The red meat market consumer has become increasingly sophisticated in recent years and now demands a consistent fat content.

Premium prices are paid for carcasses that have the acceptable fat depth.

Very lean carcasses have a fat depths of 0, 1 and 2 millimetres and carcasses with more than 12 or 15 millimetres are considered too fat.

Binalong Gully produces quality beef with average fat scores of 7 (measured at P8).

The Binalong Gully carcass yields have been consistent over the years to see a hot weight yield of 56%.

Hot standard carcass weights between 180 and 220 kilograms ideally requires a fat cover of from five to nine millimetres at the P8 rump site.

Carcasses of this weight with less fat may be bare on primal cut areas and the same carcass with 12 to 15 millimetres will require trimming, which is expensive in terms of time and lost weight.