Livestock Evaluation - Welcome to the Georgia Agriculture 牲畜的评价-欢迎来到乔治亚农业.pptVIP

Livestock EvaluationThis is a presentation from Virginia Tech and has not been edited by the Georgia Curriculum Office. Slaughter Cattle EvaluationTerms 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 What is marbling? Marbling: the fat in the muscle White flecks in the meat Gives flavor Slaughter Cattle EvaluationQuality Grades of Slaughter Cattle Prime Choice Select Standard These grades are in order from highest quality to lowest quality Slaughter Cattle EvaluationQuality 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 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 So, you evaluate finish, muscle, correctness at each of the three views Front Side Rear Slaughter Cattle EvaluationFront View - Finish Fullness in the brisket Excess fat through the neck Slaughter Cattle EvaluationFront View - Muscle Width in the chest floor Substance of bone Muscle in forearm Slaughter Cattle EvaluationFront View - Correctness Width in the chest floor Standing straight and solid on front legs