1 / 23

Live Animal Evaluation Beef

Live Animal Evaluation Beef. Fat Indicators. Tailhead & Pins. Last Ribs. Fore flank. Rear flank & Cod. Brisket. Steer 1. Steer 2. Comparison. Steer 1 - Choice. Steer 2 - Standard. Market Beef Muscle Indicators. Loin. Quarter/ Rump. Forearm. Stifle. Live Cattle Evaluation.

branden-dalton
Télécharger la présentation

Live Animal Evaluation Beef

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Live Animal EvaluationBeef

  2. Fat Indicators Tailhead & Pins Last Ribs Fore flank Rear flank & Cod Brisket

  3. Steer 1

  4. Steer 2

  5. Comparison Steer 1 - Choice Steer 2 - Standard

  6. Market Beef Muscle Indicators Loin Quarter/ Rump Forearm Stifle

  7. Live Cattle Evaluation • Live Weight • Dressing Percentage • 12th rib fat • Rib Eye Area • Kidney, Pelvic, Heart fat (KPH) • Breed Influence • Quality Grade • Yield Grade

  8. Weight • Live or Carcass • Live Weight range • 900 lb to 1500 lb • Avg: 1250 lb • Carcass Weight range • 550 lb to 950 lb • 775 lb

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

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

  11. 12th Rib Fat • Highly correlated to retail yield • Predictor of total carcass fatness • Range: .15 in. to .80 in. • Avg: .40 • .25 in. considered minimum

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

  13. KPH • Internal fat as a percentage of carcass weight • Continental cattle will tend to have less than British cattle • Range: 1.0 - 4.5% • Avg: 2.5%

  14. Breed Influence The use of genetic data has helped increase the animals ability to grade, however not all breeds grade equally. • English Breeds: most consistent • Continental: tend to lack marbling, bad attitudes stress out marbling • Brahman: thicker hide; tend to be low marbling, decreased dressing % • Dairy: tend to be lean, but marble well

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

  16. USDA Quality Grades

  17. Factors Affecting Quality Grade • Genetics • Age of cattle • Time on feed • Energy content of diet • Fat cover • Continental/ Brahman influence

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

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

  20. Market Steers Front

  21. Market Steers Side

  22. Market Steers Rear

  23. Official Placing • Class 1: Angus SteersCuts: 2-3-2 • Official Placing: 2-4-3-1

More Related