Livestock Evaluation “MUST” Haves

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Presentation transcript:

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.

Nutritional Priorities Nervous Bone Tendon Muscle Fat

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

Jorgenson’s Muscling Theory (Thickness)

Adopted from: Mulvaney, D. R. 1991. How Growth Affects Composition 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.

USDA Quality Grades Prime Choice Select Standard Commercial Utility Cutter Canner

Quality Grade Basics Marbling Maturity

Odds of an Unpleasant Eating Experience USDA Quality Grade Odds of Having an Unpleasant Eating Experience % Steers/Heifers in National Consist (NBQA, 2000) Prime 3% (1 in 33) 2% Upper 2/3 Choice 10% (1 in 10) 17% Low Choice 16% (1 in 6) 32% Select 27% (1 in 4) 42% Standard 50% (1 in 2) 7%

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

USDA Yield Grades

Yield Grade 2 Yield Grade 5

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

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

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

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

Calculating Yield Grade Fat Thickness – 12th Rib (0.4 inches) Preliminary Yield Grade 3.0 Rib Eye Area (approximately 2.0 inches more than required) -0.6 Kidney, Pelvic & Heart Fat (2.0% or -0.3) -0.3 Final Yield Grade 2.1

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

Calculating Yield Grade Fat Thickness – 12th Rib (1.1 inches) Preliminary Yield Grade 4.75 Rib Eye Area (Inferior muscling, approximately 2.0 inches less than required) +0.6 Kidney, Pelvic & Heart Fat (3.5% or 0.0) +0.0 Final Yield Grade 5.35

Yield Grade 2 Yield Grade 5

Yield Grade 2 Yield Grade 5

Yield Grade 2 Yield Grade 5

Yield Grade 2 Yield Grade 5

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