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Livestock Evaluation

Livestock Evaluation. Slaughter Cattle Evaluation Terms 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*

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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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