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Introduction to Breeding Introduction to Breeding Livestock Judging and Livestock Judging and EvaluationEvaluation
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Introduction to Beef SelectionIntroduction to Beef Selection
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Criteria for Beef SelectionCriteria for Beef Selection
Soundness Structural Reproductive
Volume and Capacity Muscle Skeletal Extension Femininity/ Masculinity
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Ideal Beef HeiferIdeal Beef Heifer
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Structural CorrectnessStructural Correctness
Correct joint angles Shoulder, knee, hock and pastern
Strong top Level rump structure
Hooks to pins Large, square foot Adequate bone
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Structurally Correct HeiferStructurally Correct Heifer
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Structurally Correct HeiferStructurally Correct HeiferLevel rump Strong top
HockAngle
ShoulderAngle
Knee &PasternSet
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Structurally Correct HeiferStructurally Correct Heifer
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Correct Structure: Rear viewCorrect Structure: Rear view
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Straight StructuredStraight Structured
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Incorrect Hip and Hind Leg Incorrect Hip and Hind Leg StructureStructure
LowPinSet
TooMuchSet to Hock
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Volume and CapacityVolume and Capacity
Most critical in beef production “Fleshing Ability”
The ability for a mature female to maintain body condition while in lactation
Deep, bold-sprung ribs for feeding and breeding capacity
Wide-chested and wide-based
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High Volume HeiferHigh Volume Heifer
Deep Fore &Rear Flank
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Lacking Volume!Lacking Volume!
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MuscleMuscle
Heavy muscled cattle are preferred if muscle pattern is long and smooth
Tight, round muscle can inhibit movement
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Skeletal ExtensionSkeletal Extension
Long bodied, long fronted cattle are preferred
Cattle being too large in their frame can be detrimental
Problems with cattle that are “too big” Females too large as mature cows Feedlot cattle do not deposit marbling until
excessive weights are reached
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FemininityFemininity
Females need to be refined through their shoulder, neck, and head
Vulvas need to be developed with correct udder structure
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Correct FemininityCorrect Femininity
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MasculinityMasculinity
Bulls need to be masculine about their shoulder, neck and head, but not coarse
Bulls should have well developed testicles that are even in size
Minimum scrotal circumference requirements Maternal sire: 34 cm Terminal sire: 32 cm
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Correct MasculinityCorrect Masculinity
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Importance of Testicle SizeImportance of Testicle Size
Directly related to fertility Bulls with more developed testicles have
improved semen production A larger scrotal size relates to a bull’s
daughters reaching puberty at an earlier age
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Introduction to Live Animal Introduction to Live Animal EvaluationEvaluation
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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 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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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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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: 2.5