Animal Eval notes Exam 2

• Today's discussion will focus on evaluating market cattle, specifically beef cattle.

• Unlike harvesting animals based solely on weight, age, or size, beef cattle are harvested based on specific factors such as:

  • Marbling

  • Fat levels

  • Optimal harvest time

• The goal is to harvest cattle at the optimal time to balance costs and grading quality, especially with current beef cattle prices.

🐂 Beef Cattle Anatomy Terms

Cattle have species-specific anatomy terms. Here's a breakdown:

🥩 Evaluating Slaughter Cattle

• Market cattle are sold for meat production. Steers and heifers are commonly harvested.

• Slaughter cattle are animals ready for harvest, typically coming from feedlots.

• Feeder cattle are ready to go into the feedlot, where evaluations can determine feeding duration and ration types.

🎯 Key Selection Factors for Beef Cattle

For beef cattle destined for market, the primary selection factors are:

1. Muscle (Meat/Beef Production): The most important factor.

2. Fat: Must be within a specific window to ensure proper grading and prevent overfinishing.

• Cattle should not be too trim, as this affects flavor, tenderness, and overall value.

• Overly fat cattle are less efficient.

Evaluating Market Cattle 🐮

Weight Considerations ⚖

When evaluating market cattle, weight is a crucial factor. Producers aim to optimize the weight of their cattle to maximize profitability. Adding more weight means more pounds to sell, but there's a balance to strike. Overly fattening cattle can lead to discounts, while cattle that are too thin may not yield optimal returns. Hitting the sweet spot between these two extremes is key.

Additional Evaluation Factors 🤔

Aside from weight, other important factors to consider include balance, structure, and growth, particularly in feeder animals. These traits contribute to the overall quality and market value of the cattle.

Muscle Assessment 💪

When assessing muscle in cattle, remember the principle:

Look for roundness and definition in key areas such as the rump, back leg, loin, and rib. The stifle may exhibit some muscling, and in some cases, muscling can be observed in the shoulder, although it can be more challenging to discern in cattle compared to other species. The forearm is also an important area to assess, especially in younger animals. Heavily muscled animals often have a crease down their top, creating a butterfly shape. From a rear view, the widest point should be through the middle of their back leg, with visible definition.

Fatness Evaluation 脂肪

Fatness is a critical aspect of evaluating market animals, especially beef cattle. Livestock evaluation is highly important in the meat cattle industry because it helps determine when animals are ready for market and their potential as breeding females.

Fattening Pattern

Livestock tend to fatten from the front to the back. This means they'll accumulate fat in their shoulders and brisket before their tail and back legs.

Key Indicators of Fatness

• Brisket: Fat accumulates in the brisket area, causing it to protrude.

• Shoulders: The definition of the shoulders diminishes as they smooth out.

• Topline: The topline becomes flat and smooth, sometimes losing its crease in heavily muscled animals.

• Ribs: The definition of the ribs fades as fat accumulates.

• Underline: The underline drops due to internal fat deposition, particularly in the rear flank.

• Tail Head: Fat accumulates around the tail head and pins, forming noticeable cones.

Examples of Fatness Levels

• Trim Cattle: Exhibit definition in the shoulder and a slightly bumpy topline.

• Fat Cattle: Have smooth shoulders, a straight topline, and a dropped chest floor.

Importance of Tail Head and Pins

The tail head and pins are key indicators of fatness. Fat accumulation in these areas is easily observable. In extremely fat heifers, the fat around the tail head may jiggle noticeably as they move.

Brisket Fat

The brisket will fill with fat as cattle get fatter.

Visual Examples

Trim vs Fat

Muscle Comparison

🐮 Assessing Fatness in Cattle

Brisket and Cod Fat

• Brisket: As an animal fattens, the brisket area will fill out and may even protrude.

• Cod or Other Fat: The fat between the back legs will jiggle and appear looser in fatter animals compared to trimmer ones.

Visual Examples of Fatness

• Comparing leaner versus fatter calves, even in older pictures, can highlight differences in fat distribution.

• A leaner calf will appear sleeker and less deep-bodied, with less fat associated with the brisket.

• A fatter calf will appear smoother, especially over the shoulder, and have more brisket.

• The fat over the tail head is another indicator of fatness.

Differentiating Fatness in Steers

• A steer with a large, protruding brisket is likely fatter.

• More fat over the tail head indicates higher fat levels.

• The presence of definition over the shoulder and a rougher top line may indicate more muscle and less fat.

• A smoother appearance and deeper chest often signify greater fatness.

• Shearing calves, common in Texas shows, reveals fatness more clearly.

📏 Evaluating Structure in Cattle

Importance of Structure

• Structure is vital for animals to carry their weight, move to feed and water, and navigate the feedlot comfortably.

• While not as critical as in breeding animals, good structure prevents soreness and mobility issues.

Indicators of Good Structure

• Long Steps: Animals with good structure take long, confident steps.

• Strong Pasterns: Provide support and flexibility.

• Big Feet: Offer a solid base of support.

• Flat Top Line: A stable, even topline while walking indicates good structure.

• An animal that hunches its top or takes short steps may have structural or pain issues.

Dad's Metaphor

Feet and Pasterns

• Pasterns should have a slight angle to provide flexibility.

• Weak Pasterns: Indicated by overly long toes.

• Hocks: Feet should be set on the corners with the hocks angled correctly.

• Avoid overly straight hocks, which put pressure on the joints.

• Avoid sickle hocks, where the legs are held too far under, putting pressure on hip joints and pasterns.

Knees and Feet Placement

• Knees should be straight or just slightly past straight.

• Butt Knee: When the knee remains bent when weight is applied.

• Newborns may have butt knees, but this can correct itself as they grow.

• Calf Knee: Knees that are too far beyond straight.

• Toes should face forward or slightly outward.

• Avoid toes that point excessively inward (pigeon-toed) or outward (splayed).

Top Line and Rump

• A straight top line is desirable.

• A level rump is preferred; avoid a sloped rump.

Balance

• Balance refers to the proportional depth of body at both ends.

• Ideally, the body is divided into thirds.

• Imbalance occurs when the front end appears heavy and deep-chested, while the flanks are shallow.

Cattle Selection Criteria 🧐

Frame Size and Harvest Readiness ⚖

Frame size is important in cattle because it relates to when they will be ready for harvest. Ideally, cattle should be harvested when they grade choice or higher, with about six-tenths of fat cover, and weigh around 1400-1450 pounds.

• Cattle that get fat and ready to harvest at 900 pounds are undesirable.

• Cattle that weigh 1600 pounds but are not ready to harvest are also undesirable.

• Frame size depends on breed, location, genetics, and other factors.

• Cannon bone length is a good indicator of frame size.

Slaughter cattle grades (prime, choice, select) are not commonly used in the industry anymore.

Choice Grade:

Selecting Breeding Cattle 🐂

When selecting breeding cattle (bulls and heifers), different criteria apply since these animals will live longer and pass on their traits.

Key Considerations:

• Correctness and soundness: The overall structural integrity and health of the animal.

• Capacity: The ability to efficiently convert feed into beef or calves, and the room to carry calves.

