1. Livestock Evaluation This is a presentation from Virginia Tech and has not been edited by the Georgia Curriculum Office.

2. 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

3. What is marbling? Marbling: the fat in the muscle
White flecks in the meat
Gives flavor

4. Slaughter Cattle Evaluation Quality Grades of Slaughter Cattle
Prime
Choice
Select
Standard
These grades are in order from highest quality to lowest quality

5. Slaughter Cattle Evaluation Quality Grades of Slaughter Cattle
Prime
Choice

6. Slaughter Cattle Quality Grades
Select
Standard

7. 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

8. Slaughter Cattle Quality Grades
The ideal grade for slaughter cattle is;
Prime Choice Select Standard

9. Slaughter Cattle Evaluation
How does one go about evaluating market animals ?
All animals are evaluated on three traits
Muscle
finish (quality)
Correctness

10. Slaughter Cattle Evaluation
How does one evaluate muscle, finish (quality), & correctness ?
Visual observation from three views
Front
Side
Rear
                  
                  
                                

11. Slaughter Cattle Evaluation
So, you evaluate finish, muscle, & correctness at each of the three views
Front
Side
Rear
                  
                  
                                

12. Slaughter Cattle Evaluation Front View - Finish
Fullness in the brisket
Excess fat through the neck

13. Slaughter Cattle Evaluation Front View - Muscle
Width in the chest floor
Substance of bone
Muscle in forearm

14. 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?

15. Slaughter Cattle Evaluation Side View - Finish
Amount of fat covering the last two ribs
Excess fat through the flank

16. Slaughter Cattle Evaluation Side View - Muscle
Amount muscle in the forearm
Length of muscle in the rear end

17. 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

18. 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

19. 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

20. Slaughter Cattle Evaluation Rear View - Correctness
Does the animal stand on feet correctly?
Or does he severely toe in or toe out

21. Slaughter Cattle Evaluation
Lets Judge a class of 4 Steers. Place them in order of best to worst, for example or
                  
                  
                                

22. Slaughter Cattle Evaluation
It’s probably best to place them from all views, considering all traits, then put a final placing on the animals
                  
                  
                                

23. Slaughter Cattle Evaluation
Lets Judge!!!!!!!!!
                  
                  
                                

24. Slaughter Cattle Evaluation Angus Steers – Front View

25. Slaughter Cattle Evaluation Angus Steers – Side View

26. Slaughter Cattle Evaluation Angus Steers – Side View

27. Slaughter Cattle Evaluation Angus Steers – Side View

28. Slaughter Cattle Evaluation Angus Steers – Side View

29. Slaughter Cattle Evaluation Angus Steers – Composite Side View

30. Slaughter Cattle Evaluation Angus Steers – Rear View

31. Slaughter Cattle Evaluation Angus Steers – Teachers Placings 4-3-2-1

32. Slaughter Cattle Evaluation The End !