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Live Animal Evaluation Beef Nick Nelson Blue Mt. Community College ANS 231 Originated by Kenneth Geuns Michigan State University Revised 2009.

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Presentation on theme: "Live Animal Evaluation Beef Nick Nelson Blue Mt. Community College ANS 231 Originated by Kenneth Geuns Michigan State University Revised 2009."— Presentation transcript:

1 Live Animal Evaluation Beef Nick Nelson Blue Mt. Community College ANS 231 Originated by Kenneth Geuns Michigan State University Revised 2009

2 Fat Indicators Tailhead & Pins Last Ribs Brisket Fore flank Rear flank & Cod

3 Steer 1

4 Steer 2

5 Comparison Steer 1 - Choice Steer 2 - Standard

6 Market Beef Muscle Indicators Loin Quarter/ Rump Forearm Stifle

7 Live Cattle Evaluation Live Weight Dressing Percentage 12 th rib fat Rib Eye Area Kidney, Pelvic, Heart fat (KPH) Breed Influence Quality Grade Yield Grade

8 Weight Live or Carcass Live Weight range –900 lb to 1500 lb –Avg: 1250 lb Carcass Weight range –550 lb to 950 lb –775 lb

9 Dressing Percentage Proportion of live weight that ends up as carcass Example: 1250 lb steer with a 775 lb carcass has a dressing percent of 62% Range: % Avg: 62%

10 Factors Affecting Dressing % Gut Fill – Gut fill = Body Weight = Dressing % Hide weight and/or mud – Hide wt = Dressing % Muscle – Muscle = Dressing % Fat – Fat = Dressing % Dairy influence

11 12 th Rib Fat Highly correlated to retail yield Predictor of total carcass fatness Range:.15 in. to.80 in. Avg: in. considered minimum

12 Rib Eye Area Highly correlated with lean yield Predictor of total carcass muscle Dependant of carcass weight Range: sq. in. Avg: 12.5 sq. in. for 1150 lb steer Rule of thumb: 1.1 sq. in. for 100 lb live wt

13 KPH Internal fat as a percentage of carcass weight Continental cattle will tend to have less than British cattle Range: % Avg: 2.5%

14 Breed Influence The use of genetic data has helped increase the animals ability to grade, however not all breeds grade equally. English Breeds: most consistent Continental: tend to lack marbling, bad attitudes stress out marbling Brahman: thicker hide; tend to be low marbling, decreased dressing % Dairy: tend to be lean, but marble well

15 Quality Grade Assigned according to amount of marbling and bone maturity Most influential component of pricing Range: Standard to Prime Avg: Low Choice

16 USDA Quality Grades

17 Factors Affecting Quality Grade Genetics Age of cattle Time on feed Energy content of diet Fat cover Continental/ Brahman influence

18 Yield Grade Calculated to predict yield of boneless, closely trimmed, retail cuts from the round, loin, rib and chuck (BCTRC) Based on 4 estimations –12th rib fat –Hot carcass weight (HCW) –Rib eye area (REA) –Kidney, pelvic, heart fat (KPH)

19 Yield Grade Range: 1 through 5 –1 = Lean and/or Muscular; High cutability –5 = Fat and/or Light Muscled; Low cutability Avg: 3.0


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