1. Understand agriculture animals. Essential Standard 4.00

2. Classify traits for selection of animals Objective 4.01

3. Beef and Swine Livestock Evaluation Livestock producers use visual observations to: – Select breeding cattle or swine based on conformation, breed character, structural soundness of feet and legs, and body capacity. – Select market animals based on muscle, frame size, body capacity, finish and structural soundness.

4. Beef and Swine Livestock Evaluation Anatomy- the science of body structure or parts of an animal. External anatomy terms are used to classify animals.

5. Beef and Swine Livestock Evaluation Conformation- the physical arrangement of bone and body tissue. It includes the skeletal structure, muscling, fat balance, straightness of the animal’s lines and structural soundness.

6. Beef and Swine Livestock Evaluation Breed Character- visible in the head and general appearance of the animal.

7. Beef and Swine Livestock Evaluation Muscle- refers to the distribution of muscle throughout the animal. Well muscled animals will show fullness through the back, loin and rump.

8. Beef and Swine Livestock Evaluation Finish- refers to the amount of fat cover on an animal.

9. Beef and Swine Livestock Evaluation Structural Soundness- the arrangement of bone and muscle tissue. The legs of animal should be long and straight and have adequate bone and foot to carry the animal throughout its life span.

10. Beef and Swine Livestock Evaluation Body Capacity- the depth of rib the animal displays. Typically analyzed from the side view of the animal.

11. Beef and Swine Livestock Evaluation Frame Size- the length and size of the animal. Used to compare animals that are of similar age to indicate growth and breeding potential. Frame should be proportional to muscle development.

12. Beef and Swine Livestock Evaluation Livestock animals are compared to other animals of similar breed, age and sex to determine their ability to produce high quality beef or pork.

13. Beef and Swine Livestock Evaluation Producers use these traits to select animals that carry desirable traits and cull (remove) animals that display poor traits and qualities.

14. Beef and Swine Livestock Evaluation Animals that display undesirable traits should not be used for breeding purposes.

15. Beef and Swine Livestock Evaluation Producers typically use additional data tools such as Average Daily Gain and Expected Progeny Differences to analyze breeding animals.

16. External Anatomy Identification:Cattle – Rump- part of animal between the loin and tail. – Round- the muscled portion of the rear leg.

17. External Anatomy Identification:Cattle – Loin- the muscled portion along the backbone of the animal. – Shoulder- the muscled portion between the neck and ribs of the animal.

18. External Anatomy Identification:Cattle – Brisket- muscled portion between the front legs of the animal. – Switch- the hair at the bottom of the tail. – Poll- the top of the animal’s head.

20. External Anatomy Identification:Cattle – Flank- the pelvic region of the animal. – Hock- the part of the rear leg that corresponds to the knee, but bends the other direction.

22. External Anatomy Identification:Cattle – Ribs- the side section of the animal between the belly and top of the animal. – Heart girth- the area that encircles the animal’s body just behind the front legs. – Pin bones- bones on each side of the tailhead.

25. External Anatomy Identification:Swine – Ham- rear leg of animal. – Loin- the muscled portion along the backbone of the animal.

26. External Anatomy Identification:Swine – Shoulder- the muscled portion between the neck and ribs of the animal. – Rump- part of animal between the loin and tail. – Ribs- the side section of the animal between the belly and top of the animal.

28. External Anatomy Identification:Swine – Jowl- the chin area. – Pastern- the part of the animal’s leg between the fetlock and hoof.

29. External Anatomy Identification:Swine – Side- the section between the belly and the top of the hog. Includes the ribs. – Belly- the underside of the animal. – Hock- the part of the rear leg that corresponds to the knee, but bends the other direction.

31. Poultry Evaluation Poultry External Anatomy- used to evaluate live birds, and laying hens. – Comb- the red structure on top of the bird’s head. – Wattles- the fleshy structures on each side of the head just below the beak.

32. Poultry Evaluation – Beak- pointed structure on the front of the bird’s face. Gathers the food. – Eye Ring- the ring of color that surrounds the eye. – Ear Lobe- the slightly thickened tissue just below the ear opening.

33. Poultry Evaluation Vent- external opening at the back of the bird. Hock- corresponds to the knee of the human.

34. Poultry Evaluation Shank- the leg of the animal. Toes- the structures at the bottom of the bird’s foot.

35. Poultry Evaluation Breast- the muscled portion at the front of the animal along the breastbone. Back- flattened area behind the head of the animal.

36. Poultry Evaluation Abdomen- the front of the bird. Body- the area on the side of the bird.

38. Broiler Breeder Conformation Selection Live birds are evaluated by assessing deformities, body confirmation and breast meat quantity. These birds are classified as either keep or cull animals to improve the overall flock traits that are passed on to their offspring.

39. Broiler Breeder Conformation Selection Producers should have the bird stand and move to accurately assess traits and characteristics the bird carries.

40. Broiler Breeder Conformation Selection Body Conformation- refers to the bird’s structure and includes factors such as: width across the shoulder, length of the back, depth of body, spring of rib and width of keel.

