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ULTRASOUND EXPLANATION
Procedure: Body composition measurements are taken with an Aloka 500 real-time ultrasound machine connected to a
transducer that has been designed specifically for animal use. Scan measurements for fat thickness and ribeye area are taken
at the 12-13th ribs. The scans are stored and returned to the ISU Animal Science Department for processing.
Adjustments: Ribeye area and marbling are adjusted to 365 days using a linear per day of age adjustment. The external
fat measurement is not age adjusted.
Ribeye area: Ribeye area is measured in square inches. Ribeye area is positively and highly correlated with retail product.
The heritability of this trait is moderately high, meaning that the trait will be passed on to the progeny. According to the
NCA National Beef Quality Audit 1991, ribeye of 11 to 14 square inches are most appropriate for cutting 1-inch thick steaks
weighing 8 to 10 ounces.
fat thickness: Fat thickness is measured in inches. Fat thickness is good indicator of percent retail products. The higher
the fat thickness, the lower the percent retail product. Fat thickness is slightly lower in heritability than ribeye area.
Marbling: Marbling is measured as percent fat. Heritability for marbling is in the moderate range. Beef carcasses are traded
on the amount of intramuscular fat (marbling) they contain at the 12-13th ribs. However, marbling is a very subjective score.
Real-time ultrasound has the capability to predict the actual percent fat in the ribeye muscle which is what the USDA grader
is primarily trying to visually evaluate. Several research studies have indicated that the genetic correlation between marbling
and fat thickness are very low, meaning that producers can select for increased marbling and not have to be concerned about
having animals put on additional external fat.
All bulls selling for $1500 or more will be covered 50% by Yardley Cattle Co. if they are injured during their first breeding season. Breeding
season is defined as the 90-day period following the first turnout of the bulls.
50% of the value of the injured bull, minus one-half salvage value, will be given as credit in a future
sale or toward a replacement bull if one is available. Salvage value, if any, will be split equally between Yardley Cattle Co. and the buyer. All
injured bulls must be diagnosed by a veterinarian. Please notify us as soon as possible should injury occur and prior to the injured bull being sold
for salvage. All claims must be made by October 1st. We will not replace a dead animal for any reason.
PLEASE BRAND YOUR CATTLE WHEN YOU GET HOME!
First Year Breeding Guarantee
We cull bulls from branding up until the sale for structural soundness, quality,
breeding soundness, and temperament. Not every bull is destined to sire calves. AS
SEEDSTOCK PRODUCERS WE TAKE THE RESPONSIBLITY TO MARKET QUALITY
BULLS SERIOUS. We realize that your success depends upon our breeding program
and we strive to have quality from the first lot sold to the last bull to walk through the
sale ring.
THESE BULLS WILL SELL IN EVERYONES PRICE RANGE.
We have always concentrated on producing a functional, balanced, all purpose beef animal. One that is thick and
moderate framed, not too big or too small, and that has a natural fleshing ability. If a cow has feed, I expect her to
stay fat while raising a 700 lb. calf. We believe in a balance between performance, eye appeal, and maternal traits. Above all, we
have eliminated the problem cattle.
To achieve balance, ranchers need cattle that are not necessarily the tops in all traits, but they can’t be weak in one single trait.
Balance
Our bulls are not pampered and are not overly fat. They are developed on high roughage
rations for comparison only and not for maximum gain. You will not be paying for over
fleshing that will melt away as the breeding season progresses. By not force feeding these
bulls, you can be assured they will be sound, athletic, and ready to service cows. They are
grown in big lots where they get lots of exercise, so they can take the toughest ranges.
These bulls are grown mostly on hay with a 50/50 alfalfa grass mix with less than 1%
of their body weight in grain.