Principles of Livestock/Poultry Evaluation and Showmanship

Competency Describe the grading system for various feeder/finish livestock

Objective  Describe the grading system for various feeder/finish livestock

Beef Cattle Classes Age classes Calves less than one year of age Cattle One year or older Veal calves Less than three months old

Beef Cattle Classes Age classes continued Slaughter calves 3 months to one year old Feeder calves 6 months to one year old

Beef Cattle Classes Sex Classes Steer Male castrated before sexual maturity Heifer Has not had a calf or matured Cow Bull Stag Male castrated after sexual maturity

Beef Cattle Grades 4 Quality Grades –Prime –Choice –Select –Standard –Commercial –Utility –Cutter –Canner

Beef Cattle Grades 4 Yield Grades –Yield Grade 1 –Yield Grade 2 –Yield Grade 3 –Yield Grade 4 –Yield Grade 5

Beef Grades Quality Grade 4 Determined by: –Animal’s age –Muscling –Marbling

Quality Grading Review 4 5ex4Vo

Quality Grade (Beef) 1)Age and Class of Animal Steers and HeifersPrime, Choice, Good, Standard, Commercial, Utility, Cutter, and Canner CowsAll except Prime Bulls and StagsAll except Prime and Choice

Quality Grade (Beef) 2) Muscling –The amount and distribution of the finish –Firmness or fullness covering the animals body

Examples of Quality Grade (Beef)

Quality Grade (Beef) 3) Marbling 4 Intermingling of fat with muscle fibers 4 Observed in the ribeye muscle between the 12 th and 13 th rib 4 Adequate marbling must be present for tenderness and high quality grades 4 The fat should not be soft and oily

Very AbundantSlight Marbling (Beef)

Slight Marbling

Marbling (Beef) Small Marbling

Marbling (Beef) Modest Marbling

Marbling (Beef) Moderate Marbling

Marbling (Beef) Slightly Abundant Marbling

Quality Grade (Beef) 4 Maximum age –Standard, Select, Choice, or Prime is 42 months or less –Commercial grade is over 42 months –Utility, Cutter, or Canner have no age limits –No Prime grade for slaughter cows

Yield Grades (Beef) Percentage of the carcass that is boneless, closely trimmed retail cuts from the round, loin, rib, and chuck Numbered 1 to 5 Yield 1 Best muscling with least amount of fat Yield 5 Worst grade with the less muscle and more fat waste

Yield Grading Review 4 qyh66s

Yield Grades (Beef) Relationship of Yield Grades and Cutability Yield Grade- % Boneless, Closely Trimmed Retail Cuts From the Round, Loin, Rib and Chuck

Yield Grades (Beef) The terms "yield" and "yield grade" should not be confused. "Yield" alone means dressing percentage (carcass weight divided by live weight multiplied by 100), and is not directly related to yield grades or cutability.

Yield Grades (Beef) 1. Adjusted fat thickness- External fat is measured at the 12th rib 2. Percentage of Kidney, Pelvic and Heart Fat (KPH)- A subjective estimate of fat 3. Rib Eye Area 4. Hot Carcass Weight

Yield Grades (Beef) USDA yield grades estimate the quantity of edible meat from the major wholesale cuts-- round, loin, rib and chuck

Yield Grades (Beef) USDA yield grades estimate the quantity of edible meat from the major wholesale cuts--round, loin, rib and chuck

Yield Grades (Beef)

Beef Cattle Grades Slaughter Cattle Grades Both quality and yield grades Feeder Cattle Grades (graded based on visual appraisal) Determined by: Frame size Muscle thickness Thriftiness

Feeder Cattle Animals are divided into three groups- calves, yearlings and older feeders based on their age and weight. Feeder animals weigh between 350 to 1,000lbs. Feeder cattle grades are the basis for reporting market prices for cattle. Three factors are used to determine the grade of feeder cattle: Thriftiness, Frame Size, Thickness

Feeder Cattle Thriftiness- the apparent health of the animal and its potential to fatten and grow normally. Thickness- development of muscle in relation the size of the skeleton. US No. 1- slightly thick throughout, moderate width between legs. US No. 2- narrow throughout, legs set close together, back and loin have sunken appearance. US No. 3- less thickness and width between legs than No. 2.

