Where do you measure back fat in cattle?

Measuring back fat in cattle is typically done between the 12th and 13th rib. This specific area is critical for assessing the fat cover of the animal, and this measurement can provide important insights into the animal's overall condition and market readiness. The reason this location is chosen is that it represents a standard point for evaluating fat distribution, which can influence carcass quality and yield grade.

The area between the 12th and 13th rib tends to give a good indication of the fat thickness that will contribute to the carcass grade. This method has been widely accepted in the beef industry because it is consistent and correlates well with the overall fatness of the animal, which is an essential factor in determining value in the market.