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Bringing Back The
American Small Farm
Conference
March 8-9, 2017
Do Ewe Know Where Your Goat Is?
Carcass Grading
Differentiation Between Lamb, Yearling
Mutton, and Mutton Carcasses
 Classified as lamb, yearling mutton, or mutton depen...
Typical Lamb Carcasses
 Rib Bones
 Slightly wide and moderately flat
 Lean
 Light red color
 Fine texture
Typical Yearling Mutton Carcasses
 Rib Bones
 Moderately wide which tend to be flat
 Lean
 Slightly dark red color
 S...
Typical Mutton Carcasses
 Rib Bones
 Wide, flat
 Lean
 Dark red color
 Course texture
Break verses Spool Joint
Classification Guidelines
Perfect break joints on both trotters –
classed lamb or yearling mutton
(based on its other evid...
Classification Guidelines
Spool joints on both trotters – classed
as yearling mutton or mutton (based
on its other evidenc...
Classification Guidelines
Perfect break joint on one trotter and has either: (1)
A spool joint on the other trotter, or (2...
Summary of Classification/Maturity
CLASS RIB BONES COLOR OF LEAN TEXTURE OF LEAN JOINTS
Lamb slightly wide & moderately fl...
Application of Standards
 To be eligible for grading, ovine carcasses
cannot have more than 1.0 percent of their
carcass ...
Kidney and Pelvic Fat
< 1.0% Kidney and Pelvic Fat > 1.0% Kidney and Pelvic Fat
Application of Standards
Grade Factors
 Yield – the estimated percent of closely trimmed
(0.10 inch fat or less), semi-bo...
Primals
Yield Grade
 The yield grade – based on the
amount of external fat present.
 The amount of external fat for
carcasses (n...
Yield Grade
The adjusted fat thickness range for each yield grade is
as follows:
Yield Grade 1 -- 0.00 to 0.15 inch
Yield ...
Yield Grade
Yield Grade
 Each 0.01 inch change in fatness within these ranges would
equate to a change of one-tenth of a yield grade....
Probing an Intact
Carcass
Yield Grade 1
Thin layer of external fat over the
back and loin and slight deposits of
fat in the flanks and cod or udder....
Yield Grade 2
YG 2 borderline of YG 3
Slightly thin layer of fat over the
back and loin and the muscles of
the back are no...
Yield Grade 3
YG 3 borderline of YG 4
Moderately thick covering of fat over
the back. The top of the shoulders
are complet...
Yield Grade 4
YG 4 borderline of YG 5
Completely covered with fat. There
usually is a very thick covering of fat
over the ...
Yield Grade 5
External fat covering on most parts
of the carcass is usually greater
than that described for Yield Grade
4....
Quality Grade
 The quality grade section is divided further into three separate sections
applicable to lamb, yearling mut...
Quality Grade
Prime.
Lamb carcasses having minimum conformation qualifications for the Prime
grade tend to be thickly musc...
Quality Grade
Choice.
Lamb carcasses having minimum conformation qualifications for the Choice
grade are slightly thick mu...
Quality Grade
Good.
Lamb carcasses having minimum conformation qualifications for the Good
grade are slightly thin muscled...
Quality Grade
Utility. The Utility grade includes those lamb carcasses whose
characteristics are inferior to those specifi...
Quality Grade
 The extent to which superiority in quality may compensate for deficiencies
in conformation, and vice versa...
Quality Grade
 The quality grade of an ovine carcass is based on separate evaluations of
two general considerations –
 T...
Quality Grade
 Quality of the lean is evaluated indirectly by giving consideration
to the quantity of fat streakings with...
Minimum Fat Covering Requirement for
Prime and Choice
ELIGIBLE
NOT
ELIGIBLE
Must have at least a very thin covering
of ext...
Quality Grade: Step 1Determine Maturity
LM = A 70
SM = A 50
M = A 70
LM = B 20
SM = B 50
M = B 30
1) Consider Break/
Spool...
Quality Grade: Step 2
Determine Quality Grade
1) Evaluate Flank Streaking
2) Calculate quality grade using
overall maturit...
Quality Grade
Quality of the lean is evaluated indirectly by giving consideration to
the quantity of fat streakings within...
Fat Streaking in Flank
Fat Streaking in Flank
(descending order)
Abundant
Moderately abundant
Slightly abundant
Moderate
Modest
Small
Slight
Trac...
