Carcass Camera

Carcass Camera

November 04, 2020


One of the ways that helps us bring you the best Wagyu  begins with our Carcass Camera. The camera and software was developed by renowned professor Keigo Kuchida at the Obihiro University in Hokkaido, Japan. This camera helps us create an objective and transparent grading system. Lone Mountain acquired the camera in 2010 and have been using it since to bring you some of the best meat state-side. 

The images we take with this camera and software help us determine:

  • IMF (Intramuscular fat percentage)
  • Marbling Fineness and Coarseness
  • Rib Eye Area
  • Rib Eye Shape

Lone Mountain focuses primarily on IMF, the fineness or coarseness of the marbling as well as the size and shape of the ribeye. Because the BMS (Beef Marble Score) has changed a few times, we have found that there is a lot of confusion on the standard. Therefore, the IMF% helps us keep the data concise and objective. We use the IMF% from each carcass to segregate our Ribeyes, Tenderloin and Striploin by carcass. 

Once the animal has been harvested it hangs in our chilled warehouse for about 2-3 days. While Japan normally collects carcass data that comes from between the 6th and 7th rib, the US standard comes from the 12th and 13th rib. Below is a picture of Griff Foxley using the Carcass Camera to capture images from every single animal that is harvested. We then upload all the images in the software program. This process takes us a few days to analyze but it is essential to have this data not only for the quality in the steaks you receive but we also use this information for future breeding decisions

 Griff Foxley Operating the Carcass Camera

Our continued involvement in all facets of our herd allows us to control the quality of the product we produce, strengthen our relationships with all of our partners and most importantly fulfill our obsessive pursuit to Eat Life To The Fullest.

Hanging Carcass

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