Breeding and Genetics
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.
Iowa State University
Wilson, Doyle E., "A Carcass EPD for Percentage of Retail Product" (1998). Beef Research Report, 1997. 13.