Livestock Produce

Animal Husbandry
By: Noah, Levi, & Hannah
Introduction
● Egg grading
● Dairy evaluation
● Meat grading
Egg Grading: Whats Looked For?
Exterior Grading

● Shell

Interior

● Air depth
● Albumen (white)
● Yolk
● Spots

Sizing

● Oz.
Egg Grading: Exterior & Sizing
Ideal Exterior:

● Firm
● Smooth
● Oval
● Lacks any unusual spots
Ideal Egg Shell
● No Cracking Bad Egg

Sizes:
Egg Grading: Interior
Candling

● Air pockets
● Yolk
● Albumen
● spots

What a fertile egg

would look like
Official Egg Standards chart
Summary of U.S Egg Quality

Specifications

Quality Factor: AA Quality A Quality B Quality

Shell: Clean Clean Clean to slighlty stained

Unbroken Unbroken Unbroken
Practically Normal Practically Normal Abnormal

Air Cell: ⅛ inch or less 3/16 inch or less over 3/16 inch in depth
Unlimited movement Unlimited movement unlimited movement and
and free or bubbly and free or bubbly free or bubbly

White: Clear & Firm Clear & Reasonably Weak and watery
Firm Small blood & meat spots

Yolk: Outline: Slightly Outline: fairly well Outline: plainly visible,

Defined, practically Defined, practically enlarged, & flattened.
Free from defects Free from defects Clearly visible germ
Developement but no
Blood. Other Serious defects

Standards of egg shell breaks or dirt

Dirty: Unbroken. Adhering dirt or foriegn Check: Broken or cracked shell but no
Material, prominent stains, moderate stained Membrane leaks
Dairy Evaluation (milk)
● Milk scorecard
Dairy Evaluation (milk)
● Milk classifications
○ Class I- Fluid Milk, Egg Nog
○ Class II- Cream Products, Milk Shake Mix, Cottage & Ricotta Cheese,
Yogurt, Custards, Puddings, Batter Mixes, Candy, Soup, Bakery
Products
○ Class III- Hard Cheese, Spreadable Cheese, Cream Cheese, Butter Oil
○ Class IV- Butter, Dried Milk Products, Evaporated Milk, Sweetened
Condensed Milk
● Classification formed to produce other dairy products
Dairy Evaluation (Cheese)
● Cheese scorecard
Dairy Evaluation (Cheese)
● Cheese: Class II & Class III
● Milk of poorer quality milk
● Cheese is formed from bacteria
● Lactic acid feeds the bacteria
● Milk delegates the flavor
Dairy Evaluation (Butter)
● Butter scorecard
Dairy Evaluation (Butter)
● Butter: Class III & Class IV
● Lesser quality milk
● Butter is made from cream
● Grade AA
○ Sweet cream, sweet taste, smooth
● Grade A
○ Sweet cream, not as smooth
● Grade B
○ Acidic flavor, slightly sour milk
 Meat Judging
Wholesale/Retail Identification

Carcass Evaluation
 Wholesale/Resale Identification
The purpose of Wholesale/Resale Identification is to ensure
that the consumer is receiving the proper cut of meat that
they purchase and also ensures a more enjoyable meal
 Identification
There are seven categories that each have an associated Bone

Including SHoulder arms, Shoulder Blades, Rib Cuts, Short

Loin Cuts, Hip cuts, leg cuts,and Brisket Cuts.
 Chuck
Chuck 7 bone

Chuck pot roast

Chuck steak

Chuck eye steak

Shoulder top blade

ETC.
 Rib
Rib Roast

Rib Steak

Ribeye Roast

Ribeye Steak

Back Ribs
 Loin and Sirloin
Porterhouse

T-bone

Top loin bone-in

Top loin boneless

Tenderloins
 Round
Top Round

Round Tip Steak

Round Tip Roast

Eye Round Roast

Eye Round Steak

 Shank and Brisket
Shank cross cut

Brisket Whole

Brisket Flat Cut

Skirt Steak

Flank Steak
 Carcass Evaluation
There is one reason that Carcass Evaluation occurs and that
is to determine Marbling

