BB—Lancaster Farming, Saturday, February 21,1981
: CUMBERLAND
Cumberland County Dairy Herd Improvement records show
that 8392 cows in 134 herds were on production testing in
December according to Duane G Duncan county agent
Of the 114 Herds on DHIA, 63 herds had an average fat
production of 1 50 pounds per cow per day for the month
During the month 126 completed their 305 day lactation with
600 pounds of butterfat
DHIA Supervisors working with the dairymen to improve
efficiency include Harold Boldosser 130 Old Gap Road
Carlisle, Paul Wynn R 1 Box 88 Newburg, and Jay Zeigler
R 1 Carlisle
The following are the highest of actual butterfat in 305 days
or less in the county during the month The age listed is her
age at the time of freshing
Freshair Dairy Farm
Star
J B Brymesser & sons
204
M Thomas Sheaffer
Penny
Stambaugh Farms
137
Ashcombe Farms
121
Edward L Brackbill
Cindy
John F Stamy ill
34
J B Brymesser & Sons
275
D Clinton Sauder
Smiley
Leroy Showaker & Son
Almost
High DHIA summaries tor December include
OWNED
M Thomas Sheaffer
Furman Landis
Robert H Jamison
1 Edward L Brackbill
I -reshair Dairy Farm
10 Lehman
Sundays Vallilea Farm
Samuel D Shenk
1 brush Brothers
Lee A Hoover Jr
John E Lapp
Frank J Yost
Clifford Chamberlin
Roy S James Miller
Sandrod Farms
Elmer Gettle
Berkheimer Farms
John M Lippert
Robert Strock
D Clinton Sauder
Ross H Holtry
Ashcombe Dover Dairy
Paul B Sensemg
George P Wickard
Paul Strock
Marlin Miller S Sons
Norman Hertzler
Sandrod Farms
Melvin Sensemg
Donald L Basehore
C & G Smith
Fred B McGillvray
Stambaugh Farms
Mervin E Ruppert
John F Stoltzfus
Glenn W Myers
J Shephard Wolff
Daniel L Martin Jr
PaulO Dyarman
Ashcombe Farms
Fred A Hoover
Harry & Paul Hoch
Roy L Coover
David S Miller
John H Staub
Norman Hertzler
Floyd F Martin
David L Miller
Mark A Naugle
Stambaugh Farms
Roy L Coover
Charles L Nehf
RoyE Snoke
Lucille Ocker Family
John F Stamy 111
Chester C Weaver
Kruger Dairy Farm 1
JB Brymesser & Sons
David L Miller
Merle S Sharon Dice
Carl Kelso Jr
Chester & Galen Smith
Herberts Shughart
OWNER
NAME OR NO
Otto Brothers
266
130
219
DECEMBER 1980
27 448
RH 4
25 034
RH 5
23 317
RH 11
17 609
GH 7
21 722
RH 6
19 839
RH 5
19 991
RH 4
19 311
RH 3
20 208
RH 6
20 066
RH 5
NO S DAYS LDS % l»S
MEED COWS IN MILK HULK FAT FAT
B 3
B 3
B 3
B 3
B 3
B 3
B 3
B 3
LBS
MILK
9 21 733 3 0
7 19 907 3 6
4 18 125 4 2
Donald T McCullough
113
Robert StrocK
Tina
Sandy
Betty
Chris
Norman Hertzler
Fern
Jessie
Louise
Paul R Cornman
Bonnet
Sundays Vallilea Farms
22
94
Freshair Dairy Farm
Westie
Diane
Star
John M Lipert
Chris
Mega
Milky
Kruger Dairy Farm 1
Apollo
J B Brymesser & Sons
204
275
Ashcombe Farms
278
32
121
180
77
80
100
112
6
897
392
400
896
David L Miller
12
7 CK
Cozy
Esther
Audrey
878
864
847
LeeG Davidson
Dandy
Millie
Triune
822
808
Chester i Galen Smith
Royal
Pogo
Dolly
Regina
Dons
799
795
789
Thrush Bros
14
Roy L & James Miller
29
D Lehman
25
Roy L Coover
66
74
84
Paul Strock
Trixie
Cnssie
Tommie
Brookside
Keystone
Edward L Brackbill
Cindy
Harry & Paul Hoch
Lon
Laurel
Merle & Sharon Dice
Heiset Farm Dairy
23
Alfred Gaisler
Jade
Twilite
K Hale&N Burkholder
Lilly
BELTSVILLE, Md - Con
sumers get the same amount of
trimmed meat per retail cut of
beef no matter which quality grade
they buy within the same yield
grade, says H Russell Gross a
U S Department of Agriculture
food technologist
Yield grades of beef carcasses
indicate the amount of closely
trimmed retail cuts of meat from a
carcass Quality grades indicate
tenderness, juiciness, and flavor
As the quality grade of beef
decreases from prime to standard
within the same yield grade, the
amount of separable fat decreases
