Produced by Texas Agricultural Extension Service in cooperation with the Animal Husbandry Department at Texas A&M University, “Judging Slaughter Steers” is a color, informational film that touches upon visual aids and techniques that can be used to evaluate steers (cattle) to be slaughtered. Likely from the late 1960s, this film seeks to address the challenge to perfect live steer judging as it relates closely to meeting the demands of the beef market and increasing production efficiency. The film is composed of scenes of the presenter talking over points on an informational slide as well as comparing three live steers and illustrating differences in muscling and finishing which are two major factors to be considered in evaluating steers.
Opening credits and text (0:28). Man in suit sits at long table with green cloth and speaks to camera about progress in livestock science and tips for how to identify steers that will produce high quality beef (0:45). Same man stands beside poster board with illustrations of three types of steers (2:13). Three men in cowboy hats and crisp white button up shirts walk towards presenter in field while directing three steers that model information in poster (2:47). Close-up of another slide on chart that shows how to glean the difference in the three steers through a front view (3:03). Presenter walks up to each steer and uses stick to point out features that classify each steer into one of the tree categories (3:46). Presenter returns to chart where new slide depicts illustration of three types of steers from side view (4:28). Presenter walks back to three steers that are now standing in side view and uses stick to point out features that classify each steer into one of the three categories (5:13). Presenter returns to chart where new slide depicts illustration of three types of steers from back view (6:26). Presenter walks back to three steers that are now standing with rear facing camera and uses stick to point out features that classify each steer into one of the tree categories (7:05). Men in cowboy hats walk steers along field, presenter emphasizes taking note of the way the steers walk as indicators of meat quality (8:02). Presenter returns to chart with slide on rear view of steers, this time he emphasizes how to judge what kind of carcass the steer has and rib eye it will produce based on the rear view (8:59). Presenter goes to laboratory and presents comparisons of right intact side and rib steak of the three steer types that have been presented – presenter stands in walk in fridge while right intact side pieces hanging from butcher hooks (10:05). Close-up of poster board with slide featuring comparison chart of untrimmed rib steaks for the three steers; comparison of ribeye area, fat thickness, USDA grade (11:38). Presenter returns to presentation slide and compares price of live value of steers per cut (15:56). Presenter closing words, speaks to camera while standing in front of hanging intact right sides of steer carcass (17:15).
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