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Transcript of Livestock Judging
What is livestock judging? Why do people "judge"livestock?
Livestock judging is the evaluation of an animal’s individual characteristics and making a comparison to other animals for the ideal standard a particular class.
People judge livestock to know what quality and grade a certain animal is.
Beef Steer Anatomical Parts
Class Breeding Heifer Judging
Beef Heifer Anatomical Parts
Ideal characteristics of a Market Steer:
What are the 2 classes of livestock that people judge?
The two classes of livestock we judge are market and breeding.
Kassi Huffman, Kaelyn Edwards, Destin Huggins, Johnny Bennett
Ideal characteristics of a Breeding Heifer:
correctness of condition
volume or body capaity
Ideal characteristics of a breeding heifer:
Class Market Steer Judging
Steer number 2 is better than all of the steers because it is muscular and is long length and width wise and steer 2 is wide through the back, it is also balance on all legs. Steer 3 is also very muscular, wide through the body and wide in the back, but his front legs were bowed in and he was a litttle off balance which put him as number 2. Steer 4 was not as muscular as 2 and 3 and was very shallow in width and his front legs bowed more than steer 3 which also made him unbalance. Steer 1 is a wide in width and long in width but small in the rear and his legs bowed in a lot more than the other 2 steers in his class that is why he is last in the class.
Heifer 2 is the best in her class because she is long in length and wide in body width and in the back, she is balance on all fours, and looks feminine. Heifer 3 is long in length and wide in body and in back and she looks feminine, but her front legs bow in a little making her unbalanced. Heifer 4 is long in length, shallow in width and in the back, she looks feminine but her front legs bow in more than Heifer 4's does. Heifer 1 is last because she is long in body length but very shallow in width and through the back, she also doesn't look femine anfher front legs bow in.
done after death
Yield grade is the term used in the beef and lamb markets to define the amount of usable meat obtained from a beef carcass.
Those who buy only retail cuts do not need to be concerned with yield grades, since they apply only to carcasses and wholesale cuts
1. Yield Grade 1 4. Yield Grade 4
2. Yield Grade 2 5. Yield Grade 5
3. Yield Grade 3
Quality grade is a composite evaluation of factors that affect the taste of the meat (tenderness, juiciness, and flavor).
These factors include carcass maturity, firmness, texture, and color of lean, and the amount and distribution of marbling within the lean. Beef carcass quality grading is based on (1) degree of marbling and (2) degree of maturity.
before the animal is killed
1. Prime 5. Commercial
2. Choice 6. Utility
3. Select 7. Cutler
4. Standard 8. Canner