Students identify 20 parts of the steer's external anatomy. Students identify breeds of cattle originating in the United States from display of 10 pictures. Display emphasizes what characteristics each breed has to make it suitable for the American climate. Ten photos are used to show new methods developed for cattle producers to ensure a wholesome quality meat product. Includes a discussion of beef carcass terminology and factors which affect ranking.
Viewers see a class from a variety of perspectives, and are given time to determine a placing.
Official placing and oral reasons are then given. Designed as a series of mini-learning stations where participants can test their own knowledge and abilities. Topics covered include Anatomy, Breeds, Conformation, Meat Science and Quality Assurance. Deals with getting the right amount of feed into the bunk in the right way. Covers topics such as what causes feed lot deaths, when and why do they occur, and managing the bunk to control dry matter intake.