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Livestock Grading/Evaluation

Livestock Grading/Evaluation. Animal Science I. Animal Classes. Beef Age Calf – less than one year Cattle – more than one year Veal calf – less than 3 months Slaughter calf – 3 months to 1 year Feeder calf – 6 months to 1 year. Animal Classes. Beef Sex Steer Heifer Cow Bull

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Livestock Grading/Evaluation

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  1. Livestock Grading/Evaluation Animal Science I

  2. Animal Classes • Beef • Age • Calf – less than one year • Cattle – more than one year • Veal calf – less than 3 months • Slaughter calf – 3 months to 1 year • Feeder calf – 6 months to 1 year

  3. Animal Classes • Beef • Sex • Steer • Heifer • Cow • Bull • Stag

  4. Slaughter Beef Grades • Slaughter (ready to be killed) • have 2 grades: quality and yield • Quality Grade • Prime • Choice • Select • Standard • Commercial • Utility • Cutter • Canner

  5. Slaughter Cattle Quality Grades • Determined by age, muscling, and marbling

  6. Facts You Need To Know • Standard, Select, Choice, and Prime can not be older than 42 mths. • Anything higher is commercial grades • Utility, Cutter, and Canner have no age limit • No Prime for cows • Marbling affects tenderness • Prime must have maximum marbling • 80% of all cattle are “choice” grade

  7. Slaughter Beef Grades • Slaughter (ready to be killed) • have 2 grades: quality and yield • Yield Grade • Yield Grade #1 • Yield Grade #2 • Yield Grade #3 • Yield Grade #4 • Yield Grade #5

  8. Slaughter Cattle Yield Grades • Affected by muscling and amount of fat • Yield 1 – best muscle with least fat waste • Yield 2,3,4 • Yield 5 – worst grade, less muscle and more fat.

  9. Feeder Beef Grades • Feeder Cattle (still need to be fed) are graded on: • Frame size • Muscle thickness • Thriftiness

  10. Determining Feeder Cattle Grades • Will have 2 grades • Frame Size • Large • Medium • Small • Thickness • No. 1 • No. 2 • No. 3

  11. Determining Feeder Cattle Grades • Frame Size • Large • Tall and Long • Little Fat • Medium • Slightly Tall and Long for age • Some fat • Small • Small frame and short • Fat

  12. Determining Feeder Cattle Grades • Thickness • No. 1 • Thick muscling • Wide • No. 2 • Moderate muscling • Somewhat narrow • No. 3 • Thin muscling • Very narrow

  13. Review Livestock Grades • Slaughter Steer/Heifer • Quality • Yield • Feeder Steer/Heifer • USDA No. 1, No. 2, No. 3 • Large, Medium, Small frames

  14. Animal Classes • Swine • Sex • Barrow • Gilt • Sow • Boar • stag

  15. Swine Classes • Swine • Uses • Slaughter – to be killed and meat sold • Feeder – to be fed more

  16. Animal Grades • Swine Grades • Quality and Yield determine USDA grade • US No. 1 • US No. 2 • US No. 3 • US No. 4 • US Utility • We use logical slaughter potential and thriftiness to get grade

  17. Swine Grades • Grades are determined by: • Percent of weight made up of: • Loin • Ham • Boston shoulder • Picnic shoulder • Can evaluate live hogs with: • Backfat • Degree of muscling

  18. Grading Livestock • Feeder Swine • US No. 1 – US Utility • Utility is diseased, unthrifty, head appears to big for body and has wrinkled skin. • US No. 1 has thick muscle, large frame, and is trim • A US No. 1 must be no less than average muscled

  19. Determining Swine Grades • Grade = • (4 x backfat thickness in inches) – (muscling score) • Muscling scores are: • Thin = 1 • Average = 2 • Thick = 3 • Example – 240 lb. gilt has 1.05 inches of backfat and is thick muscled. • =1.2 so grade is US No. 1

  20. Determining Swine Grades • Or you can do this: • Backfat Thickness • Less than 1 inch is No. 1 • 1.00 – 1.24 inches is No. 2 • 1.25 – 1.49 inches is No. 3 • 1.50 or over is No. 4 • Add one grade for Thick muscled • Subtract one grade for Thin muscled • Stay the same for Average muscled • Remember a thin muscled pig can never be a No. 1

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