Livestock & Poultry Evaluation & Showmanship Obj: Describe the grading system for various feeder/finish livestock.
Dec 18, 2015
Livestock & Poultry Evaluation & ShowmanshipObj: Describe the grading system for various feeder/finish livestock.
Beef Cattle Classes
Age Classes Calves: <1 year old Cattle: 1 year + Veal Calves: <3 months old Feeder Calves: 6 months-1 year old
Sex Classes Steer Heifer Cow Bull Stag
Beef Cattle Grades
Quality Grades Prime Choice Select Standard Commercial Utility Cutter Canner
Yield Grades Yield Grade 1-5
Beef Cattle Grades
Beef Cattle Grades
Quality grades for slaughter cattle are determined by the animal’s age, muscling, and the amount of marbling or fat distribution on lean meat Max. age of Standard, Select, Choice or Prime grades
is 42 months Commercial grade is over 42 months Utility, Cutter or Canner grades have no age limit There is no Prime grade for slaughter cows Adequate marbling must be present for tenderness
in the higher quality grades Prime grades have maximum marbling
Beef Cattle Grades
Yeild grades are affected by muscling and amount of fat Yeild 1- Best muscling with least fat waste Yield 2,3,4 Yield 5- Worst grade, less muscle and more fat waste
Grading
Feeder cattle grades are determined by frame size, muscle thickness and thriftiness
Slaughter cattle have both quality and yield grades
BEEF! It’s what’s for dinner!
Help educate consumers about grades of beef
Create an advertisement about Beef Quality Grades
Define each quality grade
Provide pictures and helpful facts for consumers
Swine
Swine Classes
Use Classes Slaughter: to be killed and sold as meat Feeder: to be fed to heavier weights before
slaughter
Sex Classes Barrow Gilt Sow Boar Stag
Swine Grades
Quality & Yield determine USDA grades for slaughter swine U.S. No. 1 U.S. No. 2 U.S. No. 3 U.S. No. 4 U.S. Utility
Logical slaughter potential and thriftiness are the basis for feeder pig grades
Swine Grades
Grade is determine by the percent of carcass weight made up of ham, loin, Boston butt and picnic shoulder
Backfat and degree of muscling are used to evaluate live hogs for yield
Swine Grades
Feeder Swine USDA Grades from U.S. No.
1-U.S. Utility, which is diseased or unthrifty, has a head that appears too big for the body and has wrinkled skin. U.S. No. 1 has thick muscling, large frame, and is trim
Potential for feeding out to slaughter weight and grade affects feeder pig grades
Slaughter Barrows & Gilts USDA grades from U.S. No. 1
down to U.S. No. 4
Muscling from thick, average, and thin is last. U.S. No. 1 must be no less than average muscling. Thick muscling compensates for or effectively subtract 0.25 inch of backfat, and thin muscling adds 0.25 inch of backfat to the formula.
Backfat- maximum backfat for U.S. No. 3 is 1.49 or 1.75 if thick muscling