live cattle evaluation
DESCRIPTION
Live Cattle Evaluation. What are we trying to determine?. Quality grade Yield grade Dressing percentage. Quality Grade Factors. Maturity. Marbling. Beef Quality Grading Factors -- Maturity --. Estimation of physiological age Classifications: A B C D E (young to old) - PowerPoint PPT PresentationTRANSCRIPT
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Live Cattle Evaluation
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What are we trying to determine?
Quality grade Yield grade Dressing percentage
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Quality Grade Factors
Maturity Marbling
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Beef Quality Grading Factors-- Maturity --
Estimation of physiological age Classifications: A B C D E (young to old) determined by degree of bone ossification most fed cattle = A maturity (< 30 mo of age) As age , QG
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Bone Maturity
Thoracic CartilagenousVertebrae
Bone Maturity
Thoracic CartilagenousVertebrae
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Bone Maturity
Thoracic CartilagenousVertebrae
Bone Maturity
Thoracic CartilagenousVertebrae
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Chronological Age of Cattle
30 42 72 96
A B C D E
FeedlotCattle
Young Cows Older Cows
Hei
fere
ttes
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Beef Quality Grading Factors-- Marbling --
Measure of the intramuscular fat fat within the muscle “taste” fat
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PRIME
CHOICE
SELECT
STANDARD
COMMERCIAL
UTILITY
CUTTER
Sl. Abundant
Moderate
Modest
Small
Slight
Traces
Practically Devoid
AA BB CC DD EE
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Beef Yield Grades
Measure of cutability or the percent yield of boneless, closely trimmed retail cuts from the:
chuck rib loin round
Wholesale Cuts from the BeefCarcass
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Interconversion of YG and the % of Boneless, Closely
Trimmed Retail Cuts
Yield Grade % Retail Cuts
1 54.6
2 52.3
3 50.0
4 47.7
5 45.4
% lean (muscle), % fat
% lean (muscle), % fat
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Factors Used to Calculate Beef Yield Grades
Fat over ribeye (in) FOE % kidney, pelvic, heart fat KPH
of the carcass weight Ribeye Area (in2) REA Hot carcass weight HCW
As HCW , REA must
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Fat thickness
3/4 length of Ribeye
Measurement of FOE
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Measurement of REA
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Dressing Percentage
Used as a basis for marketing livestock beef
Usage and importance as the industry moves toward “value-based” marketing. As fat , dressing percentage but YG less desirable (poor cutability)
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Dressing Percentage
= hot carcass weight
live pay weight 100
Example: If live weight = 1200 lbs HCW = 750 lbs
100 = 62.5%cattle
1200
750
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Dressing Percentage
Example: If live weight = 1200 lbs DP = 65%
1200 X .65 = 780 lb HCW
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Beef Dressing Percent
Fed Cattle = 63% Cows = 50% Factors that affect dressing percentage
“Fill” -- large rumen capacity fat cover -- fat animals have higher dress mud on the hide -- add live weight, reduce dress
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Carcass Evaluation of Beef Beef quality grading factors (2)
associated quality grades Beef yield grading factors (4)
associated yield grades Dressing Percent
factors importance for valuation of beef
Key Points: The Beef Industry
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How do our customers value our product?
High
Low
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How do we value our
customers?High
Low