Quality Beef Competition

Last Updated March 3, 2010

This competition provides an opportunity for producers to evaluate the merits of their beef production program. Interest in carcass traits can be used to select sires within a breed, which can increase marbling score or tenderness of beef.

PLEASE NOTE THE FOLLOWING CHANGES WITHIN THE JUDGING CRITERIA:

Added:

Yeild category
Y1 (59<) - 5 points
Y2 (54-58) - 3 points
Y3 (<53) - 1 point

Removed:

- Conformation/Muscling category
- Fat colour category

Event Dates and Location

Event Date:: July 19, 2010
Move in Date:: July 15, 2010 6:00 AM
Release Date:: July 19, 2010 6:00 AM
Early Entry Date:: June 18, 2010 5:00 PM
Entry Closing Date:: July 16, 2010 10:00 AM
Location:: Offsite

This competition is open only to steers and heifers entered and shown in the UFA Steer Classic and Heifer Competition at the Calgary Stampede.

Results + View Details

2010 Quality Beef Competition Results

Entry & Marketing Fees + View Details

Early entry (June 18) - $50

Late entry (after June 25 til July 16) - $75

Entries are accepted until July 16th at 10:00am.

Prize Money & Awards + View Details

Grand Champion: $3,000 plus value of carcass
Reserve Grand Champion: $2,000 plus value of carcass
Third: $1,500 plus value of carcass
Fourth: $1,000 plus value of carcass

Breed Champions sponsored by Breed Class Sponsors Breed Champion: $500
Reserve Breed Champion:$250
1st place Heifer: $500
2nd place Heifer: $250
Steers & Market Heifers will be transported to the Packing Plant on Monday, July 13.

NOTE: QUALITY BEEF COMPETITION animals will not leave for Cargil until Monday Morning. Steers not enered in the Quality Beef Competition will be released from the Stampede Barn on Saturday, July 17 at 9:00 PM until Sunday, July 18 10:00 AM.

The Calgary Stampede Steer Classic committee will supply individuals to look after the carcass steers/heifers for those exhibitors wishing to leave on Saturday.

Exhibitors are responsible to provide feed for the steers/heifers. Exhibitors failing to do so will forfeit any prize money and/or carcass money.

All carcasses will be paid on Cargill prevailing market price. Animals which do not meet the dentition eligibility will be price discounted at time of processing.

Please note: Volunteers, Shareholders, Directors, Staff, and Sponsors of the Stampede may be entered as exhibitors/competitors.

Rules and Regulations + View Details

Regulations:

GENERAL RULES

Health Regulations

Judging Criteria:

(A) Marbling In order to qualify for marbling points, carcasses must grade AAA 0 or higher.

	POINTS
PRIME 0-90	31 to 35
AAA0-AAA90	21 to 30
AA0-AA90	-4 to 5
A0-A90	-19 to -10

Points Available: 35

(B) Rib Eye Area Overly large or overly small rib-eyes will be penalized Points Available: 22

SQUARE CM (SQUARE INCHES)	POINTS
Less than 59 cm (9.3")
60 cm (9.3") to 69 cm (10.7")
70 cm (10.5") to 79 cm (12.3")
80 cm (12.4") to 89 cm (13.8")
90 cm (13.9") to 99 (15.4")
100 (15.5") to 109 (16.9")
110 (17") to 119 (18.5")
Greater than 120 cm (18.6")

(C) Warm Carcass Weight Ideal weight 651 - 800 lbs. Points Available: 13

CARCASS WEIGHT	POINTS
Less than 548 lbs.	-5
549 - 599 lbs.	0
600 - 650 lbs.	8
651 - 800 lbs.	13
801 - 850 lbs.	8
851 - 899 lbs.	2
900 - 925 lbs.	-5
Over 926 lbs.	-15

(D) Yeild category
Points Available: 9
Y1 (59<) - 5 points
Y2 (54-58) - 3 points
Y3 (<53) - 1 point

(E) Average Fat Thickness
Points Available: 10
2 - 4 mm = 10 points. 1 point will be deducted for every additional mm.

FAT	POINTS
2 - 4 mm	10
5 mm	9
6 mm	8
7 mm	7
8 mm	6
9 mm	5
10 mm	4
11 mm	3
12 mm	2
13 mm	1
14 mm	0
15 mm	-1
16 mm	-2
17 mm	-3
18 mm	-4
19 mm	-5
20 mm	-6

Less than 2 mm will result in disqualification.

(F) Overall Fat Distribution
Carcasses should be evenly covered
Points Available: 3

(G) Rib Eye Color
Bright red color will get maximum points
Points Available: 4
All carcasses dark in color will be removed from the competition.

(H) Texture of Marbling
Fine marbling will get maximum points
Points Available:4
Medium and COARSE marbling will be less points.

Tie Breaking Policy
Breaking ties will be based on carcasses with the highest:

Marbling score
Rib eye area score
Back Fat score
Carcass weight score

The Canadian Beef Grading Act and Regulations will be strictly adhered to throughout this competition.

All carcasses must meet schedule 1 qualifications for maturity (youthful) and under 30 months old as monitored by CFIA.

Committee + View Details

Roger Davis (Chair), Bret Walters (Vice Chair), Allison Wright (Agriculture Manager), Janette Bamford (Agriculture Program Coordinator), John Copithorne (Director Responsible), Craig Flewelling, Chuck Groeneveld, Scott Hunt, Brian Kimmel, Robert Lundago, Don Miller, Rod Morison, David Pyke, Fred Taylor, Brett Wildman, Bill Yeast