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Livestock Judging:
Market Steer Evaluation
Supplement for CEV #474
Livestock Judging: Market Steer Evaluation
Supplement for CEV #474
Goal: The student will be introduced to the purpose of evaluation and
the desired phenotypic trails of the ideal market steer.
Objectives:
1. to identify and list the major factors considered in market steer
evaluation
2. to establish the ideal modern market steer and the important goals
for consumer preference
3. to evaluate and defend the placing of a market steer
i
Livestock Judging: Market Steer Evaluation
Quiz I
Multiple Choice
___1. One of the best indicators of muscling in a steer may be observed in the
a. loin
b. forearm
c. rump
d. stifle
___2. The widest portion of an ideal steer, when viewed from behind, should be what
portion of the round
a. upper
b. middle
c. lower
Short Answer
3. Label the following
a. rib
b. loin
c. round
d. chuck
1
4. Illustrate (draw) the “turn to the top” of a heavy muscled, correctly finished steer.
True or False
___5. Body builders have defined muscles; the same should be true for steers.
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Livestock Judging: Market Steer Evaluation
Quiz II
True or False
___1. A correctly finished steer provides retail product without excessive trim.
___2. The goal of a (market steer) livestock evaluator should be to select the highest
degree of finish to ensure the Choice quality grade.
___3. Animals that appear sharp in their shoulders may not have enough muscle and
finish to indicate market-readiness.
Multiple Choice
___4. In order to reach the USDA Choice quality grade, the fat opposite the 12th rib
should measure
a. .25 to .50
b. .30 to .40
c. .30 to .50
d. .40 to .50
Short Answer
5. Rank the order of deposition of finish.
a. behind the shoulder
b. flank
c. neck
6. Define “Market-readiness.”
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Livestock Judging: Market Steer Evaluation
Quiz III
True or False
___1. Balance is a term used by livestock evaluators to indicate the smoothness and
evenness of finish.
___2. Straight shoulder is just one characteristic that may affect a market steer’s
performance in a feedlot.
___3. Sickle-hocked is a term used to describe steers that are too straight on their hind
legs.
___4. Market steers with coarse, heavy front ends will have a lower ratio of the highervalued boneless, closely trimmed retail cuts.
Multiple Choice
___5. Structural Correctness and Balance are related to
a. performance
b. muscling
c. finish
d. all of the above
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Livestock Judging: Market Steer Evaluation
Quiz IV
Short Answer
1. In determining the ideal carcass weight, what three factors should one consider in
evaluating the live animal?
Multiple Choice
___2. The acceptable weight range of an ideal market steer should be
a. 1250 - 1350
b. 1050 - 1150
c. 1150 - 1250
d. none of the above
___3. An acceptable window for an optimum retail cut is called
a. portion control
b. lean to fat ratio
c. calorie index
d. retailer’s choice
True or False
___4. In producing superior beef, the optimum goal is selecting a steer with the largest
ribeye possible.
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Livestock Judging: Market Steer Evaluation
Quiz V
Short Answer
1. Which market steer is the lightest muscled?
2. Which market steer combines muscling and finish to the highest degree?
3. Which market steer is least likely to reach the Choice quality grade?
4. Which steer has the most balance and symmetry?
5. Which steer is the most frail and refined in structure?
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Livestock Judging: Market Steer Evaluation
Final Quiz
Short Answer
1. List the four major factors considered when evaluating market steers.
2. Why is market steer evaluation important?
3. What are three goals of the beef producer concerning customer preference?
4. What is your placing of the Shorthorn market steers? Defend your placing (use
back of sheet).
5. Describe the ideal market steer in terms of muscling and finish.
6. What impact does structural soundness of steers have on performance?
7. Concerning live weight, why is a window of acceptability important in the modern
market steer?
8. Describe the correct slope to the shoulder. Why is this important?
9. In the market steer class, why did 4 place over 2 in the bottom pair?
10. What is the most important view for evaluation of muscling?
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Livestock Judging: Market Steer Evaluation
Answer Key for CEV #474
Quiz I
Multiple Choice
d
1. One of the best indicators of muscling in a steer may be observed in the
a. loin
b. forearm
c. rump
d. stifle
b
2. The widest portion of an ideal steer, when viewed from behind, should be what
portion of the round?
a. upper
b. middle
c. lower
Short Answer
3. Label the
following:
a.
b.
c.
d.
rib
loin
round
chuck
b. Loin
c. Round
a. Rib
d. Chuck
1
4. Illustrate the “turn to the top” of a heavy muscled, correctly finished steer.
True or False
T
5. Body builders have defined muscles; the same should be true for steers.
2
Livestock Judging: Market Steer Evaluation
Answer Key for CEV #474
Quiz II
True or False
T
1. A correctly finished steer provides retail product without excessive trim.
F
2. The goal of a (market steer) livestock evaluator should be to select the highest
degree of finish, to ensure the Choice quality grade.
Goal is to select a steer with a high enough degree of finish
(specifically the .30 to .50 inches of fat opposite the 12th rib) and
deposition of finish so the steer will display optimum growth and
performance when finished in the feedlot, making for high cutability
without excess fat that will need to be trimmed.
T
3. Animals that appear sharp in their shoulders may not have enough muscle and
finish to indicate market-readiness.
