Title: Principles of Livestock/Poultry Evaluation and Showmanship
1Principles of Livestock/Poultry Evaluation and
Showmanship
2Grading Systems
- Objective
- Describe the grading system for various
feeder/finish livestock
3Beef Cattle Classes
- Age classes
- Calves
- less than one year of age
- Cattle
- One year or older
- Veal calves
- Less than three months old
4Beef Cattle Classes
- Age classes continued
- Slaughter calves
- 3 months to one year old
- Feeder calves
- 6 months to one year old
5Beef 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
6Beef Cattle Grades
- Quality Grades
- Prime
- Choice
- Select
- Standard
- Commercial
- Utility
- Cutter
- Canner
7Beef Cattle Grades
- Yield Grades
- Yield Grade 1
- Yield Grade 2
- Yield Grade 3
- Yield Grade 4
- Yield Grade 5
8Beef Cattle Grades
- Feeder Cattle Grades
- Determined by
- Frame size
- Muscle thickness
- Thriftiness
- Slaughter Cattle Grades
- Both quality and yield grades
9Swine Classes
- Use Classes
- Slaughter
- To be killed and sold as meat
- Feeder
- To be feed to heavier weights before slaughter
10Swine Classes
- Sex Classes
- Barrow
- Male castrated before sexual maturity
- Guilt
- Young female that has not had pigs
- Sow
- Boar
- Stag
11Swine 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
12Beef Grading
- Quality Grade
- Determined by
- Animals age
- Muscling
- Marbeling
13Quality 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
14Quality Grade (Beef)
- 2) Muscling
- The amount and distribution of the finish
- Firmness or fullness covering the animals body
15Examples of Quality Grade (Beef)
16Quality 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
17Marbling (Beef)
Very Abundant
Slight
18Marbling (Beef)
Slight Marbling
19Marbling (Beef)
Small Marbling
20Marbling (Beef)
Modest Marbling
21Marbling (Beef)
Moderate Marbling
22Marbling (Beef)
Slightly Abundant Marbling
23(No Transcript)
24Quality 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
25Yield 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
26Yield 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
27Yield 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.
28Yield 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
29Yield Grades (Beef)
USDA yield grades estimate the quantity of edible
meat from the major wholesale cuts--round, loin,
rib and chuck
30Yield Grades (Beef)
31Swine 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
32Feeder Steer and Heifer Grades
- USDA Number 1, 2 and 3
- Each USDA Grade has
- Large Frame
- Medium Frame
- Small Frame
33Slaughter 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
34Feeder 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
35Slaughter 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.
36Slaughter 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.