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RESOURCE SHEET

 

COW CULLING CODES:

 CALVING EASE CODES:
G=cow died 0=unknown
H=cow sold-age 1=no difficulty, no assistance
J=cow sold-physical defect (sick) 2=minor difficulty, some assistance
K=cow sold-poor fertility or open 3=major difficulty, usually mechanical assistance
L=cow sold-inferior calves (poor producer) 4=caesarean section
R=cow sold-replacement stock 5=abnormal presentation
Y=unknown  

 

INTERNATIONAL YEAR/LETTER CODES:

M=1980

U=1986

B=1992

H=1998

P=2004

N=1981

W=1987

C=1993

J=1999

R=2005

P=1982

X=1988

D=1994

K=2000

S=2006

R=1983

Y=1989

E=1995

L=2001

T=2007

S=1984

Z=1990

F=1996

M=2002

U=2008

T=1985

A=1991

G=1997

N=2003

W=2009

 

BODY CONDITION SCORING SYSTEM:

1=Severely Emaciated. All ribs and bone structure easily visible and physically weak. Animal has difficulty standing or walking. No external fat present by sight or touch.

2=Emaciated. Similar to 1, but not as weakened.

3=Very Thin. No palpable or visible fat on ribs, brisket or shoulder blades. Individual muscles in the hind quarter are easily visible and spinous processes are very apparent.

4=Thin. Ribs and pin bones are easily visible and fat is not apparent by palpation on ribs or pin bones. Individual muscles in the hind quarter are apparent.

5=Moderate. Ribs are less apparent than in 4, and have less than 0.2 inches of fat on them. Last two or three ribs can be felt easily. No fat in the brisket. At least 0.4 inches of fat can be palpated on pin bones. Individual muscles in hind quarter are not apparent.

6=Good. Smooth appearance throughout. Some fat deposition in brisket. Individual ribs are not visible. About 0.4 inches of fat on the pin bones and on the last two or three ribs.

7=Very Good. Brisket is full, tail-head and pin bones have protruding deposits of fat on them. Back appears square because of fat. Indentation over spinal cord due to fat on each side. Between 0.4 and 0.8 inches of fat on last two to three ribs.

8=Obese. Back is very square. Brisket is distended with fat. Large protruding deposits of fat on tail-head and pin bones. Neck is thick. Between 1.2 and 1.6 inches of fat on last two to three ribs. Large indentation over spinal cord.

9=Very Obese. Description of Score 8 taken to extremes.

 

NUMERICAL SCORES AND AGE GROUPINGS:

MATURITY SCORE AGE
A 1.0-1.9 9-30 months
B 2.0-2.9 30-42 months

 

MANAGEMENT CODES:

0=no creep feed

1-7=month(s) actually creep fed

8-9=miscellaneous private codes

A=cow did not calve

B=cow aborted

C=calf died before two weeks of age

D=calf died after two weeks but before weaning

E=embryo transplant calf

F=foster calf-purchased

G=cow died

K=twin-raised on foster cow

N=nurse cow

S=twin-raised on own dam as single

T=twin-raised on own dam as twin

X=calf present but not weighed

 

MINIMUM RECOMMENDED SCROTAL CIRCUMFERENCE
AGE MIN. S.C.

15 months or less

15-18 months

18-21 months

21-24 months

more than 24 months

30 cm.

31 cm.

32 cm.

33 cm

34 cm..

 

SCORES FOR LEAN TISSUES:
Score Color Firmness Texture
7 Light cherry red Very firm Very fine
6 Cherry red Firm Fine
5 Slightly dark red Moderately firm Moderately fine
4 Moderately dark red Slightly soft Slightly fine
3 Dark red Soft Slightly coarse
2 Very dark red Very soft Coarse
1 Black Extremely soft Very coarse

 

MARBLING AND INTRAMUSCULAR FAT:
Marbling Score Intramuscular Fat, %
Slightly Abundant 10.13
Moderate 7.25
Modest 6.72
Small 5.04
Slight 3.83
Traces 2.76

 

ABBREVIATIONS:

ADG=Average Daily Gain

ASCII=American Standard Code for Information Interchange

CHAPS=Cow Herd Appraisal Performance Software

CSF= Critical Success Factor

EPD=Expected Progeny Difference

HCW=Hot Carcass Weight

KPH=Kidney, Pelvic, and Heart Fat

MPPA=Most Probable Producing Ability

NDBCIA=North Dakota Beef Cattle Improvement Association

REA=Rib-eye Area

SPA=Standardized Performance Analysis

WDA=Weight per day of age

WT=Weight

 

NUMERICAL SCORES:
Quality Grade Marbling Numerical Score
Prime + Abundant 10.0-10.9
Prime Moderately abundant 9.0-9.9
Prime - Slightly abundant 8.0-8.9
Choice + Moderate 7.0-7.9
Choice Modest 6.0-6.9
Choice - Small 5.0-5.9
Select + Slight 4.0-4.9
Standard + Traces 3.0-3.9
Standard - Practically devoid 2.0-2.9