Kansas State University, in cooperation
with the Beef Empire Days committee, developed
a new beef carcass index system for
1991, incorporating yield and quality traits as
indicators of carcass merit. Development of
the system considered current industry and
consumer demands in a critical evaluation of
final carcass ranking. The index starts from
100 points and applies positive and negative
adjustments for hot carcass weight; ribeye
area; adjusted 12th rib fat thickness; percent
kidney, pelvic, and heart fat; and quality
grade. The index was first used in 1991.
