Ultrasound
Ultrasound Data
Ultrasounding is a value added tool used for genetic selection and marketing by measuring live animals for traits like ribeye area, fat depth, and marbling. This technology allows breeders to improve carcass merit, increase lean meat yield, and accurately predict carcass quality and retail yield without having to slaughter and test every animal.
To be accepted by the breed association the ultrasound must be done by an authorized Ultrasound Guidelines Council technician.
Ultrasound data required includes:
- Animal ID
- Weaning Date
- Scan date
- Contemporary group
- Ultrasound scan weight taken within 7 days of scanning
- Rib fat
- Rump fat
- Percent intramuscular fat
- Ribeye area
Your Ultrasound Tech will ask you for a Barn Sheet prior to their visit. You can generate this yourself in Digital Beef or call the CLA office. Only animals that are between 220 and 500 days of age with no ultrasound data on file will appear on your list to select from.
To generate a Barnsheet in Digital Beef:
- On the left-hand tab click Herd Management- Recording- Barnsheet
- Choose the animals to be scanned from the list and click Create at the bottom.
After your ultrasound is complete the CUP Lab will send the association the data and a report will be generated and emailed to you.
Ultrasound Tips
- Ultrasound needs to be taken on animals 270 - 500 days of age.
- If you are doing an ultrasound scan on an animal that is not registered, handwrite the full tattoo of the animal at the bottom of your barnsheet.
- If an animal is registered and does not show up on your selection list, contact the office and staff can print you a barnsheet specifically for the missing animal.
- Ultrasound data can only be recorded in DigitalBeef on animals that HAVE weaning data recorded.
- Weigh animals within seven (7) days of scanning session. Restrict animals from food and water overnight and weigh in the morning. Scan weights are used to predict empty body weight so gut fill must be minimized.
Definitions
Rib Fat - An external fat measurement taken between the 12th and 13th ribs, measured in inches.
Rump Fat- An external measurement taken between the hooks and pins, measured in inches. The rump fat and the rib fat measurements are used to determine the overall external body fat.
Ribeye Area - Area of the longissimus muscle, measured in square inches. The trait is moderately to highly heritable and gives an indication of overall carcass muscling.
Intramuscular Fat (%IMF) - Percentage of fat in the ribeye area muscle (similar to marbling). The field technician collects four images and the values generated by the interpreting software are averaged for an overall %IMF. Marbling directly contributes to beef palatability.