Powell, T.H.Laudert, S.D.Lee, R.W.Seibert, G.Unruh, John A.Dikeman, Michael E.2010-10-142010-10-142010-10-14http://hdl.handle.net/2097/6347Kansas 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.BeefCarcassIndexQualityCutabilityConference paper