1 / 28

Judging Market Steers

Judging Market Steers. Developed by: Richard Coffey, Extension Swine Specialist, University of Kentucky Kevin Laurent, Extension Associate, University of Kentucky Warren Beeler, Kentucky Department of Agriculture. Edited for Georgia by Frank B. Flanders

clive
Download Presentation

Judging Market Steers

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Judging Market Steers Developed by: Richard Coffey, Extension Swine Specialist, University of Kentucky Kevin Laurent, Extension Associate, University of Kentucky Warren Beeler, Kentucky Department of Agriculture Edited for Georgia by Frank B. Flanders Georgia Agriculture Education Curriculum Office March 2002

  2. Slide 1 Steps to Judging Market Steers 1. Evaluate steers from the ground up and from the rump (rear) forward 2. Rank the traits for their importance 3. Evaluate the most important traits first 4. Eliminate any easy placings in the class 5. Place the class based on the volume of the important traits

  3. Slide 2 Ranking of Traits for Market Steers 1. Degree of muscling 2. Degree of finish (fat cover) 3. Growth capacity 4. Soundness and structural correctness 5. Balance 6. Frame size

  4. Slide 3 Growth Curves for Market Steers Phase III - Fat Phase I - Frame Phase II - Muscle Weight of animal 1,400 lbs 900 lbs Age of animal

  5. Slide 4 Evaluating Degree of Muscling Degree of muscling in steers is best determined by evaluating: 1. Thickness through the center of quarter 2. Width between rear feet when steer stands and(or) walks 3. Shape over the top (butterfly shape desired)

  6. Slide 5 Evaluating Degree of Muscling Thin Muscle Average Muscle Thick Muscle Super Thick Good width Very good width Very narrow width Average width

  7. Slide 6 Evaluating Degree of Finish Areas to consider when evaluating degree of finish include: 1. Top line 2. Underline 3. Body depth 4. Brisket 5. Tailhead 6. Udder or cod 7. Shoulder 8. Over the ribs

  8. Slide 7 Evaluating Degree of Finish Smooth over top Fat tailhead Miss Fatty 950 lbs 0.8 inches backfat Choice 50 4.0 yield grade Udder fat Loose underline Full brisket

  9. Slide 8 Evaluating Degree of Finish Trim tailhead Clean over ribs Mister Muscle $ 1,250 lbs $ 0.2 inches backfat $ 1.6 yield grade $ Standard quality grade Empty brisket Indentation behind shoulder Tight, clean underline Shallow rear flank Empty cod

  10. Slide 9 Evaluating Degree of Finish Nice brisket Too trim Full brisket (near ideal) Empty brisket (lacks finish)

  11. Slide 10 Evaluating Degree of Finish Near ideal FAT ALERT !! Cod fat Tailhead fat

  12. Slide 11 Evaluating Growth Capacity Market steers with high growth capacity will be: 1. Wide through the chest 2. Wide between feet when walking or standing 3. Uniform in their body depth 4. Open through the ribs 5. Long bodied

  13. Slide 12 Evaluating Growth Capacity Good growth capacity Open rib shape Uniform body depth Wide chested Long bodied Wide walking

  14. Slide 13 Evaluating Soundness andStructural Correctness Sound and structurally correct animals will have: 1. Flexible, clean, flat joints 2. Long powerful stride 3. Strong pasterns 4. Good set to hocks and knees 5. Big feet that sit flat on the ground 6. Long, straight top line 7. Long, level rumps

  15. Slide 14 Evaluating Soundness andStructural Correctness Good set to hock Sound and structurally correct Good set to knee Strong pastern Strong pastern Big, square feet

  16. Slide 15 Evaluating Soundness andStructural Correctness Poor structure Short, steep rump Weak top Long, straight top line Good structure Long, level rump

  17. Slide 16 Evaluating Balance L Balance refers to market steers having the correct portions of width, depth, and length # Width, depth, and length should be in equal proportions that blend together

  18. Slide 17 Evaluating Balance NO BALANCE ALERT ! Too short Too light in hindquarters Heavy fronted Too shallow in rear flank

  19. Slide 18 Evaluating Balance Clean necked Good fronted steer Smooth shoulder

  20. Slide 19 Evaluating Balance Well Balanced Steer All the parts (width, depth, and length) fit together nicely

  21. Slide 20 Evaluating Frame Size L The optimum steer for today=s market should be medium framed and finish at about 1,200 lbs # Large framed steers will get too big before developing adequate finish # Small framed steers will be early maturing and get too fat before they reach optimum weight

  22. Slide 21 Evaluating Frame Size I=m too big 1,400 lb large framed steer with no finish

  23. Slide 22 Evaluating Frame Size I=m too small 900 lb small framed steer with too much fat

  24. Slide 23 Evaluating Frame Size 0.4 Backfat $ 13.5 in2 Ribeye $ Low choice quality grade $ 2.8 Yield grade I=m just right 1,250 lb medium framed steer with proper finish

  25. Slide 24 Example Market Steer Class I

  26. Slide 25 2 1 3 4 Placings By Traits Official Placing: 2 - 4 - 3 - 1 Cuts: 3 - 5 - 6 Muscle: 2-4-3-1 Finish: 2-1-4-3 Capacity: 2-4-3-1 Structure: 4-3-2-1 Balance: 4-2-3-1 Frame: 2-4-1-3

  27. Slide 26 Example Market Steer Class II

  28. Slide 27 1 2 4 3 Placings By Traits Official Placing: 4 - 1 - 2 - 3 Cuts: 4 - 3 - 6 Muscle: 2-4-1-3 Finish: 1-4-2-3 Capacity: 4-1-2-3 Structure: 4-1-2-3 Balance: 2-4-1-3

More Related