Houston LS&R Carcass Data

I just stumbled across something interesting in A&M's website - trend data in steers that made the carcass contest (1st and 2nd place calves) from 74 to 07.

http://animalscience.tamu.edu/main/academics/beef/pub/trends.pdf

at first flush

packing on more meat for same hip height, interesting dressing is staying the same, must be more uniform coverage of fat

also intersting rea is static and stays proportional

yield grade is getting better as a consequence of fat moving elsewhere and not "seen"?

not familiar with choice designation

%choice means fat is getting to the right spot, ie IM as well as elsewhere

dark cutter spikes??  due to???

number of animals not indicated.