Lecture 4

Question 1

When judging market steers whats the most important traits?

Answer 1

1) Feed Efficiency
2) Terminal Value
3) Practicality
4) Balance/Eye Appeal

Question 2

Is it hard to determine feed efficiency?

Answer 2

• Almost impossible to determine
• Known only if YOU are feeding the animal

Question 3

Is fat efficient?

Answer 3

NOOO

Question 4

Explain what feed efficiency is?

Answer 4

Grow fast, convert feed resources into edible portion

Question 5

Moral of the story when it comes to feed efficiency and steers….

Answer 5

Never claim a steer is more efficient in a set of reasons because there is no way to truly know- may not be truly accurate

Question 6

What factors are taken into consideration when looking at terminal value
(whats the factors effecting carcass value)

Answer 6

• Weight
• Quality grade
• Yield Grade

Question 7

What is the dual based grid ?

Answer 7

Higher quality cattle

Question 8

What are the factors including in the dual based grid?

Answer 8

-Quality grade
(Marbling, Maturity)
* Standard, Select, Choice, Premium
Choice, Prime

-Yield grade
(Muscle to fat relationship)
* 1-5 scale
* 1: lean and heavy muscled
* 5: very fat and light muscled

Question 9

For quality grade what are they under:

Answer 9

USDA select
USDA choice
USDA prime

Question 10

For yield grade what are they under:

Answer 10

USDA 1
USDA 3
USDA 5

Question 11

What is marbling effected by ?

Answer 11

Marbling affected by
* Genetics
* Days on feed
* Management
* Stressors

Question 12

What is quality grade correlated to?

Answer 12

Correlated to subcutaneous fat thickness
(backfat)
* Intramuscular fat is the last depot

Question 13

What type of a pricing system is it for steers?

Answer 13

Dual based pricing system

Question 14

Whats the biggest driver for final yield grade?

Answer 14

Fat thickness

Question 15

Whats the average BF thickness?

Answer 15

Feed lot steer = 1400+ lbs
-0.55 inches

Question 16

Whats the average bf thickness for a lean slick sheared texas steer?

Answer 16

0.25-0.40 inches

Question 17

Whats the back fat thickness of an overfinished steer?

Answer 17

0.70+

Question 18

REA=?

Answer 18

Riby eye area

Question 19

Whats the REA requirement of muscular cattle?

Answer 19

2+ square inches above their requirement

Question 20

Whats the REA of a light muscled cattle?

Answer 20

> 2 inches below their requirement

Question 21

Whats the REA requirement of cattle?

Answer 21

2

Question 22

Whats the YG formula?

Answer 22

YG = 2.5 + (2.5 x Fat) + (0.20 x %KPH) + (0.0038 x HCW) - (0.32 x REA)

Question 23

Where do I look for the good traits on a steer?

Answer 23

-brisket
-ribs
-flank
-loin
-tailhead
-cod
-width of base

Question 24

Evaluating fat thickness:

Answer 24

-smooth over top
-fat tailhead
-udder fat
-loose underline
-full brisket

Question 25

Where do you look to evaluate muscle?

Answer 25

* Rib and Loin (Top) * Width between pins (Hip) * Stifle/quarter

Question 26

Definition - Practical

Answer 26

Suitable for a particular purpose , its useful

Question 27

List the practicality in market cattle

Answer 27

Correct structural build * Clean joints * Correct hoof shape * Flexible and comfortable when moving “Mellow” body type * Ability to put on finish * Equal to ease of flesh in breeding females

Question 28

Is balance in show steers a main priority?

Answer 28

* Balance is important in show steers/heifers * Never the main priority * Good show steers have to be good “real world” steers first * Terminal Value * Practical

Question 29

What do we need to remember when judging market cattle?

Answer 29

remember they are market cattle * Terminal value * Practicality/structure * Balance is secondary