Quality Grading of Cattle

QUALITY POINT OF BEEF ANIMALS

When viewed from the side the following features are noticed:

  • A straight back and underline with a good depth,
  • Body generally rectangular in form with the head short and broad between eyes.

On viewing from the back

  • The rump should appear long and broad,
  • The ribs well barrelled and thighs thickly fleshed,
  • Legs should be straight and short,
  • Meat will extend down to the hock and the bone fine.
  • A coarse tail frequently indicates a big boned animal,
  • Skin should be mellow and the hairs fine.

Handling points of beef animals

  • Flank: Grading a double fold in the flank region can have a general idea of the quality of fat laid down. In poor animals a little more than a double layer of the skin can to be grasped.
  • Degree of fat on barrel: By placing the thumb and fingers on either side of the last rib fat can be felt.
  • Rump: The rump is to be felt for smoothness.
  • Cod fat: By holding the tail with the left hand and passing the right hand between the back legs the cod fat can be felt. Fat deposition can be handled and felt at the two pockets on either side of the base of the tail.
Last modified: Wednesday, 15 September 2010, 11:34 AM