Market Beef Evaluation

1. Evaluating Muscle! LOIN (TOP) ROUND STIFLE FOREARM WIDTH OF BASE

Light Muscled Muscular loin Wide Based Muscular round & stifle Muscular loin

2. Evaluating Fat! TAILHEAD LOIN (TOP) RIBS BRISKET FLANK COD (steers) UDDER (heifers) WIDTH OF BASE

Less Fat More Fat Less Fat More Fat

3. Evaluating Volume! LENGTH OF BODY RIB SHAPE DEPTH OF BODY WIDTH OF BASE

Lacking Volume – flat ribbed and shallow flanked Plenty of Volume – Deep, bold rib shape and deep flanked Lacking Volume – flat ribbed and shallow flanked

4. Evaluating Structure! LEVEL DESIGN

Sickle hocked (hind legs) Hind legs too straight Adequate leg set and flex Straight hinds & buck knees Level top line Sickle hocked (hind legs)

Example of a “good one”!

Priorities Structure Muscle Condition (fat or lean) Balance (eye appeal) Volume Quality Travel (how the animal walks)

Judging Market Beef Cattle Place the following class of feeder steers from best to worst based on the established priorities.

1 2 Side profile of Feeder Steers 3 4

1

2

3

4

2 1 4 3

1

2

3

4

2 1 Final rear view of Feeder Steers 4 3

1 2 Final side profile of Feeder Steers 3 4

Mark Your Cards! Group Discussion

Placing 1-3-2-4 Cuts 2-3-6 Questions?