Feeder Cattle Grades Each USDA Grade has: Large Frame Medium Frame Small Frame

Feeder Cattle Grades 4 lT574 lT574

Slaughter Steer and Heifer Grades USDA Quality grades from Prime down to Canner About 80% of grain fed beef animals have a quality grade of choice. USDA Yield grades from Yield Grade 1 down to Yield Grade 5

Great information to help with evaluating cattle 4 Livestock/steers.asp

Swine Classes 4 Use Classes –Slaughter To be killed and sold as meat –Feeder To be feed to heavier weights before slaughter

Swine Classes 4 Sex Classes –Barrow Male castrated before sexual maturity –Gilt Young female that has not had pigs –Sow –Boar –Stag

Swine Grades  Slaughter swine  Quality and Yield determine USDA grades  U.S. Number 1  U.S. Number 2  U.S. Number 3  U.S. Number 4  U.S. Utility  Feeder swine  Grades determined by slaughter potential and thriftiness

Feeder pig grading U.S. No.1U.S. No. 2 U.S.No.3U.S.No.4

CEV 4 Muscling

Feeder Swine Five U.S Grades (1,2,3,4, Utility, and Cull) We will discuss each grade in detail in a minute U. S. No. 1 Has thick muscling, large frame, and is trim. Utility/Cull Diseased or unthrifty Has a head that appears too big for the body and has wrinkled skin. Potential for feeding out to slaughter weight and grade affects feeder pig grades

Feeder Swine USDA No. 1 Feeder Pig- large frame, thick muscled animal that is trim. Legs set wide apart and ham is wider than loin. USDA No. 2 Feeder Pig- moderately large frame with moderate muscling. Animal is slightly fatter than No. 1. USDA No. 3 Feeder Pig- slightly smaller frame with thin muscling. Ham and loin are about the same width. Legs are fairly close together.

CEV 4 Frame size

Feeder Swine USDA No. 4 Feeder Pig- small frame with thin muscling. Ham and loin are same width. Back is flat. Ham will show signs of too much fat. USDA Utility Feeder Pig- animal shows unthriftiness because of disease or poor care. Skin is wrinkled and head appears too large for the rest of the body. USDA Cull Feeder Pig- animal is “unthrifty.” It has poor appearance that indicates improper care and disease. The head appears too big for the body and has wrinkled skin.

Feeder pig grading U.S. No.1U.S. No. 2 U.S.No.3U.S.No.4

CEV 4 Size and Scale

Slaughter Barrows and Gilts! USDA grades from U.S. No. 1 down to U.S. No. 4, then Utility Muscling thick average thin Thick muscling helps offset backfat thickness. United States No. 1 hog must have at least average muscling.

Swine Grades – Slaughter Swine Quality Grade Determined by the percent of carcass weight of the: Ham Loin Boston butt Picnic shoulder Yield Determined by backfat and degree of muscling

Swine Grades – Slaughter Swine 4 Quality grade determined by:

Slaughter Barrows and Gilts Quality grade is determined by quality of lean meat and yield. Quality of lean is determined by firmness of lean, firmness of fat, and distribution of external finish (fat). Yield is evaluated by thickness of backfat and degree of muscling. United States No. 1 should yield 60.4% or higher.

Calculating Slaughter Barrow & Gilt Grades The estimated backfat thickness over the last rib and the muscling score are used to determine the USDA slaughter barrow and gilt grade. Degrees of muscling are thick, average and thin. Thick Muscle Score (superior) =3.0. Average Muscle Score = 2.0. Thin Muscle Score (inferior) = 1.0.

Calculating Slaughter Barrow & Gilt Grades The formula used to calculate slaughter barrow and gilt grades is: Grade= (4.0 x backfat) – (1.0 x muscling score).

Great information to help with evaluating swine 4 Livestock/hogs.asp