• Style and balance: Aesthetic appeal and proportional body structure.

• Muscling: Development of muscle tissue.

• Femininity/Masculinity: Appropriate sex-specific characteristics.

• Fatness: Less important than in market cattle, but still relevant.

  • Ideally, breeding animals should maintain good flesh with minimal feed input.

Analogy for Fatness in Cattle vs. Humans:

Structural Evaluation in Breeding Cattle 🦴

• Greater emphasis is placed on the shoulder structure, particularly in females.

• Angularity of the shoulder is important.

  • Straight-shouldered cattle may compensate by altering their movement, leading to reduced ease of motion.

  • Excessively coarse shoulders in heifers may indicate masculinity.

  • A good shoulder angle allows for proper head carriage and smooth shoulder movement.

Feet and Leg Structure 🦶

The Angus Association provides a scoring system for feet and leg issues in cattle.

Importance of Structural Soundness

Volume and Capacity Considerations 📏

Volume and capacity should be evaluated in three dimensions:

• Length

• Width

• Height

Also consider:

• Shape

• Breadth

These factors relate to the animal's ability to hold feed and carry a calf. Long-bodied, wide-bodied, deep-bodied cattle are generally preferred. Unlike in sheep, shallow-bodied cattle are not desirable.

Balance ⚖

Balance refers to the overall proportionality of the animal's body structure. Everything should appear proportional.

Evaluating Heifers and Bulls 🐂

Heifer Characteristics

When evaluating heifers, several key characteristics indicate good breeding potential:

• Balance: Look for heifers that divide evenly into thirds along their flanks, indicating a well-proportioned body.

• Top Line: A nice, straight top line with smooth shoulders contributes to overall balance.

• Femininity: Femininity is crucial for fertility. Avoid masculine-looking heifers as they may have fertility issues.

  • Neck: Should be long and clean.

  • Shoulders: Smooth with a good angle, blending nicely into the rib.

• Undesirable Traits: Avoid heifers that are thick-necked, short-necked, thick-shouldered, or have excessive dewlap, as these traits detract from femininity.

Bull Characteristics

Masculinity is a key trait in bulls.

• Masculinity: Look for crests on the neck.

• Front End: Bulls often have more muscling and weight in their front end, chest, and shoulders as they mature.

• Heads: Bigger heads.

• Overall Build: Trimmer and more heavily muscled compared to heifers.

Comparison of Heifers and Bulls

Avoiding Extremes

• Heifers: Avoid heifers that look like steers, lacking feminine qualities.

• Bulls: While some young bulls may resemble heifers, they should mature to exhibit masculine traits in their neck and shoulders.

  Maine Anjou

  • Originated from the Maine and Anjou river valleys of France.

  • Lean and beautiful cattle.

  • Some are still milked as dairy cows in France.

  • Came into Canada in the late 60s and the U.S. in the 70s.

  • Originally had a dark red color with a lot of white markings, often referred to as "chrome."

  • Like other European breeds, they are now mixed with Angus to produce black Maine cattle.

  • Originally horned, but now many are polled.

  • Heavy muscling can sometimes lead to calving problems.

  • Popular in the show cattle world due to their square build and flashy chrome markings.

  • Known to be a little "flippy," meaning not always gentle.

  Piedmontese

  • An Italian breed from the Piedmont Mountains in the Alps.

  • Descended from an ancient European breed called the Aurochs, with some Zebu (Bos indicus) influence.

  • Carry the myostatin (double muscling) gene.

    Myostatin is a gene that influences muscle development. A mutation in this gene can lead to increased muscle mass, often referred to as "double muscling."

  • Popular in Europe for their heavy muscling.

  • Distinct appearance with a gray color, black pigment on their nose and feet, and a black tail switch.

  • Born with a brownish color that darkens to gray-black as they mature.

  • Known for being lean, heavily muscled, and low in cholesterol.

  🐮 Pensgauer

  • Originated from the Pensgauer district in Austria.

  • Distinct silk coloration: chestnut or dark red with white under the belly, over the back, and a stripe along the back.

  • Generally gentle, build well, and structurally correct.

  Salers

  • A French breed that developed in the mountains of France.

  • Cave drawings over 7,000 years old in that region are believed to depict Salers cattle.

  • Potentially descended from Egyptian cattle.

  • One of the oldest and most genetically pure European breeds.

  • Gaining popularity.

  • Distinct dark mahogany red color, though some are black.

  • Often horned, but polled variants exist.

  • Notable for having "Harry Potter hair," which is curly and unruly.

  🗓 Upcoming Schedule and Assignments

  Volunteer Meeting

  • Volunteer meeting scheduled for tomorrow.

  • Contact Ashley Duncan for more information.

  Volunteer Opportunity

  • Fundraiser with opportunities to help on Friday night and Saturday afternoon.

  • Tasks include taking tickets, serving barbecue, and taking out trash.

  • Volunteers needed to support scholarship funds and student activities.

  • Barbecue contest starts at noon, public event from 2-6 PM.

  Exam 2-3

  • Scheduled for Thursday of next week, the 20th.

  • Worth about 100 points.

  • Covers hogs, goats, beef cattle, and related lectures.

  • Includes beef cattle evaluation and grading.

  Homework

  • Beef cattle homework is available.

  • Pork pricing homework will be posted soon.

  • Last year's exam will be posted as a study guide.

  🐂 Salers Cattle

  Salers cattle often have "crazy swirls of hair" and are medium-sized. They are known to be great mothers, but have aggressive dispositions.

  Example: Grandpa's Crazy Red Cow

  A story about the professor's husband's grandfather and his experience with a Salers-like cow. The cow showed up and started hanging out with grandpa's cows. The neighbors told them that they sold all their cows and couldn't catch this particular cow. She was very aggressive and difficult to manage. This cow looked like a Salers with a long face and crazy red hair.

  🇨🇭 Simmental Cattle

  Simmental cattle originated from the Simi Valley in Switzerland and are one of the oldest and most widely distributed breeds, found on all six continents except Antarctica. Simmental cattle were brought to the U.S. in the 1800s, but the modern beef Simmental started coming in the 1960s and arrived in the U.S. in the 1970s.

  Simmental Lines

  Within Simmentals, there are different lines with different names and associations in different countries:

  Name	Country	Meaning
  Fleckvieh	German	Spotted Breed
  Pirou	French
  Montbilliard	French
  Avedance	French
  Pezzata Rossa	Italian

  Characteristics

  Originally, Simmentals were red and white or golden white with spots and speckles. They were often crossbred with Angus, resulting in black and solid-colored Simmentals. Originally horned, many are now polled. They have big fluffy ears, heavy bones, and grow quickly.

  Qualities

  • Good mothers

  • Easy calving

  • Used in dairy production in Europe

  • Heavily muscled

  • Marble well (especially German and Austrian breeds)

  • Gentle

  Reputation

  In the 80s and 90s, Simmentals gained a reputation for getting too big in feedlots, so breeders selected away from the typical yellow and white Simmentals.

