WHAT ARE SOME THINGS YOU MIGHT JUDGE ON AN ANIMAL

1
(No Transcript)
2
(No Transcript)
3
(No Transcript)
4
WHAT ARE SOME THINGS YOU MIGHT JUDGE ON AN ANIMAL?
5
If you were a beef cattle judge what types of
things might you look for to evaluate or compare
1 animal to another?
6
If you were judging and comparing chickens of the
same breed to each other what sorts of things
might you be looking at or for?
7
If you were a USDA inspector evaluating swine
carcasses what might you look for/at?
8
Grading Systems and Terminology for Cattle
Swine
9
Beef Cattle

• Age Classes
• Calves
• Veal

10
Calves- Less than 1 yr.
11
Cattle- One year or older
12
Veal calves- Less than 3 mos.
13
Slaughter calves- 3 mos. To 1 yr.
14
Feeder caves- 6 m. to 1 yr
15
Sex Classes

• Steer
• Heifer
• Cow
• Bull
• Stag

16
Economically important traits for beef cattle
evaluation are 1) live weight 2) dressing
percent 3) muscling 4) fat thickness 5) yield
grade and 6) quality grade.
17
Live Weight Beef Cattle have a wider range of
market weights than other species due to
differences in type and maturity. Normal Range 
950- 1500 lb. Average   1150 lb.
18
Dressing percent
Hot Carcass Wt. x 100 Live Animal Wt.
Normal Range  55-67  Average   62 for Choice
19
Ribeye location
20
Muscling A good indication of total carcass
muscle is the ribeye. Generally, an average beef
steer has approximately 1.1 sq. in. of ribeye
area per 100 lb. live weight. EX) a 1,000 lb.
steer gtgt an 11.0 sq. in. ribeye.    
21
Normal Range 10 18.0 in2 Average   12.6 in2
for a 1150 lb. steer 11.6 in2 for a 1150 lb.
heifer
22
Fat Thickness The primary estimate of fatness
at the 12th rib. It is used to assess total fat
on the carcass.  Normal Range  .15 - .8
in.  Average   .5 in.
23
(No Transcript)
24
Marbling is the dispersal or intermingling of fat
among the muscle fiber in the ribeye between the
twelfth and thirteenth ribs.
25
9 degrees of marbling, they are listed from the
least amount to the highest.     1. Practically
Devoid   6. Moderate    2. Traces
                      7. Slightly Abundant    
3. Slight             8. Moderately
Abundant     4. Small                       
9. Abundant     5. Modest
26
(No Transcript)
27
Slight
28
Modest
29
Moderate
30
Slightly abundant
31
(No Transcript)
32
COLOR DOES MAKE A DIFFERENCE
33
Quality Grade Quality is important in meat
products to insure customer satisfaction. Quality
can be identified as those factors that affect
the palatability of tastefulness, flavor and
juiciness of the meat.
34
In BEEF, Quality grade is determined by the class
or kind of animal (steer, heifer, cow, bull), age
or maturity, firmness and marbling of the carcass.
35
Beef Cattle Grades

• Quality Grades
• Prime -Utility
• Choice -Cutter
• Select -Canner
• Standard
• Commercial

36
Maturity is the physiological age of the
carcass. Maturity is important since the
tenderness of lean muscle decreases as the animal
advances in age.
37
It is measured by the degree of ossification of
the vertebrae when split.
38

• Maximum age for these top 4 grades is 42 months
• Commercial grade is gt42 mos.
• Utility, Cutter, and Canner have no age limit
• Cows(females) do not earn a prime grade

39
(No Transcript)
40
80 of grain fed cattle grade Choice
41
(No Transcript)
42
(No Transcript)
43

• Prime grades have maximum marbling.

44

• Low choice or higher grades are the most
  desirable.
• About 80 of grain fed cattle are choice graded.

45
In BEEF, Yield grade is determined by the
percentage of the carcass that is boneless,
closely trimmed retail cuts from the round, loin
rib, and chuck
46
Yield Grade is an estimate of percent retail
yield of the 4 primal cuts of beef (chuck, rib,
loin, and round) and is also known as
cutability. YG identifies the difference in
the yield of lean red meat to waste fat
47
Beef Cattle Grades

• Yield Grades
• Yield Grade 1most desireable, trim
• Yield Grade 2
• Yield Grade 3most commonly seen
• Yield Grade 4
• Yield Grade 5least desirable, fat

48
Yield grade is based on the four following
traits       1) hot carcass weight      2) fat
thickness at the 12th rib      3) percent of
kidney, heart, pelvic fat      4) ribeye area
49
(No Transcript)
50
Notice muscling on shoulder and rear quarter and
how neat and trim around the middle the steer is
showing little fat
51

• Yield 1 Best muscling with least fat waste

52
Notice steer is still carrying muscle, but is
beginning to show a small amount of fat
53
Notice steer has more fat and less muscle than
the top grades.
54
Notice lack of muscle definition and evidence of
fat cover.
55
Notice how full the brisket looks, thats full of
fat, and the rest of the body is carrying a lot
of fat.
56

• Yield 5 worst grade, less muscle and more fat
  waste

57
Feeder Cattle Grades

• 3 Factors Used to determine
• Thriftiness-health, ability to grow and fatten
  normally
• Frame size- size of skeleton in relation to age
• Thickness-development of muscle in relation to
  size of skeleton

58
Feeder Cattle GradesAny combination of the
following

• Frame Muscle Thickness
• Large USDA No. 1
• Medium USDA No. 2
• Small USDA No. 3
• Very unhealthy, lacking ability to grow and
  fatten will grade
• Unthrifty

59
Feeder Cattle Grades Feeder cattle grades are
affected by frame size, muscle thickness and
thriftiness

• Large Medium Small
• Framed Framed Framed

60
(No Transcript)
61
(No Transcript)
62
(No Transcript)
63
(No Transcript)
64
(No Transcript)
65
(No Transcript)
66
(No Transcript)
67
Judging Swine
68
Did you know?

