introduction to live animal evaluation kenneth geuns michigan state university dept. of animal...
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Introduction to Live Animal Introduction to Live Animal EvaluationEvaluation
Kenneth Geuns
Michigan State University
Dept. of Animal Science
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Introduction to Market Introduction to Market Beef EvaluationBeef Evaluation
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Market Beef Evaluation:Market Beef Evaluation:Fat IndicatorsFat Indicators
Tailhead & Pins
LastRibs
Brisket
Foreflank
Rear flank& Cod
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Steer ASteer A
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Steer BSteer B
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Steer A
Steer B
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Market Beef Evaluation:Market Beef Evaluation:Muscle IndicatorsMuscle Indicators
Loin
Quarter/Rump
Forearm
Stifle
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Live Cattle EvaluationLive Cattle Evaluation
Weight Dressing Percent 12th rib fat Ribeye area KPH Quality Grade Yield Grade
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WeightWeight
Live or Carcass Live Weight range
900 lb to 1500 lb Avg: 1200 lb
Carcass Weight range 550 lb to 950 lb 750 lb
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Dressing PercentDressing Percent
Proportion of live weight that ends up as carcass
Example: 1250 lb steer with a 775 lb carcass has a dressing percent of 62%
Range: 55 - 67% Avg: 62%
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Factors Affecting Dressing %Factors Affecting Dressing % Gut Fill
Gut fill = Body Weight = Dressing % Hide weight and/or mud
Hide wt = Dressing % Muscle
Muscle = Dressing % Fat
Fat = Dressing % Dairy influence
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12th Rib Fat Thickness12th Rib Fat Thickness
Highly correlated to retail yield Predictor of total carcass fatness Range: .15 in. to .80 in. Avg: .40 .25 in. considered minimum
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Ribeye AreaRibeye Area
Highly correlated with lean yield Predictor of total carcass muscle Dependant of carcass weight Range: 9.0 - 18.0 sq. in. Avg: 12.5 sq. in. for 1150 lb steer Rule of thumb: 1.1 sq. in. for 100 lb live wt
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Kidney, Pelvic and Heart FatKidney, Pelvic and Heart Fat
Internal fat as a percentage of carcass weight
Continental cattle will tend to have less than British cattle
Range: 1.0 - 4.5% Avg: 2.5%
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Quality GradeQuality Grade
Assigned according to amount of marbling and bone maturity
Most influential component of pricing
Range: Standard to Prime Avg: Low Choice
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Factors Affecting MarblingFactors Affecting Marbling
Genetics
Age of cattle
Time on feed
Energy content of diet
Fat cover
Continental/ Brahman influence
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Yield GradeYield Grade
Calculated to predict yield of boneless, closely trimmed, retail cuts from the round, loin, rib and chuck
Based on 4 estimations 12th rib fat Hot carcass weight (HCW) Rib eye area (REA) Kidney, pelvic, heart fat (KPH)
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Yield GradeYield Grade
Range: 1 through 5 1 = Lean and/or Muscular; High cutability 5 = Fat and/or Light Muscled; Low cutability
Avg: 3.0
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Introduction to Market Lamb Introduction to Market Lamb EvaluationEvaluation
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Lamb Evaluation: Fat Lamb Evaluation: Fat IndicatorsIndicators
Shoulder
Breast
ForeribFlank
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Lamb Evaluation: Fat Lamb Evaluation: Fat IndicatorsIndicators
Base of leg/Twist
Dock
Spine
LoinEdge
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Lamb Evaluation: Muscle Lamb Evaluation: Muscle IndicatorsIndicators
Forearm
Leg
Stifle
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Lamb Evaluation: Muscle Lamb Evaluation: Muscle IndicatorsIndicators
Rack Loin
Leg
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Reading Top ShapeReading Top Shape
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Reading Top ShapeReading Top Shape
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Live Lamb EvaluationLive Lamb Evaluation
Weight Dressing percent 12th rib fat Ribeye area Yield grade Quality grade
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WeightWeight
Live weight Range: 90 - 150 lb Avg: 125 lb
Carcass weight Weight of dressed carcass with kidney and
pelvic fat removed
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Dressing PercentDressing Percent
Percentage of live weight that ends up as carcass
Range: 45 - 58% Avg:
53% for shorn lambs 50% for unshorn lambs
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Factors Affecting Dressing Factors Affecting Dressing Percent of LambPercent of Lamb
Pelt weight Unshorn lambs will dress 1-5% lower than
shorn Fill Muscling Fat cover
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Fat ThicknessFat Thickness
Taken at the 12th rib Normally adjusted up to a .1 inch due to
body wall fat Used in YG equation Range: .05 - .50 in. Avg: .25 in. Minimum requirement: .15 in.