  🇫🇷Tarentaise Cattle

  Tarentaise cattle are from the Tarantino Valley of France and are adapted to high elevations. They are a yellowy, reddish, auburn color with darker pigment on their nose, eyes, and feet.

  Characteristics

  • Concave face

  • Short muzzle

  • Originally horned, now polled

  • Heavily muscled

  Double Muscle Gene

  Tarentaise can carry the double muscle gene, although not as often as Belgian Blues.

  🧬 Composite Breeds

  Composite breeds are a combination of breeds where good genetics from a base breed are crossed with another breed, often Angus, and marketed to commercial producers. These breeds or segments of breeds are within their parent breed association.

  Composite Breeds 🐮

  These breeds are created by mixing two or more breeds to combine desired traits.

  • Limflex: Angus and Limousin mix. Combines the muscling, growth, and size of Limousin with the better grading, quality, and carcasses of Angus.

  • Shorthorn Plus: Typically half Shorthorn and half Angus.

  • Simangus: Simmental and Angus mix. This combination yields good maternal characteristics, size, muscling, and milk from the Simmental, and black hide and quality from the Angus.

  • Sim Solution: Simmental crossed with another breed (e.g., Maine Anjou, Limousin, or Charolais).

  • Maintainer: Part Maine Anjou, part other breed.

  • Balancer: Gelbvieh and Angus mix. This was one of the original composite breeds.

  American Cattle 🇺🇸

  These breeds are considered their own breed, but they originated from a mix of breeds with some percentage of Indian breeding (Bos indicus).

  Bos Indicus (Zebu Cattle)

  These cattle originated from India. They are also referred to as eared cattle. They are often considered sacred and are not typically used for commercial production in India.

  These cattle were brought to the U.S. and found to have beneficial traits for meat production, including heat and insect resistance.

  Traits of American Cattle

  • Heat Tolerance: They can survive in regions where European/British cattle (Bos taurus) cannot.

  • Insect Resistance

  • Toughness: High survivability.

  • Less Tender Meat: Due to slower protein turnover.

  Origins of American Breeds

  The original Bos indicus cattle introduced to the U.S. were from three different breeds:

  • Gusarats

  • Nalour

  • Gir

  These breeds were combined to develop the American Brahman.

  American Brahman

  Developed in Texas and along the Gulf Coast by crossing various Indian breeds. They are well-suited to hot, humid environments with many parasites.

  Characteristics of American Brahman Cattle

  • Medium-sized cows

  • Small, slow-growing calves that grow rapidly later

  • Horned

  • Various colors (white, gray, cream, red, and almost black)

  • Highly intelligent (can open gates, etc.)

  • Disposition is heavily influenced by treatment

  • Protective mothers

  • Good milk production even in poor conditions

  • Tough meat that doesn't age well due to protein turnover

  Adaptations for Heat Tolerance

  1. Short, thick, glossy hair: Reflects sunlight.

  2. Darkly pigmented skin: Protects internal tissues from sun damage.

  3. Loose skin: Extra navel and dewlap that helps dissipate heat.

  4. Sweat glands: Allows for sweating, unlike Bos taurus cattle.

  5. Lower heat production: Metabolism adjusts to produce less heat during hot months.

  Additional Advantages

  • Insect resistance

  • Lower incidence of cancer eye

  Frangus 🐂

  A cross between Brahman and Angus cattle.

  Brangus Breed 🐮

  The Brangus breed was created in the 1930s by crossing Brahmin with Angus cattle in states like Louisiana, Mississippi, and Texas. In 1949, the American Brangus Breeders Association was established. Brangus combines:

  • Heat tolerance

  • Insect resistance (from the Brahmin)

  • Carcass

  • Muscling (from the Angus)

  Hybrid Vigor 💪

  Crossing Brahmins with Bostorus breeds like Angus results in hybrid vigor:

  The phenomenon where the offspring are better than the average of the parents.

  Hybrid vigor is especially noticeable when crossing diverse genetic lines, such as cattle from India and Europe/Britain. The first cross (F1) between Angus and Brahmin resulted in calves that were:

  • Heavier

  • Healthier

  • Faster-growing

  • Females were more fertile

  Brangus cattle resemble Angus cattle, being black and polled, with a small hump. They are good mothers, but their meat can be tough due to the 3/8 Brahmin influence. To improve meat tenderness, breeders cross Brangus with another purebred Bos taurus to reduce the Brahmin percentage to less than 1/4.

  Beefmaster Breed 🥩

  Developed in the 1930s in Texas by rancher Tom Lassiter, the exact percentages of the breeds are unknown. Beefmasters are a cross of:

  • Brahmin

  • Shorthorn

  • Hereford

  Lassiter employed strict culling practices, removing cows that did not produce a calf every year. Selection was based on traits that contribute to profitability:

  • Disposition: Calm temperament.

  • Fertility: Ability to breed back and produce a calf annually.

  • Weight: Calf size and growth potential.

  • Conformation: Muscling.

  • Hardiness: Ability to thrive and produce a calf each year.

  • Milk production: Ability to produce offspring efficiently.

  Lassiter did not prioritize traits like hide color or the presence/absence of horns. Beefmasters don't have an official color or horn status. They often exhibit brown and red coloring, with some having mottled faces or tiger stripes. The breed became official in 1954 and is now a popular breed in the U.S. Nolan Ryan raised Beefmaster cattle and developed a "Tender Age Beef" program through his operation.

  Santa Gertrudis Breed 🤠

  Santa Gertrudis cattle are 5/8 Shorthorn and 3/8 Brahmin. They were developed at the King Ranch in Texas. The foundation sire was a bull named Monkey. The breed became official in 1940. Santa Gertrudis Breeders International is located in Kingsville, Texas, near the King Ranch.

  Santa Gertrudis are also called "Gerts." Key characteristics include:

  • Dark, deep cherry red color

  • Solid-colored

  • Usually horned

  • Good mothers

  • Hardy

  • Good growth

  They are heat and insect resistant but have poorer carcass characteristics, including marbling, cutability, and tenderness.

  King Ranch's "Running W" Brand 👑

  The "Running W" brand is associated with the King Ranch.

  As the Claybury family acquired ranches in South Texas, they also acquired the brands associated with those ranches. They chose the "Running W" as their official brand. One theory suggests that the "Running W" brand was chosen because its lack of sharp corners made it more resistant to screwworm fly infestations. Screwworm flies lay eggs in sores on cattle, and brands could create such sores.

  Another theory suggests that the "Running W" is difficult to alter, preventing cattle theft through brand alteration.

  Other American Breeds 🧬

  Many American breeds combine traits of their parent breeds with heat tolerance and insect resistance. Red Brangus are 5/8 Red Angus and 3/8 Brahmin.

  Other examples:

  • Brahmozines: 5/8 Limousine, 3/8 Brahmin

  • Charbrae: 5/8 Charolais, 3/8 Brahmin

  • Santa Cruz: Developed at the King Ranch by crossing Santa Gertrudis females (5/8 Shorthorn, 3/8 Brahmin) with Red Angus (for carcass quality) and Gelbvieh (for milk production).

