Principals of Agriculture Food and Natural Resources Made By Michael Baca Edited By Charolette Atkinson Objectives Identifying market steer techniques 2 Steps to Judging Market Steers 1 Evaluate steers from the ground up and from the ID: 620231
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Slide1
Judging Market Steers
Principals of Agriculture, Food, and Natural Resources
Made By: Michael Baca
Edited By: Charolette AtkinsonSlide2
Objectives
Identifying market steer techniques. 2Slide3
Steps to Judging Market Steers
1. Evaluate steers from the ground up and from the
rump (rear) forward
2. Rank the traits for their importance
3. Evaluate the most important traits first
4. Eliminate any easy
placing
in the class5. Place the class based on the volume of the important traits
Slide 1Slide4
Ranking of Traits for Market Steers
1.
Degree
of muscling
2. Degree of finish (fat cover)
3. Growth capacity
4. Soundness and structural correctness
5. Balance
6. Frame sizeSlide 2Slide5
Evaluating Degree of Muscling
Degree of muscling in steers is best determined by evaluating:
1. Thickness through the center of quarter
2. Width between rear feet when steer stands
and(or
) walks
3. Shape over the top (butterfly shape desired)
Slide 4Slide6
Evaluating Degree of Muscling
Thin Muscle
Very narrow width
Average Muscle
Average
width
Thick Muscle
Good
width
Super Thick
Very good
width
Slide 5Slide7
Evaluating Degree of Finish
Areas to consider when evaluating degree of finish include:
1. Top line
2. Underline
3. Body depth
4. Brisket
5. Tailhead
6. Udder or cod
7. Shoulder 8. Over the ribs
Slide 6Slide8
Evaluating Degree of Finish
Miss Fatty
950 lbs
0.8 inches backfat
Choice 50
4.0 yield grade
Smooth over top
Loose underline
Full brisket
Fat tailhead
Udder fat
Slide 7Slide9
Evaluating Degree of Finish
Mister Muscle
$
1,250 lbs
$
0.2 inches backfat
$
1.6 yield grade
$
Standard quality grade
Clean over ribs
Empty
brisket
Indentation
behind
shoulder
Tight, clean underline
Shallow rear flank
Empty cod
Trim tailhead
Slide 8Slide10
Evaluating Degree of Finish
Nice brisket
Full brisket (near ideal)
Too trim
Empty brisket (lacks finish)
Slide 9Slide11
Evaluating Degree of Finish
Cod fat
Near ideal
FAT ALERT !!
Tailhead fat
Slide 10Slide12
Evaluating Growth Capacity
Market steers with high growth capacity will be:
1. Wide through the chest
2. Wide between feet when walking or standing
3. Uniform in their body depth
4. Open through the ribs
5. Long bodied
Slide 11Slide13
Evaluating Growth Capacity
Good growth capacity
Wide
chested
Wide walking
Uniform body depth
Open rib shape
Long bodied
Slide 12Slide14
Evaluating Soundness and
Structural Correctness
Sound and structurally correct animals will have:
1. Flexible, clean, flat joints
2. Long powerful stride
3. Strong pasterns
4. Good set to hocks and knees
5. Big feet that sit flat on the ground
6. Long, straight top line 7. Long, level rumps
Slide 13Slide15
Evaluating Soundness and
Structural Correctness
Sound and structurally correct
Big, square feet
Strong pastern
Strong pastern
Good set
to hock
Good set
to knee
Slide 14Slide16
Evaluating Soundness and
Structural Correctness
Poor structure
Weak top
Short, steep rump
Good structure
Long, straight top line
Long, level rump
Slide 15Slide17
Evaluating Balance
Balance
refers to market steers having the
correct
portions of width, depth, and
length
Width
, depth, and length should be
in equal proportions that blend together
Slide 16Slide18
Evaluating Balance
NO BALANCE ALERT !
Heavy fronted
Too short
Too light in hindquarters
Too shallow in rear flank
Slide 17Slide19
Evaluating Balance
Good
fronted
steer
Smooth shoulder
Clean
necked
Slide 18Slide20
Evaluating Balance
Well Balanced Steer
All the parts (width, depth, and length) fit together nicely
Slide 19Slide21
Evaluating Frame Size
The
optimum steer for
today
’
s
market should
be
medium framed and finish at about 1,200 lbs
Large framed steers will get too big before
developing
adequate
finish
Small framed steers will be early
maturing and
get too fat before they reach
optimum weight
Slide 20Slide22
Evaluating Frame Size
1,400 lb large framed steer with no finish
I
’
m too
big
Slide 21Slide23
Evaluating Frame Size
900 lb small framed steer with too much fat
I
’
m
too small
Slide 22Slide24
Evaluating Frame Size
1,250 lb medium framed steer with proper finish
0.4 Backfat
$
13.5 in
2
Ribeye
$
Low choice quality grade
$
2.8 Yield grade
I
’
m
just right
Slide 23Slide25
Example Market Steer Class I
Slide 24Slide26
Placings By Traits
Muscle: 2-4-3-1
Finish: 2-1-4-3
Capacity: 2-4-3-1
Structure: 4-3-2-1
Balance: 4-2-3-1
Frame: 2-4-1-3
Official Placing: 2 - 4 - 3 - 1
Cuts: 3 - 5 - 6
1
2
3
4
Slide 25Slide27
Example Market Steer Class II
Slide 26Slide28
Placings By Traits
Muscle: 2-4-1-3
Finish: 1-4-2-3
Capacity: 4-1-2-3
Structure: 4-1-2-3
Balance: 2-4-1-3
Official Placing: 4 - 1 - 2 - 3
Cuts: 4 - 3 - 6
1
2
3
4
Slide 27Slide29
Review Objectives
Identifying market steer techniques29