Muscle scoring beef cattle

NSW DPI - Bill McKiernan

Type: PDF
Knowledge level: Introductory

Farm Table says:

Helpful fact sheet on muscle scoring beef cattle. Interesting to learn that the red meat component and muscle area in beef cattle is the same thing.

This fact sheet covers muscle scoring beef cattle and the methods used to evaluate animals.

Items covered in this article were:

• Muscle

• Muscle evaluation

• Muscle scores

• Muscle score table, images and examples

Key points were as follows:

• Muscle is also known as the red meat component in a beef animal.

• Muscle evaluation should be conducted by experienced assessors however anyone can learn the skill by continual practice and advice from experienced assessors. Muscle and fat can be confused if the assessor is not trained.

• Eye muscle area is commonly used in estimated breeding values (EBVs) and is a cross-section sample. Whereas muscle score determines the red meat proportion of the animal.

• Muscle scores can be determined by the shape and size of the animal and scored from A – E, this also takes into account the fat score.
The best areas on an animal to observe muscle is the hindquarter, the round and the top line where there is less fat.

• To view the full muscle scoring table, to view images and examples, click here.

2007 - Australia - NSW DPI - Bill McKiernan
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