| Glossary |
|
|
| Breed |
- |
Breed of the
animal - Animals which have a common origin and
common characteristics which distinguish them
from other groups of animals within that same
species. |
| Breed
End Date |
- |
Breeding end date
of animal expressed as (mm/dd/yy). Any number
greater than current year is assumed to be 19XX,
e.g., 05/20/97 is assumed to be May 20, 1997. |
| Breed
Start Date |
- |
Breeding start
date of animal expressed as (mm/dd/yy). Any
number greater than current year is assumed to
be 19XX, e.g., 05/20/97 is assumed to be May 20,
1997. |
| Calf
Due Date |
- |
Calf due date of
animal expressed as (mm/dd/yy). Any number
greater than current year is assumed to be 19XX,
e.g., 05/20/97 is assumed to be May 20, 1997. |
| Condition
Score |
- |
Condition score or
Body condition score - A score on a scale of 1
to 9, reflecting the amount of fat reserves in a
cow's body, where 1 = very thin and 9 =
extremely fat. |
| Dam
ID |
- |
Dam visual
identification (ear tag) number. |
| Date
Acquired |
- |
Date of
acquisition of animal expressed as (mm/dd/yy).
Any number greater than current year is assumed
to be 19XX, e.g., 05/20/97 is assumed to be May
20, 1997. |
| Date
of Weight |
- |
Date of last
weighing of animal expressed as (mm/dd/yy). Any
number greater than current year is assumed to
be 19XX, e.g., 05/20/97 is assumed to be May 20,
1997. |
| Disposal
Date |
- |
Disposal date of
animal expressed as (mm/dd/yy). Any number
greater than current year is assumed to be 19XX,
e.g., 05/20/97 is assumed to be May 20, 1997. |
| Disposal
Method |
- |
Disposal
method of animal. Includes: Slaughter, Cull,
Natural Death, Theft, Sale. |
| Fat
Thickness |
- |
Fat or Fat
thickness - Depth of fat in tenths of inches
over the rib eye muscle at the 12th rib. It
consists of a single measurement at a point
three-fourths of the lateral length of the rib
eye muscle from the split chine bone. |
| Frame
Score |
- |
Frame score - A
score based on subjective evaluation of height
or actual measurement of hip height. This score
is related to slaughter weights at which cattle
should grade choice or have comparable amounts
of fat. |
| Herd
ID |
- |
Herd
identification number. |
| Hot
Weight |
- |
Hot
weight - Weight of carcass just prior to
chilling. |
| Kill
Date |
- |
Kill date of
animal expressed as (mm/dd/yy). Any number
greater than current year is assumed to be 19XX,
e.g., 05/20/97 is assumed to be May 20, 1997. |
| KPH
% |
- |
Kidney, pelvic and
heart fat (KPH) measurement - The internal
carcass fat associated with the kidney, pelvic
cavity and heart expressed as a percentage of
chilled carcass weight. The kidney is included
in the estimate of kidney fat. |
| Milestone |
- |
Milestone
includes: Current, Weaning, Yearling, Cull,
Transfer, Ship, Market, Weigh-in, Re-implant,
Weigh-out. |
| P/H/S |
- |
Polled / Horned /
Scurrs Polled - Naturally hornless cattle.
Having no horns or scurs. Scurs - Horny tissue
or rudimentary horns that are attached to the
skin rather than the bony parts of the head. |
| Pelvic
Area |
- |
Pelvic area
measurement - It is generally agreed that pelvic
measurements should be taken at 1 year of age
(320 - 410 days) expressed in cm2
(centimeters squared). Many producers want to
adjust pelvic measurements for age and sex. This
is fine but please enter the raw measurements
here. |
| Percent
Cut (% Cut) |
- |
Percent cut or
Cutability - An estimate of the percentage of
salable meat (muscle) from a carcass versus
percentage of waste fat. Percentage of retail
yield of carcass weight can be estimated by a
USDA prediction equation that includes hot
carcass weight, rib eye area, fat thickness, and
estimated percent of kidney, pelvic, and heart
fat. |
| Procedure |
- |
Health procedure
for the animal. Maximum of 6 separate procedures
stored with animal. |
| Purebred
Registration # |
- |
Purebred
registration number. |
| Quality
Grade |
- |
Quality grade or
USDA quality grade - Measurement of carcass
quality categorized into Prime, Choice, Select,
Standard, and Utility with Prime being the
highest and Utility the lowest. |
| Remarks |
- |
Remarks - can be
any additional text or numbers to associate with
the animal. |
| Rib
Eye Area |
- |
Rib eye area is an
indicator of muscling. - Area of the longissimus
muscle measured in square inches at the 12th rib
interface on the beef forequarter. |
| Service
Sire VID |
- |
Service sire
visual identification (ear tag) number. |
| Sex |
- |
Sex of animal: M
(male) or F (female). |
| Sire
ID |
- |
Sire visual
identification (ear tag) number. |
| Tattoo |
- |
Tattoo of
individual animal identification. |
| Tattoo
Location |
- |
Tattoo Location -
Location on the animal where the tattoo is
located: left ear, right ear, both ears. |
| Treatment
Date |
- |
Treatment date of
animal expressed as (mm/dd/yy). Any number
greater than current year is assumed to be 19XX,
e.g., 05/20/97 is assumed to be May 20, 1997. |
| Treatment
Temperature |
- |
Treatment
temperature of animal expressed in degrees
Fahrenheit. |
| Treatment
Weight |
- |
Treatment weight
of animal expressed in typical units (pounds for
USA). |
| USDA
Plant ID |
- |
USDA
slaughterhouse identification number. |
| Visual
ID |
- |
Visual
identification (ear tag) number. |
| Weight |
- |
Weight of animal
at last weighing expressed in typical units
(pounds for USA). |
| Yield
Grade |
- |
Yield grade or
USDA yield grade - Measurements of carcass
cutability categorized into numerical categories
with 1 being the leanest and 5 being the
fattest. Yield grade and cutability are based on
the same four carcass traits. |
