1. Grading Slaughter Cattle

2. Quality Grades: Prime (highest) Choice (most desirable today) Select (good) Standard Determined by the amount of fat

3. Yield Grade Amount of edible lean meat a carcass will yield 1 – highest %lean 5 - fattest

4. Finish: Amount of fat the animal possesses

5. Places to observe fat: Over the ribs; behind the shoulder Rolls on the back Brisket Cod or udder Fat on each side of tail head Rear of flank

6. Dressing % The weight of the carcass divided by the live weight. Cattle will dress at 58% to 62% Hog will dress at 70% to 75% Lamb will dress at 48% to 52%

7. Factors determining dressing percent: Amount of fill on a live animal Degree of fatness Weight of the hide Weight of the head and shank

8. Grading Feeder Cattle

9. Frame Size: How long an animal will grow before it reaches the Choice Grade 3 Frame Sizes: -large -medium -small

10. Large Frame: Steers not expected to reach choice until over 1200lbs. Heifers over 1000lbs. Tall and long bodied, long cannon bone

11. Medium Frame: Steers 1000-1200 lbs Heifers 850-1000 lbs Average in length and height Average size for their age

12. Small Frame: Steers under 1000 lbs Heifers under 850 lbs Short bodied and legged, short neck short, broad forehead Lack size for their age

13. Muscle Score: look at rear view 1.Average or above 2.Below average (some evidence of bone) 3.Inferior (skin and bones) - permanently stunted; disease or parasite; dwarfs 4. Double muscle

14. Determining Age on Feeder Cattle: Length of tail Length of switch hair on tail Width of muzzle Size of head in relation to the body Length of horns