Principles of LivestockPoultry Evaluation and Showmanship

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Principles of Livestock/Poultry Evaluation and
Showmanship
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Competency 19.00

• Describe the grading system for various
  feeder/finish livestock

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Objective 19.01

• Describe the grading system for various
  feeder/finish livestock

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Beef Cattle Classes

• Age classes
• Calves
• less than one year of age
• Cattle
• One year or older
• Veal calves
• Less than three months old

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Beef Cattle Classes

• Age classes continued
• Slaughter calves
• 3 months to one year old
• Feeder calves
• 6 months to one year old

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Beef Cattle Classes

• Sex Classes
• Steer
• Male castrated before sexual maturity
• Heifer
• Has not had a calf or matured
• Cow
• Bull
• Stag
• Male castrated after sexual maturity

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Beef Cattle Grades

• Quality Grades
• Prime
• Choice
• Select
• Standard
• Commercial
• Utility
• Cutter
• Canner

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Beef Cattle Grades

• Yield Grades
• Yield Grade 1
• Yield Grade 2
• Yield Grade 3
• Yield Grade 4
• Yield Grade 5

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Beef Cattle Grades

• Feeder Cattle Grades
• Determined by
• Frame size
• Muscle thickness
• Thriftiness
• Slaughter Cattle Grades
• Both quality and yield grades

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Swine Classes

• Use Classes
• Slaughter
• To be killed and sold as meat
• Feeder
• To be feed to heavier weights before slaughter

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Swine Classes

• Sex Classes
• Barrow
• Male castrated before sexual maturity
• Guilt
• Young female that has not had pigs
• Sow
• Boar
• Stag

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Swine Grades

• Slaughter swine
• Quality and Yield determine USDA grades
• U.S. Number 1
• U.S. Number 2
• U.S. Number 3
• U.S. Number 4
• U.S. Utility
• Feeder pig
• Grades determined by slaughter potential and
  thriftiness

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Objective 19.02

• Classify grades of feeder/finish livestock

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Beef Grades

• Quality Grade
• Determined by
• Animals age
• Muscling
• Marbeling

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Quality Grade (Beef)

• 1)Age and Class of Animal
• Steers and Heifers Prime, Choice, Good,
  Standard, Commercial, Utility,
  Cutter, and Canner
• Cows All except Prime
• Bulls and Stags All except Prime and Choice

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Quality Grade (Beef)

• 2) Muscling
• The amount and distribution of the finish
• Firmness or fullness covering the animals body

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Examples of Quality Grade (Beef)
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Quality Grade (Beef)

• 3) Marbling
• Intermingling of fat with muscle fibers
• Observed in the ribeye muscle between the 12th
  and 13th rib
• Adequate marbling must be present for tenderness
  and high quality grades
• The fat should not be soft and oily

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Marbling (Beef)
Very Abundant
Slight
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Marbling (Beef)
Slight Marbling
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Marbling (Beef)
Small Marbling
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Marbling (Beef)
Modest Marbling
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Marbling (Beef)
Moderate Marbling
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Marbling (Beef)
Slightly Abundant Marbling
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Quality Grade (Beef)

• Maximum age
• Standard, Select, Choice, or Prime is 42 months
  or less
• Commercial grade is over 42 months
• Utility, Cutter, or Canner have no age limits
• No Prime grade for slaughter cows

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Yield Grades (Beef)

• Percentage of the carcass that is boneless,
  closely trimmed retail cuts from the round, loin
  rib, and chuck
• Numbered 1 to 5
• Yield 1
• Best muscling with least amount of fat
• Yield 5
• Worst grade with the less muscle and more fat
  waste

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Yield Grades (Beef)
Relationship of Yield Grades and Cutability Yield
Grade- Boneless, Closely Trimmed Retail
CutsFrom the Round, Loin, Rib and Chuck 1 52.6 -
54.6 2 50.3 - 52.3 3 48.0 - 50.0 4 45.7 -
47.7 5 43.3 - 45.4
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Yield Grades (Beef)

• The terms "yield" and "yield grade" should not be
  confused.
• "Yield" alone means dressing percentage (carcass
  weight divided by live weight multiplied by 100),
  and is not directly related to yield grades or
  cutability.

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Yield Grades (Beef)

• Adjusted fat thickness- External fat is measured
  at the 12th rib
• Percentage of Kidney, Pelvic and Heart Fat (KPH)-
  A subjective estimate of fat
• Rib Eye Area
• Hot Carcass Weight

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Yield Grades (Beef)
USDA yield grades estimate the quantity of edible
meat from the major wholesale cuts--round, loin,
rib and chuck
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Yield Grades (Beef)
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Swine Grades

• Quality Grade
• Determined by the percent of carcass weight of
  the
• Ham
• Loin
• Boston butt
• Picnic shoulder
• Yield
• Determined by backfat and degree of muscling

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Objective 19.03

• Classify grades of feeder/finish livestock using
  a given criteria

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Feeder Steer and Heifer Grades

• USDA Number 1, 2 and 3
• Each USDA Grade has
• Large Frame
• Medium Frame
• Small Frame

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Slaughter Steer and Heifer Grades

• USDA Quality grades from Prime down to Canner
• About 80 of grain fed grade choice.
• USDA Yield grades from Yield Grade 1 down to
  Yield Grade 5

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Feeder Swine

• Five U.S Grades (1,2,3,4, and Utility)
• U. S. No. 1
• Has thick muscling, large frame, and is trim.
• Utility Grade
• Diseased or unthrifty
• Has a head that appears too big for the body and
  has wrinkled skin.
• Potential for feeding out to slaughter weight and
  grade affects feeder pig grades

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Slaughter Barrows and Guilts

• USDA grades from U.S. No. 1 down to U.S. No. 4
• Muscling
• thick
• average
• thin

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Slaughter Barrows and Guilts

• U.S. No. 1 Less than 1.00 inch.
• U.S. No. 2 1.00 to 1.24 inches.
• U.S. No. 3 1.25 to 1.49 inches.
• U.S. No. 4 1.50 inches and over
• U.S. No. 1 must be no less than average muscling.

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Slaughter Barrows and Guilts

• Backfat
• Maximum backfat for U.S. No. 1 is 1.0 inch or
  1.25 inch if muscling is thick.
• Maximum backfat for U.S. No. 3 is 1.49 or 1.75 if
  thick muscling
• Thick muscling compensates for or effectively
  subtracts 0.25 inch of backfat, and thin muscling
  adds 0.25 inch of backfat to the formula.