Grading Slaughter Cattle

Quality Grades:

• Prime (highest)

• Choice (most desirable today)

• Select (good)

• Standard

• Determined by the amount of fat

Yield Grade

• Amount of edible lean meat a carcass will yield

• 1 – highest %lean

• 5 - fattest

Finish:

• Amount of fat the animal possesses

Places to observe fat:

• Over the ribs; behind the shoulder

• Rolls on the back

• Brisket

• Cod or udder

• Fat on each side of tail head

• Rear of flank

Dressing %

• The weight of the carcass divided by the live weight.

• Cattle will dress at 58% to 62%

• Hog will dress at 70% to 75%

• Lamb will dress at 48% to 52%

Factors determining dressing percent:

• Amount of fill on a live animal

• Degree of fatness

• Weight of the hide

• Weight of the head and shank

Grading Feeder Cattle

Frame Size:

• How long an animal will grow before it reaches the Choice Grade

• 3 Frame Sizes:

-large

-medium

-small

Large Frame:

• Steers not expected to reach choice until over 1200lbs.

• Heifers over 1000lbs. Tall and long bodied, long cannon bone

Medium Frame:

• Steers 1000-1200 lbs

• Heifers 850-1000 lbs

• Average in length and height

• Average size for their age

Small Frame:

• Steers under 1000 lbs

• Heifers under 850 lbs

• Short bodied and legged, short neck

• short, broad forehead

• Lack size for their age

Muscle Score: look at rear view

1. Average or above

2. Below average (some evidence of bone)

3. Inferior (skin and bones)

- permanently stunted; disease or parasite; dwarfs

4. Double muscle

Determining Age on Feeder Cattle:

• Length of tail

• Length of switch hair on tail

• Width of muzzle

• Size of head in relation to the body

• Length of horns