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