Beef Carcass Ultrasound
Beef carcass ultrasound technology is used to evaluate carcass traits in live cattle. Using ultrasound imaging traits such as ribeye area, marbling, and fact thickness can be determined. Three types of images are captured on each animal, a ribeye image, a cross section of the ribs, and a rump image. The data provided by these images can be used as a tool for producers to make informed genetic and breeding decisions to improve their herds.
Training and Certification
I completed my beef carcass ultrasound training at the Centralized Ultrasound Processing lab in Ames, Iowa. Following training, I passed the Ultrasound Guidelines Council (UGC) Beef Carcass Ultrasound Field Technician Certification. Certification through the Ultrasound Guidelines Council allows collected ultrasound data to be submitted to be submitted to breed associations for expected progeny difference (EPD) calculations. Working with a UGC certified technician ensures producers receive accurate data that can improve both individual herd performance and breed progress.
Ribeye (REA)
This ultrasound image captures a cross section of the longissimus dorsi muscle between the 12th and 13th rib.
This measurement is used to measure ribeye area which can be used to indicate carcass yield.
Marbling / Percent Fat
This image captures intramuscular fat distribution within the longissimus dorsi muscle, commonly known as marbling. Marbling is associated with meat tenderness and flavor. Marbling scores are also used in determining USDA Quality Grades.
Rump Fat
The rump image is used to determine fat thickness. This image is taken between the hooks and pins on the rump to capture the gluteus medius and the biceps femoris muscles. Rump fat thickness is a highly heritable trait and can be used to genetically improve fat on retail beef products.
