Introduction to Breeding Livestock Judging and Evaluation

Introduction to Beef Selection

Criteria for Beef Selection Soundness Structural Reproductive Volume and Capacity Muscle Skeletal Extension Femininity/ Masculinity

Ideal Beef Heifer

Structural Correctness Correct joint angles Shoulder, knee, hock and pastern Strong top Level rump structure Hooks to pins Large, square foot Adequate bone

Structurally Correct Heifer

Structurally Correct Heifer Level rump Strong top Shoulder Angle Hock Angle Knee & Pastern Set

Structurally Correct Heifer

Correct Structure: Rear view

Straight Structured

Incorrect Hip and Hind Leg Structure Low Pin Set Too Much Set to Hock

Volume and Capacity Most critical in beef production “Fleshing Ability” The ability for a mature female to maintain body condition while in lactation Deep, bold-sprung ribs for feeding and breeding capacity Wide-chested and wide-based

High Volume Heifer Deep Fore & Rear Flank

Lacking Volume!

Muscle Heavy muscled cattle are preferred if muscle pattern is long and smooth Tight, round muscle can inhibit movement

Skeletal Extension Long bodied, long fronted cattle are preferred Cattle being too large in their frame can be detrimental Problems with cattle that are “too big” Females too large as mature cows Feedlot cattle do not deposit marbling until excessive weights are reached

Femininity Females need to be refined through their shoulder, neck, and head Vulvas need to be developed with correct udder structure

Correct Femininity

Masculinity Bulls need to be masculine about their shoulder, neck and head, but not coarse Bulls should have well developed testicles that are even in size Minimum scrotal circumference requirements Maternal sire: 34 cm Terminal sire: 32 cm

Correct Masculinity

Importance of Testicle Size Directly related to fertility Bulls with more developed testicles have improved semen production A larger scrotal size relates to a bull’s daughters reaching puberty at an earlier age

Introduction to Live Animal Evaluation

Introduction to Market Beef Evaluation

Market Beef Evaluation: Fat Indicators Tailhead & Pins Last Ribs Fore flank Rear flank & Cod Brisket

Steer A

Steer B

Steer B Steer A

Market Beef Evaluation: Muscle Indicators Loin Quarter/ Rump Forearm Stifle

Live Cattle Evaluation Weight Dressing Percent 12th rib fat Ribeye area Quality Grade Yield Grade

Weight Live or Carcass Live Weight range Carcass Weight range 900 lb to 1500 lb Avg: 1200 lb Carcass Weight range 550 lb to 950 lb 750 lb

Dressing Percent Proportion of live weight that ends up as carcass Example: 1250 lb steer with a 775 lb carcass has a dressing percent of 62% Range: 55 - 67% Avg: 62%

12th Rib Fat Thickness Highly correlated to retail yield Predictor of total carcass fatness Range: .15 in. to .80 in. Avg: .40 .25 in. considered minimum

Ribeye Area Highly correlated with lean yield Predictor of total carcass muscle Dependant of carcass weight Range: 9.0 - 18.0 sq. in. Avg: 12.5 sq. in. for 1150 lb steer Rule of thumb: 1.1 sq. in. for 100 lb live wt

Factors Affecting Marbling Energy content of diet Fat cover Continental/ Brahman influence Genetics Age of cattle Time on feed

Yield Grade Calculated to predict yield of boneless, closely trimmed, retail cuts from the round, loin, rib and chuck Based on 4 estimations 12th rib fat Hot carcass weight (HCW) Rib eye area (REA) Kidney, pelvic, heart fat (KPH)

Yield Grade Range: 1 through 5 Avg: 2.5 1 = Lean and/or Muscular; High cutability 5 = Fat and/or Light Muscled; Low cutability Avg: 2.5