Dexter Cattle Knowledge Base

Producers who monitor carcass evaluations are looking to:

1. Produce high quality and high yield beef stock

2. Identify superior breeding stock for which good carcasses are produced

3. Use the information in the carcass evaluations to market your beef.

Your standard county processor does not do these carcass evaluations. The inspector will look over the animal and carcass for inspection issues like disease and wholesomeness but quality and yield grades are not typically done. Packers and other producers can do these evaluations voluntarily. You may ask your processor if you can get information on your own cattle.

Two Main areas:

1. Quality Grading tenderness, Flavor, color, texture and juiciness
   • Grades
     • Prime
     • Choice ( Dexters typically fall in the Choice grade.)
     • Good
     • Standard
     • Utility
   • Maturity levels are A,B,C,D,E ( based on the age of the Dexter.)
     • Level A: 9-30 months of age
     • Level B: 30-42 months
     • Level C: 42-72 months
     • Level D: 72-96 mnths
     • Level E: more than 96 months of age
   • Marbling- measured at the ribeye between the 12/13th rib.
     • Abundant
     • moderately abundant
     • slightly abundant
     • moderate
     • modest
     • small
     • slight
     • traces
     • practically devoid
     • devoid
2. Yield Grading- Quantity of the boneless cuts from the loin, round, chuck and rib
   • Level 1: more than 52.3 % ( The best Level)
   • Level 2: 52.3-50.1 %
   • Level 3: 50.0 to 47.8 %
   • Level 4: 47.7 to 45.5 %
   • Level 5: Less than 45.5%

• Four Factors of Yield Grades
  1. Size of the Ribeye area ( should take Dexter size into consideration)
  2. Fat Thickness on the carcass
  3. Organ fat
  4. Hot carcass weight ( right after slaughter)

Helpful online articles

Texas A&M Agrilife Extension: USDA Beef Quality and Yields

Beef Carcass and Evaluations- Univ of Missouri