Fat Streaking in Flank
Traces
Slight
Small
Moderate
Determine Quality Grade
 Evaluate Flank Streaking
 Calculate quality grade using
overall maturity and flank
streaking
Sm...
Conformation Compensation
After calculating quality grade, calculate the
final grade in accordance with the
compensation r...
Conformation
Conformation
Prime Choice Choice Good Prime
Conformation Compensation
SUPERIOR QUALITY FOR INFERIOR
CONFORMATION
SUPERIOR CONFORMATION FOR
INFERIOR QUALITY
GRADE RATE...
Compensation
Example Quality Grade Conformation Final Grade
1 P 70 P 30 P 50
2 C 90 P 50 C 100
3 P 50 U 90 G 100
4 C 80 C ...
Lamb Grading Percentage
Industry Importance
Retail
 USDA CHOICE
 Mutton
Retail Report
https://search.ams.usda.gov/mnreports/LSWLnVFeatures.pdf
Sheep and Lamb Grades
Grading Feeder Lambs
 Graded on the basis of their frame
size and muscle score.
 Large – Choice quality with .2 inch backfat and wt. 135 lbs or more
 Medium – Choice quality with .2 inch backfat and 1...
Things to Look For
Size of Head (Age)
Height
Length of Body
Large Frame
Long Bodied
Good Height
Medium Frame
Avg. Body Length
Short Height
Small Frame
Short Height
Short Bodied
 #1
 #2
 #3
Muscle Score
#1- Thick muscled
#2- Average muscled
#3- Thin muscled
Three Different Thicknesses
What to Look For
Thick &
Deep Front
Quarters
Thick Muscled
Hindquarters
Thick Over Top
Wide
# 1 Muscled
Deep Muscular
Front quarters
Thick Muscled
Hindquarters
Thick
Over Top
Wide
# 2 Muscled
Avg. Thickness
and Depth in Front
Quarters
Avg.
Muscled
Avg. Thickness
Over Top
Avg. Width
# 3 Muscled
No Depth or
Thickness in
Front Quarters
Thin Muscled
Narrow
Across Top
Narrow
Large #1
Medium #2
Small #2
Large #3
Slaughter Lambs
Quality Grades
 Prime- Conformation requirements for the Prime grade
tend to be thickly muscled throughout, and they are
...
Quality Grades
 Choice-Slaughter lambs having minimum conformation
requirements for the Choice grade are slightly thick
m...
Quality Grades
 GOOD-Slaughter lambs having minimum conformation
requirements for the Good grade are slightly thin
muscle...
Quality Grades
 Utility-lambs whose characteristics are inferior to those
specified as minimum for the Good grade.
Quality Grades
Slaughter Ewes
 Choice
 Good
 Utility
 Cull
Where are USDA Sheep & Lamb
Grades used in the industry?
Market Reports
Market Reports
Market Reports
Market Reports
Market Reports
Traditional Markets
 Traditional markets refer to lambs that are subjected to
USDA carcass grading, and marketed through
...
Non-Traditional
 Non-Traditional markets refer to lambs destined for
slaughter outside of what would be termed as traditi...
Larger Auctions
 San Angelo, TX
 Fort Collins, CO
 Sioux Falls, SD
 Billings, MT
 New Holland, PA
Missouri Auction Markets
 Buffalo, Mo
 St. Joseph, Mo
 Montgomery County, Mo
 Fruitland, Mo
 Diamond, Mo
Major Lamb Slaughter Plants
 Mountain State Rosen
 Wolverine Packing Co.
 Superior Farms
Meat Goat Grades
What is a goat
“GRADE” ??
GRADE : a define category of standards
based on visual appraisal and
measurable carcass characte...
USDA Live Goat Grades
Selection No. 1
Selection No. 2
Selection No. 3
USDA Selection No. 1
Live goats and/or carcasses shall
possess a superior meat-type
conformation. Without regard to presen...
Selection 1
88 lbs.
Selection 1
Carcass
44 lbs.
50.0% Yield
USDA Selection No. 2
Live goats and/or carcasses shall
possess an average meat-type
conformation. Without regard to
presen...
Selection 2
79 lbs.
Selection 2
Carcass
37 lbs.
Yield
46.8%
USDA Selection No. 3
Live goats and/or carcasses will
possess an inferior meat-type
conformation. Without regard to
presen...
Selection 3
50 lbs.
Selection 3
Carcass
20 lbs.
