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Evaluating Fat and Muscle in Livestock

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Evaluating Fat and Muscle in Livestock

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    1. Evaluating Fat and Muscle in Livestock Developed by: Celina Johnson University of Florida

    2. Why is it Important to Evaluate Fat and Muscle? Meat Animals - we sell muscle All gender classes - important Intact males, market animals and replacement females.

    3. How Do Animals Get Fat? Top to Bottom Front to Rear

    10. Fat Deposition Sites Brisket (cattle), Jowl (hogs), Breast (lambs) Ribs Loin Edge Twist Area Flank Tailhead area

    11. Fat Deposition Sites

    12. Muscle Evaluation Sites Hindquarter (round - cattle; leg - lamb; ham - hog) Stifle Forearm Over Top - loin and rump Width of Base

    13. Muscle Evaluation Sites

    14. Muscle Evaluation Sites

    15. Body Shapes

    16. Lean Hog

    17. Over Finished Hog

    18. Under Finished Beef

    19. Over Finished Beef

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