  Additional Breeds of Cattle 🐮

  There are breeds that don't fit into the main categories of Texas Longhorns, British, European, or American cattle.

  Wagyu 🇯🇵

  • A Japanese breed.

  • "Wagyu" literally means "Japanese cow".

  • Originally draft animals.

  • Most are black, with some red varieties.

  • Until the early 1900s, Japanese cattle were influenced by Western breeds like Brown Swiss, Devons, Cholmorn, Simpalt, Ayrshire's, and Korean breeds.

  • The Japanese closed their herd book and began selecting for high quality, specifically for marbling.

  • Wagyu cattle were introduced to the U.S. in the 1970s.

  • In 1989, Japan reduced beef tariffs and encouraged the U.S. to raise Wagyu for import back to Japan, leading to the development of Kobe beef.

  • 90% of Wagyu cattle will grade prime.

  • They are fed for over a year in Japan and are a little older when slaughtered.

  • The fat in Wagyu cattle has a high percentage of monounsaturated fats.

  Akaushi 🔴

  • A red type of Wagyu from Japan.

  • "Akaushi" translates to "red cow".

  • They are selected to look more like wild cattle, with more muscling and better structure.

  • Akaushi beef is associated with the HeartBrand beef program.

  Miniature Breeds 🤏

  • Low-Line Angus: Smaller breeds of Angus that produce smaller carcasses suitable for farmers markets. Sometimes called Aberdeen Angus.

  • Mini Herefords: Popular in the show cow world.

  • Miniature Zebu: The smallest breed, primarily kept as petting zoo animals.

  Hereford Dwarfism 🧬

  • The Hereford breed had a dwarfism gene that breeders worked to eliminate.

  • Dwarf calves were called "snorter dwarfs" due to their short heads and sinus issues.

  • Breeders who selectively bred smaller Herefords created the Mini Herefords.

  Quiz Questions ❓

  Exotic Cattle Characteristics

  • Question: Which of the following characteristics about exotic cattle is false?

    • A: Most of the cattle came to the U.S. in the 1960s and 70s.

    • B: More marbling than the British breeds.

    • C: More heavily muscled than the British breeds.

    • D: Larger framed than the British breeds.

    • Answer: B (More marbling than the British breeds)

  Beefmaster Breed Traits

  • Question: Which of the following was not a trait selected for by the Beefmaster breed?

    • Answer: Hide color

  Percentage of Bos Indicus

  • Question: Which one has the lowest percentage of Bos indicus?

    • Answer: Brombies

  Brangus Breed Composition

  • Question: Which breed combination was used to produce the Brangus breed?

    • Answer: 5/8 Angus and 3/8 Brahman

    It's important to understand common terms related to beef cattle.

    Basic Terms

    • Bull: An intact male.

    • Steer: A castrated male, typically before reaching sexual maturity. If castrated after, sometimes called a "stag."

    • Heifer: A female prior to her first calf.

    • Cow: A female after she has had her first calf.

    • Cattle: Plural, can refer to a group of cows and bulls

    First Calf Heifers

    First calf heifers often need extra care:

    • They are typically bred to calve around two years old.

    • They may require additional nutrition and attention.

    • They are known for doing dumb things, such as calving in the pond, losing their calf, or thinking that every calf belongs to them.

    Horns

    • Horned: Animals that grow horns.

    • Polled: Genetically hornless or naturally hornless. The polled gene is dominant.

    • Breeding has led to many breeds being polled, reducing the risk of injuries to animals and farmers.

    • Horns can cause damage to animals, farmers, and equipment.

    Examples of Cattle Breeds

    Some breeds are known for their horns:

    • Watusi

    • Scottish Highlander

    • Longhorn

    • Hereford

    🐮 Cattle Colors and Markings

    Cattle come in a variety of colors, but the terms used to describe these colors can be specific to the livestock industry.

    • Reds: Vary from cherry red to deep dark red.

    • Black: A common color in cattle.

    • White: In breeds like the Charolais, the white gene acts as a dilution gene.

      • When bred with solid colors like black or red, it can produce straw gold or gray calves.

    • Gray: Common in Brahman cattle, with various shades of gray.

      • The genetics of gray coloration in Brahmans differs from the dilution effect seen in other breeds.

    • Roan: A codominant trait where red and white hairs are interspersed.

      Codominance: Both alleles are expressed.

    • Mouthey/Smoke/Brown: Less common but present in some breeds.

    Unique Markings 🐯

    • Tiger Stripe/Brindle: Stripes specific to Brahman-type cattle, often associated with a more aggressive temperament.

    • Motley Face/Brockle Face: An intermediate face coloration resulting from crossing white-faced breeds (like Herefords) with solid-colored breeds.

      • The term used may vary by region (Motley in the south, Brockle in the north).

      • Involves dispersed spots on the face.

    • Some breeders select for coloration around the eyes, especially in breeds like Simmental and Herefords.

    🐂 Describing Cattle

    When describing cattle, several terms are used to indicate sex, age, and physical characteristics:

    • Cow: A mature female that has had a calf.

    • Pulled: Cattle that do not have horns.

    • Black: Refers to the color of the animal.

    • Heifer: A young female that has not yet had a calf.

    • Steer: A male that has been castrated.

      • Steers are not born; they are created through castration.

    • Roan Heifer: A young female with interspersed white and colored hairs.

    🤠 Texas Longhorns

    Texas Longhorns have a unique history and characteristics:

    • Descended from cattle brought by the Spanish in the 16th century that became feral in the US (specifically Texas).

    • Cowboys captured and branded them, but the cattle largely roamed freely.

    • Driven from Texas to railheads in Kansas and Missouri for shipment to eastern markets like Chicago and Cincinnati.

    • Nearly went extinct, with fewer than 1,500 in existence by 1960.

    • They were brought back as a heritage breed.

    • Known for their distinctive long horns and varied colors with spots and speckles.

    • Selected naturally for hardiness, they are slow-growing and don't get very large.

    Traits of Texas Longhorns 💪

    • Hardy and fertile

    • Resistant to diseases and parasites

    • Low muscle mass

    • Used in niche markets and for easy calving

      • Some farmers use Longhorn bulls on heifers to facilitate easier first-time calving.

    🥩 Beef Breed Types

    Most beef breeds fall into one of three types:

    • British/English Breeds

    • Continental Breeds

    • American Breeds

    🐂 British Breeds of Cattle

    The British breeds of cattle, also referred to as English breeds, were among the first to be imported to the US. Their genetics originated from the British Isles and have been in the US since the late 1700s and early 1800s. British breeds are generally smaller in mature size, mature faster, and are known for their fertility and high-quality grades. However, they don't typically have as good a yield rate compared to other breeds.

    Angus

    The Angus breed originated in the Aberdeen County of Scotland. These black, polled (naturally without horns) cattle were first brought to Kansas in 1873.

    • Characteristics:

      • Adapt well to cold weather.

      • Smaller frame compared to other breeds.

      • Generally good mothers.

    • Popularity: Angus is the most popular beef breed in the US, with over 80% of beef cattle having some Angus influence. There are approximately 320,000 registered Angus in the US, with about 300,000 cows and 20,000 bulls.