• Uncle Sam was a New York pork packer who sent
  barrels of Pork to troops in the War of 1812
  stamped U.S.
• Living High on the Hog came about because the
  higher rank you were in the army the better cut
  of pork you got.
• Heaviest Hog ever was a Poland China named Big
  Bill weighing 2,552 lbs.

69
Remember These Parts???
70
(No Transcript)
71

• When Judging, a strong emphasis is placed on the
  expensive cuts

ham, loin, Boston Shoulder (butt) and picnic
shoulder
72
(No Transcript)
73
See the difference?

• Selection has changed over timeIn the past,
  short fat lard (BACON) types.
• Now an extremely thick-muscled, long bodied,
  stress prone type
• Why the drastic change?? 

74
REMEMBER THESE???
75
(No Transcript)
76
(No Transcript)
77
BREED MATTERS
78
Swine Classes

• Use Classes
• Slaughter
• Feeder

79
Swine Classes

• Sex Classes
• Barrow
• Gilt
• Sow
• Boar
• Stag

80
In Swine, Quality grade is determined by quality
of lean meat and yield.
81
Quality of lean is determined by firmness of
lean, firmness of fat, and distribution
of external finish (fat).
82
Yield is evaluated by thickness of backfat and
degree of muscling.
83
Feeder Swine Grades

• Quality and Yield determine grade
• US No. 1 Best
• US No. 2
• US No. 3
• US No. 4
• US Utility-diseased or has large head, wrinkled
  skin Worst

84
Feeder swine

• A good U.S. No. 1 has thick muscling, large
  frame, and is trim.

85

• Potential for feeding out to slaughter weight and
  grade affects feeder pig grades.

86
Slaughter Barrows and Gilts

• Have USDA grades from U.S. No. 1 down to U.S. No.
  4

87
Slaughter Barrows Gilts
United States No. 1 hog must have at least
average muscling.
88
Slaughter Barrows Gilts
Degrees of muscling are thick, average and thin
(worst).
89

• Backfat and degree of muscling are used to
  evaluate live hogs for yield

90
Evaluating for Fat
Tailhead
Seam of Ham
Flank
Jowl
Forerib
Loin Edge
Shoulder Blade
Elbow Pocket
91
Evaluating for Fat
Johnson
92

• Look at the 10th rib and last rib for back fat
  thickness

93
Back fat Allowances for Slaughter Barrows Gilts

• US No. 1 lt1 Best
• US No. 2 1-1.24
• US No. 3 1.25-1.49
• US No. 4 1.5 over Worst

94

• A US No.1 Can have 1.25 inch backfat if it has
  thick muscling.

95
Thick muscling helps offset backfat thickness.
96

• Thick muscling compensates for or effectively
  subtracts 0.25 inch of backfat, and thin muscling
  adds 0.25 inch of backfat to the formula.

97

• Maximum backfat for U.S. No. 3 is 1.49 or 1.75 if
  thick muscling.

98
Evaluating for Muscle
Jo
99
Cutability is the yield of closely trimmed,
boneless retail cuts that come from the major
wholesale cuts of carcass. United States No. 1
pig should yield 60.4 or higher.
100
Determining Grades

• Formula combines muscle thickness scores with
  back fat thickness
• Thick muscling compensates (or subtracts) for
  about .25 of back fat
• Thin muscling adds .25 of back fat to the
  grading formula

101
USDA Grade carcasses with thin muscling cannot
grade U.S. No. 1 regardless of last rib fat depth
(LRFD) and carcasses with 1.75 in. or more of
LRFD cannot be graded as U.S. No. 3 regardless of
muscling.
102
(No Transcript)
103
Market Swine Evaluation
Economically important carcass and live traits in
swine are as follows 1) live weight 2) dressing
percent 3) fatness 4) carcass length 5)
muscling 6) USDA grade and 7) percent muscle.
104
Swine Evaluation Traits

• Muscle
• Leanness
• Structural Correctness
• Balance
• Growth Potential
• Volume

105
Muscle

• Loin
• Ham
• Ideally you want a groove down the top and a
  dimple before the tail head.

106
Leanness

• Over loin edge
• Jowl
• Observe shoulder blade movement when walking
• At the lower third of the ham.

107
Structural Correctness

• Length of body
• Levelness of top
• Substance of bone
• Soundness of feet and legs

108
Balance

• Design
• Proportion
• Completeness
• Ex. Pietrians are a breed that are not extremely
  well balanced as they may be overly muscled.

109
Live Weight Market hogs do not vary in live
weight as much as beef cattle  Normal Range 
190 270 lbs. Average   245 lbs.
110
Dressing Percent Dressing percent is highest of
the 3 meat animal species. Due to the fact that
pigs are only monogastrics.   Normal Range  68
77        Average   72
111
Feeder Pig Grades

• Logical slaughter potential and thriftiness are
  basis for feeder pig grades

112
(No Transcript)
113
(No Transcript)
114
(No Transcript)
115
(No Transcript)
116
(No Transcript)