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Livestock Evaluation

Learn how to evaluate market animals based on their muscle, finish (quality), and correctness. Discover the visual cues to look for from the front, side, and rear views. Understand the quality grades of slaughter cattle and how marbling affects the grade. Finally, practice judging a class of Angus steers and determine the best placing.

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Livestock Evaluation

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  1. Livestock Evaluation

  2. Slaughter Cattle EvaluationTerms for understanding • Muscle - red meat for human consumption • Finish (quality) – amount of fat covering the carcass of a market animal *ANIMALS ALL FINISH FROM FRONT TO BACK* • Correctness – applies to the structural ability of an animal to carry muscle • All market animals evaluated on theses three traits

  3. Slaughter Cattle Evaluation • How does one go about evaluating market animals ? • All animals are evaluated on three traits • Muscle • finish (quality) • Correctness

  4. Slaughter Cattle Evaluation • How does one evaluate muscle, finish (quality), & correctness ? • Visual observation from three views • Front • Side • Rear

  5. Slaughter Cattle EvaluationQuality Grades of Slaughter Cattle • Prime • Choice • Select • Standard • These grades are in order from highest quality to lowest quality

  6. Slaughter Cattle EvaluationQuality Grades of Slaughter Cattle • Prime • Choice

  7. Slaughter Cattle Quality Grades • Select • Standard

  8. Slaughter Cattle Quality Grades • The more marbling in the red meat, the higher the quality grade • The amount of marbling is in direct relation to the amount of fat covering the Steer, The fatter the animal the more marbling it has, usually! • Prime Choice Select Standard

  9. Slaughter Cattle Quality Grades • The ideal grade for slaughter cattle is; • Prime Choice Select Standard

  10. Slaughter Cattle Evaluation • So, you evaluate finish, muscle, & correctness at each of the three views • Front • Side • Rear

  11. Slaughter Cattle EvaluationFront View - Finish • Fullness in the brisket • Excess fat through the neck

  12. Slaughter Cattle EvaluationFront View - Muscle • Width in the chest floor • Substance of bone • Muscle in forearm

  13. Slaughter Cattle EvaluationFront View - Correctness • Width in the chest floor • Standing straight and solid on front legs • Do the feet toe out or toe in?

  14. Slaughter Cattle EvaluationSide View - Finish • Amount of fat covering the last two ribs • Excess fat through the flank

  15. Slaughter Cattle EvaluationSide View - Muscle • Amount muscle in the forearm • Length of muscle in the rear end

  16. Slaughter Cattle EvaluationSide View - Correctness • Straightness of the lines; back, hips, & underline • Do want legs to far under the steer • Or to be too “post” legged

  17. Slaughter Cattle EvaluationRear View - Finish • Square ness (shelving at the top of the rear end) • Square ness (shelving at the Bottom of the rear end) • A smooth round shape is correct

  18. Slaughter Cattle EvaluationRear View - Muscle • Width through the center portion of the rear (stifle) • Length of muscle-especially in the lower quarter • Width of top

  19. Slaughter Cattle EvaluationRear View - Correctness • Does the animal stand on feet correctly? • Or does he severely toe in or toe out

  20. Slaughter Cattle Evaluation • Lets Judge a class of 4 Steers. Place them in order of best to worst, for example 2-1-3-4 or 4-1-2-3

  21. Slaughter Cattle Evaluation • It’s probably best to place them from all views, considering all traits, then put a final placing on the animals

  22. Slaughter Cattle Evaluation • Lets Judge!!!!!!!!!

  23. Slaughter Cattle EvaluationAngus Steers – Front View

  24. Slaughter Cattle EvaluationAngus Steers – Side View

  25. Slaughter Cattle EvaluationAngus Steers – Side View

  26. Slaughter Cattle EvaluationAngus Steers – Side View

  27. Slaughter Cattle EvaluationAngus Steers – Side View

  28. Slaughter Cattle EvaluationAngus Steers – Composite Side View

  29. Slaughter Cattle EvaluationAngus Steers – Rear View

  30. Slaughter Cattle EvaluationAngus Steers – Teachers Placings4-3-2-1

  31. Slaughter Cattle EvaluationThe End !

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