    • Certified Angus Beef (CAB):

      The Angus breed is known for its high-quality carcasses, particularly their marbling. In 1978, the Angus Breed Association created the Certified Angus Beef (CAB) brand in collaboration with the USDA.

      • CAB is a USDA-certified program with specific requirements for beef carcasses to qualify.

      • Cattle must be at least 51% black-hided, although they do not necessarily have to be pure Angus.

      • Carcasses must meet certain marbling and ribeye size standards.

      • The CAB brand has significantly impacted the beef industry, increasing the value of black-hided cattle.

    Red Angus

    Red Angus cattle share many characteristics with Black Angus, such as small ears, polled traits, good mothering abilities, and highly marbled carcasses. They originated from Black Angus cattle carrying a recessive gene for red hide.

    • Development: The Red Angus breed was developed by selecting for the red hide trait.

    • Marketing: The Red Angus breed association has successfully marketed their cattle as a commercial crossbreed to improve herd value through artificial insemination and performance data.

    • Adaptation: Red Angus cattle tend to perform better in sunny climates like West Texas and Arizona, where black-hided cattle may experience more stress due to the sun.

    Shorthorn

    The Shorthorn breed originated in England and was imported to the US in the late 1700s, with registration beginning in the 1840s. They are named for their short horns, though many are now polled.

    • Characteristics:

      • Distinct facial features with wide-set eyes.

      • Can be solid red, solid white, or roan (red and white intermixed) in color.

      • Known for being gentle and docile.

      • Good mothers.

    • Influence: Shorthorns have been influential in the development of over 30 other breeds, including Angus and Santa Gertrudis.

    • Tenderness Genes: The Shorthorn breed association has identified tenderness genes, allowing breeders to select for tenderness in their cattle.

    Hereford

    The Hereford breed originated in Herefordshire, England, and was brought to the US (Kentucky) in the 1800s.

    • The Herefords were one of the ones that were used a whole lot to improve those Texas longhorn cattle.

    Hereford Cattle 🐮

    Hereford cattle are a breed known for their distinct coloration, typically a red body with a white face, underline, and tail switch. Their horns are characteristically short and turned down. Some individuals, especially those in the southern regions, may exhibit a "feather," which is an extra white patch on their top.

    They are considered medium-framed, not as small as some breeds but not as large as European cattle. Herefords are generally gentle and fertile, with calves that are relatively easy to care for. Like many English breeds, they are early-maturing but may not milk as well as some other breeds.

    The Hereford breed has a certified Hereford beef program, which is stricter than the Angus beef program. Hereford beef tends to have more marbling, with fat distributed between the muscles.

    Polled Herefords

    A mutation was discovered in Herefords that resulted in polled animals, meaning they do not grow horns. This mutation is dominant, requiring only one copy of the gene for it to be expressed. In breeding, cattle are often described as either homozygous polled (having two copies of the polled gene) or heterozygous polled (carrying one copy of the polled gene). Polled Herefords look similar to horned Herefords, except for the absence of horns, and they share many of the same genetics.

    Red Poll Cattle ❤

    Red Polls are another English breed known for their dark red color and naturally polled characteristic (meaning they do not have horns). They are lighter-muscled compared to some other breeds, but are generally gentle and good mothers.

    The U.S. Department of Agriculture's Meat Animal Research Center (MARC) in Clay Center, Nebraska, has conducted research showing that Red Polls perform well in terms of calf growth, fertility, and mothering ability.

    Galloway and Belted Galloway Cattle 🐮

    Galloway cattle are a smaller breed that can be either solid black or solid red. Some Galloways developed a white coloration around their bellies, leading to selective breeding for this trait and the development of the Belted Galloway breed.

    Belted Galloways, also known as "Belties," are a polled breed with a distinctive white "belt" around their midsection. They were introduced to Pennsylvania in the 1950s. They are smaller-framed than Angus cattle and are considered adaptable and gentle with good meat quality. Steve Forbes of Forbes magazine raises Belted Galloways.

    Continental/European/Exotic Cattle 🐂

    The term "Continental," "European," and "Exotic" cattle are used somewhat interchangeably.

    These breeds originated from continental Europe (France, Germany, Sweden, Switzerland, Austria, Italy) and were introduced to the U.S. in the 1960s and 1970s to improve the existing cattle.

    Before the 1950s, cattle in the U.S. were typically short, wide, low to the ground, and prone to getting fat easily. As dietary preferences shifted away from animal fats, there was a need to produce larger, more heavily muscled, and leaner cattle. European breeds were brought in to address this need. These breeds significantly altered the appearance and characteristics of cattle in the U.S.

    These cattle were generally larger and more heavily muscled, and leaner, but this came with challenges. They also had more calving difficulty. They grew faster and were more efficient but had lower quality grades with less marbling.

    In the 1980s, cattle became exceptionally tall, with some individuals being taller than humans. However, these cattle were often too lean and heavily muscled, requiring excessive feed to reach desirable fat levels. Over time, the industry shifted towards more moderate-sized cattle.

    Belgian Blue Cattle 🐂

    Belgian Blue cattle originated from Belgium and are relatively new to the European breeds, having been introduced in the early 1980s. They have a distinctive black coloration with a white pattern on top, giving them a bluish appearance.

    They are medium-framed but known for being extremely heavily muscled, because they carry a myostatin gene:

    The myostatin gene is responsible for regulating muscle growth. In Belgian Blues, this gene does not function properly, resulting in continuous muscle growth.

    Belgian Blues tend to have longer calving intervals and may mature more slowly.

    🐮 European Cattle Breeds

    Belgian Blue

    • Heavily muscled breed popular in Europe due to the integration of the beef and dairy industries.

    • Myostatin gene contributes to heavy muscling and lean meat that is surprisingly tender.

    • Muscle cells grow larger, reducing the amount of connective tissue.

    • Some can weigh around 1600 pounds.

    • Present in Missouri and Arkansas.

    Blonde d'Aquitaine

    • Also carries the myostatin gene, leading to heavy muscling.

    • Originated in southwest France. Known since the Middle Ages.

    • Historically used for both draft and meat.

    • Introduced to the U.S. in the 1970s.

    • Finer-boned compared to some other breeds, with a light coloration.

    Brown Swiss (Brondby)

    • Originated in Switzerland. Possibly the oldest pure breed, with records dating back to 800 BC.

    • "Brondby" means "brown breed" in German.

    • In Europe, used for both milk and meat production.

    • Imported to the U.S. in the 1800s and initially selected for dairy production, leading to the American Brown Swiss breed.

    • Later, in the 1960s, beef-type Brondies were imported to the U.S.

    • Account for about 40% of the cattle in Switzerland.

    • Structurally sound, gentle, heavily muscled, and marble well.

    • Distinct brown coloration, with big, fluffy ears.

    • Not eligible for Certified Angus Beef due to their color.

    ⛰ Structural Correctness in Mountainous Breeds

    • Mountainous breeds like the Brown Swiss and Simmental are structurally correct.

    • Structural correctness is important for longevity, especially in regions like the Ozarks.

