On Foot Beef Evaluation

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On Foot Beef Evaluation
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Slaughter Cattle EvaluationTerms 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

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Slaughter Cattle Evaluation

• How does one go about evaluating market animals ?
• All animals are evaluated on three traits
• Muscle
• finish (quality)
• Correctness

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Slaughter Cattle Evaluation

• How does one evaluate muscle, finish (quality),
  correctness ?
• Visual observation from three views
• Front
• Side
• Rear

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Slaughter Cattle EvaluationQuality Grades of
Slaughter Cattle

• Prime
• Choice
• Select
• Standard
• These grades are in order from highest quality to
  lowest quality

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Slaughter Cattle EvaluationQuality Grades of
Slaughter Cattle

• Prime
• Choice

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Slaughter Cattle Quality Grades

• Select
• Standard

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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

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Slaughter Cattle Quality Grades

• The ideal grade for slaughter cattle is
• Prime Choice Select Standard

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Slaughter Cattle Evaluation

• So, you evaluate finish, muscle, correctness at
  each of the three views
• Front
• Side
• Rear

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Slaughter Cattle EvaluationFront View - Finish

• Fullness in the brisket
• Excess fat through the neck

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Slaughter Cattle EvaluationFront View - Muscle

• Width in the chest floor
• Substance of bone
• Muscle in forearm

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Slaughter Cattle EvaluationFront View -
Correctness

• Width in the chest floor
• Standing straight and solid on front legs
• Do the feet toe out or toe in?

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Slaughter Cattle EvaluationSide View - Finish

• Amount of fat covering the last two ribs
• Excess fat through the flank

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Slaughter Cattle EvaluationSide View - Muscle

• Amount muscle in the forearm
• Length of muscle in the rear end

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Slaughter Cattle EvaluationSide View -
Correctness

• Straightness of the lines back, hips,
  underline
• Do want legs to far under the steer
• Or to be too post legged

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Slaughter Cattle EvaluationRear 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

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Slaughter Cattle EvaluationRear View - Muscle

• Width through the center portion of the rear
  (stifle)
• Length of muscle-especially in the lower quarter
• Width of top

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Slaughter Cattle EvaluationRear View -
Correctness

• Does the animal stand on feet correctly?
• Or does he severely toe in or toe out

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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

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Slaughter Cattle Evaluation

• Its probably best to place them from all views,
  considering all traits, then put a final placing
  on the animals

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Slaughter Cattle Evaluation

• Lets Judge!!!!!!!!!

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Crossbred Steers Class 104
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Crossbred SteersClass 104
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Crossbred SteersClass 104
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2
3
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Crossbred Steers Class 104
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First Place 3

• He was the heaviest muscled steer in the class
  that was clean made and long bodied

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Second Place 4

• He was a heavily muscled, high capacity steer
  with more finish than 2, but he lacked the
  length and cleanliness of 3

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Third Place 2

• He was a large framed, long bodied , clean steer
  but was light muscled and lacked capacity.

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Fourth Place 1

• He was a higher capacity steer than 2, but he
  was the poorest balanced, shortest bodied steer
  in the class and was one of the two lightest
  muscled.

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Official Placing

• 3-4-2-1
• Cuts 3-4-5

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Class 105 Hereford Steers

• 2-4-1-3
• Cuts 2-6-3

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Class 117 Angus Xbred

• 2 1 3 4
• Cuts 2 - 5 - 2

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Class 106 Crossbred Steers

• 4 3 2 1
• Cuts 2 2 4

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Class 403 Hereford Steers

• Placing 2 4 1 3
• Cuts 2 4 2

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Slaughter Cattle EvaluationThe End !