We are long overdue to obtain definitive information about the quality of Beltie beef. This data-gathering project is a start toward giving us promotional information on the breed as well as having data available to assist the breeder in determining feeding schedules, best age and weight to slaughter, and more.

The best possible data consists of laboratory analyses, and if any of our members have had their beef analyzed we would be very grateful for copies of the summary reports. Another source of information is ultrasound testing and, again, if members have had ultrasound performed, please share your summaries.

Because lab analyses are quite expensive we do not feel we can ask the freezer beef producer to rush out and order the procedure. Instead, we are offering a do-it-yourself method of obtaining data, and hope that all of our breeders converting Belties to meat will consider taking a little time to provide information on the form below, which we feel will provide valuable summaries to the breed.

What will we do with the data?

All reports submitted will be treated as confidential. The data will be placed in our database identified by state. Overall ranges and averages will be published in the newsletter and may be used in promotional material such as press releases and brochures.

The Editor will be glad to respond to any member's inquiry for data on their region, or requests for averages and ranges by age group, sex, feeding programs, percentage of Belted Oalloway, or ?

Belted Galloway breeders have much anecdotal evidence to indicate we are producing top quality beef. We firmly believe we are producing superior beef. But ... we have very little hard data to support our promotional claims that Beltie beef is lean, tender, flavorful and juicy—and that the dressed carcass is a high percentage of live weight.

Karen Thomton (IA), a skilled carcass evaluator, sent this information on a recently butchered Big Creek Farm steer: "Our 7/8 Beltie steer was on pasture until September, then fed a 50/50 ration of 16% grow-lean and corn for 100 days, along with alfalfa hay. He was given no growth implants of any sort. I'm quite pleased with the carcass results:
 

Karen's notes to the above say, "The butcher said the steer would have dressed at 63% if his hide wasn't the heaviest he'd ever handled. He asked if the steer was part Buffalo!

"At 10.9 sq.in. this steer's ribeye size was larger than average (10.4). The 3% kidney, pelvic, and heart fat was less than average (3.5%).

"Yield Grade of 2.4 on a scale of 1 to 5 is far better than the average (3.0 to 3.5). This is an indication of the percentage of retail cuts, and tfte lower the number the higher the percentage for retail. But ... if you drop below Yield Grade 2.0 the animal would probably not be able to marble out for any quality grade above Standard, which is not that desirable.

"The Quality Grade of Select+ was excellent for his short period on grain rations. Another 30 days would have pushed him into the Choice range. There was no trimmable fat to remove, but he was depositing a good amount of marbling. In other words, I wasn't paying to put on excess fat, and was not paying a butcher 25 cents per pound to cut off the excess fat. Pretty economical beef."

Using the data on Karen's steer as entry No. 1 in our new carcass evaluation database, we appeal to others to obtain evaluations when they convert Belties to meat. To enhance usefulness of the information over time, we need the animal's sire number, age at slaughter, arid a short description of feed and rations.

To help you or your butcher fill in the blanks on the form below, Karen offers a 'Carcass Primer,' reproduced below the form. The form may be printed out and used to submit your carcass data to the Editor.

Karen explains, "Carcass measurements fall into two categories: Yield and QualityGrading. Some measurements are easy to gather, others are somewhat more subjective, requiring the observation of hundreds of carcasses. Your local butcher may be your closest expert. I've found local lockers enjoy the company and are more than happy to allow you into their coolers, with prior planning."

Yield Grade is a numerical value from I to 5 based upon the yield of boneless, closely trimmed retail cuts from the round loin, rib and chuck. These four wholesale cuts make up 75% of the weight but 90% ot carcass value. In official USDA grading standards yields range from 1.0 to 5.9,. but only the whole number is rolled onto the carcass. Thus, carcasses with 3.0 to 3.9 are considered Yield Grade 3. Carcasses in Yield Grade 1 have the highest degree of cutability, while Yield Grade 5 has the lowest. Yield Grade 1 typically does not cany enough marbling to enter a Standard Quality grade.

Four characteristics determine Yield Grade:

(1) The amount, of external fat measured between the 12th and 13th ribs at a point three-fourths of the. length of the ribeye from its chine bone end.

(2) The amount of kidney, pelvic and heart fat is evaluated subjectively and expressed as a percent of carcass weight. An average value is 3.5% with adjustments for every percent up or down. This is the most subjective of the measurements, and your butcher can let you know if the KPH is about average, less than or greater than that typically seen

(3) The area of the ribeye is measured between the 12th and 13th rib (your butcher will need to split the carcass—it is easy to do and can be done while the carcass is hanging). Tlie area can be measured with a grid available from Nasco (Cat. #CI 3009, cost, $2). Nasco refers to this as a 'loin eye area grid for beef.'

(4) The hot carcass weight, which your butcher can provide, lf he measures tlie chilled carcass, this would be chilled weight x 102%.
 

Method of measuring ribeye area -- place the vinyl grid on cut surface of the ribeye and count all squares in which lean appears. Divide the number of squares counted by 10. The resulting number is area of the ribeye in square inches.

+  2.5
+ (2.5 x adjusted fat thickness, inches)
+ (0.20 x percent kidney, pelvic, heart fat)
+ (0.0038 x hot carcass weight, Ibs.)
-- (0.32 x area of ribeye, sq. in.)
= Yield Grade

Most Galloway producers should see this value in the 2.3 to 3.5 range. Yield numbers in the mid-2 range are desirable because it means there is an increased percent of retail cuts, yet the animal should have enough finish to fall in the Select to Choice quality grades.

The beef carcass Quality Gade is based upon two major factors:

(1) degree of marbling and
(2) degree of maturity.

The USDA beef Quality Grades are: Prime, Choice, Select, Standard, Commercial, Utility, Cutter and Canner.

Quality Grades are currently undergoing some revision to meet consumer needs. Stores are interested in branded meat with specific requirements, rather than the government grades. Most people, however, still associate high Select to Choice grades as quality beef. Packers pay on the basis that Choice is desirable, with deductions for carcasses that grade less than Choice.

The diagram at right demonstrates the nine degrees of marbling referred to in the United States Standards for Grades of Carcass Beef. (Click for larger image.)

Be aware that the freshly cut ribeye muscle is typically purplish-red in color. Within 1/2 to 3/4 hour exposure to oxygen changes the muscle color to bright cherry red, a condition called 'bloom.' Quality grades are usually not determined prior to maximum bloom.

Evaluation of many carcasses is necessary to become proficient at assessment.

The best resource available to us is a consultation with our butcher, who sees hundreds of animals and will be able to provide a Quality Grade to tab into the form.