University:
Sam Houston State University
Course:
BIOL 2413 | General Zoology
Academic year:

2019
Views:

460

Pages:

10
Author:

larbiwxcvbn

Livestock Evaluation 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  Finish (quality) – amount of fat covering the carcass of  a market animal *ANIMALS ALL FINISH FROM FRONT TO BACK* Correctness – applies to the structural ability of an animal to carry muscle  All market animals evaluated on theses three traits Slaughter Cattle Evaluation  How does one go about evaluating market animals ?  All animals are evaluated on three traits  Muscle  finish (quality)  Correctness Slaughter Cattle Evaluation  How does one evaluate muscle, finish (quality), & correctness ?  Visual observation from three views  Front  Side  Rear Slaughter Cattle Evaluation Quality Grades of Slaughter Cattle  Prime  Choice  Select  Standard  These grades are in order from highest quality to lowest quality Slaughter Cattle Evaluation Quality Grades of Slaughter Cattle  Prime  Choice Slaughter Cattle Quality Grades  Select  Standard Slaughter Cattle Quality Grades  The more marbling in the red meat, the higher the quality grade  The amount of marbling is in direct relation to the amount of fat covering the Steer, The fatter the animal the more marbling it has, usually!  Prime Choice Select Standard Slaughter Cattle Quality Grades  The ideal grade for slaughter cattle is;  Prime Choice Select Standard