PDF-Muscling to the Top: Insights,

Growth and the Promise of Protein Presented April 10 2013 Presentation by Tom Vierhile wwwGlobalFoodForumscomproteinseminar Agenda 2 The consumer and protein x2022 Consumer attitudes toward p. Round, Supple, and Active. Roundness=> Engagement=>Strength=>Balance=>Elasticity=>Power. Benefits of Riding in a True Frame. BALANCE, STRENGTH, ELASTICITY, A SOUND and BEAUTIFUL HORSE. California State Standards. Animal Science Pathway. D5.1 Evaluate a group of animals for desired qualities and discern among them for breeding selection. . Question of the Day:. What hybrid did we “create” in class yesterday?. Matteo Emili. Microsoft MVP – Visual Studio ALM. matteo.emili@live.com. http://mattvsts.blogspot.com. . || . http://twitter.com/MattVSTS. Who am I?. Systems Engineering Advisor @ Dell Software. MVP for Visual Studio ALM. 231. Made By. : Mr. Michael Baca. Used By: Ms. Kasey Fuchs. Judging Sheep. Objectives . Discuss techniques on judging sheep. Identify judging sheep techniques . 2. Steps to Judging Sheep. 1. . Evaluate animals from the ground up and from the rump (rear) forward. Degree of muscling. Growth. Capacity or volume. Degree of leanness. Structure and soundness. Market Hog Traits. Degree of Muscling. Degree of Muscling. Degree of Muscling in Top. Capacity : Width. Capacity: Depth. Beef, pork, lamb and goat animals that are processed before 2 years of age typically yield higher quality meat. Older animals are also processed, but quality of meat is usually lower.. After following humane guidelines for stunning an animal, the carcass is bled out and hung upside down on a rail for further processing. . 1-2 . yr. old Colts. Colt #1. Colt #1. Colt #2. Colt #2. Colt #3. Colt #3. Colt #4. Colt #4. Horse 1. Horse 2. Horse 3. Horse 4. Place this class (prepare for reasons if instructed)…. WARNING: Answers on the next slide. C P Massmann, The Simmentaler Cattle Breeders' Society of S.A. P.O. Box 3866, BLOEMFONTEIN, Rep. of South Africa. We are in the beef business and beef is muscle. Besides structural correctness and re Date: . dd. mm . yyyy. MiQ. . Representitives. : Joe . Bloggs. – Position. . Joe . Bloggs. – . Position. Joe . Bloggs. – Position. . Joe . Bloggs. – Position. Joe . Bloggs. – Position. 231. Made By. : Mr. Michael Baca. Used By: Ms. Kasey Fuchs. Judging Sheep. Objectives . Discuss techniques on judging sheep. Identify judging sheep techniques . 2. Steps to Judging Sheep. 1. . Evaluate animals from the ground up and from the rump (rear) forward. Chapter 25. Objectives. Explain three methods of marketing hogs. Describe the grades of market hogs. Describe grades of feeder pigs. Pork Promotion. National Pork Board . Funded by assessment of pork products. Objective: 4.02. Quality Standards . The United States Department of Agriculture sets forth quality features for beef, pork and poultry.. The quality features are classified into grades as determined by the USDA.. The Mandatory Disclaimer. This presentation contains highly . graphical content . !. It will gyrate between the . highly boring. to the . hard-to-believe. you may hear for the very first time. Much of the presented research has been done by professionals. For mastering these and incorporating them into your practice, . NNIP Ideas Showcase . Overview. 3-year storytelling & research initiative funded by the Knight Foundation. Engage, document, and better understand the ecosystem. Who are “urban innovators” in Detroit?.