Principles of Livestock/Poultry Evaluation and Showmanship.
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Transcript of Principles of Livestock/Poultry Evaluation and Showmanship.
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Principles of Livestock/Poultry Evaluation and Showmanship
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Competency 19.00
Describe the grading system for various feeder/finish livestock
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Objective 19.01
Describe the grading system for various feeder/finish livestock
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Beef Cattle Classes
Age classes– Calves
• less than one year of age
– Cattle• One year or older
– Veal calves• Less than three months old
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Beef Cattle Classes
Age classes continued– Slaughter calves
• 3 months to one year old
– Feeder calves• 6 months to one year old
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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
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Beef Cattle Grades
Quality Grades– Prime
– Choice
– Select
– Standard
– Commercial
– Utility
– Cutter
– Canner
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Beef Cattle Grades
Yield Grades– Yield Grade 1– Yield Grade 2– Yield Grade 3– Yield Grade 4– Yield Grade 5
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Beef Cattle Grades
Feeder Cattle Grades– Determined by:
• Frame size
• Muscle thickness
• Thriftiness
Slaughter Cattle Grades– Both quality and yield grades
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Swine Classes
Use Classes– Slaughter
• To be killed and sold as meat
– Feeder• To be feed to heavier weights before slaughter
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Swine Classes
Sex Classes– Barrow
• Male castrated before sexual maturity
– Guilt• Young female that has not had pigs
– Sow– Boar– Stag
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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 pig – Grades determined by slaughter potential and
thriftiness
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Objective 19.02
Classify grades of feeder/finish livestock
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Beef Grades
Quality Grade Determined by:
– Animal’s age– Muscling– Marbeling
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Quality Grade (Beef)
1)Age and Class of Animal
Steers and Heifers Prime, Choice, Good, Standard, Commercial, Utility, Cutter, and Canner
Cows All except Prime
Bulls and Stags All except Prime and Choice
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Quality Grade (Beef)
2) Muscling– The amount and distribution of the finish– Firmness or fullness covering the animals body
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Examples of Quality Grade (Beef)
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Quality Grade (Beef)
3) Marbling Intermingling of fat with muscle fibers Observed in the ribeye muscle between the
12th and 13th rib Adequate marbling must be present for
tenderness and high quality grades The fat should not be soft and oily
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Very Abundant Slight
Marbling (Beef)
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Marbling (Beef)
Slight Marbling
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Marbling (Beef)
Small Marbling
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Marbling (Beef)
Modest Marbling
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Marbling (Beef)
Moderate Marbling
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Marbling (Beef)
Slightly Abundant Marbling
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Quality Grade (Beef)
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
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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
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Yield Grades (Beef)Relationship of Yield Grades and Cutability
Yield Grade- % Boneless, Closely Trimmed Retail CutsFrom the Round, Loin, Rib and Chuck
1 52.6 - 54.6
2 50.3 - 52.3
3 48.0 - 50.0
4 45.7 - 47.7
5 43.3 - 45.4
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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.
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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
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Yield Grades (Beef)
USDA yield grades estimate the quantity of edible meat from the major wholesale cuts--round, loin, rib and chuck
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Yield Grades (Beef)
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Swine Grades
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
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Objective 19.03
Classify grades of feeder/finish livestock using a given criteria
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Feeder Steer and Heifer Grades
USDA Number 1, 2 and 3 Each USDA Grade has:
– Large Frame– Medium Frame– Small Frame
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Slaughter Steer and Heifer Grades
USDA Quality grades from Prime down to Canner– About 80% of grain fed grade choice.
USDA Yield grades from Yield Grade 1 down to Yield Grade 5
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Feeder Swine
Five U.S Grades (1,2,3,4, and Utility)– U. S. No. 1
• Has thick muscling, large frame, and is trim.
– Utility Grade• 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
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Slaughter Barrows and Guilts
USDA grades from U.S. No. 1 down to U.S. No. 4
Muscling– thick– average– thin
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Slaughter Barrows and Guilts
U.S. No. 1 Less than 1.00 inch. U.S. No. 2 1.00 to 1.24 inches. U.S. No. 3 1.25 to 1.49 inches. U.S. No. 4 1.50 inches and over
U.S. No. 1 must be no less than average muscling.
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Slaughter Barrows and Guilts
Backfat– Maximum backfat for U.S. No. 1 is 1.0 inch or
1.25 inch if muscling is thick.– Maximum backfat for U.S. No. 3 is 1.49 or
1.75 if thick muscling– Thick muscling compensates for or effectively
subtracts 0.25 inch of backfat, and thin muscling adds 0.25 inch of backfat to the formula.