073HO00431 STARBUCK

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Registration Name HANOVERHILL STARBUCK
Registration Number HOCAN000000352790
Primary NAAB Code 073HO00431
Secondary Code(s)
Status Inactive
Controller Name CIAQ (73)
Date of Birth 4/26/1979
aAa -
DMS -
GFI 5.9%
Genetic Codes * TV TL
Haplotypes HH1T, HH2T, HH3T, HH4T, HH5T, HH6T, HCD-T
Sire ROUND OAK RAG APPLE ELEVATION
MGS PACLAMAR ASTRONAUT
Beta Casein -
Kappa Casein -
Beta Lactoglobulin -
INDEXES
NM$ -1211, 93% R CM$ -1213
NM Percentile 00% FM$ -1209
GTPI 1033 GM$ -1276
PRODUCTION TRAITS
13858 Dtrs 4297 herds 100 % US 99% R
Milk -2761 Fat, % -96 , +0.08%
SCS 3.14, 99% R Protein, % -82 , +0.04%
Feed Saved -355 , 66% R Milking Speed 6.52 , 69% R
Health & Fertility
Productive Life -4.2      99% R Mastitis -1.8      92% R
Heifer Livability 0.3       77% R Metritis -2.7      90% R
Livability 0.8      99% R D. Abom -0.7      92% R
DPR -2.7      99% R Ketosis -2.3      88% R
FSC -6.2      99% R R. Placenta -1.1      90% R
HCR -2.2      93% R Milk Fever -0.1      81% R
CCR -2.5      99% R
SCR -        -
DIA 1.3      48% R
RSP -0.5      59% R
Calving Traits
Sire CE 2.8      99% R 1147 Obs
Daughter CE 4.0      99% R 3238 Obs, 1844 Dtrs
Sire SB 4.4      99% R 581 Obs
Daughter SB 7.1      99% R 1410 Obs, Dtrs
Gestation Length 1.8      96% R 2 Obs, 2 Dtrs
Early First Calving -6.9      99% R 3597 Obs, 10290 Dtrs

CDCB August 2026; Base of Evaluation: HO

* Individual bull owners may test for more recessives

Composites HA 08/2026
10034 Dtrs 3208 herds 99% R
PTA Type -2.35 UDC -3.99
HCC -4.13 BWC 2.30
FLC -0.30
Linear Traits
Stature -0.83
Short
Strength 1.64
Weak
Body Depth 1.26
Deep
Dairy Form -2.82
Closed
Rump Angle -0.92
Flat
Thurl Width -0.69
Flat
Rear Legs-Side View -0.69
Narrow
Rear Legs-Rear View -0.76
H.-in
Foot Angle -0.06
Low
Feet & Legs Score -0.39
Low
F.U. Attachment -0.31
Straight
Rear Udder Height -3.87
Low
Rear Udder Width -4.74
Narrow
Udder Cleft -1.25
Weak
Udder Depth -0.76
H.-in
Front Teat Placement -2.04
Wide
Rear Teat Placement -1.49
Wide
Teat Length 1.25
Long
-2
0
2

CDCB August 2026; Base of Evaluation: HO