1. Cattle By: Kristi Hart Livestock Evaluation

2. Objectives Identify ideal structure, soundness, finish. Describe an ideal market steer.

3. Slaughter Cattle Evaluation Terms for understanding Muscle - red meat for human consumption *ANIMALS ALL FINISH FROM FRONT TO BACK* 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

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

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

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

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

8. Slaughter Cattle Quality Grades Select Standard

9. 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

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

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 2-1-3-4 or 4-1-2-3

22. Slaughter Cattle Evaluation Its 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

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. Review Objectives Identify Ideal structure, soundness, finish Describe an ideal market steer.

33. Slaughter Cattle Evaluation The End !