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REA +0
RIB FAT An external fat measurement taken between the 12th and 13th rib - the location a carcass would be split into quarters in the cooler reported in inches. Rib fat is the main factor in the USDA Yield Grade Equation. RIBEYE AREA (REA) An area measurement of the longissimus dorsi, or ribeye muscle - reported in square inches. This image tends to be the most difficult to collect and requires the most highly skilled interpreting technician. Both the rib fat and ribeye area measurements are taken from the same image. The REA score is reported as sq. in. per 100lbs. of body weight. RUMP FAT An external fat measurement taken from an image collected between the hooks and the pins of the animal, reported in inches. The rump fat measurement coupled with the rib fat measurement, is used to determine more accurately the overall external body fat, enhancing the accuracy of predicting percent retail product (PRP). In most cases, an animal will exhibit more fat over the rump than the rib due to physiological process of “laying on fat.” Therefore, more variation is often displayed in the rump fat measurements of a contemporary group than the rib fat. This image is highly repeatable and is the least difficult to collect or interpret. INTRAMUSCULAR FAT (%IMF) This measurement determines the amount of fat within the muscle (similar to marbling) and is reported in “%.” This measurement should be collected when cattle are maintaining a high level of nutrition. The field technician collects four images and the values generated by the interpreting software are averaged for an overall %IMF. The Angus Associations, both AAA and CAA have adopted the CUP (Centralized Ultrasound Processing) Program for Ultrasounding Carcass Data and are using this information for formulating Carcass EPDs. This is the 22nd year we have provided ultrasound measurements as taken by certified technicians. We feel it is very important that you, our valued customer, know what is under the hide as that really does determine value. It has been determined through many studies that carcass traits are highly heritable and that feeding has only marginal effect on the resulting carcass - genetics determine carcass quality!
