mi i ib E A ( EA) ( )Hot Carcass Weight (lbs) Minimum Rib Eye Area (REA) (sq inch)
40 - 45 2.2
46 - 50 2.3
51 – 55 2.4
56 – 60 2.5
61 – 65 2.6
66 – 70 2.7
71 – 75 2.8
76 – 80 2.9
81 – 85 3.0
86 - 90 3.1
91 - + 3 2
Prof. Dr. André Mendes Jorge
91 + 3.2
Dressing Percentage= Chilled carcass wt. / Live Weight * 100
Yield Grade = (Rib Fat * 10) + .4
Percent Boneless Closely Trimmed Retail Product Percent Boneless Closely Trimmed Retail Product (BCTRC) = 49,936 …
-(.0848 * hot carcass wt. in lbs.)-(4.376 * fat thickness in inches)
-(3.53 * body wall thickness in inches)( ody h k e he )+(2.456 * rib eye area in square inches)
Prof. Dr. André Mendes Jorge
Body wall thickness= the total measurement of fat combined with muscle measured ¾ up on the rib eye, on a ribbed carcass .y
Average rib eye area on 125 lbs Lamb is between Average rib eye area on 125 lbs. Lamb is between 1.5-3.0 sq inch on the average many may be above or below this average It also depends on the breed or below this average. It also depends on the breed type of the sheep.
The ideal lamb will have a fat cover between .15 and f.25 inch of rib fat. A lamb with .10 inch of rib fat should grade USDA Choice.
Prof. Dr. André Mendes Jorge
should grade USDA Choice.
Dressing Percentage= Chilled carcass wt. / Live Weight * 100
Yield Grade = (Rib Fat * 10) + .4
Percent Boneless Closely Trimmed Retail Product Percent Boneless Closely Trimmed Retail Product (BCTRC) = 49,936 …
-(.0848 * hot carcass wt. in lbs.)-(4.376 * fat thickness in inches)
-(3.53 * body wall thickness in inches)( ody h k e he )+(2.456 * rib eye area in square inches)
Prof. Dr. André Mendes Jorge
Dressing %
Carcass weight 78
Back fat 0 3Back fat 0.3
Body wall 1.2
RibEye area 2.8
Yield gradeYield grade
BCTRC
Quality grade High ch.
Prof. Dr. André Mendes Jorge
Dressing % 53.79
Carcass weight 78
Back fat 0 3Back fat 0.3
Body wall 1.2
RibEye area 2.8
Yield grade 3 4Yield grade 3.4
BCTRC 44.5%
Quality grade High ch.
Prof. Dr. André Mendes Jorge
Dressing %g %Carcass wt. 78
Back fat 0 32Back fat 0.32Body wall 1.15
RibEye area 2.4Yield gradeYield grade
BCTRCli d i h hQuality grade High ch.
Prof. Dr. André Mendes Jorge
Dressing % 51.66g %Carcass wt. 78
Back fat 0 32Back fat 0.32Body wall 1.15
RibEye area 2.4Yield grade 3 6Yield grade 3.6
BCTRC 43.54%li d i h hQuality grade High ch.
Prof. Dr. André Mendes Jorge
Dressing %
Carcass wt. 62
Back fat 0.2k f
Body wall 1.05
ibRibEye area 2.4
Yield gradeY g
BCTRC
Quality grade Ave. ch.
Prof. Dr. André Mendes Jorge
Dressing % 52.1
Carcass wt. 62
Back fat 0.2k f
Body wall 1.05
ibRibEye area 2.4
Yield grade 2.4Y g
BCTRC 45.85%
Quality grade Ave. ch.
Prof. Dr. André Mendes Jorge
Dressing %
Carcass wt 74Carcass wt. 74
Back fat 0.2f
Body wall 1.35
RibEye area 2.6
Yield gradeYield grade
BCTRC
Quality grade High ch.
Prof. Dr. André Mendes Jorge
Dressing % 52.48
Carcass wt 74Carcass wt. 74
Back fat 0.2f
Body wall 1.35
RibEye area 2.6
Yield grade 2 4Yield grade 2.4
BCTRC 44.00%
Quality grade High ch.
Prof. Dr. André Mendes Jorge
Dressing %Dressing %Carcass wt. 78
fBack fat 0.4Body wall 1.4y
RibEye area 2.5Yi ld dYield grade
BCTRCQuality grade High ch.
Prof. Dr. André Mendes Jorge
Dressing % 53.06Dressing % 53.06Carcass wt. 78
fBack fat 0.4Body wall 1.4y
RibEye area 2.5Yi ld d 4 4Yield grade 4.4
BCTRC 42.15%%Quality grade High ch.
Prof. Dr. André Mendes Jorge
Dressing %
Carcass wt. 96
Back fat 0.2f
Body wall 1.2
bRibEye area 3.3
Yield gradeY e d grade
BCTRC
Quality grade High ch.
Prof. Dr. André Mendes Jorge
Dressing % 58.54
Carcass wt. 96
Back fat 0.2f
Body wall 1.2
bRibEye area 3.3
Yield grade 2.4Y e d grade 2 4
BCTRC 44.5%
Quality grade High ch.
Prof. Dr. André Mendes Jorge
LW = 145lbs LW = 151lbs LW = 119lbs
Dressing % 53.79
YGrade 3.4
Dressing % 51.66
YGrade 3.6
Dressing % 52.1
YGrade 2.4
BCTRC 44.5%
QGrade High choice
BCTRC 43.54%
QGrade High choice
BCTRC 45.85%
QGrade Ave. choice
LW = 141lbs LW = 147lbs LW = 164lbs
Dressing % 52.48
YGrade 2.4
Dressing % 53.06
YGrade 4.4
Dressing % 58.54
YGrade 2.4
Prof. Dr. André Mendes Jorge
BCTRC 44.00%
QGrade High choiceBCTRC 42.15%
QGrade High choice
BCTRC 44.5
QGrade High choice
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