Slide 1The PurposeWhy EvaluateConsumer DemandsAmount of ProductRatio of ProductRatio of ProductRatio of ProductQuality of ProductHogsHogsCattleCattleSheepSheepINTRODUCTION TO LIVESTOCK EVALUATION Adam ConoverThe Purpose Three Market SpeciesI. CattleII. HogsIII. SheepWhat is the main reason these three categories of livestock exist?Beef, Pork & LambWhy Evaluate What value is there in the knowledge of livestock evaluation? 1) Establish a value2) Communicate differencesMeeting consumer demandsConsumer DemandsWhat are they regarding evaluation?I. Amount of productII. Ratio of product III. Quality of productIV. Consistency of product!!!Amount of ProductWhat is the biggest component of total amount of product?Size/WeightSpecie RangesCattle 900-1450Hogs250-290Sheep 90-150Ratio of ProductWhat products?LeanFatBoneViscera Hide/WoolHow do we refer to these ratios? Dressing Percentage, yield grade & percent leanRatio of ProductDressing PercentageHigher is more desirableHow is the percentage calculated?Hot carcass weight/Live weightWhat components make up hot carcass weight?Bone, lean & fat (in the case of hogs, skin too) Rules of ThumbCattle 62%Hogs72%Sheep 52%Ratio of ProductYield GradeWhat two species does this apply to?Cattle & SheepYield Grades1,2,3,4,5The lower the number, the greater the lean to fat ratioPercent LeanWhat specie does this apply to?Hogs52-58%Quality of ProductQuality GradeWhat specie does this apply to?CattleWhat two factors directly influence quality grade?Age & % intramuscular fatWhat outside factors influence quality grade?Genetics, feed source & days on feedHogsWhere to look for fat Range: 0.40-0.80 in.HogsWhere to look for muscleRange: 6.0-8.0 sq. in.CattleWhere to look for fatRange: 0.25-0.55 in.CattleWhere to look for muscleRange: 1 sq. in./100 lbsSheepWhere to look for fatRange: 0.10-0.30SheepWhere to look for muscleRange:2.5-3.5 sq.
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