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Beef Sector

vocabulary

TermDefinition
well-turned top rounded over the top; not flat
trimness freedom from excess finish
finish fat on an animal
symmetry balance of animal parts
type combination of characteristics which make an animal most useful for a specific purpose
soundness having a correct skeletal structure; may also refer to ability to reproduce
growthiness having a good size and weight for age of animal
scale size of the animal as determined by skeletal structure
ruggedness quality of having large bones and fream
broodiness characteristics which indicate female will be a good mother; femintity
sex characterisitcsv traits distinguishing females from males
crossbreeding mating an animal of one vreed to an animal of another breed
polled naturally without horns
crest part of the topline of a veef animal where the neck joins the body; secondary male sex characteristic
switch lower part of tail consisting of long hair
lean muscle without the fat
reproductive effciency ability of an animal to produce offspring
selection differential difference between a trait of a particular animal and the average of all the animals from which it was chosen
heritability percentage of differences in a trait that can be explained by the inheritance as opposed to environment
yield grade numerical indicator of cutability which is defined as the percent of closely trimmed. boneless meat from the round, loin, rib and chuck
quality grade evaluation of the tenderness and flavor of hte meet
marbling fat dispersed within the meat
scrotum external sac containing the testicles
cod part of scrotum left on a steer after castration
twist area between rear quarters
cow main products are weaner calves or yearling calves
stocker-feeder utilize low quality roughage to raise animals from weaning to the feedlot or for herd replacement
feedlot utilize a high energy ration to produce animals for slaughter
Created by: schon
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