Marbling or flecks determines the quality of the meat obtain

the more marbling in a piece of meat the higher the quality
Resources
● http://igrow.org/livestock/dairy/understanding-milk-classification-labels/
● https://www.ams.usda.gov/grades-and-standards/dairy
● http://www.mmb.pa.gov/Pages/Milk-Classification.aspx
● https://cookingupastory.com/what-makes-good-cheese-and-the-many-different-varieties-of-cheese
● http://joepastry.com/2011/what-distinguishes-a-high-quality-butter-from-regular-butter/
● Modern livestock and poultry production By Frank B. Flanders & James R. Gillespie
● https://www.southernstates.com/articles/size-grade-eggs.aspx
● http://www.pubs.ext.vt.edu/2902/2902-1091/2902-1091.html
Resources (pictures)
● https://www.google.com/url?sa=i&rct=j&q=&esrc=s&source=images&cd=&cad=rja&uact=8&ved=
0ahUKEwjEpqedroTUAhVF4IMKHVTrBuQQjRwIBw&url=http%3A%2F%2Fwww.keywordsuggests.com%2F*N
GMIJro1tQd3zJ8BmMGeO%257CjYz18EjKsdNnq3Sj%257CsOc%2F&psig=AFQjCNGlxTXRHehRcS4IMJ0V4vh
D5WgRJQ&ust=1495572052932378
● https://www.google.com/url?sa=i&rct=j&q=&esrc=s&source=images&cd=&cad=rja&uact=8&ved=
0ahUKEwiO5b2yr4TUAhXJ24MKHfCnD7MQjRwIBw&url=http%3A%2F%2Fdairy-
technology.blogspot.com%2F2014%2F01%2Fsensory-evaluation-of-
milk.html&psig=AFQjCNEPOFTBMU1hPf4YqI1KrsAoHrXX3g&ust=1495572369771248
● https://www.google.com/url?sa=i&rct=j&q=&esrc=s&source=images&cd=&cad=rja&uact=8&ved=
0ahUKEwibnYLRsoTUAhWG34MKHaDfBiYQjRwIBw&url=http%3A%2F%2Fdairy-
technology.blogspot.com%2F2014%2F01%2Fjudgingand-and-
grading.html&psig=AFQjCNErBseE9GdQqy99nQX90l3ush1yVA&ust=1495573166497071
● https://www.quora.com/Why-do-you-never-see-small-or-pee-wee-sized-eggs-in-the-
supermarket
● http://www.mmb.pa.gov/Pages/Milk-Classification.aspx
● https://www.podoroils.com/egg-cream-with-milk-thistle-oil-recipe-
Resources (pictures)
● https://www.pinterest.com/pin/264445809342279245/
● https://www.backyardchickens.com/threads/wrinkled-egg.433575/
● https://www.colorado.gov/pacific/aginspection/egg-producers
● https://www.google.com/imgres?imgurl=http%3A%2F%2Fwww.errenskitchen.com%2Fwp-
content%2Fuploads%2F2014%2F03%2Fbutter-
convert.jpg&imgrefurl=http%3A%2F%2Fwww.errenskitchen.com%2Fcooking-
conversions%2Fbutter-measurement-weight-
conversions%2F&docid=cSwQSO5PJmqoQM&tbnid=FELWsyL7g-hi4M%3A&vet=10ahUKEwiI3f3-
w4TUAhUp7IMKHbbGCrwQMwiTASghMCE..i&w=3000&h=1319&bih=662&biw=1366&q=butter&ved=0ahUKE
wiI3f3-w4TUAhUp7IMKHbbGCrwQMwiTASghMCE&iact=mrc&uact=8
● https://www.pinterest.com/pin/387872586628811488/
● http://www.eatsandmeats.com/2012/03/03/cuts-of-beef-the-rib/