Yield
40%
Selection 1
• Thickly muscled, very good
overall health, indications of
very high level of nutrition.
• Superior meat type...
Selection 2
• At least slightly thick
muscling, overall good health
and indications of adequate
nutrition.
• Meat breed cr...
Selection 3
• Inferior meat type
conformation. Legs,
back, loin are narrow in
relation with its length
and they have a ver...
#1
#2
#3
Market Reports
Questions?
Charlie Potts
Livestock & Poultry Grain Market News Reporter
St. Joseph, MO
(816) 676-7000
Charlie.potts@ams.us...
Do ew eknowwhereyourgoatisgo
Do ew eknowwhereyourgoatisgo
Do ew eknowwhereyourgoatisgo
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Do ew eknowwhereyourgoatisgo

  1. 1. Bringing Back The American Small Farm Conference March 8-9, 2017
  2. 2. Do Ewe Know Where Your Goat Is?
  3. 3. Carcass Grading
  4. 4. Differentiation Between Lamb, Yearling Mutton, and Mutton Carcasses  Classified as lamb, yearling mutton, or mutton depending upon evidences of maturity as indicated by the development of their muscular and skeletal systems.  size, shape, and ossification of the bones and cartilages  color and texture of lean flesh
  5. 5. Typical Lamb Carcasses  Rib Bones  Slightly wide and moderately flat  Lean  Light red color  Fine texture
  6. 6. Typical Yearling Mutton Carcasses  Rib Bones  Moderately wide which tend to be flat  Lean  Slightly dark red color  Slightly course texture
  7. 7. Typical Mutton Carcasses  Rib Bones  Wide, flat  Lean  Dark red color  Course texture
  8. 8. Break verses Spool Joint
  9. 9. Classification Guidelines Perfect break joints on both trotters – classed lamb or yearling mutton (based on its other evidences of maturity).
  10. 10. Classification Guidelines Spool joints on both trotters – classed as yearling mutton or mutton (based on its other evidences of maturity). Mutton carcasses always have spool joints on both front trotters.
  11. 11. Classification Guidelines Perfect break joint on one trotter and has either: (1) A spool joint on the other trotter, or (2) has had the other trotter removed, – classed as a lamb if its other maturity characteristics are not more advanced than the more mature lamb group. Otherwise, such carcasses will be classed as yearling mutton. Maturity within the lamb class shall be based on the combination of lean and all skeletal characteristics.
  12. 12. Summary of Classification/Maturity CLASS RIB BONES COLOR OF LEAN TEXTURE OF LEAN JOINTS Lamb slightly wide & moderately flat light red fine 2 perfect break1 1 perfect break & 1 spool2 1 perfect break & 1 trotter missing2 Yearling Mutton moderately wide and tend to be flat slightly dark red slightly coarse break or spool3 Mutton wide and flat dark red coarse spool
  13. 13. Application of Standards  To be eligible for grading, ovine carcasses cannot have more than 1.0 percent of their carcass weight in kidney and pelvic fat.  If more than 1.0 percent of kidney and pelvic fat is present, the excess fat must be removed prior to grading.
  14. 14. Kidney and Pelvic Fat < 1.0% Kidney and Pelvic Fat > 1.0% Kidney and Pelvic Fat
  15. 15. Application of Standards Grade Factors  Yield – the estimated percent of closely trimmed (0.10 inch fat or less), semi-boneless and boneless, major retail cuts to be derived from the carcass.  Quality – Palatability-indicating characteristics of the lean and conformation.
  16. 16. Primals
  17. 17. Yield Grade  The yield grade – based on the amount of external fat present.  The amount of external fat for carcasses (normal distribution) is evaluated in terms of its actual thickness over the center of the ribeye muscle and is measured perpendicular to the outside surface between the 12th and 13th ribs.
  18. 18. Yield Grade The adjusted fat thickness range for each yield grade is as follows: Yield Grade 1 -- 0.00 to 0.15 inch Yield Grade 2 -- 0.16 to 0.25 inch Yield Grade 3 -- 0.26 to 0.35 inch Yield Grade 4 -- 0.36 to 0.45 inch Yield Grade 5 -- 0.46 inch and greater
  19. 19. Yield Grade
  20. 20. Yield Grade  Each 0.01 inch change in fatness within these ranges would equate to a change of one-tenth of a yield grade.  Yield Grade = 0.4 + (10 X Adjusted fat thickness, in.)
