'Rib eye area' presentation slideshows

452 views • 26 slides

Welcome to the Wonderful World of Meat!

Welcome to the Wonderful World of Meat!. Compiled by Justin Wiebers, Extension Agent, 4-H, University of Tennessee Agricultural Extension Service. Quality Grades .

288 views • 21 slides

Live Animal Evaluation Beef

Live Animal Evaluation Beef . Nick Nelson Blue Mt. Community College ANS 231 Originated by Kenneth Geuns Michigan State University Revised 2009. Fat Indicators. Tailhead & Pins. Last Ribs. Fore flank. Rear flank & Cod. Brisket. Steer 1. Steer 2. Comparison. Steer 1 - Choice.

210 views • 19 slides

Placings By Traits

1. 2. 4. 3. 1. 2. 4. 3. Placings By Traits. Official Placing: 4 - 1 - 2 - 3 Cuts: 4 - 3 - 6. Muscle: 2-4-1-3 Finish: 1-4-2-3 Capacity: 4-1-2-3. Structure: 4-1-2-3 Balance: 2-4-1-3. Question: which one would have best calves?. Question!.

333 views • 17 slides

How to Yield Grade Beef

How to Yield Grade Beef. Yield Grading. While Quality grade deals with a prediction of the eating quality of the meat, Yield grade is a measurement of the amount of edible meat that the carcass will produce. USDA Yield grades for beef are as follows. Yield Grade 1 = Over 52.3%

516 views • 8 slides