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ANATOMY OF THE ALIMENTARY CANAL AND ORGANS
GLP105
Providing an overview of the various components responsible for assimilating food to grow muscle is the basic intent of this Video. Review of gross anatomy and other portions of the alimentary canal in meat animals is included. 31 minutes.
ANATOMY OF MUSCLES AND RELATED MUSCLE TISSUES
GLP107 Video
Excellent video close-ups of the muscles of a pig carcass being dissected from the skeleton are provided on this instructional tape. The location, relative size, shape and function of each muscle is shown and discussed. Other tissues such as major blood vessels, nerves, fat deposits, lymph nodes and bone are identified. Over 75 structures are clearly examined. 41 minutes.
LIVESTOCK JUDGING: PRACTICE I
GLP120 Video
This video is designed to help students improve their livestock judging skills. The presentation is comprised of five classes: mixed market steers, crossbred market barrows, Shorthorn heifers, crossbreed market lambs and Yorkshire breeding gilts. The official class placings and cuts are provided by Clay Elliot, instructor of animal science and livestock judging coach at Texas Tech University. 37 minutes
BODY CONDITION SCORING FOR DAIRY COWS
GLP124 Video
Shows examples of cows scored one through five on the body condition score system. Demonstrates how to use visual and tactile appraisal when scoring an animal, emphasizing the area around the loin and tail head. Includes a supplemental circular. 15 minutes.
BREEDING CATTLE EVALUATION
GLP126 Video
This video is packed with valuable information about the evaluation of breeding
cattle, and provides instruction and opportunities for practice. It shows short-cut
methods for ranking and evaluation of keep/cull classes of beef cattle. It also
explains how to consider the breeding scenario along with visual appraisal when
placing. Three classes are available for student evaluation: Angus bulls,
Simmental heifers, and keep/cull Hereford heifers. Oral reasons and ten questions
follow each class.
42 minutes.
CARCASS JUDGING
GLP128 Video
Five different classes are presented to teach the principles of judging beef, pork (ribbed and intact), and lamb (ribbed and intact). Muscling, fatness (internal and external), and quality in placing beef, lamb, and pork carcasses are explained. Oral reasons and practice questions are also included. 23 minutes.
FUNDAMENTAL LIVESTOCK PARTURITION
GLP140 Video
Fundamentals of mating, gestation, lambing, farrowing, and calving. Contains basic information and candid video of three domesticated species (cattle, sheep, and swine) designed to create interest in reproduction. 18 minutes.
INTRODUCTION TO POULTRY JUDGING
GLP150 Video
Includes an introduction to the poultry industry, career opportunities, fundamentals of
handling pullets and hens, parts and terminology, fundamental broiler carcass grading,
placing turkeys, and fundamental exterior and interior egg quality grading. 20
minutes.
JUDGING BEEF CATTLE: MEAT QUALITY GRADING
GLP153 Video
This video teaches students the skills necessary to evaluate quality grades of beef. Students learn to determine cutability and yield grade, and can practice newly-learned meat grading skills using video close-ups, which helps reinforce learning and gives students grading experience. Actual carcass data is supplied for comparison.
MARKET LAMB EVALUATION - VIDEOACTIVE
GLP167 Video
To satisfy today's consumer demands, successful sheep producers must market animals that are lean and muscular. In order to stay on the leading edge of production and profitability, selection programs are essential. In this new presentation, a sheep expert discusses market lamb evaluation using five criteria: growth, muscling, structural correctness, style and balance, and finish. 47 minutes.
MARKET HOG EVALUATION - VIDEOACTIVE
GLP169 Video
The present-day ideal market hog has a maximum amount of muscle and a
minimum amount of fat. To help student judges and hog producers reach
toward that ideal, this video discusses market hog evaluation in four
instructional sections: muscling, leanness, size and scale, and structural
soundness. Videoactive format provides instructors with quizzes and
answers for each section, plus ten question final quiz. A practice class
of market hogs, discussion of official placing and cuts by a swine specialist,
plus a set of collegiate oral reasons is also provided. Supplement
included. 35 minutes.