  21. 21. Probing an Intact Carcass
  22. 22. Yield Grade 1 Thin layer of external fat over the back and loin and slight deposits of fat in the flanks and cod or udder. There is usually a very thin layer of fat over the top of the shoulders and the outside of the legs. Muscles are usually plainly visible on most areas of the carcass. Maximum fat = adj. fat thickness of 0.15 inch. 55 lbs carcass= body wall thickness of about 0.75 inch 75 lbs carcass = body wall thickness of about 0.85 inchYG 1 borderline of YG 2
  23. 23. Yield Grade 2 YG 2 borderline of YG 3 Slightly thin layer of fat over the back and loin and the muscles of the back are not visible. The top of the shoulders and the outside of the legs have a thin covering of fat and the muscles are slightly visible. There are usually small deposits of fat in the flanks and cod or udder. Maximum fat = adj. fat thickness of 0.25 inch. 55 lbs carcass= body wall thickness of about 0.90 inch 75 lbs carcass = body wall thickness of about 1.00 inch
  24. 24. Yield Grade 3 YG 3 borderline of YG 4 Moderately thick covering of fat over the back. The top of the shoulders are completely covered, and the legs are nearly completely covered, although the muscles on the outside of the lower legs are visible. There usually are slightly large deposits of fat in the flanks and cod or udder. Maximum fat = adj. fat thickness of 0.35 inch. 55 lbs carcass= body wall thickness of about 1.05 inch 75 lbs carcass = body wall thickness of about 1.15 inch
  25. 25. Yield Grade 4 YG 4 borderline of YG 5 Completely covered with fat. There usually is a very thick covering of fat over the back and a slightly thick covering over the shoulders and legs. There usually are large deposits of fat in the flanks and cod or udder. Maximum fat = adj. fat thickness of 0.45 inch. 55 lbs carcass= body wall thickness of about 1.20 inch 75 lbs carcass = body wall thickness of about 1.30 inch
  26. 26. Yield Grade 5 External fat covering on most parts of the carcass is usually greater than that described for Yield Grade 4. Maximum fat = adj. fat thickness of 0.55 inch.
  27. 27. Quality Grade  The quality grade section is divided further into three separate sections applicable to lamb, yearling mutton, and mutton carcasses.  There are four quality grades within each class –  Lamb and Yearling Mutton – Prime, Choice, Good, and Utility  Mutton – Choice, Good, Utility, and Cull
  28. 28. Quality Grade Prime. Lamb carcasses having minimum conformation qualifications for the Prime grade tend to be thickly muscled throughout, are moderately wide and thick in relation to their length and have moderately plump and full legs, moderately wide and thick backs, and moderately thick and full shoulders.
  29. 29. Quality Grade Choice. Lamb carcasses having minimum conformation qualifications for the Choice grade are slightly thick muscled throughout, they tend to be slightly wide and thick in relation to their length and tend to have slightly plump and full legs, slightly wide and thick backs, and slightly thick and full shoulders.
  30. 30. Quality Grade Good. Lamb carcasses having minimum conformation qualifications for the Good grade are slightly thin muscled throughout, are moderately narrow in relation to their length and have slightly thin, tapering legs, and slightly narrow and thin backs and shoulders.
  31. 31. Quality Grade Utility. The Utility grade includes those lamb carcasses whose characteristics are inferior to those specified as minimum for the Good grade.
  32. 32. Quality Grade  The extent to which superiority in quality may compensate for deficiencies in conformation, and vice versa, are indicated for each grade.  In the Prime and Choice grades certain minimum requirements for external fat covering also are indicated.
  33. 33. Quality Grade  The quality grade of an ovine carcass is based on separate evaluations of two general considerations –  The quality, or the palatability-indicating characteristics of the lean  The conformation of the carcass.
  34. 34. Quality Grade  Quality of the lean is evaluated indirectly by giving consideration to the quantity of fat streakings within and upon the inside flank muscles in relation to the apparent evidences of maturity.  Within each grade, the requirements for flank fat streakings increase progressively with evidences of advancing maturity.
  35. 35. Minimum Fat Covering Requirement for Prime and Choice ELIGIBLE NOT ELIGIBLE Must have at least a very thin covering of external fat over the top of the shoulders and the outside of the center parts of the legs, and the back must have at least a thin covering of fat. Muscles of the back may be no more than plainly visible through the fat.
