On a Beef Animal the Bones on Each Side Nearest the Tailhead Are the

Dates	Agenda	Homework
2/27-3/2	Finish Oral Reasons, Anatomy Notes, Fetal Pig Dissection Overview, Anatomy Search w/ partner	Study for Quiz 6.5
3/3-3/4	Finish Notes, Fetal Pig Dissection, Clean Up	Study for Quiz 6.5, *Vocab 12 due
3/5-3/6	Quiz 6, Marketing Notes, Begin Group Projects	Group Project
3/9-3/10	Marketing Notes, Work on Marketing Projects (Complete billboard ad, begin commercial prep)	Group Project
3/11-3/12	Vocab 13 Quiz, Marketing Notes, Finish Marketing Projects (Finishing touches and preparation)	*Group Project (Vocab 13 & Resumes due for B-days), Study for quiz 6
3/13-3/16	Vocab 13 Quiz, Present Marketing Projects	*Group Project due,(Vocab 13 & Resumes due for A-days), Study for Quiz 6
3/17-3/18	Marketing Quiz 6,Video-Temple Grandin Slaughter House tour, Practice Problems	Bring meat to cook next class!
3/19-3/20	Agriculture is Key to feeding the world, 1 pg. reflection paper, Grill out!	*Bring meat to grill!

Anatomy Notes

Anatomy

Science of body structure or parts of a living thing

An animal's parts are it's anatomy

Greek meaning:

Livestock Judging Review Question

In addition to conformation, body capacity (depth) and breed character, another major visual consideration for selecting breeding beef or swine animals is the:

•structure soundness of the feet and legs

External Anatomy Review

Hair, fur, wool, hooves, feathers and horns are modified external parts of the skin .

comb - The red part on top of a chicken's head

shank - The leg of a chicken

hock- On a chicken's legs, the part that bends

wattles- the red parts under the beak that look similar to the comb

brisket - The muscled part between the front legs of a beef animal

poll- On a beef animal or a hog, the top part of the head between the ears

rump- part of a hog or beef animal located between the loin and the tail

swithch- hair on the bottom end of the tail

hock- part of the rear leg that corresponds to the knee on the front leg, but bends the opposite way

side - section between the belly and the top of the hog that contains the ribs

pins - bones on each side nearest the tail head

Grading Systems & Terminology for Cattle, Swine & Poultry

Marketing Livestock and Poultry

Objective: Describe the methods used to market livestock & poultry

Marketing is an important aspect of any livestock system

Definition: producers exchange __________________ and products for _______

Trends:

1.

2.

Vertical Integration

Definition: _________ or more steps of productions, marketing and processing are linked together usually by a contract between the ____________________ and feed manufacturers or between producers and processors including all three

- About ______% of all _________________ and a very high percentage of turkeys, laying hens and swine are grown and marketed through vertical integration contracts.

Beef Cattle – age classes

______________ - less than one year of age

Cattle – ________ year or older

Veal Calves – Less than __________________ old.

• Usually weigh less than 200 lbs.

Slaughter calves – 3 months to ____________________

Feeder calves - ___________________ to one year

Sex Classes

v ________: Steer, Heifer, Cow, Bull, Stag

v ________: Barrow, gilt, sow, boar and stag

Economically important traits for beef cattle evaluation:

• Live weight
• Dressing %
• ______________
• _____ thickness
• Yield grade
• Quality grade

Cutability

The term 'cutability' describes the proportion of an animal which is saleable meat

The yield of closely trimmed, boneless retail cuts that come from the major wholesale cuts of an animal carcass

• No two animals are the same
• Varies widely between individual animals

Animals with high cutability

- wide stance, trim brisket, wide over the shoulders

      Animals with low cutability

- do not look muscluar

  - narrow stance, flat forearms and shoulders

- narrow, poorly developed

- Animals that are overfat and have an uneven distribution of fat

      - lumpy deposits of fat in brisket and tailhead

       & soft, spongy feel

Grading Meat

Beef & Swine are graded using

• quality Grades

      - Tenderness, juiciness and flavor

yield Grades

- The amount of meat produced from a specific carcass

1. Quality Grades

• Determined by the class or kind of animal, age or maturity, firmness and marbling of the carcass.
• Priagme
• Choice (more than 80% have this grade)
• Select (best yield grade=lean)
• Standard & Commercial
• Utility, Cutter and Canner

Maturity

A – 9 to 30 months old

B – 30 to 42 months old

C – 42 to 72 months old

D – 72 – 96 months old

E – more than 96 months old

• The age and the amount of marblingaffects the quality grade

TheMAXIMUM age for Prime, Choice, Select and Standard grades of steers and heifers is:  (use the diagrams above to answer)

Which class cannot grade prime? ______________

2. Yield Grade

• Percentage of the carcass that is boneless, closely trimmed retail cuts ,( round , loin , rib , and chuck) 75% retail meat

- Grades 1, 2, 3, 4, 5

• Only slaughter cattle  have both quality  and ________ grades.

• Yield Grades

- Yield Grade 1=most desirable, trim (highest % of retail meat)

- Yield Grade 2

- Yield Grade 3=most commonly seen

- Yield Grade 4

- Yield Grade 5=least desirable, fat

3. Marbling

• Intermingling of fat among the muscle fibers
• Measured in the ribeye between the 12^th and 13^th rib

9 Degrees of Marbling

1. Practically devoid (lowest degree)
2. Traces
3. Slight
4. small
5. Modest
6. moderate
7. Slightly abundant
8. Moderately abundant
9. abundant

Feeder Cattle Grade

• thriftiness- health , ability to grow and fatten normally
• frame size- size of skeleton in relation to age
• thickness

- Large framed = USDA No. 1

- Medium framed = USDA No. 2

- Small framed = USDA No. 3

• Unthrifty means = unhealthy , lacking ability to grow and fatten will grade

Feeder Pig Grades

• Graded on logical slaughter potential & thriftiness

Quality & Yield determines grade

• US No. 1-  large  frame, thick muscling & trim
• US No. 2
• US No. 3
• US No. 4-small frame, thin  & ________
• US Utility – has ________ head & ___________ skin

Swine Meat Grading

• Quality grade is determined by quality of lean meat and yield
• Yield is evaluated by thickness of backfat and degree of muscling
• Degrees of muscling are thick, average and

How to figure USDA Grade:

1. Determine Muscle Score: Thick=3; Average=2; Thin=1
2. Multiply fat thickness by 4.0.
3. Subtract muscling score
4. (4.0 x backfat thickness) – (Muscling Score)

Cuts of Beef

Wholesale

• High Value =loin ,rib ,round , rump
• Low Value = chuck, brisket, flank, plate or shank

Retail

• High Value =ribeye from the(rib), tenderloin (loin), sirloin (loin), rump, (loin)

Cuts of Pork

• High Value (determines actual yield) =loin ,ham ,picnic shoulder ,  or Low Value = hocks, spareribs or belly, feet, jowel, backfat, bacon

• The Ham, Loin, Picnic Shoulder and Boston Butt make up 75% of the retail value of the carcass

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Source: https://sites.google.com/site/kyrasmall123455/unit-7