# Presentation: 101841

## Livestock Evaluation “MUST” Haves

- 3 body tissue – fat, muscle, bone
- Nutritional priorities
- finish, Finish, FINISH (fat, Fat, FAT)
- The basics of fat deposition
- The “kinds” of fat
- Fat and muscle “thickness”
- Learn as much as you can about how the livestock were handled, fed, cared for, etc.

## Nutritional Priorities

- Nervous
- Bone
- Tendon
- Muscle
- Fat

## Fat Deposition Priorities

- Internal Fat –
- 	Kidney, Pelvic & Heart (KPH)
- Seam Fat
- External Fat
- Marbling

## Jorgenson’s Muscling Theory(Thickness)

- Jorgenson’s Muscling Theory(Thickness)

## Adopted from:  Mulvaney, D.R.  1991.  How Growth Affects Composition.  Pages 55-92 in Proc. 21st Century Concepts Important to Meat-Animal Eval.  University of Wisconsin.  Madison, WI.  

**Adopted from:  Mulvaney, D.R.  1991.  How Growth Affects Composition.  Pages 55-92 in Proc. 21****st**** Century Concepts Important to Meat-Animal Eval.  University of Wisconsin.  Madison, WI.  **

## Slide 6

## USDA Quality Grades

- Prime
- Choice
- Select
- Standard
- Commercial
- Utility
- Cutter
- Canner

## Quality Grade Basics

- Marbling
- Maturity

## Odds of an Unpleasant Eating Experience

| USDA Quality Grade | Odds of Having an Unpleasant Eating Experience | % Steers/Heifers in National Consist (NBQA, 2000) |
| --- | --- | --- |
| Prime | 3% (1 in 33) | 2% |
| Upper 2/3 Choice | 10% (1 in 10) | 17% |
| Low Choice | 16% (1 in 6) | 32% |
| Select | 27% (1 in 4) | 42% |
| Standard | 50% (1 in 2) | 7% |

## Slide 11

## What’s in your QUALITY GRADING BASKET?

**Prime**

**Choice**

**Select**

**Standard**

**Fat Thickness**

**Turn to the top**

**Cod/Udder**

**Lower Round 1/4**

**Pones**

## USDA Yield Grades

## Yield Grade 2

- Yield Grade 5

## Yield Grade Basics

- Fat Thickness – 12th Rib Preliminary Yield Grade
- Rib Eye Area
- Hot Carcass Weight
- Kidney, Pelvic & Heart Fat

## Yield Grade Basics

- Fat Thickness – 12th Rib Preliminary Yield Grade
- Rib Eye Area
- Hot Carcass Weight
- Kidney, Pelvic & Heart Fat

## Yield Grade Basics

- Fat Thickness – 12th Rib Preliminary Yield Grade
- Rib Eye Area
- Hot Carcass Weight
- Kidney, Pelvic & Heart Fat

## Yield Grade 2

**Adopted from:  R.E. Taylor.  Scientific Farm Animal Production. 4****th**** Ed. 1992.**

## Calculating Yield Grade

| Fat Thickness – 12th Rib (0.4 inches)
Preliminary Yield Grade | 3.0 |
| --- | --- |
| Rib Eye Area (approximately 2.0 inches more than required) | -0.6 |
| Kidney, Pelvic & Heart Fat (2.0% or -0.3) | -0.3 |
| Final Yield Grade | 2.1 |

## Yield Grade 5

**Adopted from:  R.E. Taylor.  Scientific Farm Animal Production. 4****th**** Ed. 1992.**

## Calculating Yield Grade

| Fat Thickness – 12th Rib (1.1 inches)
Preliminary Yield Grade | 4.75 |
| --- | --- |
| Rib Eye Area (Inferior muscling, approximately 2.0 inches less than required) | +0.6 |
| Kidney, Pelvic & Heart Fat (3.5% or 0.0) | +0.0 |
| Final Yield Grade | 5.35 |

## Yield Grade 2

- Yield Grade 5

## Yield Grade 2

- Yield Grade 5

## Yield Grade 2

- Yield Grade 5

## Yield Grade 2

- Yield Grade 5

## YG 1 vs YG 5 Ribeye

**Adopted from:  Meat Evaluation Handbook.  1997.  Amer. Meat Sci. Assoc., Savoy, IL.**