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Live Cattle Evaluation

What are we trying to determine?. Quality gradeYield gradeDressing percentage. Quality Grade Factors. Maturity. Marbling. Beef Quality Grading Factors -- Maturity --. Estimation of physiological ageClassifications: A B C D E (young to old)determined by degree of bone ossificationmost fed cattle = A maturity (< 30 mo of age)As age ? , QG ?.

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Live Cattle Evaluation

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    1. Live Cattle Evaluation

    2. What are we trying to determine? Quality grade Yield grade Dressing percentage

    3. Quality Grade Factors

    4. Beef Quality Grading Factors -- Maturity -- Estimation of physiological age Classifications: A B C D E (young to old) determined by degree of bone ossification most fed cattle = A maturity (< 30 mo of age) As age ? , QG ?

    7. Chronological Age of Cattle

    8. Beef Quality Grading Factors -- Marbling -- Measure of the intramuscular fat fat within the muscle “taste” fat

    11. Beef Yield Grades Measure of cutability or the percent yield of boneless, closely trimmed retail cuts from the: chuck rib loin round

    12. Interconversion of YG and the % of Boneless, Closely Trimmed Retail Cuts

    13. Factors Used to Calculate Beef Yield Grades Fat over ribeye (in) FOE % kidney, pelvic, heart fat KPH of the carcass weight Ribeye Area (in2) REA Hot carcass weight HCW As HCW ?, REA must ?

    16. Dressing Percentage Used as a basis for marketing livestock beef Usage and importance ? as the industry moves toward “value-based” marketing. As fat ?, dressing percentage ? but YG less desirable (poor cutability)

    17. Dressing Percentage

    18. Dressing Percentage

    19. Beef Dressing Percent Fed Cattle = 63% Cows = 50% Factors that affect dressing percentage “Fill” -- large rumen capacity fat cover -- fat animals have higher dress mud on the hide -- add live weight, reduce dress

    20. Carcass Evaluation of Beef Beef quality grading factors (2) associated quality grades Beef yield grading factors (4) associated yield grades Dressing Percent factors importance for valuation of beef Key Points: The Beef Industry

    21. How do our customers value our product?

    22. How do we value our customers?

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