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Evaluating Degree of Finish
Market steers require a certain level
of exterior fat to achieve the amount of intramuscular
fat, or marbling, necessary to receive a quality
grade of Choice. Steers excessive in fat will be
discounted for receiving a yield grade of 4 or 5.
The most ideal level of exterior fat for a market
steer is 0.4-0.6 inches. Areas to consider when
evaluating degree of finish include the top line,
underline, body depth, brisket, tailhead, udder
or cod, shoulder, and over the ribs.
Too Fat
The appearance of a smooth top, the fullness
behind the shoulder, and the looseness through
the underline reveal that this heifer is over
finished. Fat cattle will be uniformly deep from
front to back, and full in their brisket and cod.
Cattle that are over finished will also have large
patches of fat on each side of the tailhead.
Too Much Muscle
This steer does not have enough fat to achieve
an acceptable quality grade. This steer has prominent
indentions behind the shoulders, is very clean
over the ribs, is tight through the underline,
and free of fat in the brisket, cod, and around
the tailhead.
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