Advanced Quality Grading
Slaughter Cattle
DVD Training

Livestock and meat specialists discuss the evaluation of 27 traits in their quest to locate reliable indicators of quality grade (standard, select, choice or prime) in differing breeds.

Eighteen of the top traits are detailed and illustrated, including:

• fat thickness
• tail pones
• lower quarter
• cod/udder region
• flank
• brisket
• cheeks and jowls
• turn over the top
• round creases
• muscle thickness
• dewclaws

Viewers are challenged to evaluate 10 slaughter cattle. Then, each animal is reviewed, emphasizing appropriate traits and giving a final assessment.

The student follows the results of an 18-month, nation wide study, in which 27 different traits were identified for evaluation, in order to grade slaughter cattle accurately.

Objectives covered include:

• to learn advanced level slaughter cattle evaluation skills
• to learn to estimate quality grade for slaughter cattle at the 70% level of accuracy
• to complete a practice class using his/her new skills

click here to see books of related interest

ORDER NOW Advanced Quality Grading Slaughter Cattle DVD Training DVD • 57 minutes • $99.00 + shipping Texas residents please add 6.75 % sales tax