The nutritional status of a beef cow can often be estimated by examining the animal.
|
BCS Grade |
Description |
Percent Body Fat |
|
1 |
extremely thin |
4% |
|
2 |
very thin |
8% |
|
3 |
moderately thin |
11% |
|
4 |
mildly thin |
15% |
|
5 |
no excess fat |
19% |
|
6 |
mild excess fat |
23% |
|
7 |
moderate excess fat |
26% |
|
8 |
very fat |
30% |
|
9 |
extremely fat |
34% |
|
BCS Grade |
Features |
|
1 |
no visible fat deposits with many bones readily visible; weak with muscle atrophy; cachectic |
|
2 |
no visible fat deposits with space between spinous processes easily visible; hindquarters show reduced muscle |
|
3 |
fat deposits thin; hingquarter shows mild muscle loss; ribs visible but spinous processes may not be |
|
4 |
ribs still visible but space between spinous processes are not readily visible |
|
5 |
distal ribs no longer visible; fat deposits on either side of tailhead are starting to fill; no muscle atrophy |
|
6 |
ribs fully covered; hindquarters are plump; some fat in the brisket |
|
7 |
fat deposits n either side of the tailhead are abundant; brisket shows fat |
|
8 |
fat cover thick with no bones visible; brisket is full of fat |
|
9 |
excessive fat that may impair mobility; body has a square appearance |
