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Live Cattle Evaluation

Live Cattle Evaluation. What are we trying to determine?. Quality grade Yield grade Dressing percentage. Quality Grade Factors. Maturity. Marbling. Beef Quality Grading Factors -- Maturity --. Estimation of physiological age Classifications: A B C D E (young to old)

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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 Maturity Marbling

  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 

  5. Bone Maturity Thoracic Cartilagenous Vertebrae

  6. Bone Maturity Thoracic Cartilagenous Vertebrae

  7. A B C D E 96 30 72 42 Feedlot Cattle Young Cows Older Cows Chronological Age of Cattle Heiferettes

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

  9. B C D E A PRIME Sl. Abundant Moderate COMMERCIAL CHOICE Modest Small Slight SELECT UTILITY Traces STANDARD CUTTER Practically Devoid

  10. Measure of cutability or the percent yieldof boneless, closely trimmedretail cuts from the: chuck rib loin round Wholesale Cuts from the Beef Carcass Beef Yield Grades

  11. Interconversion of YG and the % of Boneless, Closely Trimmed Retail Cuts  % lean (muscle),  % fat  % lean (muscle),  % fat

  12. 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 

  13. Measurement of FOE 3/4 length of Ribeye Fat thickness

  14. Measurement of REA

  15. 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)

  16. = hot carcass weight live pay weight  100 1200  100 = 62.5% 750 cattle Dressing Percentage Example: If live weight = 1200 lbs HCW = 750 lbs

  17. 1200 X .65 = 780 lb HCW Dressing Percentage Example: If live weight = 1200 lbs DP = 65%

  18. 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

  19. Key Points: The Beef Industry 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

  20. How do our customers value our product? High Low

  21. How do we value our customers? High Low

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