1. Live Cattle Evaluation

2. What are we trying to determine? u Quality grade u Yield grade u Dressing percentage

3. Quality Grade Factors Maturity Marbling

4. Beef Quality Grading Factors -- Maturity -- u Estimation of physiological age u Classifications: A B C D E (young to old) u determined by degree of bone ossification u most fed cattle = A maturity (< 30 mo of age) u As age , QG 

5. Bone Maturity Thoracic Cartilagenous Vertebrae Bone Maturity Thoracic Cartilagenous Vertebrae

6. Bone Maturity Thoracic Cartilagenous Vertebrae Bone Maturity Thoracic Cartilagenous Vertebrae

7. Chronological Age of Cattle 30 42 72 96 ABCDE Feedlot Cattle Young Cows Older Cows Heiferettes

8. Beef Quality Grading Factors -- Marbling -- u Measure of the intramuscular fat l fat within the muscle l “taste” fat

10. PRIME CHOICE SELECT STANDARD COMMERCIAL UTILITY CUTTER Sl. Abundant Moderate Modest Small Slight Traces Practically Devoid A A B B C C D D E E

11. Beef Yield Grades u Measure of cutability or the percent yield of boneless, closely trimmed retail cuts from the: l chuck l rib l loin l round Wholesale Cuts from the Beef Carcass

12. Interconversion of YG and the % of Boneless, Closely Trimmed Retail Cuts  % lean (muscle),  % fat  % lean (muscle),  % fat

13. Factors Used to Calculate Beef Yield Grades u Fat over ribeye (in) FOE u % kidney, pelvic, heart fat KPH l of the carcass weight u Ribeye Area (in 2 ) REA u Hot carcass weight HCW As HCW , REA must 

14. Fat thickness 3/4 length of Ribeye Measurement of FOE

15. Measurement of REA

16. Dressing Percentage u Used as a basis for marketing livestock l beef u Usage and importance  as the industry moves toward “value-based” marketing. l As fat , dressing percentage  l but YG less desirable (poor cutability)

17. Dressing Percentage = hot carcass weight live pay weight  100 Example: If live weight = 1200 lbs HCW = 750 lbs  100 = 62.5% cattle 1200 750

18. Dressing Percentage Example: If live weight = 1200 lbs DP= 65% 1200 X.65 = 780 lb HCW

19. Beef Dressing Percent u Fed Cattle = 63% u Cows = 50% u Factors that affect dressing percentage l “Fill” -- large rumen capacity l fat cover -- fat animals have higher dress l mud on the hide -- add live weight, reduce dress

20. Carcass Evaluation of Beef u Beef quality grading factors (2) l associated quality grades u Beef yield grading factors (4) l associated yield grades u Dressing Percent l factors l importance for valuation of beef Key Points: The Beef Industry

21. How do our customers value our product? High Low

22. How do we value our customers? High Low