    Charolais

    • One of the most popular European breeds.

    • Originated from the Charolais region of France. White cattle have been in that area for over 1,000 years.

    • First came to the U.S. through Mexico and the King Ranch in the 1930s. Became widely popular in the 1960s and 70s.

    • Carry a dilution gene, resulting in a white color with pink noses.

    • Large-framed, heavily muscled, and coarser-bodied.

    • Known for being harder to calf due to their size and build.

    • Reach puberty later and are very efficient.

    • Historically, they produce less milk and lower quality meat but are heavily muscled.

    • Breeders have been working on improving marbling and meat quality.

    Chianina

    • Italian cattle from the Tuscany region.

    • Developed as draft animals before the Roman Empire.

    • Tallest cattle breed, big, and heavily muscled.

    • Originally white with black noses, black seals, and black around their eyes.

    • Some breeders have incorporated Angus bloodlines to produce black Chianina cattle.

    Cattle Breeds 🐮

    Chianina

    • Originated in Italy.

    • The breed was further developed by breeding in the black gene.

    • They are the largest and tallest breed of cattle.

    • Chianinas are:

      • Long-legged

      • Heavy-muscled

      • Lean

      • Not known for milk production

      • A little bit flightier and more nervous than other breeds.

    Gelbvieh

    • Originated in southern Germany (Bavarian region).

      "Gelbvieh" means "yellow breed" in German.

    • They were originally yellow, but now some are black due to crossbreeding with Angus.

    • Gelbviehs are:

      • Fast-growing

      • Heavy-muscled

      • Lean

      • Good milk producers

      • Grade a little bit better than Chianinas or Charolais.

    Limousin

    • Originated in the Limousin and Marche regions of France.

    • Cave drawings in that region of France depict animals that some believe resemble Limousin cattle.

    • They came to the U.S. through Canada.

    • They were originally golden, but now some are black due to crossbreeding with Angus.

    • Limousins often have light coloration on their back legs, especially between their back legs, around their muzzle, and on their back.

    • Limousins are:

      • Big

      • Heavily muscled

      • Have less marbling

      • Have a little less milk production than some other breeds

      • Known to be a little bit aggressive

      Limousin breeders are working on docility and have developed a docility EPD (Expected Progeny Difference) to select cattle based on docility.

Anatomy

Here are some anatomical terms specific to goats:

• Pole: Top of the head

• Forehead

• Bridge of the nose

• Jaw

• Withers: Top of the shoulder

• Rack: Muscling over the ribs

• Loin: Area between the last rib and hip bone

• Rump: From the hip bone back

• Topline: The loin and the rump referenced together

• Thigh: Part of the back leg

• Flank: Area of the abdomen

• Stifle: A joint in the back leg

• Barrel: Gut and everything contained within.

• Hind Flank

• Forearm: Important for evaluating muscle

• Chest Floor: Evaluated for muscling and structure

Horns

Most meat goat males are dehorned, while females are often left with horns. Sometimes, horned females can be dangerous. There is a polled gene in goats that prevents horn growth.

Evaluation

The width of the chest floor, forearm, and back leg are important to evaluate when assessing goats.## 🐐 Dairy Goat Anatomy

Key Differences in Dairy Goats

• Angles of the Shoulder Blade: Due to being dairy animals, they are not heavily muscled. Angularity is desired rather than bulk.

• Chine: The backbone is referred to as the "chine" in dairy animals.

• Rack: Dairy goats don't have much muscle in the rack area.

• Heart Girth: The depth from the top of their chine down to their chest floor.

• Udder Specifics: Focus on rear udder attachment, fore udder attachment, teats, and the fore udder itself.

• Milk Vein: A visible vein providing blood flow to the udder.

• Cannon Bone: The bone from the knee to the pastern, indicating growth and size.

• Medial Suspensory Ligament: Holds the udder in place; breakdown leads to the udder dropping closer to the ground.

Udder Health

• A broken-down medial suspensory ligament can cause the udder to drop, leading to potential infections.

General Anatomy Similarities

• Hocks, pasterns, claws, gills, and toes are similar to other species.

• Rib cage and barrel (body) exist as well.

Key Skeletal Landmarks

• Hip Bone: Pronounced.

• Pin Bones: Used to measure from hip (hooks) to pins.

• Tail Head: Where the tail joins the body.

🥩 Market Goats: Evaluation Criteria

Priority Traits

1. Muscling: The most important trait.

2. Finish and Fattening: Harder to evaluate in goats as they fatten internally first.

3. Balance and Style: Related to finish, as bellies enlarge with fat.

4. Structural Correctness: Important, but not the highest priority.

5. Frame Size: Less important due to varying market sizes.

Market Considerations

• Goats lack an ideal size, unlike sheep.

• Markets exist for goats of various weights (40-150 lbs).

• Market value is less size-specific in goats.

💪 Evaluating Muscling

• Muscle is round, fat is flat.

• Goats are less muscled than other species but follow the same muscle distribution patterns.

• Heavily muscled goats will have their widest point in the center of their leg and widen as you move back.

• Goats will have a crease down their top if they are heavily muscled.

• Heavier muscled goats have a wide, flat top.

• Lighter muscled goats will be narrow and peak at the top.

Key Indicators

• Leg Stance: Heavily muscled goats stand with legs wide apart; lighter muscled goats stand with legs closer together.

• Top Shape: Heavily muscled goats may have a crease down their top, indicating muscle definition.

• Chest Floor: Width between front legs indicates muscling thickness and feed intake capacity.

• Forearm: A bulging forearm indicates heavier muscling.

High Value Cuts

• Most valuable cuts come from the last rib back.

  Longer hind saddle (weight behind the last rib) is desirable for muscling and value.

• Shorter shoulders are preferred.

  Weight in the front end is less valuable (lung, bone).

脂肪 Evaluating Finish and Fattening

• Goats fatten internally before externally, making evaluation challenging.

• Ideal back fat: about 1/10th of an inch.

• Size and maturity provide clues about fat levels.

• Fat goats develop large bellies.

⚖ Balance and Style

• Balance and style relate to fatness and overall appearance.

• Everything should "flow" together.

• Shallower chest floor and deeper rear flank are desirable.

Structure in Show and Commercial Worlds 🏆

Structure is important in both the show and commercial worlds, but the selection criteria may differ:

• Show World: It is important to understand the show world because you will have to deal with those people as veterinarians or animal scientists. Sometimes the selection criteria can be frustrating because they may not align with commercial standards.

• Commercial World: It is important to not ignore the commercial world, because that's where the livestock makes their money. Ideally, show animals should also be good animals in the real world, but that's not always the case.

Structural Soundness Indicators 🦵

Here are some indicators of good structural soundness in animals:

• Feet:

  • Toes facing forward when the animal sets its feet down.

  • Big feet indicate a strong foundation.

  • Even toe wear indicates sound structure.

• Front Legs:

  • The knee should remain relatively straight when the animal sets its front leg down.

  • Slight over-flexion is acceptable.

  • A bent knee can indicate an issue, causing extra stress on surrounding joints.

• Hocks:

  • The hock should have some angularity, but not excessive.

