1. Introduction to Live Animal Evaluation Kenneth Geuns Michigan State University Dept. of Animal Science

2. Introduction to Market Beef Evaluation

3. Market Beef Evaluation: Fat Indicators Tailhead & Pins Last Ribs Brisket Fore flank Rear flank & Cod

4. Steer A

5. Steer B

6. Steer A Steer B

7. Market Beef Evaluation: Muscle Indicators Loin Quarter/ Rump Forearm Stifle

8. Live Cattle Evaluation u Weight u Dressing Percent u 12th rib fat u Ribeye area u KPH u Quality Grade u Yield Grade

9. Weight u Live or Carcass u Live Weight range u 900 lb to 1500 lb u Avg: 1200 lb u Carcass Weight range u 550 lb to 950 lb u 750 lb

10. Dressing Percent u Proportion of live weight that ends up as carcass u Example: 1250 lb steer with a 775 lb carcass has a dressing percent of 62% u Range: 55 - 67% u Avg: 62%

11. Factors Affecting Dressing % u Gut Fill u Gut fill = Body Weight = Dressing % u Hide weight and/or mud u Hide wt = Dressing % u Muscle u Muscle = Dressing % u Fat u Fat = Dressing % u Dairy influence

12. 12th Rib Fat Thickness u Highly correlated to retail yield u Predictor of total carcass fatness u Range:.15 in. to.80 in. u Avg:.40 u.25 in. considered minimum

13. Ribeye Area u Highly correlated with lean yield u Predictor of total carcass muscle u Dependant of carcass weight u Range: 9.0 - 18.0 sq. in. u Avg: 12.5 sq. in. for 1150 lb steer u Rule of thumb: 1.1 sq. in. for 100 lb live wt

14. Kidney, Pelvic and Heart Fat u Internal fat as a percentage of carcass weight u Continental cattle will tend to have less than British cattle u Range: 1.0 - 4.5% u Avg: 2.5%

15. Quality Grade u Assigned according to amount of marbling and bone maturity u Most influential component of pricing u Range: Standard to Prime u Avg: Low Choice

16. Factors Affecting Marbling u Genetics u Age of cattle u Time on feed u Energy content of diet u Fat cover u Continental/ Brahman influence

17. Yield Grade u Calculated to predict yield of boneless, closely trimmed, retail cuts from the round, loin, rib and chuck u Based on 4 estimations u 12th rib fat u Hot carcass weight (HCW) u Rib eye area (REA) u Kidney, pelvic, heart fat (KPH)

18. Yield Grade u Range: 1 through 5 u 1 = Lean and/or Muscular; High cutability u 5 = Fat and/or Light Muscled; Low cutability u Avg: 3.0

19. Introduction to Market Lamb Evaluation

20. Lamb Evaluation: Fat Indicators Shoulder Breast Forerib Flank

21. Lamb Evaluation: Fat Indicators Base of leg/ Twist Dock Spine Loin Edge

22. Lamb Evaluation: Muscle Indicators Forearm Leg Stifle

23. Lamb Evaluation: Muscle Indicators Rack Loin Leg

24. Reading Top Shape

27. Live Lamb Evaluation u Weight u Dressing percent u 12th rib fat u Ribeye area u Yield grade u Quality grade

28. Weight u Live weight u Range: 90 - 150 lb u Avg: 125 lb u Carcass weight u Weight of dressed carcass with kidney and pelvic fat removed

29. Dressing Percent u Percentage of live weight that ends up as carcass u Range: 45 - 58% u Avg: u 53% for shorn lambs u 50% for unshorn lambs

30. Factors Affecting Dressing Percent of Lamb u Pelt weight u Unshorn lambs will dress 1-5% lower than shorn u Fill u Muscling u Fat cover

31. Fat Thickness u Taken at the 12th rib u Normally adjusted up to a.1 inch due to body wall fat u Used in YG equation u Range:.05 -.50 in. u Avg:.25 in. u Minimum requirement:.15 in.

32. Ribeye Area u Measured at 12th rib u Indicator of total muscle in carcass but not used in YG equation u Range: 1.5 - 4.5 sq. in. u Avg: 2.5 sq. in.

33. Yield Grade u Predicts the yield of boneless, closely trimmed retail cuts from the leg, loin, rib, and shoulder u Only includes adjusted 12th rib fat thickness u YG = 0.4 + (10 * Adj. fat thickness)

34. Quality Grade u Predictor of eating quality based on three factors: u Maturity u Lean Quality u Texture u Firmness u Marbling u Conformation

35. Lamb Quality Grades u Range: Good to Prime u Avg: Choice u Majority of market lambs will grade Choice

36. Lamb Quality Grade u Superior conformation can compensate for inferior lean quality and vice versa u Good lean quality with Choice conformation = Choice u Prime lean quality with Choice conformation = Prime u To qualify for Ch or Pr, lamb carcass must have at least.10 in. fat covering

37. Primal Identification

38. Introduction to Market Swine Evaluation

39. Swine Evaluation: Fat Indicators Shoulder Loin Edge Ham/ Loin Junction Junction Flank ElbowPocket Jowl Seam of Ham Ham

40. Swine Evaluation: Muscle Indicators ForearmHam Loin Stifle

41. Weight u Live Weight u Range: 210 lb - 300 lb u Average: 250 to 260 lb u Carcass Weight u Weight of dressed carcass (hot or chilled) u Chilled 1.5% less than hot u Range: 150 - 215 lb u Avg: 180 lb

42. Dressing Percent u Proportion of body weight that ends up as carcass u Example: 255 lb live weight hog with 186 lb carcass = 73% dress u Some variation in dressing % across plants due to slaughter procedures and time of carcass weight measurement (hot or chilled) u Range: 65 - 77% u Avg: 72%

43. Factors Affecting Dressing Percent u Gut Fill u Gut fill = Body Weight = Dressing % u Muscle u Muscle = Dressing % u Fat u Fat = Dressing %

44. Carcass Length u Measurment taken from the First Rib to the Aitch Bone u Not in calculations u Range: 28 - 34 in. u Avg: 31 in.

45. 10th Rib Fat u Used in % Muscle Formula u Range:.50 - 1.50 in. u Avg.:.90 in

46. Last Rib Fat u Used in USDA Grade calculation u Range:.40 - 1.40 in. u Avg:.80 in.

47. Loineye Area u Estimated at the 10th rib u Range: 3.8 - 9.0 sq. in. u Avg: 5.5

48. Reading Top Shape

49. BF =.90 inches

50. Reading Top Shape BF = 1.5 inches

51. Reading Top Shape BF =.20

53. The End!