On a Beef Animal the Bones on Each Side Nearest the Tail-head Are the?

Dates	Calendar	Homework
ii/27-3/two	Finish Oral Reasons, Anatomy Notes, Fetal Squealer Dissection Overview, Anatomy Search west/ partner	Study for Quiz 6.5
3/three-iii/four	Stop Notes, Fetal Grunter Autopsy, Clean Upwardly	Written report for Quiz vi.v, *Vocab 12 due
three/5-3/6	Quiz 6, Marketing Notes, Begin Group Projects	Group Project
3/ix-3/x	Marketing Notes, Work on Marketing Projects (Consummate billboard advertisement, begin commercial prep)	Group Projection
3/eleven-three/12	Vocab 13 Quiz, Marketing Notes, Terminate Marketing Projects (Finishing touches and training)	*Group Project (Vocab 13 & Resumes due for B-days), Written report for quiz six
iii/13-3/xvi	Vocab 13 Quiz, Nowadays Marketing Projects	*Group Project due,(Vocab xiii & Resumes due for A-days), Written report for Quiz vi
iii/17-3/eighteen	Marketing Quiz half dozen,Video-Temple Grandin Slaughter House tour, Practice Bug	Bring meat to cook side by side course!
3/19-iii/20	Agriculture is Central to feeding the globe, i pg. reflection paper, Grill out!	*Bring meat to grill!

Anatomy Notes

Anatomy

Science of body ________________ or _____________ of a living matter

An animal'due south _______ are it's _________

Greek meaning:

Livestock Judging Review Question

In add-on to _____________, body capacity (_______) and breed character, some other major ___________________ for selecting ______ ______ or _______ animals is the:

• _______________________

External Anatomy Review

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

__________ - The red office on top of a chicken's caput

__________ - The leg of a craven

__________ - On a chicken'due south legs, the part that bends

__________ - the carmine parts under the beak that expect similar to the rummage

__________ - The muscled function betwixt the front end legs of a beef animal

__________ - On a beef animate being or a hog, the top function of the head between the ears

__________ - part of a pig or beef animal located between the loin and the tail

__________ - hair on the bottom finish of the tail

__________ - role of the rear leg that corresponds to the knee on the front leg, simply bends the opposite way

__________ - department between the belly and the top of the hog that contains the ribs

__________ - basic on each side nearest the tail caput

Grading Systems & Terminology for Cattle, Swine & Poultry

Marketing Livestock and Poultry

Objective: Describe the methods used to marketplace livestock & poultry

Marketing is an important aspect of any livestock system

Definition: producers commutation __________________ and products for _______

Trends:

i.

two.

Vertical Integration

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

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

Beef Cattle – age classes

______________ - less than i year of age

Cattle – ________ year or older

Veal Calves – Less than __________________ erstwhile.

• Unremarkably weigh less than 200 lbs.

Slaughter calves – 3 months to ____________________

Feeder calves - ___________________ to i year

Sexual activity Classes

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

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

Economically of import traits for beef cattle evaluation:

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

Cutability

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

• The _______ of closely trimmed, ________ retail cuts that come up from the major wholesale cuts of an animate being carcass
• No 2 animals are the __________
• Varies widely between individual animals

Animals with high cutability

- wide opinion, trim brisket, wide over the shoulders

      Animals with low cutability

- do not look _______________

- narrow stance, flat forearms and shoulders

- narrow, poorly developed

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

      - lumpy deposits of fatty in brisket and tailhead

       & soft, spongy experience

Grading Meat

Beef & Swine are graded using

• ________________ Grades

      - Tenderness, juiciness and flavor

• ________ Grades

- The amount of ___________ produced from a specific carcass

1. Quality Grades

• Determined by the class or kind of ________________________, age or maturity, firmness and ____________________ of the carcass.
• Prime number
• Option (_________________________)
• Select (__________________________)
• Standard & Commercial
• Utility, Cutter and Canner

Maturity

A – 9 to 30 months old

B – 30 to 42 months quondam

C – 42 to 72 months old

D – 72 – 96 months quondam

East – more than 96 months old

• The ____ and the amount of ___________affects the ___________

TheMAXIMUM age for Prime, Choice, Select and Standard grades of steers and heifers is: ________ (apply the diagrams in a higher place to answer)

Which class cannot class prime? ______________

2. Yield Grade

• Percentage of the _______________ that is boneless, closely trimmed retail cuts

- Grades 1, 2, 3, four, v

• Simply ___________ ____________ have both ______ and ________ grades.

• Yield Grades

- Yield Form one=about desirable, trim (______________)

- Yield Grade 2

- Yield Grade 3=most commonly seen

- Yield Class 4

- Yield Grade 5=least desirable, fat

3. Marbling

• Intermingling of ___________ amongst the muscle fibers
• Measured in the _____________ between the 12^th and 13^thursday rib

9 Degrees of Marbling

1. Practically _______
2. Traces
3. Slight
4. ___________
5. Modest
6. _____________
7. Slightly arable
8. Moderately abundant
9. _______________

Feeder Cattle Grade

• _______________
• _______________
• _______________

- Large framed = USDA No. __

- Medium framed = USDA No. __

- Small framed = USDA No. __

• Unthrifty means = ______________________________________

Feeder Pig Grades

• Graded on logical _____________ & ______________

Quality & Yield determines grade

• Us No. i-________ frame, thick _________ & ________
• The states No. 2
• U.s. No. 3
• U.s. No. 4-________ frame, thin _________ & ________
• U.s.a. Utility – has ________ head & ___________ skin

Swine Meat Grading

• Quality grade is determined past quality of lean meat and _________________.
• Yield is evaluated by thickness of _______________ and degree of _______________
• Degrees of muscling are thick, average and ____________

How to figure USDA Grade:

1. Determine Muscle Score: Thick=iii; Average=ii; Thin=1
2. Multiply fat thickness by four.0.
3. Subtract muscling score
4. (4.0 x backfat thickness) – (Muscling Score)

Cuts of Beef

Wholesale

• Loftier Value = ________, ____, ______, _______
• Low Value = chuck, brisket, flank, plate or shank

Retail

• Loftier Value =________ (rib), tenderloin (loin), sirloin (loin), rump, _______ (loin)

Cuts of Pork

• High Value (_______________) = _______, _______________, _______________, ___________ or _______
• Depression Value = hocks, spareribs or abdomen, feet, jowel, backfat, bacon

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

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