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Ribeye AreaRibeye Area
Measured at 12th rib Indicator of total muscle in carcass but not
used in YG equation
Range: 1.5 - 4.5 sq. in. Avg: 2.5 sq. in.
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Yield GradeYield Grade
Predicts the yield of boneless, closely trimmed retail cuts from the leg, loin, rib, and shoulder
Only includes adjusted 12th rib fat thickness
YG = 0.4 + (10 * Adj. fat thickness)
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Quality GradeQuality Grade Predictor of eating quality based on three
factors: Maturity Lean Quality
Texture Firmness Marbling
Conformation
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Lamb Quality GradesLamb Quality Grades
Range: Good to Prime Avg: Choice
Majority of market lambs will grade Choice
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Lamb Quality GradeLamb Quality Grade
Superior conformation can compensate for inferior lean quality and vice versa Good lean quality with Choice conformation =
Choice Prime lean quality with Choice conformation =
Prime To qualify for Ch or Pr, lamb carcass must
have at least .10 in. fat covering
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Primal IdentificationPrimal Identification
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Introduction to Market Swine Introduction to Market Swine EvaluationEvaluation
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Swine Evaluation: Swine Evaluation: Fat IndicatorsFat Indicators
ShoulderShoulderLoin EdgeLoin Edge
Ham/ LoinHam/ Loin JunctionJunction
FlankFlankElbowElbowPocketPocket
JowlJowl
Seam ofSeam of HamHam
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Swine Evaluation: Swine Evaluation: Muscle IndicatorsMuscle Indicators
ForearmForearm HamHam
LoinLoin
StifleStifle
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WeightWeight Live Weight
Range: 210 lb - 300 lb Average: 250 to 260 lb
Carcass Weight Weight of dressed carcass (hot or chilled)
Chilled 1.5% less than hot
Range: 150 - 215 lb Avg: 180 lb
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Dressing PercentDressing Percent Proportion of body weight that ends up as
carcass Example: 255 lb live weight hog with 186 lb
carcass = 73% dress Some variation in dressing % across plants due to
slaughter procedures and time of carcass weight measurement (hot or chilled)
Range: 65 - 77% Avg: 72%
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Factors Affecting Dressing Factors Affecting Dressing PercentPercent
Gut Fill Gut fill = Body Weight = Dressing %
Muscle Muscle = Dressing %
Fat Fat = Dressing %
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Carcass LengthCarcass Length
Measurment taken from the First Rib to the Aitch Bone
Not in calculations
Range: 28 - 34 in. Avg: 31 in.
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10th Rib Fat10th Rib Fat
Used in % Muscle Formula Range: .50 - 1.50 in. Avg.: .90 in
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Last Rib FatLast Rib Fat
Used in USDA Grade calculation Range: .40 - 1.40 in. Avg: .80 in.
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Loineye AreaLoineye Area
Estimated at the 10th rib Range: 3.8 - 9.0 sq. in. Avg: 5.5
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Reading Top ShapeReading Top Shape
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BF = .90 inches
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Reading Top ShapeReading Top Shape
BF = 1.5 inches
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Reading Top ShapeReading Top ShapeBF = .20
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The End!The End!