Live Cattle Evaluation

What are we trying to determine? u Quality grade u Yield grade u Dressing percentage

Quality Grade Factors Maturity Marbling

Beef Quality Grading Factors -- Maturity -- u Estimation of physiological age u Classifications: A B C D E (young to old) u determined by degree of bone ossification u most fed cattle = A maturity (< 30 mo of age) u As age , QG 

Bone Maturity Thoracic Cartilagenous Vertebrae Bone Maturity Thoracic Cartilagenous Vertebrae

Bone Maturity Thoracic Cartilagenous Vertebrae Bone Maturity Thoracic Cartilagenous Vertebrae

Chronological Age of Cattle ABCDE Feedlot Cattle Young Cows Older Cows Heiferettes

Beef Quality Grading Factors -- Marbling -- u Measure of the intramuscular fat l fat within the muscle l “taste” fat

PRIME CHOICE SELECT STANDARD COMMERCIAL UTILITY CUTTER Sl. Abundant Moderate Modest Small Slight Traces Practically Devoid A A B B C C D D E E

Beef Yield Grades u Measure of cutability or the percent yield of boneless, closely trimmed retail cuts from the: l chuck l rib l loin l round Wholesale Cuts from the Beef Carcass

Interconversion of YG and the % of Boneless, Closely Trimmed Retail Cuts  % lean (muscle),  % fat  % lean (muscle),  % fat

Factors Used to Calculate Beef Yield Grades u Fat over ribeye (in) FOE u % kidney, pelvic, heart fat KPH l of the carcass weight u Ribeye Area (in 2 ) REA u Hot carcass weight HCW As HCW , REA must 

Fat thickness 3/4 length of Ribeye Measurement of FOE

Measurement of REA

Dressing Percentage u Used as a basis for marketing livestock l beef u Usage and importance  as the industry moves toward “value-based” marketing. l As fat , dressing percentage  l but YG less desirable (poor cutability)

Dressing Percentage = hot carcass weight live pay weight  100 Example: If live weight = 1200 lbs HCW = 750 lbs  100 = 62.5% cattle

Dressing Percentage Example: If live weight = 1200 lbs DP= 65% 1200 X.65 = 780 lb HCW

Beef Dressing Percent u Fed Cattle = 63% u Cows = 50% u Factors that affect dressing percentage l “Fill” -- large rumen capacity l fat cover -- fat animals have higher dress l mud on the hide -- add live weight, reduce dress

Carcass Evaluation of Beef u Beef quality grading factors (2) l associated quality grades u Beef yield grading factors (4) l associated yield grades u Dressing Percent l factors l importance for valuation of beef Key Points: The Beef Industry

How do our customers value our product? High Low

How do we value our customers? High Low