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Livestock Evaluation “MUST” Haves

Livestock Evaluation “MUST” Haves. 3 body tissue – fat, muscle, bone Nutritional priorities finish, Finish, FINISH (fat, Fat, FAT) The basics of fat deposition The “kinds” of fat Fat and muscle “thickness” Learn as much as you can about how the livestock were handled, fed, cared for, etc.

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Livestock Evaluation “MUST” Haves

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  1. Livestock Evaluation “MUST” Haves • 3 body tissue – fat, muscle, bone • Nutritional priorities • finish, Finish, FINISH (fat, Fat, FAT) • The basics of fat deposition • The “kinds” of fat • Fat and muscle “thickness” • Learn as much as you can about how the livestock were handled, fed, cared for, etc.

  2. Nutritional Priorities • Nervous • Bone • Tendon • Muscle • Fat

  3. Fat Deposition Priorities • Internal Fat – Kidney, Pelvic & Heart (KPH) • Seam Fat • External Fat • Marbling

  4. Jorgenson’s Muscling Theory(Thickness)

  5. Adopted from: Mulvaney, D.R. 1991. How Growth Affects Composition. Pages 55-92 in Proc. 21st Century Concepts Important to Meat-Animal Eval. University of Wisconsin. Madison, WI.

  6. USDA Quality Grades • Prime • Choice • Select • Standard • Commercial • Utility • Cutter • Canner

  7. Quality Grade Basics • Marbling • Maturity

  8. Odds of an Unpleasant Eating Experience

  9. What’s in your QUALITY GRADING BASKET? Turn to the top Cod/Udder Pones Lower Round 1/4 Fat Thickness Prime Choice Select Standard

  10. USDA Yield Grades

  11. Yield Grade 2 Yield Grade 5

  12. Fat Thickness – 12th Rib Preliminary Yield Grade Rib Eye Area Hot Carcass Weight Kidney, Pelvic & Heart Fat Yield Grade Basics

  13. Fat Thickness – 12th Rib Preliminary Yield Grade Rib Eye Area Hot Carcass Weight Kidney, Pelvic & Heart Fat Yield Grade Basics

  14. Yield Grade Basics • Fat Thickness – 12th Rib Preliminary Yield Grade • Rib Eye Area • Hot Carcass Weight • Kidney, Pelvic & Heart Fat

  15. Yield Grade 2 Adopted from: R.E. Taylor. Scientific Farm Animal Production. 4th Ed. 1992.

  16. Calculating Yield Grade

  17. Yield Grade 5 Adopted from: R.E. Taylor. Scientific Farm Animal Production. 4th Ed. 1992.

  18. Calculating Yield Grade

  19. Yield Grade 2 Yield Grade 5

  20. Yield Grade 2 Yield Grade 5

  21. Yield Grade 2 Yield Grade 5

  22. Yield Grade 2 Yield Grade 5

  23. YG 1 vs YG 5 Ribeye Adopted from: Meat Evaluation Handbook. 1997. Amer. Meat Sci. Assoc., Savoy, IL.

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