Livestock Evaluation This is a presentation from Virginia Tech and has not been edited by the Georgia Curriculum Office.

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Livestock EvaluationThis is a presentation from
Virginia Tech and has not been edited by the
Georgia Curriculum Office.
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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

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What is marbling?

• Marbling the fat in the muscle
• White flecks in the meat
• Gives flavor

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Slaughter Cattle EvaluationQuality Grades of
Slaughter Cattle

• Prime
• Choice
• Select
• Standard
• These grades are in order from highest quality to
  lowest quality

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Slaughter Cattle EvaluationQuality Grades of
Slaughter Cattle

• Prime
• Choice

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Slaughter Cattle Quality Grades

• Select
• Standard

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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

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Slaughter Cattle Quality Grades

• The ideal grade for slaughter cattle is
• Prime Choice Select Standard

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Slaughter Cattle Evaluation

• How does one go about evaluating market animals ?
• All animals are evaluated on three traits
• Muscle
• finish (quality)
• Correctness

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Slaughter Cattle Evaluation

• How does one evaluate muscle, finish (quality),
  correctness ?
• Visual observation from three views
• Front
• Side
• Rear

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Slaughter Cattle Evaluation

• So, you evaluate finish, muscle, correctness at
  each of the three views
• Front
• Side
• Rear

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Slaughter Cattle EvaluationFront View - Finish

• Fullness in the brisket
• Excess fat through the neck

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Slaughter Cattle EvaluationFront View - Muscle

• Width in the chest floor
• Substance of bone
• Muscle in forearm

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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?

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Slaughter Cattle EvaluationSide View - Finish

• Amount of fat covering the last two ribs
• Excess fat through the flank

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Slaughter Cattle EvaluationSide View - Muscle

• Amount muscle in the forearm
• Length of muscle in the rear end

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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

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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

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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

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Slaughter Cattle EvaluationRear View -
Correctness

• Does the animal stand on feet correctly?
• Or does he severely toe in or toe out

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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

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Slaughter Cattle Evaluation

• Its probably best to place them from all views,
  considering all traits, then put a final placing
  on the animals

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Slaughter Cattle Evaluation

• Lets Judge!!!!!!!!!

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Slaughter Cattle EvaluationAngus Steers Front
View
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Slaughter Cattle EvaluationAngus Steers Side
View
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Slaughter Cattle EvaluationAngus Steers Side
View
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Slaughter Cattle EvaluationAngus Steers Side
View
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Slaughter Cattle EvaluationAngus Steers Side
View
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Slaughter Cattle EvaluationAngus Steers
Composite Side View
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Slaughter Cattle EvaluationAngus Steers Rear
View
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Slaughter Cattle EvaluationAngus Steers
Teachers Placings4-3-2-1
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Slaughter Cattle EvaluationThe End !