41. Broiler Breeder Conformation Selection Deformities- refer to traits the birds carry that will cause them to be culled from the flock to prevent undesirable characteristics in future generations of birds. Common deformities include: – Severely crooked toes. – Leg and foot abnormalities. – Crossed beak. – Severely crooked back.

42. Would you want this???

43. Broiler Breeder Conformation Selection Breast Meat Quantity- closely related to body conformation. Refers to amount of meat the bird carries. Producers measure the length, width, depth and how the muscle is carried on the bird. When evaluating birds, raise the bird and ask the animal to walk in order to evaluate legs, feet and toes.

44. Understand quality features of beef, pork and poultry Objective 4.02

45. Quality Standards for Beef, Pork and Poultry The United States Department of Agriculture sets forth quality features for beef, pork and poultry.

46. Quality Standards for Beef, Pork and Poultry The quality features are classified into grades as determined by the USDA. Grades indicate quality NOT sanitation.

47. Beef Classes Beef animals are classified according to their purpose. Animals are grouped by age and sex.

48. Beef Classes – Age Classes Calves- less than one year of age Cattle- one year or older.

49. Veal calves- less than 3 months old. Slaughter calves- 3 months to one year old.

50. Feeder calves- 6 months to one year old.

51. Beef Classes – Sex Classes Steer- male castrated before reaching sexual maturity. Heifer- female that has not had a calf or matured as a cow. Cow- female that has had one or more calves or is mature. Bull- uncastrated male.

52. Beef Classes Stag- male castrated after reaching sexual maturity.

53. Beef Classes Feeder Cattle (6 months and older)- graded based on visual appraisal. The frame size, muscle thickness and thriftiness of the animal are scored and animals are grouped according to a USDA scale. – USDA Feeder Steer & Heifer Grades Note to Teacher- Grades are explained in the quality features section of the instructional outline. USDA No. 1. USDA No. 2. USDA No. 3. Each USDA grade also has a large, medium and small frame category.

54. Beef Classes Slaughter Cattle- also evaluated visually, but they are also graded according to USDA standards. All animals are assigned quality and yield grades when they are slaughtered..

55. Beef Classes – Quality Grades Prime. Choice. Select. Standard. Commercial. Utility. Cutter. Canner.

56. Beef Classes – Yield Grades Yield Grade 1. Yield Grade 2. Yield Grade 3. Yield Grade 4. Yield Grade 5.

57. Quality Features of Beef Feeder Steer & Heifer Grades – Animals are divided into three groups- calves, yearlings and older feeders based on their age and weight.

58. Quality Features of Beef – Feeder animals weigh between 350 to 1,000lbs. – Feeder cattle grades are the basis for reporting market prices for cattle.

59. Quality Features of Beef – Three factors are used to determine the grade of feeder cattle: Thriftiness- the apparent health of the animal and its potential to fatten and grow normally. Frame Size- the size of the animal’s skeleton (height & body length). – Large- tall and long bodied for their age. – Medium- slightly large in size for their age. – Small- shorter bodied and not as tall as medium frame cattle.

60. Quality Features of Beef Feeder Steer & Heifer Grades continued Thickness- development of muscle in relation the size of the skeleton. – US No. 1- slightly thick throughout, moderate width between legs. – US No. 2- narrow throughout, legs set close together, back and loin have sunken appearance. – US No. 3- less thickness and width between legs than No. 2.

61. Quality Features of Beef – USDA Feeder Cattle Grades- uses the three factors discussed above to assign a “grade” to the animal.

62. Quality Features of Beef Large Frame No. 1- animal that is taller in size compared to others and displays thick muscling throughout body. Large Frame No. 2- same frame size as No. 1, but has slightly less muscling. Back and loin have a sunken appearance. Large Frame No. 3- same frame size as No. 2, but has less thickness and width than No. 2.

63. Quality Features of Beef Medium Frame No.1- animal with a moderate or average frame size and thick muscling throughout. Medium Frame No. 2- same frame size as No. 2, but less muscling as compared to No. 1. Loin and back have a sunken appearance. Medium Frame No. 3- same frame size as No. 2, but less thickness and width than No.2.

64. Quality Features of Beef-Feeder Cattle Grades continued Small Frame No. 1- the size of the animal is smaller than other grades, but animal displays thick muscling throughout. Small Frame No. 2- same frame size as No. 1, but less muscled. Back and loin appear sunken in. Small Frame No. 3- same frame size as No. 2, but less thickness and width than No. 2.

65. Quality Features of Beef-Feeder Cattle Grades continued Inferior- feeder cattle that are unthrifty and not expected to grow or fatten normally. Usually indicative of disease, parasites, etc.

66. Slaughter Steer & Heifers Quality Grades – Quality grade is determined by: Age or maturity of animal. Muscling or firmness of meat tissue. Amount of marbling or fat distribution in the lean meat.

67. Slaughter Steer & Heifers Quality Grades – Marbling is the dispersal or intermingling of fat among the muscle fiber in the ribeye between the twelfth and thirteenth ribs.

68. Slaughter Steer & Heifers Quality Grades – Cutability is the yield of closely trimmed, boneless retail cuts that come from the major wholesale cuts of carcass.

