1. Understanding Food Animal Harvest
Dr. Kathy Whitman
GPVEC

2. Planning with endpoint in mind…
Decisions made before a calf is conceived are determined by the desired outcome for that calf:
1. Replacement/Breeding stock
Grown for consumption
Other

3. Market Opportunities Traditional Targeted
Paid by live or carcass weight
Depends upon commodity pricing
Grid pricing
Specific labeling
Specific rearing requirements
Religious requirements

4. Age at harvest Typically based on previous goals mentioned
Usually weight and visual appraisal of subcutaneous fat disposition, young cattle from mos.
Weights from pounds for young beef cattle; more for cull cows and bulls
Packing plants vary on what types of cattle are received
Discuss maturity

5. Determining carcass quality
Yield Grade
Quality Grade
Measure of boneless, closely trimmed retail cuts
Calculated based on:
Fat thickness
Rib eye size
KPH Fat
Hot carcass weight
Scores range from 1-5
Degree of intramuscular fat
Degree of maturity
A maturity cattle range from Standard to Prime
INVERSE RELATIONSHIP!

6. Measuring USDA Quality
Low Select (High Select) Low Choice Choice

7. Measuring USDA Quality
High Choice Low Prime Prime

8. Measuring USDA Quality
Carcass maturity
Approximate live age A
9 – 30 mos. B
30 – 42 mos. C
42 – 72 mos. D
72 – 96 mos. E
> 96 mos.
*Cattle > Carcass maturity C can never achieve quality grades of A and B maturity cattle, regardless of marbling

9. What Do We Eat?
BEEF
LAMB
PORK

10. Veterinarian’s Role Pre-harvest Appropriate animal handling
Appropriate medicine administration
Health certificates

11. Veterinarian’s Role At harvest Ante-mortem inspection
Food safety inspections/audits
Carcass lesion/organ examination

12. Questions?