Question

Breeding livestock is graded "superior," "average," and "inferior" on the same traits as slaughter animals. In a 50-word paragraph, explain the two methods used to determine this grade.

Answer 1

Livestock producers and  breeders rank livestock on their ability  to produce high quality, efficient breeding  animals and market-worthy offspring.

To be able to effectively evaluate breeding  and market animals is of vital economic importance for the animal markets. The same traits  used to evaluate high-grade slaughter  animals are also important in the grading of  breeding stock.

When we judge livestock we  classify them as:

• Superior livestock
• Average livestock
• Inferior livestock

We are looking for  the most desirable traits to fit our  particular market and genetic needs. The "Livestock Judging Manual" indicates that some of the most prevalent traits necessary to score a better rating are:

• Live weight
• Fat depth
• Muscling

and many more. The most important of which is muscling given that an animal with more muscle will produce more desirable meat for the average consumer, and therefore can be sold at higher prices.

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