  • Too much angularity stresses surrounding joints.

  • Too little angularity puts excessive pressure on the joint.

• Topline:

  • A level topline indicates structural correctness.

  • The animal should take long steps, maintaining a level top.

  • Swaying or humping can indicate structural issues.

• Pastures:

  • Weak pastures with excessive angularity are undesirable, especially in goats.

  • Pastures should not be too straight or lack bend.

  • Strong pastures are important as the animal gets heavier.

• Rump:

  • Select for level rumps in goats.

  • Avoid a "grunt" appearance, as it may indicate poor muscling.

Breeding Goat Priorities 🐐

When breeding goats, prioritize the following traits:

1. Balance and Style

2. Structural Correctness

3. Capacity and Volume (room for babies and feed)

4. Masculinity/Femininity

5. Muscling (important for market animals)

Volume is indicated by:

• Depth of rib

• Depth of heart girth

• Depth of length

• Length of body

• Round ribs with spring

• Level topline and underline

Femininity vs Masculinity 💪

Goat Grading System 📈

Goats do not have a grading system like sheep or cattle due to the goat industry being small when grading systems were developed. Instead, they are marketed based on a selection system:

• Selection 1

• Selection 2

• Selection 3

Selection 1 carcasses resemble light lamb carcasses, while Selections 2 and 3 have significantly lighter muscling.

Goats have a lighter dressing percentage (45-48%) compared to lambs (52-54%).

Goat Carcass Fabrication 🐐

Goats are fabricated differently based on their size.

• Whole Carcasses: These goats typically weigh 15 pounds or less as carcasses, which translates to about a 32-33 pound live goat, assuming a 45% dressing percentage.

  Dressing Percentage: The percentage of the live weight of an animal that remains as carcass weight after slaughter.

• Roasting Goat: These goats are typically quartered.

• Barbecue Goat: For barbecue, the shoulder is removed and fabricated.

Goat Slaughter Statistics and Market Prices 📈

The US slaughtered nearly 10,000 goats in the week ending around Valentine's Day of the current year. In comparison, over 562,000 cattle were slaughtered during the same period.

Goat prices from San Angelo, Texas market:

• Feeder Goats: Young goats destined for feedlot or feeder operations.

• Harvest Goats: Goats ready for slaughter.

Market animals are often priced according to weight. If you look up prices from a national perspective, you're often looking at prices per 100 pounds or 100 weights. This is often because animals are sold by the truckload.

For example, if you have a lamb that's priced at 80 bucks per 100 pounds, that's 80 cents a pound.

🥩 Carcass vs. Live Animal Pricing

Pricing Basics

• Lamb: A 150-pound lamb at 0.80perpoundisworth0.80perpoundisworth120.

• Beef Carcasses: If a beef carcass is priced at 140per100pounds(140per100pounds(1.40/pound), a 700-pound carcass is worth 980(980(1.40 * 700).

🗑 Drop Value

It costs money to harvest a live animal and turn it into a carcass. The products of harvest such as hide, blood, and organs are not worthless, and have value.

• In the beef business, "drop price" refers to the value of the off-fall.

• Off-fall includes valuable components like the hide and blood, as well as organs like the heart, lungs, and liver.

• In large beef and pork businesses, the value of the drop is often about equal to the cost of slaughtering the animal.

  • For cattle, the drop value is usually a bit more than the cost of slaughter

  • For swine, it's about equal.

  • For lambs, the drop is a little less.

• For our class, we will consider the drop value and slaughter costs to cancel each other out

⚖ Live Value vs. Carcass Value

Since drop value and slaughter costs are equal, the live and carcass values are about the same.

However, there is a distinction between live weight and carcass weight.

• Dressing Percentage: The percentage of the live animal weight that remains as carcass weight after slaughter.

  Example: A lamb that weighs 110 pounds live might have a 52% dressing percentage, resulting in a carcass weight of about 53-54 pounds.

• Because live weight is reduced during harvest, the price per pound differs between live animals and carcasses to maintain the same overall value.

• It is important to understand how to convert between live and carcass prices for marketing animals.

🔄 Conversions

• Scenario: Selling an animal live ("on the hoof") versus selling it as a carcass ("on the hook").

• The value of a 270-pound pig at 61perhundredweight(61perhundredweight(0.61/pound) is 164.70(270∗164.70(270∗0.61).

• This should be about equal to the value of a 197-pound carcass at 83.6perhundredweight(83.6perhundredweight(0.836/pound), which also comes out to $164.70.

• Live weight is higher, and the live price is lower. Carcass weight is lower, and the carcass price is higher.

Formulas

• Live Price: Live Price=Carcass Price∗Dressing PercentageLive Price=Carcass Price∗Dressing Percentage

• Carcass Price: Carcass Price=Live Price/Dressing PercentageCarcass Price=Live Price/Dressing Percentage

Dressing Percentages

These are estimated averages and can be used for conversions.

📝 Practice Problem

Problem: You've been offered a live price for a load of hogs at $70 per 100 pounds. What is the equivalent carcass price, assuming a 72% dressing percentage?

Solution:

Carcass Price=$70/0.72=$97.22Carcass Price=$70/0.72=$97.22

The equivalent carcass price is $97.22 per 100 pounds.

💰 Comparing Offers

Scenario: You have two offers:

• A live price of $68 per 100 pounds.

• A carcass price of $94 per 100 pounds.

You expect the hogs to dress at 73%. Which is the better deal?

Solution:

Convert the live price to an equivalent carcass price:

Carcass Price=$68/0.73=$93.15Carcass Price=$68/0.73=$93.15

The live offer (68/100pounds)isequivalentto68/100pounds)isequivalentto93.15 per 100 pounds on the carcass.

Conclusion: The meat processor offering $94 per 100 pounds for the carcass is the better deal.

Carcass Pricing 🐷

Calculating Carcass Price

Carcass price can be calculated by multiplying the base price by the addressing percentage:

Carcass Price=Base Price⋅Addressing PercentageCarcass Price=Base Price⋅Addressing Percentage

For example, if the base price is 94.100andtheaddressingpercentageis60.6294.100andtheaddressingpercentageis60.6260.62.

Determining Base Prices

Most hogs are sold on a carcass merit basis, where farmers are paid based on how their carcasses perform. This usually depends on:

• Dressing percentage

• Lean index

• Quality merit

Daily reports of different commodity pricing can be found on the USDA Agricultural Marketing Service website. These reports provide:

• Average national carcass price for hogs (e.g., $74.47 per 100 pounds)

• Live price

• Number of hogs used for calculation

• Price changes from the previous day

Carcass price numbers are based on different wholesale cut prices. In winter, bellies and back ribs are the most expensive.

Applying Multipliers 🧮

A multiplier is applied to the base price to adjust for factors like hog carcass weight and fat-free lean index. These pricing grids are often proprietary, meaning they are not publicly available.

A pricing grid typically includes:

• Ranges of fat-free lean (e.g., 54% or better to 42% or worse)

• Ranges of carcass weight

• Multipliers to adjust the base price

For example, a carcass with 54% fat-free meat and weighing between 181 and 187 pounds might be worth 120% of the base carcass price.

