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Cattle
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Parts Poll Crest Tail head Loin Rib Hooks Pins Neck Muzzle Stifle
Throat/Dewlap Ribs Fore-rib Lower ¼ or Round Shoulder Point of Shoulder Chest Floor/Brisket Switch Heart Sheath Knee Hock Flank/Cod Cannon Bone Pastern Hoof
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Breeding Cattle Selection Criteria
Functionality Structural correctness Volume Production Efficiency Moderation Fleshing ability Optimal Performance (gender specific) Width & Dimension (Muscle) Balance
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Market Cattle Selection Criteria
End-Product Value Muscle Optimal Fat Thickness Practicality Rib Design and Feed Ability Skeletal Correctness Balance Weight Gain and Performance
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Functionality What is it??
Also referred to as “practical” and “useful” Define Functionality in livestock: The ability of an animal to combine feet and leg soundness with total body volume to provide a practical look and efficiency in a production setting
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Soundness Remember “45°” Spine flexibility
Correct lines is good for balance, but too much strength of top can result in an elevated spine in motion Very important: Uniform foot design Breed specific problems Curled-toe in bulls
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Front Structure
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Structure from the Profile and Behind
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Structure from the Front
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This steer is straight hocked, short hipped while also being straighter shouldered and knee as well.
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This calf has a functional set to his hock, while also having a correct angle about his shoulder and knee.
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Volume Rib Shape Body Depth ¾ View
Defined as the outward turn to an animal’s rib cage Should come out of their spine with arc and curvature throughout their entire rib cage Facilitates performance and do-ability Profile View Defined as how much depth of body an animal has from their heart to their flank Should be deep hearted, soft in their mid-rib, and as equally deep flanked if not deeper than their heart Facilitates fleshing ability and aids in balance
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Functional
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Non-Functional
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Practical
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Not Practical
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“Feed Ability” In order for market steers to optimally put weight, muscle and finish on in an appropriate time frame, they must have: Natural skeletal width Width of chest Genuine base width Productive rib cage “Loose” body depth
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Hard ribbed, shallow bodied and tight flanked. Poor feed ability.
Deep and bold through his fore-rib and center body, then cuts up (tucked up) through his flank Hard ribbed, shallow bodied and tight flanked. Poor feed ability. Very soft and deep, big ribbed and yet is still tight and neat chested
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Fleshing Ability The ability to naturally maintain body condition without supplemental feed during various climates and seasons. Body Condition Scores (BCS) Range from 1 to 9 Ideal is 5-6 (cows grazing pasture)
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Areas to study Fleshing
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BCS 5-6 BCS 9 BCS 1
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Areas of Finish Evaluation
Brisket Rib Cage Topline Tailhead/Pones Depth of Flank Cod/Udder
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Areas to Evaluate Finish
Ribs Topline Pones Fore-Rib Brisket Flank/Cod
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Performance Beef is still sold by the pound! Meaning….
Higher performing cattle tend to produce/sire heavier weighing calves, which will generate more total revenue when weighed up Cattle need to acquire weight at optimum levels of muscle and condition
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Performance Number one mistake committed by evaluators
Mistaking frame size for weight Moderate cattle that have more volume, width, and substance will weigh more than large framed cattle that are one-dimensional We will select for moderate cattle that do not compromise practical performance
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Productive Performance
Moderate framed Productive Performance Large framed Less Performance
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Muscle Bulls Females Power and muscle dimension is very important in breeding bulls They're responsible for supplying the power to their offspring. Don’t mistake fat for muscle or width Not as important in females Females still need to be wide-pinned, wide based and have natural dimension Terminal shape, round and a short muscle design typically is coincided with smaller vulvas and lower reproductive efficiency
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Indicators for Muscle Shape
Topside of Skeleton Behind the shoulder Over the 12th and 13th rib Loin Shape to top Flat and wide and contains shape View from behind Width between their pins Center round Lower Quarter Stifle Natural base width
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Areas to Evaluate Muscle
Hip/Pin width Round Lower quarter Width between their hocks Base width
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Arial Viewpoints for Muscle
Behind Shoulder Loin Rib
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Stifle
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Carcass Terminology There are two main components of the animal’s carcass that need to be discussed in oral reasons of a steer class Potential Yield Grade Potential Quality Grade
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Yield Grade/Cutability
Yield grade pertains to the relationship of fat and muscle The term “cutability” is commonly used in place of “yield grade” Low numerical yield grades are synonymous with high cutability. This is found on animals that have large amounts of muscle in relation to a small amount of fat thickness
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Quality Grade Quality grade refers to the amount of marbling in a steer’s carcass Marbling: the intermixture of fat with lean in a cut of meat, which contributes to flavor and tenderness. Although we can’t see marbling on a live animal, we can use the amount of fat the animal has in combination with other factors to determine potential quality grade. Animals of British breed type and with a high degree of fat will typically have a more desirable quality grade.
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Balance Meaning of “balance”
Stability produced by even distribution of weight on each side of the verticle axis Physical equalibrium Typically, nicer balanced livestock are more correct in their structure: Shoulder angle is related to length of neck to an extent Hip construction will affect the travel of an animal’s rear skeleton Heavier structured livestock typically move with more stability DO NOT confuse balance and eye appeal!!
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Balance vs. Eye Appeal Balance Proportion of the animal
Skeletal strength Depth of flank in relation to chest depth Bone mass in relation to shape and amount of muscle content Eye Appeal Neck design; length, cleanliness and overall shape Altitude the neck is jointed to the shoulder Length of body and hip Hip construction Tail head placement
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Brahman Influenced Brahman Brangus Santa Gertrudis Simbrah
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British/English Angus Hereford Polled Hereford Shorthorn Red Angus
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Continentals/Exotics/European
Charolais Limousin Simmental Maine-Anjou Chianina Gelbvieh
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