1. Principles of Livestock/Poultry Evaluation and Showmanship

2. Competency 19.00 Describe the grading system for various feeder/finish livestock

3. Objective 19.01  Describe the grading system for various feeder/finish livestock

4. Beef Cattle Classes Age classes Calves less than one year of age Cattle One year or older Veal calves Less than three months old

5. Beef Cattle Classes Age classes continued Slaughter calves 3 months to one year old Feeder calves 6 months to one year old

6. Beef Cattle Classes Sex Classes Steer Male castrated before sexual maturity Heifer Has not had a calf or matured Cow Bull Stag Male castrated after sexual maturity

7. Beef Cattle Grades 4 Quality Grades –Prime –Choice –Select –Standard –Commercial –Utility –Cutter –Canner

8. Beef Cattle Grades 4 Yield Grades –Yield Grade 1 –Yield Grade 2 –Yield Grade 3 –Yield Grade 4 –Yield Grade 5

9. Beef Grades Quality Grade 4 Determined by: –Animal’s age –Muscling –Marbling

10. Quality Grading Review 4 https://www.youtube.com/watch?v=ELUiG 5ex4Vo

11. Quality Grade (Beef) 1)Age and Class of Animal Steers and HeifersPrime, Choice, Good, Standard, Commercial, Utility, Cutter, and Canner CowsAll except Prime Bulls and StagsAll except Prime and Choice

12. Quality Grade (Beef) 2) Muscling –The amount and distribution of the finish –Firmness or fullness covering the animals body

13. Examples of Quality Grade (Beef)

14. Quality Grade (Beef) 3) Marbling 4 Intermingling of fat with muscle fibers 4 Observed in the ribeye muscle between the 12 th and 13 th rib 4 Adequate marbling must be present for tenderness and high quality grades 4 The fat should not be soft and oily

15. Very AbundantSlight Marbling (Beef)

16. Slight Marbling

17. Marbling (Beef) Small Marbling

18. Marbling (Beef) Modest Marbling

19. Marbling (Beef) Moderate Marbling

20. Marbling (Beef) Slightly Abundant Marbling

22. Quality Grade (Beef) 4 Maximum age –Standard, Select, Choice, or Prime is 42 months or less –Commercial grade is over 42 months –Utility, Cutter, or Canner have no age limits –No Prime grade for slaughter cows

23. Yield Grades (Beef) Percentage of the carcass that is boneless, closely trimmed retail cuts from the round, loin, rib, and chuck Numbered 1 to 5 Yield 1 Best muscling with least amount of fat Yield 5 Worst grade with the less muscle and more fat waste

24. Yield Grading Review 4 https://www.youtube.com/watch?v=yWTeA qyh66s

25. Yield Grades (Beef) Relationship of Yield Grades and Cutability Yield Grade- % Boneless, Closely Trimmed Retail Cuts From the Round, Loin, Rib and Chuck 152.6 - 54.6 250.3 - 52.3 348.0 - 50.0 445.7 - 47.7 543.3 - 45.4

26. Yield Grades (Beef) The terms "yield" and "yield grade" should not be confused. "Yield" alone means dressing percentage (carcass weight divided by live weight multiplied by 100), and is not directly related to yield grades or cutability.

27. Yield Grades (Beef) 1. Adjusted fat thickness- External fat is measured at the 12th rib 2. Percentage of Kidney, Pelvic and Heart Fat (KPH)- A subjective estimate of fat 3. Rib Eye Area 4. Hot Carcass Weight

28. Yield Grades (Beef) USDA yield grades estimate the quantity of edible meat from the major wholesale cuts-- round, loin, rib and chuck

29. Yield Grades (Beef) USDA yield grades estimate the quantity of edible meat from the major wholesale cuts--round, loin, rib and chuck

30. Yield Grades (Beef)

31. Beef Cattle Grades Slaughter Cattle Grades Both quality and yield grades Feeder Cattle Grades (graded based on visual appraisal) Determined by: Frame size Muscle thickness Thriftiness

32. Feeder Cattle Animals are divided into three groups- calves, yearlings and older feeders based on their age and weight. Feeder animals weigh between 350 to 1,000lbs. Feeder cattle grades are the basis for reporting market prices for cattle. Three factors are used to determine the grade of feeder cattle: Thriftiness, Frame Size, Thickness

33. Feeder Cattle Thriftiness- the apparent health of the animal and its potential to fatten and grow normally. 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.

34. Feeder Cattle Grades Each USDA Grade has: Large Frame Medium Frame Small Frame

35. Feeder Cattle Grades 4 https://www.youtube.com/watch?v=KPJ5cs lT574 https://www.youtube.com/watch?v=KPJ5cs lT574

36. Slaughter Steer and Heifer Grades USDA Quality grades from Prime down to Canner About 80% of grain fed beef animals have a quality grade of choice. USDA Yield grades from Yield Grade 1 down to Yield Grade 5

37. Great information to help with evaluating cattle 4 http://www2.ca.uky.edu/agripedia/agmania/ Livestock/steers.asp

38. Swine Classes 4 Use Classes –Slaughter To be killed and sold as meat –Feeder To be feed to heavier weights before slaughter

39. Swine Classes 4 Sex Classes –Barrow Male castrated before sexual maturity –Gilt Young female that has not had pigs –Sow –Boar –Stag

40. Swine Grades  Slaughter swine  Quality and Yield determine USDA grades  U.S. Number 1  U.S. Number 2  U.S. Number 3  U.S. Number 4  U.S. Utility  Feeder swine  Grades determined by slaughter potential and thriftiness

41. Feeder pig grading U.S. No.1U.S. No. 2 U.S.No.3U.S.No.4

42. CEV 4 Muscling

43. Feeder Swine Five U.S Grades (1,2,3,4, Utility, and Cull) We will discuss each grade in detail in a minute U. S. No. 1 Has thick muscling, large frame, and is trim. Utility/Cull Diseased or unthrifty Has a head that appears too big for the body and has wrinkled skin. Potential for feeding out to slaughter weight and grade affects feeder pig grades

44. Feeder 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.

45. CEV 4 Frame size

46. Feeder Swine 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. USDA Utility Feeder Pig- animal shows unthriftiness because of disease or poor care. Skin is wrinkled 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.

47. Feeder pig grading U.S. No.1U.S. No. 2 U.S.No.3U.S.No.4

48. CEV 4 Size and Scale

49. Slaughter Barrows and Gilts! USDA grades from U.S. No. 1 down to U.S. No. 4, then Utility Muscling thick average thin Thick muscling helps offset backfat thickness. United States No. 1 hog must have at least average muscling.

50. Swine Grades – Slaughter Swine Quality Grade Determined by the percent of carcass weight of the: Ham Loin Boston butt Picnic shoulder Yield Determined by backfat and degree of muscling

51. Swine Grades – Slaughter Swine 4 Quality grade determined by:

52. Slaughter Barrows and 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). Yield is evaluated by thickness of backfat and degree of muscling. United States No. 1 should yield 60.4% or higher.

53. 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. Degrees of muscling are thick, average and thin. Thick Muscle Score (superior) =3.0. Average Muscle Score = 2.0. Thin Muscle Score (inferior) = 1.0.

54. Calculating Slaughter Barrow & Gilt Grades The formula used to calculate slaughter barrow and gilt grades is: Grade= (4.0 x backfat) – (1.0 x muscling score).

55. Great information to help with evaluating swine 4 http://www2.ca.uky.edu/agripedia/agmania/ Livestock/hogs.asp