Breeding and Genetics

A Carcass EPD for Percentage of Retail Product



A new carcass EPD has been developed for the American Angus Association’s National Carcass Evaluation Program. A percentage of retail product EPD combines the traditional carcass traits (hot carcass weight, fat thickness, ribeye area and KPH) into a composite EPD. Although the heritabilitty for this trait (.25) is not the highest for the carcass traits, it is high enough for breeders to make significant change.

Keywords: ASL R1441

How to Cite: Wilson, D. E. (1998) “A Carcass EPD for Percentage of Retail Product”, Iowa State University Animal Industry Report. 1(1).