Example Calculation ✏

Here's how to calculate the carcass price:

1. Determine the base price (e.g., $75).

2. Find the adjustment factor from the grid (e.g., 112% for a 215-pound carcass with a 55.5 fat-free lean index).

3. Multiply the base price by the adjustment factor:

   Carcass Price=Base Price⋅Adjustment FactorCarcass Price=Base Price⋅Adjustment Factor

   \text{Carcass Price} = $75 \cdot 1.12 = $84

   The carcass price is $84 per 100 pounds, or 84 cents per pound.

4. To convert to live price, multiply by the dressing percentage (e.g., 73%):

   Live Price=Carcass Price⋅Dressing PercentageLive Price=Carcass Price⋅Dressing Percentage

   \text{Live Price} = $84 \cdot 0.73 = $61.32

5. To find the carcass value:

   Carcass Value=Carcass Price⋅Carcass WeightCarcass Value=Carcass Price⋅Carcass Weight

   \text{Carcass Value} = $84 \cdot 2.15 = $180.60

Live vs. Carcass Pricing ⚖

To determine the better deal between a live offer and a carcass pricing offer:

1. Calculate the estimated carcass weight:

   Carcass Weight=Live Weight⋅Dressing PercentageCarcass Weight=Live Weight⋅Dressing Percentage

   For example, if live weight is 275 pounds and dressing percentage is 74%:

   Carcass Weight=275⋅0.74=203.5 poundsCarcass Weight=275⋅0.74=203.5 pounds

2. Use the pricing grid to find the adjustment factor based on fat-free lean index and carcass weight (e.g., 107% for 50.5 fat-free lean index and 203-pound carcass).

3. Calculate the carcass price:

   Carcass Price=Base Price⋅Adjustment FactorCarcass Price=Base Price⋅Adjustment Factor

   \text{Carcass Price} = $75 \cdot 1.07 = $80.25

4. Convert the carcass price to a live price:

   Live Price=Carcass Price⋅Dressing PercentageLive Price=Carcass Price⋅Dressing Percentage

   \text{Live Price} = $80.25 \cdot 0.74 = $59.39

   If the grid price (converted to live price) is higher than the live buyer's offer, the grid price is the better deal.

Break-Even Pricing 💰

Break-even pricing is determining the price needed to cover all costs when feeding feeder pigs to slaughter size.

• Feeder pigs: Young pigs that have been weaned and are ready to be fed to market weight.

Calculating Break-Even Price for Hogs 🐷

Initial Example: Feeder Pigs

• We typically buy market animals (like pigs) based on weight, but feeder pigs are bought based on head.

• Expectations:

  • Gain: Approximately 1.8 pounds per day.

  • Feed to Gain Ratio (F:G): 3.6 pounds of feed for every pound gained.

  • Feed Cost: Around $10 per 100 pounds (or $0.10 per pound).

  • Harvest Price Goal: $2.70 per pound.

• Feed Cost Estimation:

  • Feed constitutes about 83% of total costs.

  • Other costs include rent, vaccinations, labor, water, and utilities.

Steps to Calculate Break-Even Price

1. Determine Total Weight Gain:

   • Start Weight: 40 pounds.

   • End Weight: 270 pounds.

   • Total Gain: 230 pounds. Total Gain=End Weight−Start WeightTotal Gain=End Weight−Start Weight Total Gain=270 lbs−40 lbs=230 lbsTotal Gain=270 lbs−40 lbs=230 lbs

2. Calculate Total Feed Consumption:

   • 6 pounds of feed per pound of gain.

   • Total Feed: 828 pounds. Total Feed=Total Gain∗Feed RatioTotal Feed=Total Gain∗Feed Ratio Total Feed=230 lbs∗3.6=828 lbsTotal Feed=230 lbs∗3.6=828 lbs

3. Compute Total Feed Cost:

   • $0.10 per pound.

   • Total Feed Cost: $82.80. Feed Cost=Total Feed∗Cost per PoundFeed Cost=Total Feed∗Cost per Pound Feed Cost=828 lbs∗$0.10=$82.80Feed Cost=828 lbs∗$0.10=$82.80

4. Estimate Total Production Costs:

   • Feed cost represents 83% of total production costs.

   • Total Production Cost: Approximately $99.76. Total Cost=Feed Cost0.83Total Cost=0.83Feed Cost​ Total Cost=$82.800.83=$99.76Total Cost=0.83$82.80​=$99.76

5. Include the Initial Pig Cost:

   • Purchase Price: $78 per pig.

6. Calculate Overall Investment:

   • Total Investment: $177.76. Investment=Pig Cost+Total Production CostInvestment=Pig Cost+Total Production Cost Investment=$78+$99.76=$177.76Investment=$78+$99.76=$177.76

7. Determine Break-Even Price:

   • Divide total costs by the pig's final weight.

   • Break-Even Price: $0.66 per pound, or $66 per 100 pounds. Break Even Price=Total InvestmentEnd WeightBreak Even Price=End WeightTotal Investment​ Break Even Price=$177.76270 lbs=$0.66Break Even Price=270 lbs$177.76​=$0.66

   Break-even price is the minimum price per unit at which a product must be sold to cover all costs involved in its production.

Second Example: Another Group of Hogs

• Purchase Price: $72 per head.

• Expected Gain: 1.5 pounds per day.

• Feed to Gain Ratio: 3.6 to 1.

• Feed Cost: $0.11 per pound.

• Harvest Weight: 275 pounds.

• Feed represents 80% of the total cost of production.

Calculations for the Second Example

1. Pounds Gained:

   • 35 pounds. Gain=Harvest Weight−Purchase WeightGain=Harvest Weight−Purchase Weight Gain=275 lbs−40 lbs=235 lbsGain=275 lbs−40 lbs=235 lbs

2. Total Feed Consumption:

   • 846 pounds. Feed Consumption=Gain∗Feed RatioFeed Consumption=Gain∗Feed Ratio Feed Consumption=235 lbs∗3.6=846 lbsFeed Consumption=235 lbs∗3.6=846 lbs

3. Feed Cost:

   • $93.06. Feed Cost=Feed Consumption∗Cost per PoundFeed Cost=Feed Consumption∗Cost per Pound Feed Cost=846 lbs∗$0.11=$93.06Feed Cost=846 lbs∗$0.11=$93.06

4. Total Cost of Production:

   • $116.33. Production Cost=Feed Cost0.80Production Cost=0.80Feed Cost​ Production Cost=$93.060.80=$116.33Production Cost=0.80$93.06​=$116.33

5. Overall Investment:

   • $188.33. Investment=Production Cost+Purchase PriceInvestment=Production Cost+Purchase Price Investment=$116.33+$72=$188.33Investment=$116.33+$72=$188.33

6. Break-Even Cost:

   • $0.6848 per pound, or $68.48 per 100 pounds. Break Even Cost=InvestmentHarvest WeightBreak Even Cost=Harvest WeightInvestment​ Break Even Cost=$188.33275 lbs=$0.6848Break Even Cost=275 lbs$188.33​=$0.6848