Livestock Evaluation This is a presentation from Virginia Tech and has not been edited by the Georgia Curriculum Office.

Slaughter Cattle Evaluation Terms for understanding Muscle - red meat for human consumption Finish (quality) – amount of fat covering the carcass of a market animal *ANIMALS ALL FINISH FROM FRONT TO BACK* Correctness – applies to the structural ability of an animal to carry muscle All market animals evaluated on theses three traits

What is marbling? Marbling: the fat in the muscle White flecks in the meat Gives flavor

Slaughter Cattle Evaluation Quality Grades of Slaughter Cattle Prime Choice Select Standard These grades are in order from highest quality to lowest quality

Slaughter Cattle Evaluation Quality Grades of Slaughter Cattle Prime Choice

Slaughter Cattle Quality Grades Select Standard

Slaughter Cattle Quality Grades The more marbling in the red meat, the higher the quality grade The amount of marbling is in direct relation to the amount of fat covering the Steer, The fatter the animal the more marbling it has, usually! Prime Choice Select Standard

Slaughter Cattle Quality Grades The ideal grade for slaughter cattle is; Prime Choice Select Standard

Slaughter Cattle Evaluation How does one go about evaluating market animals ? All animals are evaluated on three traits Muscle finish (quality) Correctness

Slaughter Cattle Evaluation How does one evaluate muscle, finish (quality), & correctness ? Visual observation from three views Front Side Rear                                                                       

Slaughter Cattle Evaluation So, you evaluate finish, muscle, & correctness at each of the three views Front Side Rear                                                                       

Slaughter Cattle Evaluation Front View - Finish Fullness in the brisket Excess fat through the neck

Slaughter Cattle Evaluation Front View - Muscle Width in the chest floor Substance of bone Muscle in forearm

Slaughter Cattle Evaluation Front View - Correctness Width in the chest floor Standing straight and solid on front legs Do the feet toe out or toe in?

Slaughter Cattle Evaluation Side View - Finish Amount of fat covering the last two ribs Excess fat through the flank

Slaughter Cattle Evaluation Side View - Muscle Amount muscle in the forearm Length of muscle in the rear end

Slaughter Cattle Evaluation Side View - Correctness Straightness of the lines; back, hips, & underline Do want legs to far under the steer Or to be too “post” legged

Slaughter Cattle Evaluation Rear View - Finish Square ness (shelving at the top of the rear end) Square ness (shelving at the Bottom of the rear end) A smooth round shape is correct

Slaughter Cattle Evaluation Rear View - Muscle Width through the center portion of the rear (stifle) Length of muscle-especially in the lower quarter Width of top

Slaughter Cattle Evaluation Rear View - Correctness Does the animal stand on feet correctly? Or does he severely toe in or toe out

Slaughter Cattle Evaluation Lets Judge a class of 4 Steers. Place them in order of best to worst, for example 2-1-3-4 or 4-1-2-3                                                                       

Slaughter Cattle Evaluation It’s probably best to place them from all views, considering all traits, then put a final placing on the animals                                                                       

Slaughter Cattle Evaluation Lets Judge!!!!!!!!!                                                                       

Slaughter Cattle Evaluation Angus Steers – Front View

Slaughter Cattle Evaluation Angus Steers – Side View

Slaughter Cattle Evaluation Angus Steers – Side View

Slaughter Cattle Evaluation Angus Steers – Side View

Slaughter Cattle Evaluation Angus Steers – Side View

Slaughter Cattle Evaluation Angus Steers – Composite Side View

Slaughter Cattle Evaluation Angus Steers – Rear View

Slaughter Cattle Evaluation Angus Steers – Teachers Placings 4-3-2-1

Slaughter Cattle Evaluation The End !