Transcript Judging Market Beef - Welcome to Utah State University

Judging Market Beef
By: Nicole Anderson
Beef
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Know the parts of the beef.
Market Beef
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Picture the ideal and compare.
Market Beef
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Main traits to evaluate:
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Muscling
Fat
Volume
Structure
Balance
Muscling
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Thickness through center of quarter.
Width of base.
Topline expression.
Other areas to evaluate muscle:
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Stifle
Round
Forearm
Fat
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Tailhead
Cod/Udder
Flank
Ribs
Brisket
Volume
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Length of body
Depth of body
Spring of rib
Width of base
Balance
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Box Shaped
Uniformity in:
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Length
Depth
Width