  36. 36. Quality Grade: Step 1Determine Maturity LM = A 70 SM = A 50 M = A 70 LM = B 20 SM = B 50 M = B 30 1) Consider Break/ Spool Joints 2) Balance Lean and Skeletal Maturity – always 5 or 10% towards LM
  37. 37. Quality Grade: Step 2 Determine Quality Grade 1) Evaluate Flank Streaking 2) Calculate quality grade using overall maturity and flank streaking Small 50
  38. 38. Quality Grade Quality of the lean is evaluated indirectly by giving consideration to the quantity of fat streakings within and upon the inside flank muscles in relation to the apparent evidences of maturity. Within each grade, the requirements for flank fat streakings increase progressively with evidences of advancing maturity.
  39. 39. Fat Streaking in Flank
  40. 40. Fat Streaking in Flank (descending order) Abundant Moderately abundant Slightly abundant Moderate Modest Small Slight Traces Practically devoid Devoid
  41. 41. Fat Streaking in Flank Traces Slight Small Moderate
  42. 42. Determine Quality Grade  Evaluate Flank Streaking  Calculate quality grade using overall maturity and flank streaking Small 50
  43. 43. Conformation Compensation After calculating quality grade, calculate the final grade in accordance with the compensation rules for conformation score. Adjustment based on difference between Quality and Conformation, then ÷ 2 Q for C – equal basis (extent rules) C for Q – 1) must have 1/3 grade difference; 2) max of 1/3 grade compensationChoice 40
  44. 44. Conformation
  45. 45. Conformation Prime Choice Choice Good Prime
  46. 46. Conformation Compensation SUPERIOR QUALITY FOR INFERIOR CONFORMATION SUPERIOR CONFORMATION FOR INFERIOR QUALITY GRADE RATE EXTENT1 RATE EXTENT2 Prime3 Equal Minimum Choice - None4 None Choice Equal Minimum Good - Equal 1/35 Good Equal Minimum Utility + Equal 1/3 Utility6 Equal Minimum Cull + Equal 1/3
  47. 47. Compensation Example Quality Grade Conformation Final Grade 1 P 70 P 30 P 50 2 C 90 P 50 C 100 3 P 50 U 90 G 100 4 C 80 C 40 C 60 5 G 60 C 50 G 93 6 C 10 C 70 C 40 7 P 20 P 60 P 20 8 P 50 U 60 U 100 9 C 40 G 80 C 10 10 C 50 G 70 C 10 11 C 70 P 60 C 100 12 P 30 P 80 P 30
  48. 48. Lamb Grading Percentage
  49. 49. Industry Importance
  50. 50. Retail  USDA CHOICE  Mutton
  51. 51. Retail Report https://search.ams.usda.gov/mnreports/LSWLnVFeatures.pdf
  52. 52. Sheep and Lamb Grades
  53. 53. Grading Feeder Lambs  Graded on the basis of their frame size and muscle score.
  54. 54.  Large – Choice quality with .2 inch backfat and wt. 135 lbs or more  Medium – Choice quality with .2 inch backfat and 100-135 lbs live wt.  Small – Choice quality with .2 inch backfat and less than 100 lbs live wt. FRAME SIZE
  55. 55. Things to Look For Size of Head (Age) Height Length of Body
  56. 56. Large Frame Long Bodied Good Height
  57. 57. Medium Frame Avg. Body Length Short Height
  58. 58. Small Frame Short Height Short Bodied
  59. 59.  #1  #2  #3 Muscle Score
  60. 60. #1- Thick muscled #2- Average muscled #3- Thin muscled Three Different Thicknesses
  61. 61. What to Look For Thick & Deep Front Quarters Thick Muscled Hindquarters Thick Over Top Wide
  62. 62. # 1 Muscled Deep Muscular Front quarters Thick Muscled Hindquarters Thick Over Top Wide
  63. 63. # 2 Muscled Avg. Thickness and Depth in Front Quarters Avg. Muscled Avg. Thickness Over Top Avg. Width
  64. 64. # 3 Muscled No Depth or Thickness in Front Quarters Thin Muscled Narrow Across Top Narrow
  65. 65. Large #1
  66. 66. Medium #2
  67. 67. Small #2
  68. 68. Large #3
  69. 69. Slaughter Lambs
  70. 70. Quality Grades  Prime- Conformation requirements for the Prime grade tend to be thickly muscled throughout, and they are moderately wide and thick in relation to their length and height. Must possess the minimum qualifications for finish regardless of the extent that its conformation may exceed the minimum requirements for Prime.