MARKET STEER EVALUATION - VIDEOACTIVE
GLP171 Video
In this exceptionally fine teaching aid, important evaluation criteria for market steers are demonstrated: Muscling, correctness of finish, balance at rest and in motion, Correctness of weight acceptability for the industry, ideal weight and dressing percent. A practice class of market steers is placed by a national champion collegiate livestock judging team member (included an outstanding set of oral reasons); then, official placings, current and reasons are presented. Periodic quizzes help student remember the information. Supplement included. 45 minutes
JUDGING STOCKHORSE PERFORMANCE
CLASSES
GLP173 Video
Students can see through the camera what they should be seeing when judging a performance horse class. They will learn to evaluate how well the rider and horse work together to complete the pattern, how to score them, and how to orally defend their reasons for the placement of the class. After a thorough introduction, students get to evaluate a class on their own, and compare their results with those of other student judges.
LAMB EVALUATION/EWE EVALUATION
GLP174 Video
It’s important for sheep producers to evaluate their market lambs to determine fatness and muscling of each lamb. This program shows how to evaluate lambs by using your hands and eyes. The second segment of this program shows how to judge breeding ewes. The audience is then shown four ewes to evaluate themselves, and an opportunity to compare results with a judging team at the end of the show. 27 minutes.
LAMB RETAIL CUT IDENTIFICATION
GLP175 Video
Using a live lamb, a skeleton, and a lamb carcass to relate major bones and wholesale cuts to retail cuts, this video details 23 retail and variety cuts. Accepted industry names with hints relating to location, major muscles, bones, shape, exposed faces, and size are provided, along with recommended cooking methods. Video graphics are used to maintain student interest and subject retention. 17 minutes.
LIVESTOCK AND CARCASS ABNORMALITIES
GLP177 Video
An outstanding, highly educational live-action Video. Fourteen congenital defects are exemplified by live animals of bovine, ovine, and porcine species. Includes the following defects: freemartin, hermaphroditism, perputial bleeding, toeless pig, dwarfism and many others. Postmortem examination of carcass and/or organs is shown for some defects. 39 minutes.
PRACTICE LAMB CARCASS JUDGING
GLP219 Video
Helping judging teams master lamb carcass judging, this video clearly compares all
aspects of carcasses in each class. Students will be able to see the carcasses
together from three different angles and individually (close-up) so that muscling,
internal, and external fatness and flank streakings may be determined. Questions,
answers, placings, cuts, and oral reasons conclude each class. 51 minutes.
PRACTICE LIVESTOCK JUDGING 1
GLP220 Video
Practice in the classroom with this Video which includes a class of market swine, market lambs, market steers, breeding gilts and yearling bulls. Each class is edited to approximately 6.5 minutes in length and shown from five angles: scan of entire class together, walking, rear view, top view and front view. 44 minutes.
PRACTICE LIVESTOCK JUDGING 2
GLP221 Video
More practice is provided in this Video which presents two classes of heifers, one class of market hogs and two classes of breeding gilts for placing and oral reasons. 38 minutes.
PRACTICE LIVESTOCK JUDGING 3
GLP222 Video
Providing valuable judging experience, this Video includes a class of each
of the following crossbred market steers: Suffolk breeding ewe lambs, Blackface
crossbred market lambs, Yorkshire gilts and crossbred market hogs. Each video class
shows 5 angles: together, walking, rear, top and front views. 32 minutes.
PRACTICE SHEEP JUDGING
GLP224 Video
Providing students with additional practice classes, this video includes: two classes of medium wool market lambs, one class of fine wool ewes, one class of medium wool ewes, and one class of crossbred market lambs. Placings and cuts are provided. 42 minutes.
PRACTICE SWINE JUDGING
GLP226 Video
Gives students practical experience without leaving the classroom. Includes: three classes of crossbred barrows, one class of Duroc gilts, and one class of crossbred gilts. Walking, ham, side, and top views are shown of each animal, with some views of pairs and the whole class. Placings and cuts are provided. 43 minutes.