EVALUATION by gegeshandong

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									Livestock Evaluation

         Cattle
     By: Kristi Hart
Livestock Evaluation
               Objectives


          Identify ideal structure,
          soundness, finish.
          Describe an ideal market
          steer.
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*
   Correctness – applies to the structural ability of an
    animal to carry muscle

 All market animals evaluated on
    theses three traits
Slaughter Cattle Evaluation
 How does one go about evaluating
  market animals ?
 All animals are evaluated on three traits
   Muscle
   finish (quality)
   Correctness
Slaughter Cattle Evaluation
 How does one evaluate muscle, finish
  (quality), & correctness ?
 Visual observation from three views
   Front
   Side
   Rear
Slaughter Cattle Evaluation
Quality Grades of Slaughter Cattle
 Prime
 Choice
 Select
 Standard


 These grades are in order from
 highest quality to lowest quality
Slaughter Cattle Evaluation
Quality Grades of Slaughter Cattle
 Prime




 Choice
Slaughter Cattle Quality Grades
 Select




 Standard
 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
Slaughter Cattle Quality Grades

 The ideal grade for slaughter cattle is;


 Prime        Choice        Select          Standard
Slaughter Cattle Evaluation
 So, you evaluate finish, muscle, &
 correctness at each of the three views
  Front
  Side
  Rear
Slaughter Cattle Evaluation
Front View - Finish
                         Fullness in the
                          brisket
                         Excess fat through
                          the neck
Slaughter Cattle Evaluation
Front View - Muscle
                         Width in the chest
                          floor
                         Substance of bone
                         Muscle in forearm
Slaughter Cattle Evaluation
Front View - Correctness
                       Width in the chest
                        floor
                       Standing straight
                        and solid on front
                        legs
                       Do the feet toe out
                        or toe in?
Slaughter Cattle Evaluation
Side View - Finish
                           Amount of fat
                            covering the last
                            two ribs
                           Excess fat
                            through the flank
Slaughter Cattle Evaluation
Side View - Muscle
                           Amount muscle
                            in the forearm
                           Length of muscle
                            in the rear end
Slaughter Cattle Evaluation
Side View - Correctness
                        Straightness of
                         the lines; back,
                         hips, &
                         underline
                        Do want legs to
                         far under the
                         steer
                        Or to be too
                         “post” legged
Slaughter Cattle Evaluation
Rear 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
Slaughter Cattle Evaluation
Rear View - Muscle
                           Width through
                            the center
                            portion of the
                            rear (stifle)
                           Length of
                            muscle-
                            especially in the
                            lower quarter
                           Width of top
Slaughter Cattle Evaluation
Rear View - Correctness
                           Does the animal
                            stand on feet
                            correctly?
                           Or does he
                            severely toe in or
                            toe out
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
Slaughter Cattle Evaluation
 It’s probably best to place them from
 all views, considering all traits, then
 put a final placing on the animals
Slaughter Cattle Evaluation
 Lets Judge!!!!!!!!!
Slaughter Cattle Evaluation
Angus Steers – Front View
Slaughter Cattle Evaluation
Angus Steers – Side View
Slaughter Cattle Evaluation
Angus Steers – Side View
Slaughter Cattle Evaluation
Angus Steers – Side View
Slaughter Cattle Evaluation
Angus Steers – Side View
Slaughter Cattle Evaluation
Angus Steers – Composite Side View
Slaughter Cattle Evaluation
Angus Steers – Rear View
Slaughter Cattle Evaluation
Angus Steers – Teachers Placings
4-3-2-1
      Review

     Objectives


Identify Ideal structure,
soundness, finish
Describe an ideal market
steer.
Slaughter Cattle Evaluation
The End !

								
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