  71. 71. Quality Grades  Choice-Slaughter lambs having minimum conformation requirements for the Choice grade are slightly thick muscled throughout, and they tend to be slightly wide and thick in relation to their length and height. Quality which is superior to that specified as minimum for the Choice grade may compensate, on a equal basis, for a development of conformation which is inferior to that specified as minimum for Choice.
  72. 72. Quality Grades  GOOD-Slaughter lambs having minimum conformation requirements for the Good grade are slightly thin muscled throughout, and are moderately narrow in relation to their length and height and are slightly narrow over the back, loin, and rump. A development of quality which is superior to that specified as minimum for the Good grade may compensate, on an equal basis, for a development of conformation which is inferior to that specified as minimum for Good.
  73. 73. Quality Grades  Utility-lambs whose characteristics are inferior to those specified as minimum for the Good grade.
  74. 74. Quality Grades Slaughter Ewes  Choice  Good  Utility  Cull
  75. 75. Where are USDA Sheep & Lamb Grades used in the industry?
  76. 76. Market Reports
  77. 77. Market Reports
  78. 78. Market Reports
  79. 79. Market Reports
  80. 80. Market Reports
  81. 81. Traditional Markets  Traditional markets refer to lambs that are subjected to USDA carcass grading, and marketed through mainstream outlets.
  82. 82. Non-Traditional  Non-Traditional markets refer to lambs destined for slaughter outside of what would be termed as traditional markets.
  83. 83. Larger Auctions  San Angelo, TX  Fort Collins, CO  Sioux Falls, SD  Billings, MT  New Holland, PA
  84. 84. Missouri Auction Markets  Buffalo, Mo  St. Joseph, Mo  Montgomery County, Mo  Fruitland, Mo  Diamond, Mo
  85. 85. Major Lamb Slaughter Plants  Mountain State Rosen  Wolverine Packing Co.  Superior Farms
  86. 86. Meat Goat Grades
  87. 87. What is a goat “GRADE” ?? GRADE : a define category of standards based on visual appraisal and measurable carcass characteristics
  88. 88. USDA Live Goat Grades Selection No. 1 Selection No. 2 Selection No. 3
  89. 89. USDA Selection No. 1 Live goats and/or carcasses shall possess a superior meat-type conformation. Without regard to presence of fat cover; they shall be thickly muscled throughout the body as indicated by the appearance of muscling that is pronounced over the outside leg, full over the back strip, and moderately thick over the outside shoulder.
  90. 90. Selection 1 88 lbs. Selection 1 Carcass 44 lbs. 50.0% Yield
  91. 91. USDA Selection No. 2 Live goats and/or carcasses shall possess an average meat-type conformation. Without regard to presence of fat cover; they shall be moderately muscled throughout the body as indicated by the appearance of muscling that is slightly thick and less pronounced over the outside leg, slightly full over the back strip, and slightly thick to slightly thin over the outside shoulder.
  92. 92. Selection 2 79 lbs. Selection 2 Carcass 37 lbs. Yield 46.8%
  93. 93. USDA Selection No. 3 Live goats and/or carcasses will possess an inferior meat-type conformation. Without regard to presence of fat cover; the legs, back, and shoulders are narrow in relation with its length and have a very angular and sunken appearance.
  94. 94. Selection 3 50 lbs. Selection 3 Carcass 20 lbs. Yield 40%
  95. 95. Selection 1 • Thickly muscled, very good overall health, indications of very high level of nutrition. • Superior meat type conformation, thick leg, thick and rounded loin, moderately thick shoulder. Meat Breed: Boer X
  96. 96. Selection 2 • At least slightly thick muscling, overall good health and indications of adequate nutrition. • Meat breed cross. •Average meat type conformation and moderate finish. Slightly thick leg, slightly full loin, slightly thin shoulder.
  97. 97. Selection 3 • Inferior meat type conformation. Legs, back, loin are narrow in relation with its length and they have a very angular and sunken appearance. •Dairy breed cross
  98. 98. #1
  99. 99. #2
  100. 100. #3
  101. 101. Market Reports
  102. 102. Questions? Charlie Potts Livestock & Poultry Grain Market News Reporter St. Joseph, MO (816) 676-7000 Charlie.potts@ams.usda.gov

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