You need to log in as a subscriber to access this page.

Backfat, quality grade and the ideal beef end point

Jun 13, 2014
Traditionally, cattle feeders have estimated external fat thickness over the12th rib as one measure of finish, and although some research and carcass contests still ship cattle to the packer as soon as 0.3 inches, the norm has reached nearly twice that.

You must Sign In or Register to access this content

Not a subscriber yet? Try WLJ free for 30 days!

Register to read WLJ's digital edition and enjoy unlimited access to the news source more livestock producers depend on.

Click here to begin your free 30 day trial subscription.

Current Users

Forget your password?

Current WLJ subscribers: Log in using your six-digit customer number, which you will find printed above your name on the mailing label of your weekly journal. Use the password wlj123, then go to the profile page to customize your password and log in as you wish.

Sales Calendar

Goto live view to see the calendar