'Slaughter cattle' presentation slideshows

K-State LRP Workshops

1.06k views • 90 slides

Livestock Markets 2007

Livestock Markets 2007. Billion Per Cap Price Exp Imp lbs 1 lbs 2 $/cwt % 3 % 3 Beef 26.4 65.2 92.61 5.4 11.6 Pork 21.9 50.8 46.94 14.3 4.4 Broilers 36.1 85.4 77.53 16.0 0.2 Turkeys 5.9 17.6 81.98 9.3 0.2. 1 / Billion pounds of US production 2 / Pounds consumed per person per year

751 views • 62 slides

How to Quality Grade Beef

How to Quality Grade Beef. Quality Grades of Beef. Meat is graded based on it quality and the amount of red meat a carcass yields. Quality Grades are a prediction of the eating quality (palatability) of properly prepared meat.

659 views • 33 slides

Livestock Evaluation

Livestock Evaluation. Cattle By: Kristi Hart. Livestock Evaluation. Objectives. Identify ideal structure, soundness, finish. Describe an ideal market steer. Slaughter Cattle Evaluation Terms for understanding. Muscle - red meat for human consumption

478 views • 33 slides

Slaughter Cattle Evaluation Terms for understanding

Livestock Evaluation This is a presentation from Virginia Tech and has not been edited by the Georgia Curriculum Office. Slaughter Cattle Evaluation Terms for understanding. Muscle - red meat for human consumption

418 views • 32 slides

Livestock Evaluation

Livestock Evaluation. All market animals evaluated on theses three traits. Finish Squareness A smooth round shape is correct Muscle Width through the center portion of the rear ( stifle ) Length of muscle-especially in the lower quarter Width of top Correctness

321 views • 31 slides

Livestock Evaluation

312 views • 31 slides