10 Swine Classes Use Classes Slaughter Feeder To be killed and sold as meatFeederTo be feed to heavier weights before slaughter
11 Swine Classes Sex Classes Barrow Guilt Sow Boar Stag Male castrated before sexual maturityGuiltYoung female that has not had pigsSowBoarStag
12 Swine Grades Slaughter swine Feeder pig Quality and Yield determine USDA gradesU.S. Number 1U.S. Number 2U.S. Number 3U.S. Number 4U.S. UtilityFeeder pigGrades determined by slaughter potential and thriftiness
13 Objective 19.02Classify grades of feeder/finish livestock
15 Quality Grade (Beef) 1)Age and Class of Animal Steers and Heifers Prime, Choice, Good, Standard, Commercial, Utility, Cutter, and CannerCows All except PrimeBulls and Stags All except Prime and Choice
16 Quality Grade (Beef) 2) Muscling The amount and distribution of the finishFirmness or fullness covering the animals body
17 Examples of Quality Grade (Beef) PrimeChoiceSelectStandard
18 Quality Grade (Beef) 3) Marbling Intermingling of fat with muscle fibersObserved in the ribeye muscle between the 12th and 13th ribAdequate marbling must be present for tenderness and high quality gradesThe fat should not be soft and oily
26 Quality Grade (Beef) Maximum age Standard, Select, Choice, or Prime is 42 months or lessCommercial grade is over 42 monthsUtility, Cutter, or Canner have no age limitsNo Prime grade for slaughter cows
27 Yield Grades (Beef)Percentage of the carcass that is boneless, closely trimmed retail cuts from the round, loin rib, and chuckNumbered 1 to 5Yield 1Best muscling with least amount of fatYield 5Worst grade with the less muscle and more fat waste
28 Yield Grades (Beef) 1 52.6 - 54.6 2 50.3 - 52.3 3 48.0 - 50.0 Relationship of Yield Grades and CutabilityYield Grade- % Boneless, Closely Trimmed Retail Cuts From the Round, Loin, Rib and Chuck
29 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.
30 Yield Grades (Beef)Adjusted fat thickness- External fat is measured at the 12th ribPercentage of Kidney, Pelvic and Heart Fat (KPH)- A subjective estimate of fatRib Eye AreaHot Carcass Weight
31 Yield Grades (Beef)USDA yield grades estimate the quantity of edible meat from the major wholesale cuts--round, loin, rib and chuck
33 Swine Grades Quality Grade Yield Determined by the percent of carcass weight of the:HamLoinBoston buttPicnic shoulderYieldDetermined by backfat and degree of muscling
34 Objective 19.03Classify grades of feeder/finish livestock using a given criteria
35 Feeder Steer and Heifer Grades USDA Number 1, 2 and 3Each USDA Grade has:Large FrameMedium FrameSmall Frame
36 Slaughter Steer and Heifer Grades USDA Quality grades from Prime down to CannerAbout 80% of grain fed grade choice.USDA Yield grades from Yield Grade 1 down to Yield Grade 5
37 Feeder Swine Five U.S Grades (1,2,3,4, and Utility) U. S. No. 1Has thick muscling, large frame, and is trim.Utility GradeDiseased or unthriftyHas 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
38 Slaughter Barrows and Guilts USDA grades from U.S. No. 1 down to U.S. No. 4Musclingthickaveragethin
39 Slaughter Barrows and Guilts U.S. No. 1 Less than 1.00 inch.U.S. No to 1.24 inches.U.S. No to 1.49 inches.U.S. No inches and overU.S. No. 1 must be no less than average muscling.
40 Slaughter Barrows and Guilts BackfatMaximum 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 musclingThick muscling compensates for or effectively subtracts 0.25 inch of backfat, and thin muscling adds 0.25 inch of backfat to the formula.