but the amount of bone and con
nective tissue increases thus
leaving appioximatelv the same
yield of trimmed meat ' Cross
said A one-pound sirloin from a
prime carcass will have the same
amount of trimmed meat as a one
pound sirlom from a choice good
or standard carcass
652
717
762
He defines trimmed meat as
muscle plus marblmu ur in
12 882
18 177
16 394
20 412
17 923
23 002
18 083
15 448
18 236
19 915
21 096
18 026
20 052
27,448
17,961
18,548
21 648
16 530
25 034
19.311
22 089
17 037
21 722
23 191
19 159
19 107
15 888
18 290
19 175
19 291
19 805
19 858
17 203
20 751
18 661
15 639
18 060
19 433
17 777
18 529
18 058
23 260
17 791
17 571
15 566
15 844
21 182
19 294
17 859
18 544
20 023
20 781
17 599
19 099
18 827
16 908
19 839
14 158
14 406
16 714
16 379
15 891
19 707
19 109
18 031
Beef quality grade does not
affect yield of trimmed meat
timer Gettle
Faye
Rodger E Hoke
113
D Clinton Suader
Smiley
629
667
682
658
606
3 7
4 2
3 2
34
Fred B McGillvray
Laura
Ellen
757
731
609
Ross H Holtry
74
Herbert B Shughart
Kate
707
DT McCullough Unit 2
210
179
656
643
Frank J Yost
Agnes
Her Joy Farms
Michele
727
689
897
Ashcombe Dover Dairy
R 224
263
R 253
R 272
310
332
R 33
635
753
728
605
896
799
Paul Basehore
April
Rhoda
Leroy Showaker & Son
Almost
JohnF Stamy 111
30
40
66
34
Leroy Chestnut
18
Robert H Jamison
Dons
781
625
665
540
633
3 9
3 6
3 2
3 4
40
Sandrod Farms
57
John W Weiler
Butcup
684
650
667
Oscar Nealy & Sons
42
22
Harold E Weaver Jr
63
656
741
651
694
660
3 5
4 1
28
3 9
38
Nelson D Horst
31
Berkheimer Farms
745
Stambaugh Farms
22
53
112
75
137
169
296
634
681
700
623
699
681
Glenn W Myers
Jean
J Douglas Martin
32
712
704
643
707
623
34
40
34
38
3 7
David S Miller
Carrie
Sandy
John F Stoltzfus
Lily
822
Paul B Sensenig
Sugar
661
621
Harvey Newswanger
-10
George P Wickard
Ruby
743
671
M Thomas Sheatfer
Maggie
Penny
Iva
Mains Acres
145
132
615
723
728
616
tramuscular fat Since
requirements for marbling are
different for each quality grade,
the amount of marbling in the
trimmed meat decreases as the
quality grade decreases
Cross conducted research while
with the Science and Education
Administration’s Meat Science
Research Laboratory, Beltsville
Md He selected 20 carcasses, five
each in grades prime, choice, good
and standard which had the same
USDA Yield Grade Fourteen
retail cuts of beef were taken from
each side of the carcass
While raw, cuts from one side
weres separated into trimmed
meats fat and bone and con
nective tissues cuts from the other
side where separated into trimmed
meats fat and bone and con
nective tissue after cooking Retail
cuts were either broiled braised or
roasted according to the most
common cooking method used b\
consumers
The resea Th was done in
18 616
V
14 806
20,208
19 223
20,629
18 568
15,369
18 026
21,646
16 974
15 846
19,711
18 854
20 762
17,473
22,026
22 969
22,316
15,790
17 490
18 501
20,066
15,922
21 454
18 864
19,991
18 814
16 099
19 737
20,577
17 810
17 242
23 866
18 372
17 793
16 522
21 048
17 427
17 946
18 524
17 103
15 890
17 509
16 838
16 648
19 988
17 988
19 714
19 217
16 809
18 258
17 767
15 830
15 882
23317
25 552
17 363
11 568
cooperation with the National Live
Stock and Meat Board, Chicago,
and with SEA’s Nurtient Com
position laboratory in Beltsville
Cross presented his findings last
year at a meeting of the Institute of
Food Technologists He is now with
SEA’s Roman L Hruska U S Meat
Animal Research Center C!a\
Center. Neb 68933
JO
726
637
795
628
675
706
670
621
722
610
613
697
609
668
789
40
3 3
3 2
40
635
703
602
808
723
657
617
709
675
668
680
640
623
726
766
659
691
73 1
661
674
631
623
624
878
683
605
602