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Carcass data from steers and heifers were collected at 3 different times of year (August, 2012; November/ December, 2012; April, 2013) at 3 commercial abattoirs, representing 3 geographical regions (Hawke’s Bay, Canterbury, and, Otago) of New Zealand, to characterize carcass quality and yield traits. All carcasses were classified based on the current New Zealand carcass classification system. In addition, 3 Texas Tech University (TTU) personnel trained in carcass assessment, were each stationed at one plant during each assessment period and performed daily assessments on all carcasses presented for grading. The traits collected included 12th rib fat thickness, ribeye area, hot carcass weight (HCW), calculated USDA yield grade (YG), dressing percent (calculated using live weight and carcass weight after standard carcass trim and removal of internal fat, when both weights were available), hump height, dentition (number of permanent teeth), pH, marbling score, and skeletal/lean maturity (USDA, 1997). Data were summarized in SAS using PROC MEANS and PROC FREQ (SAS Inst. Inc., Cary, NC). Results

Benchmarking New Zealand Carcass Quality and Yield Characteristics