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Principles of Livestock

Grading Systems. Objective:Describe the grading system for various feeder/finish livestock. Beef Cattle Classes. Age classesCalvesless than one year of ageCattleOne year or olderVeal calvesLess than three months old. Beef Cattle Classes. Age classes continuedSlaughter calves3 months to one

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Principles of Livestock

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    1. Principles of Livestock/Poultry Evaluation and Showmanship

    2. Grading Systems Objective: Describe the grading system for various feeder/finish livestock

    3. Beef Cattle Classes Age classes Calves less than one year of age Cattle One year or older Veal calves Less than three months old

    4. Beef Cattle Classes Age classes continued Slaughter calves 3 months to one year old Feeder calves 6 months to one year old

    5. Beef Cattle Classes Sex Classes Steer Male castrated before sexual maturity Heifer Has not had a calf or matured Cow Bull Stag Male castrated after sexual maturity

    6. Beef Cattle Grades Quality Grades Prime Choice Select Standard Commercial Utility Cutter Canner

    7. Beef Cattle Grades Yield Grades Yield Grade 1 Yield Grade 2 Yield Grade 3 Yield Grade 4 Yield Grade 5

    8. Beef Cattle Grades Feeder Cattle Grades Determined by: Frame size Muscle thickness Thriftiness Slaughter Cattle Grades Both quality and yield grades

    9. Swine Classes Use Classes Slaughter To be killed and sold as meat Feeder To be feed to heavier weights before slaughter

    10. Swine Classes Sex Classes Barrow Male castrated before sexual maturity Guilt Young female that has not had pigs Sow Boar Stag

    11. Swine Grades Quality and Yield determine USDA grades for slaughter swine U.S. Number 1 U.S. Number 2 U.S. Number 3 U.S. Number 4 U.S. Utility Slaughter potential and thriftiness are the basis for feeder pig grades

    12. Beef Grading Quality Grade Determined by: Animal’s age Muscling Marbeling

    13. Quality Grade (Beef) 1)Age and Class of Animal Steers and Heifers Prime, Choice, Good, Standard, Commercial, Utility, Cutter, and Canner Cows All except Prime Bulls and Stags All except Prime and Choice

    14. Quality Grade (Beef) 2) Muscling The amount and distribution of the finish Firmness or fullness covering the animals body

    15. Examples of Quality Grade (Beef)

    16. Quality Grade (Beef) 3) Marbling Intermingling of fat with muscle fibers Observed in the ribeye muscle between the 12th and 13th rib Adequate marbling must be present for tenderness and high quality grades The fat should not be soft and oily

    17. Marbling (Beef)

    18. Marbling (Beef)

    19. Marbling (Beef)

    20. Marbling (Beef)

    21. Marbling (Beef)

    22. Marbling (Beef)

    24. Quality Grade (Beef) Maximum age Standard, Select, Choice, or Prime is 42 months Commercial grade is over 42 months Utility, Cutter, or Canner have no age limits

    25. Yield Grades (Beef) Percentage of the carcass that is boneless, closely trimmed retail cuts from the round, loin rib, and chuck Numbered 1 to 5 Yield 1 Best muscling with least amount of fat Yield 5 Worst grade with the less muscle and more fat waste

    26. Yield Grades (Beef)

    27. Yield Grades (Beef) The terms "yield" and "yield grade" should not be confused. "Yield" alone means dressing percentage (carcass weight divided by live weight multiplied by 100), and is not directly related to yield grades or cutability.

    28. Yield Grades (Beef) Adjusted fat thickness- External fat is measured at the 12th rib Percentage of Kidney, Pelvic and Heart Fat (KPH)- A subjective estimate of fat Rib Eye Area Hot Carcass Weight

    29. Yield Grades (Beef)

    30. Yield Grades (Beef)

    31. Swine Grades Quality Grade Determined by the percent of carcass weight of the: Ham Loin Boston butt Picnic shoulder Yield Determined by backfat and degree of muscling

    32. Feeder Steer and Heifer Grades USDA Number 1, 2 and 3 Each USDA Grade has: Large Frame Medium Frame Small Frame

    33. Slaughter Steer and Heifer Grades USDA Quality grades from Prime down to Canner About 80% of grain fed grade choice. USDA Yield grades from Yield Grade 1 down to Yield Grade 5

    34. Feeder Swine Five U.S Grades (1,2,3,4, and Utility) U. S. No. 1 Has thick muscling, large frame, and is trim. Utility Grade Diseased or unthrifty Has a head that appears too big for the body and has wrinkled skin. Potential for feeding out to slaughter weight and grade affects feeder pig grades

    35. Slaughter Barrows and Guilts USDA grades from U.S. No. 1 down to U.S. No. 4 Muscling thick average thin U.S. No. 1 must be no less than average muscling.

    36. Slaughter Barrows and Guilts Backfat Maximum backfat for U.S. No. 1 is 1.0 inch or 1.25 inch if muscling is thick. Maximum backfat for U.S. No. 3 is 1.49 or 1.75 if thick muscling Thick muscling compensates for or effectively subtracts 0.25 inch of backfat, and thin muscling adds 0.25 inch of backfat to the formula.

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