Principles of Livestock/Poultry Evaluation and Showmanship - PowerPoint PPT Presentation

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Principles of Livestock/Poultry Evaluation and Showmanship

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Describe the grading system for various feeder/finish livestock. Beef ... Boar. Stag. Swine Grades. Quality and Yield determine USDA grades for slaughter swine ... – PowerPoint PPT presentation

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Title: Principles of Livestock/Poultry Evaluation and Showmanship


1
Principles of Livestock/Poultry Evaluation and
Showmanship
2
Grading Systems
  • Objective
  • Describe the grading system for various
    feeder/finish livestock

3
Beef Cattle Classes
  • Age classes
  • Calves
  • less than one year of age
  • Cattle
  • One year or older
  • Veal calves
  • Less than three months old

4
Beef Cattle Classes
  • Age classes continued
  • Slaughter calves
  • 3 months to one year old
  • Feeder calves
  • 6 months to one year old

5
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

6
Beef Cattle Grades
  • Quality Grades
  • Prime
  • Choice
  • Select
  • Standard
  • Commercial
  • Utility
  • Cutter
  • Canner

7
Beef Cattle Grades
  • Yield Grades
  • Yield Grade 1
  • Yield Grade 2
  • Yield Grade 3
  • Yield Grade 4
  • Yield Grade 5

8
Beef Cattle Grades
  • Feeder Cattle Grades
  • Determined by
  • Frame size
  • Muscle thickness
  • Thriftiness
  • Slaughter Cattle Grades
  • Both quality and yield grades

9
Swine Classes
  • Use Classes
  • Slaughter
  • To be killed and sold as meat
  • Feeder
  • To be feed to heavier weights before slaughter

10
Swine Classes
  • Sex Classes
  • Barrow
  • Male castrated before sexual maturity
  • Guilt
  • Young female that has not had pigs
  • Sow
  • Boar
  • Stag

11
Swine Grades
  • Quality and Yield determine USDA grades for
    slaughter swine
  • U.S. Number 1
  • U.S. Number 2
  • U.S. Number 3
  • U.S. Number 4
  • U.S. Utility
  • Slaughter potential and thriftiness are the basis
    for feeder pig grades

12
Beef Grading
  • Quality Grade
  • Determined by
  • Animals age
  • Muscling
  • Marbeling

13
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

14
Quality Grade (Beef)
  • 2) Muscling
  • The amount and distribution of the finish
  • Firmness or fullness covering the animals body

15
Examples of Quality Grade (Beef)
16
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

17
Marbling (Beef)
Very Abundant
Slight
18
Marbling (Beef)
Slight Marbling
19
Marbling (Beef)
Small Marbling
20
Marbling (Beef)
Modest Marbling
21
Marbling (Beef)
Moderate Marbling
22
Marbling (Beef)
Slightly Abundant Marbling
23
(No Transcript)
24
Quality Grade (Beef)
  • Maximum age
  • Standard, Select, Choice, or Prime is 42 months
  • Commercial grade is over 42 months
  • Utility, Cutter, or Canner have no age limits

25
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

26
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
27
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.

28
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

29
Yield Grades (Beef)
USDA yield grades estimate the quantity of edible
meat from the major wholesale cuts--round, loin,
rib and chuck
30
Yield Grades (Beef)
31
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

32
Feeder Steer and Heifer Grades
  • USDA Number 1, 2 and 3
  • Each USDA Grade has
  • Large Frame
  • Medium Frame
  • Small Frame

33
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

34
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

35
Slaughter Barrows and Guilts
  • USDA grades from U.S. No. 1 down to U.S. No. 4
  • Muscling
  • thick
  • average
  • thin
  • U.S. No. 1 must be no less than average muscling.

36
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.
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