The use of ultrasound on yearling heifers and bulls is a tool for choosing the animals with the highest loin to carcass ratios resulting in more red meat, for replacement. The ultrasound will allow you to predict the amount of intramuscular fat an animal has which is a genetic trait for quality, palatability and production performance for which you can choose. The use of the ultrasound will give you the type of information you need for making mating decisions to produce animals that are predictable, repeatable and maintenance free.

Tenderness

Research has been completed and correlated with Warner-Bradsel Shear Force to select for tenderness using the ultrasound.

Ultrasound can be used to measure back fat, ribeye area, percentage of intramuscular fat (marbling) and rump fat.

Using the ultrasound on your matured cows and bulls to rank them in order in your herd is an excellent way for you to know your cows and bulls from a quality stand point and their potential for producing the quality of replacement you want or need. Using the ultrasound on matured cows and bulls allows you to match strong points and to eliminate the week ones.

Most of the ultrasound work that is being performed is in the feedlots on an end product (the fat steer) and that information in most cases never gets back to the producer. It is my belief that the cattle producers should rank their cows and bulls for breeding and mating purposes so they will know what the end product will be. If this is done, you will regain control of palatability, taste & tenderness and  produce a product that is profitable, acceptable and healthy to the consumer.

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Gearld Fry
193 Fry Rd.
Rose Bud, AR   72137
Telephone - (501)-556-5040

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