Lesson Plan: Week 3- August 30th- September 3rd

Advanced Slaughter Grading:

Goal: To understand the many factors that go into accurate live slaughter cattle quality grading.

Description: Livestock and meat specialists discuss the evaluation of 27 traits in their quest to locate reliable indicators of quality grade (standard, select, choice or prime) in differing breeds. Eighteen of the top traits are detailed and illustrated, including fat thickness, tail pones, lower quarter, cod/udder region, flank, brisket, cheeks and jowls, turn over the top, round creases, muscle thickness, dewclaws and more. Viewers are challenged to evaluate 10 slaughter cattle. Then, each animal is reviewed, emphasizing appropriate traits and giving a final assessment.

Objectives: 1. To understand the factors affecting quality grade on live slaughter cattle.

2. To understand how each factors correlates to quality grade after slaughter.

3. To be able to use the factors to accurately come up with the quality grade for slaughter cattle.

TEKs: 6.A.i; 6.A.ii; 14.A.i; 14.A.ii; 14.A.iii; 14.A.iv

Instructional Strategies Used: Google Classroom. PowerPoints and Hands on Activities