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A Tender, Juicy Ribeye….

A Tender, Juicy Ribeye…. Cattle Evaluation. AGSC 336 – Advanced Animal Science Presented by Mrs. Tusa. What do you know about cattle evaluation? What do you think you know about cattle evaluation? What don’t you know yet?. Objectives. Explain the importance of cattle selection.

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A Tender, Juicy Ribeye….

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  1. A Tender, Juicy Ribeye….

  2. Cattle Evaluation AGSC 336 – Advanced Animal Science Presented by Mrs. Tusa

  3. What do you know about cattle evaluation? • What do you think you know about cattle evaluation? • What don’t you know yet?

  4. Objectives • Explain the importance of cattle selection. • Differentiate among the factors of importance for breeding and market cattle live evaluation. • Evaluate a market cattle class and breeding cattle class and determine a proper placing for each class.

  5. Why is live cattle evaluation important?

  6. Why is live cattle evaluation important? • Market Animals – Meat • Breeding Animals – Produce Offspring Source: http://www.foundmyself.com/forum/viewtopic.php?p=2432

  7. Parameters to Consider • Market Cattle • Correctness of finish (Fat) • Muscling • Breeding Cattle • Volume and Rib • Muscling • Size and Scale

  8. Market Cattle • Muscling • Predictors of Muscle • Shape over the forearm, loin, and in the stifle • Thickness of Quarter and Wide Stance

  9. Market Cattle • Correctness of Finish • Fatten from top to bottom and front to rear • Predictors of Fat: Tailhead, Flank, Shape over the Loin, Cover over Ribs, Brisket, Cod

  10. Market Cattle • Additional Factors of Importance: • Growth • Structural Soundness • Desirable set to front shoulder and rear legs • Legs should have “give” when animal walks • Balance • Level topped and level hipped

  11. Breeding Cattle • Volume and Rib • Depth of Body, Spring and Curvature of Rib

  12. Breeding Cattle • Muscling • Same areas of Market Cattle (wide stance, thickness through quarter, shape over loin) • Want a smoother muscling pattern in females

  13. Breeding Cattle • Additional Factors of Importance: • Growth • Structural Soundness • Desirable set to front shoulder and rear legs • Legs should have “give” when animal walks • Balance • Level topped and level hipped

  14. So….Show What You Know • What factors are important in evaluating market cattle? • What factors are important in evaluating breeding cattle?

  15. Example Market Steer Class 2 1 3 4 Source: http://www.ca.uky.edu/agripedia/agmania/livestock/Steers/strclass.asp

  16. Placing • Placing 4-2-3-1 • Why? • 4 and 2 are heavier muscled • 4 and 2 indicate more finish • 3 and 1 are lighter muscled and indicate less fat deposition in clank and over loin

  17. Example Market Steer Class Flatter Top, Less Bulge in Top Shapely Top, Bulge in Top Deep Bodied, Deep Chested Narrow Stance, Flat Quartered Deep Bodied, Deep Flanked Wide Stance, Thick & Wide Quartered Less Bulge in Stifle 2 1 Shapely Top, Bulge in Top Soggy, Deep Bodied, Rib Shape Doesn’t offer soggy market ready look Narrower Stance, Flatter Quartered Bulge in Stifle Wide Stance, Thick & Wide Quartered 3 4 Source: http://www.ca.uky.edu/agripedia/agmania/livestock/Steers/strclass.asp

  18. Now you try it!

  19. Officials Market Steer Class 1 2 3 4 Source: http://www.ca.uky.edu/agripedia/agmania/livestock/Steers/strclass.asp

  20. Officials Breeding Heifer Class 2 1 3 4 Source: http://www.ca.uky.edu/agripedia/agmania/livestock/Heifers/hefclass.asp

  21. Market Steers Class Placing • Market Steer Class • Placing 4-1-3-2 • Why? • 4 and 1 indicate more finish and are heavy muscled • 3 is heavy muscled but doesn’t indicate as much finish • 2 is light muscled – has narrow stance, flat over loin and through quarter

  22. Breeding Heifer Class Placing • Breeding Heifer Class • Placing 1-3-4-2 • Why? • 1 and 3 indicate most volume and rib, muscling and balance • 4 and 2 are lighter muscled and shallower bodied, frail boned and have poor balance

  23. Wrap-Up • Explain the importance of cattle selection. • Differentiate among the factors of importance for breeding and market cattle live evaluation. • Evaluate a market cattle class and breeding cattle class and determine a proper placing for each class.

  24. A Tender, Juicy Ribeye….

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