Multiple Choice
c
4. In order to reach the USDA Choice quality grade, the fat opposite the 12th rib
should measure
a. .25 to .50
b. .30 to .40
c. .30 to .50
d. .40 to .50
Short Answer
5. Rank the order of deposition of finish.
a. behind the shoulder
1
b. flank
2
c. neck
3
6. Define “Market-readiness.”
Market-readiness is a term used to describe degree of finish. A
correctly finished steer should have .3 to .5 inches of fat measured at
the 12th rib. The ft over the ribcage should be smooth and evenly
dispersed.
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Livestock Judging: Market Steer Evaluation
Answer Key for CEV #474
Quiz III
True or False
F
1. Balance is a term used by livestock evaluators to indicate the smoothness and
evenness of finish.
Balance involves more than just finish—it’s the general eye appeal,
structural correctness, correct movement, and proper muscling bulk
and strength displayed by the steer.
T
2. Straight shoulder is just one characteristic that may affect a market steer’s
performance in a feedlot.
F
3. Sickle-hocked is a term used to describe steers that are too straight on their hind
legs.
Sickle-hocked means there is too much set to the leg; it’s not parallel
and in line with the hindquarters.
T
4. Market steers with coarse, heavy front ends will have a lower ratio of the higher
valued boneless, closely trimmed retail cuts.
Multiple Choice
d
5. Structural Correctness and Balance are related to
a. performance
b. muscling
c. finish
d. all of the above
4
Livestock Judging: Market Steer Evaluation
Answer Key for CEV #474
Quiz IV
Short Answer
1. In determining the ideal carcass weight, what three factors should one consider in
evaluating the live animal?
Evaluators should consider muscling, finish, and fill.
Multiple Choice
c
2. The acceptable weight range of an ideal market steer should be
a. 1250 - 1350
b. 1050 - 1150
c. 1150 - 1250
d. none of the above
a
3. An acceptable window for an optimum retail cut is called
a. portion control
b. lean to fat ratio
c. calorie index
d. retailer’s choice
True or False
F
4. In producing superior beef, the optimum goal is selecting a steer with the largest
ribeye possible.
Seeing that Portion Control is what packing plants and retailers want,
the ribeye should be of “acceptable” size—not too large to consume
nor so small the consumer feels it’s inadequate for the price.
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Livestock Judging: Market Steer Evaluation
Answer Key for CEV #474
Quiz V
Short Answer
1. Which market steer is the lightest muscled?
Steer # 2
2. Which market steer combines muscling and finish to the highest degree?
Steer # 1
3. Which market steer is least likely to reach the Choice quality grade?
Steer # 2
4. Which steer has the most balance and symmetry?
Steer # 3
5. Which steer is the most frail and refined in structure?
Steer # 4
NOTE TO INSTRUCTOR: In section 5, four Shorthorn steers are presented for
evaluation. They are shown from all sides and walking and are presented altogether, in
pairs, and individually. Then, viewers are told to place the class. You may want to stop
the program at this point and allow your students to make their placements.
Next, Dr. Shaake explains how to go about placing this class of steers. He gives his
official placings and cuts. Your students can check their evaluations and hear
explanations that help them understand what this expert judge was looking for, so they
can improve their own observations.
Then, a presentation of Oral Reasons for the placing and cuts is given by Cary Crow of
the 1996 National Champion Livestock Judging Team, Kansas State University. The
presentation serves as a model for your students’ Oral Reasons practice, and it answers
the second part of Final Quiz question # 4. When your students answer question #4 on
the Final Quiz, they can restate or summarize Cary Crow’s presentation on the back of
the paper.
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Livestock Judging: Market Steer Evaluation
Answer Key for CEV #474
Final Quiz
Short Answer
1. List the four major factors considered when evaluating market steers.
1. Muscling
2. Correctness of Finish
3. Balance
4. Correctness of Weight
2. Why is market steer evaluation important?
Market steer evaluation is important for production of an animal that
can grow fast and reach ideal weight within 14 months of age--thus
producing a lean, healthy, palatable carcass for the consumer.
3. What are three goals of the beef producer concerning customer preference?
1. Lean carcass
2. Muscular carcass
3. Palatable carcass
4. What is your placing of the Shorthorn market steers? Defend your placing (use
back of this quiz sheet).
1-3-4-2
Review Cary Crow’s Oral Reasons presentation for an example of a
good defense.
5. Describe the ideal market steer in terms of muscling and finish.
The ideal market steer should have round bulging muscles. The stifle
muscle should be seen as he travels, and he should track out wide.
The finish will fill in the lines. Ideally, a steer should measure .30 to
.50 of fat at the 12th rib.
6. What impact does structural soundness of steers have on performance?
Structural soundness is directly related to growth and performance.
Steers must be able to go to the feed bunk and eat in order to grow
and be efficient.
7. Concerning live weight, why is a window of acceptability important in the modern
market steer?
The window of acceptability is important in terms of portion control.
Cattle must meet specifications of the beef industry, and the ideal
weight to do so is 1150 to 11250 pounds.
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8. Describe the correct slope to the shoulder. Why is this important?
The ideal market steer should have a 45 degree angle to the shoulder.
This is important in relation to structural soundness. Animals too
straight in their shoulders will become bucked-over (buck-kneed) and
unsound.
9. In the market steer class, why did 4 place over 2 in the bottom pair?
4 placed over 2 because he was more muscular and had a higher
degree of finish. Thus, 4 was more market ready.
10. What is the most important view for evaluation of muscling?
The rear view is the most important view for evaluating muscling.
Market steers should be muscular in shape and wide from stifle to
stifle. When the steer moves, you should see the muscle working
from under the skin with the same flare and shape to it.
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