1. Market Beef Evaluation

2. 1. Evaluating Muscle!
LOIN (TOP)
ROUND
STIFLE
FOREARM
WIDTH OF BASE

3. Light Muscled Muscular loin
Wide Based
Muscular round & stifle
Muscular loin

4. 2. Evaluating Fat! TAILHEAD LOIN (TOP) RIBS BRISKET FLANK
COD (steers)
UDDER (heifers)
WIDTH OF BASE

5. Less Fat
More Fat
Less Fat
More Fat

6. 3. Evaluating Volume! LENGTH OF BODY RIB SHAPE DEPTH OF BODY
WIDTH OF BASE

7. Lacking Volume – flat ribbed and shallow flanked
Plenty of Volume – Deep, bold rib shape and deep flanked
Lacking Volume – flat ribbed and shallow flanked

8. 4. Evaluating Structure!
LEVEL DESIGN

9. Sickle hocked (hind legs)
Hind legs too straight
Adequate leg set and flex
Straight hinds & buck knees
Level top line
Sickle hocked (hind legs)

10. Example of a “good one”!

11. Priorities Structure Muscle Condition (fat or lean)
Balance (eye appeal)
Volume
Quality
Travel (how the animal walks)

12. Judging Market Beef Cattle
Place the following class of feeder steers from best to worst based on the established priorities.

13. 1 2
Side profile of Feeder Steers 3 4

14. 1

15. 2

16. 3

17. 4

18. 2 1 4 3

19. 1

20. 2

21. 3

22. 4

23. 2 1
Final rear view of Feeder Steers 4 3

24. 1 2
Final side profile of Feeder Steers 3 4

25. Mark Your Cards!
Group Discussion

26. Placing
Cuts
2-3-6
Questions?