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Livestock Judging > Exam 1 > Flashcards

Exam 1 Flashcards

0
Q

Major retail cuts: lamb

A

Shoulder, rack, loin, leg

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1
Q

Major Retail Cuts: cattle

A

Rib, loin, chuck, round

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2
Q

Major retail cuts: swine

A

Ham, loin, picnic shoulder, boston butt

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3
Q

Ear notches

A

Left: Right:
Bottom right: 1. Top right: 9
Bottom left: 3. Bottom left: 1
Tip: 81 . Bottom right: 3
Top left: 9
Top right: 27

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4
Q

Farrow-to-finish

A

Breeding and farrowing sows until they reach a market weight; 10-11 months
4 months: breeding and gestation
6-7 months: raise to liter to market weight; greatest long run market potential

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5
Q

Farrow-to-feeder

A

Breeding and farrowing sows and selling the piglets when they weight 30-60 pounds to finishing operations; decreases need for facilities, operating capital and amount of feed; good foundation for # of sow or farrow to finish operation

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6
Q

Feeder-to-finish

A

Weigh 30-60 pounds and fees to market weight; allows minimum overhead, low labor requirements and no long term commitment; allows to fatten pigs without having to manage breeding stock

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7
Q

Priorities in cattle (breeding)

A 
Functionality
Production
Optimal performance 
Skeletal width
Balance
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8
Q

Priorities in cattle (market)

A

Muscle
Balance
Leanness

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9
Q

Priorities in hog (market)

A

Muscle
Lean
Growth
Design

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10
Q

Priorities in hogs (breeding)

A

Soundness
Growth
Balance/femininity
Underline/vulva

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11
Q

Priorities in lamb (breeding)

A

Functionality/performance
Balance
Muscle
Mouth soundness/breed character

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12
Q

Priorities in lamb (market)

A

Muscularity/ correctness of finish
Handling quality
Weight and extension
Skeletal correctness

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13
Q

Priorities in goats (breeding)

A

Skeletal width
Volume
Balance
Skeletal correctness

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14
Q

Priorities in goats (market)

A

Muscle
Correctness of finish
Weight/ pounds of product
Skeletal correctness

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15
Q

Quality grades: cattle

A

Prime- abundant marbling- sold in restaurants
Upper 2/3 choice
Lower choice
Select- uniform in quality and normally leaner than higher grades
Standard- ungraded on ‘store brand meat’

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16
Q

Quality grades: lamb

A

Prime- high in tenderness, juiciness and flavor
Choice- shortly less marbling than prime but still very high quality
Good
Utility
Cull

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17
Q

Quality grades (cattle)

A

Prime- abundant marbling- sold in restaurants
Upper 2/3 choice
Low choice
Select- uniform in quality and normally leaner than higher grades
Standard- ungraded or ‘store brand meat’

18
Q

Quality grade (lamb)

A 
Prime- high in tenderness, juiciness and flavor
Choice- slightly less marbling than prime but still very high quality 
Good
Utility
Cull 
-carcass conformation
Maturity
Fat deposition
Fat and lean firmness
19
Q

Quality grade (pork)

A

No standard quality grade “acceptable” quality meat standard grading system

20
Q

Class dynamics

A
  • each class has 4 head of livestock
  • 24 possible platings
  • 3 pairs: top, middle, bottom
  • 3 cuts: top, middle, bottom
  • numbered left to right from behind
21
Q

Breed Complementarity:

A 
Counter balance
-Brahman x Angus
-British x Continental
Maternal.      Terminal
Early maturing   Late maturing
22
Q

Visual indicator of muscle- cattle

A 
Hip/pin width 
Round
Lower quarter
Width between hocks
Base width
Behind shoulders
Loin
Rib
23
Q

Visual indicator of fat- cattle

A 
Brisket
Rib cage
Top line
Tailhead/ pones
Drop to flank
Cod
24
Q

Visual indicator of muscle- goat

A 
Fore arm
Chest floor
Rack
Loin 
Hip
Leg
Base width
25
Q

Visual indicator of fat- goat

A

Chest floor
Fore rib
Flank and lower body cavity
Behind shoulder

26
Q

Visual indicator of muscle- hog

A 
Forearm
Behind the blades
Loin
Hip
Ham
Stifle
Base width
27
Q

Visual indicator of fat- hog

A 
Loin
Underline
Jowl
Elbow pocket
Twist
28
Q

Mouth structure

Parrot mouth

A

Overbite; short bottom jaw

29
Q

Mouth structure

Monkey mouth

A

Underbite; too long lower jaw

30
Q

Yield grade- adjustable factors Preliminary yield grade

A

every .1 increase, PYG increases .25

31
Q

Yield grade- adjustable factors

Adjustable 1- carcass weight

A

Every 100 lbs. from 600 lbs., PYG increase by +/- 4

32
Q

Adj. 2- ribeye area

A

Every 1 square inch from 11.0in ^2, adjust PYG +/- .33

33
Q

Adj. 3- Kidney, Pelvic, and Heart Fat

A

Every 1.0% change in KPH fat from 3.5%, PYG +/-2

34
Q

Yield grade- cattle- equation

A

2.5 + (2.5 x adj. fat thickness) + (.2 x % KPH fat) + (.0038 x hot carcass weigh) - (.32 x REA in^2

35
Q

Lamb yield grade equation

A

.4 + (10 adj. fat thickness)

36
Q

Pork yield grade equation

A

(4 x LRBF) - MS

37
Q

Market schemes

A
  • each carcass evaluated and prices individual
  • premiums and discounts determines ahead of delivery
  • base price may be negotiated or come from formula
  • carcasses are grades and values assigned
  • farmer stands grading risk
  • different buyers have different systems
  • nearly all hogs
  • increasingly popular or fed cattle
38
Q

Marketing methods

A 
Cut ability based grids
Quality
Breed specific
Laura's Lean Beef
All natural beef
39
Q

Marketing methods

A 
Beef breed Associated
No dark cuttin characteristics 
No hump exceeding 2 in.
Red angus association
Certified Hereford Beef
Sterling Silver Excel Corporation
Natural/Implant free
40
Q

Growth curves- cattle

A

Marble after maturing, intersection

Optimum weight

41
Q

Growth curve- hogs

A

Lean w/ some fat at maturity

42
Q

Growth curve- goats/sheep

A

Before maturity; before intense fat phase

43
Q

Calculate placing scores (book)

A

Cuts are based on the difficulty of the pairs
Max total sum cannot exceed 15 points
15- max of 5 points in middle cut
14- max of 8 points middle pair

Livestock Judging (1 decks)

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