69. Slaughter Steer & Heifers Quality Grades – Maximum age of Standard, Select, Choice or Prime grades is 42 months. – Commercial grade is over 42 months.

70. Slaughter Steer & Heifers Quality Grades – Utility, Cutter or Canner grades have no age limit. – There is no Prime grade for slaughter cows.

71. Slaughter Steer & Heifers Quality Grades – Adequate marbling must be present for tenderness in the higher quality grades. – Prime grades have maximum marbling.

72. Slaughter Steer & Heifers Quality Grades – Low choice or higher grades are the most desirable. – About 80% of grain fed grade beef is graded as choice

73. Slaughter Steer & Heifers Yield Grades – Yield grade is determined by the percentage of the carcass that is boneless, closely trimmed retail cuts from the round, loin rib, and chuck – Yield grades are affected by muscling and amount of fat.

74. Slaughter Steer & Heifers Quality Grades – Yield 1- best muscling with least fat waste. Highest percentage of retail cuts. – Yield 2, 3, 4- grades that are in between the highest percentage of yield versus the lowest grade. – Yield 5- worst grade, less muscle and more fat waste.

75. Swine Classes Use Classes – Slaughter- to be killed and sold as meat. – Feeder- to be fed to heavier weights before slaughter.

76. Swine Classes Sex Classes – Barrow- male castrated before sexual maturity. – Gilt- young female that has not had pigs.

77. Swine Classes – Sow- older female that has had pigs. – Boar- uncastrated male. – Stag- male castrated after reaching sexual maturity.

78. Quality Features of Swine Feeder Pig Grades – Potential for feeding out to slaughter weight and thriftiness affects feeder pig grades.

79. Quality Features of Swine – USDA No. 1 Feeder Pig- large frame, thick muscled animal that is trim. Legs set wide apart and ham is wider than loin. – USDA No. 2 Feeder Pig- moderately large frame with moderate muscling. Animal is slightly fatter than No. 1. – USDA No. 3 Feeder Pig- slightly smaller frame with thin muscling. Ham and loin are about the same width. Legs are fairly close together. – USDA No. 4 Feeder Pig- small frame with thin muscling. Ham and loin are same width. Back is flat. Ham will show signs of too much fat.

80. Quality Features of Swine – USDA Utility Feeder Pig- animal shows unthriftiness because of disease or poor care. Skin is wrinkles and head appears too large for the rest of the body. – USDA Cull Feeder Pig- animal is “unthrifty.” It has poor appearance that indicates improper care and disease. The head appears too big for the body and has wrinkled skin.

81. Quality Features of Swine Slaughter Barrows & Gilts – Quality grade is determined by quality of lean meat and yield. – Quality of lean is determined by firmness of lean, firmness of fat, and distribution of external finish (fat).

82. Quality Features of Swine – Yield is evaluated by thickness of backfat and degree of muscling. – Thick muscling helps offset backfat thickness. – United States No. 1 hog must have at least average muscling.

83. Quality Features of Swine – United States No. 1 should yield 60.4% or higher. – Grade is determined by the percent of carcass weight made up of ham, loin, Boston butt and picnic shoulder.

84. Quality Features of Swine – Backfat and degree of muscling are used to evaluate live hogs for yield. – USDA slaughter barrow and gilt grades: U. S. No. 1. U. S. No. 2. U. S. No. 3. U. S. No. 4. U. S. Utility.

85. Calculating Slaughter Barrow & Gilt Grades The estimated backfat thickness over the last rib and the muscling score are used to determine the USDA slaughter barrow and gilt grade.

86. Calculating Slaughter Barrow & Gilt Grades Degrees of muscling are thick, average and thin. – Thick Muscle Score =3.0. – Average Muscle Score = 2.0. – Thin Muscle Score = 1.0. The formula used to calculate slaughter barrow and gilt grades is: – Grade= (4.0 x backfat) – (1.0 x muscling score).

87. Poultry Quality Factors Conformations- ideal is normal breastbone, back, legs and wings. Fleshing- well fleshed or muscled is ideal. Fat Covering- well covered is ideal.

88. USDA Ready-to Cook Poultry Grades USDA Ready to Cook Poultry Grade A. USDA Ready to Cook Poultry Grade B. USDA Ready to Cook Poultry Grade C. USDA Ready to Cook Poultry: No grade. Ready-to-cook means the head, feet feathers, blood and viscera (soft internal parts) have been removed

89. USDA Ready-to Cook Poultry Grades Exposed Flesh- none is ideal, to grade A – breast and legs cannot have more than 1/4" exposed flesh (under 6 lb. carcass) from cuts, tears. Other parts such as back and wings can have from 1” to 3” depending on weight of carcass with larger carcasses able to have more and still be grade A

90. USDA Ready-to Cook Poultry Grades Discolorations- bruises are not allowed on breast and legs of grade A, some from other causes allowed. Disjointed and Broken Bones- no broken and one disjointed allowed for grade A.

91. USDA Ready-to Cook Poultry Grades Missing Parts- wing tips and tail can be missing on grade A. Freezing Defects- slight ones allowed for grade A.