Transcript of General Meat Carcass Information Beef, pork, lamb and goat animals that are processed before 2 years...
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- General Meat Carcass Information Beef, pork, lamb and goat
animals that are processed before 2 years of age typically yield
higher quality meat. Older animals are also processed, but quality
of meat is usually lower. After following humane guidelines for
stunning an animal, the carcass is bled out and hung upside down on
a rail for further processing. Animals are initially processed into
wholesale or primal cuts. These wholesale cuts are then broken into
either subprimal cuts and/or a variety of retail cuts. Beef Example
Wholesale/Primal: chuck. Subprimal: blade. Retail: blade steak.
Pork Example Wholesale/Primal: loin. Subprimal: tenderloin. Retail:
loin chops.
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- General Meat Carcass Information Cuts of Beef Wholesale/Primal
High Value- loin, rib, round, rump. Low Value- chuck, brisket,
flank, plate or navel, shank. Retail High Value Ribeye from rib.
Tenderloin from loin. Sirloin from loin. Rump from rump. T-bone
from loin. Low Value- stew beef, ground beef, cubed steak,
brisket.
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- B. D IAGRAM AND IDENTIFY THE WHOLESALE CUTS OF BEEF, PORK, AND
LAMB Chuck Plate Loin Round Flank Shank Brisket Rib BEEF
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- C. L IST RETAIL MEAT CUTS AND IDENTIFY THE WHOLESALE CUT THAT
IT CAME FROM T Bone Steak 7 Bone Steak/Roast Eye Steak Brisket
Round Steak/Roast Flank Steak Short Ribs Cross Cuts
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- General Meat Carcass Information Cuts of Pork Wholesale/Primal
Cuts High Value- loin, leg or ham, picnic shoulder, Boston shoulder
or shoulder. butt. The ham, loin, picnic shoulder and Boston
shoulder make up about 75% of the retail value of a carcass. Low
Value- spareribs or belly, feet, jowl, backfat, spareribs or side,
bacon. Retail High Value Ham from leg. Loin. Pork chops from loin.
Boston butt from shoulder. Picnic from shoulder. Low Value- hocks,
spareribs, belly, bacon, jowl, fatback.
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- Loin Side Ham Shoulder Jowl Pork
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- Jowel Shoulder Loin Ham Side Jowel Bacon Ham Loin Chop Boston
Blade
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- General Meat Carcass Information Cuts of Poultry Poultry are
not classified into wholesale and retail cuts like pork and beef
because of the size of the carcass. The USDA sets standards for
ready to cook chicken and turkeys whether they are sold whole or as
parts/cuts of poultry. Parts include: poultry halves, breast, leg
thigh, drumstick, wing and tenderloin.
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- Shoulder Leg Rib Breast Loin Lamb
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- Shoulder Rib Breast Loin Leg Breast Loin Chop Rib Chop American
Style Roast Arm Chop
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- Beef and Swine Livestock Evaluation Livestock producers use
visual observations to: Select breeding cattle or swine based on
conformation, breed character, structural soundness of feet and
legs, and body capacity. Select market animals based on muscle,
frame size, body capacity, finish and structural soundness.
Anatomy- the science of body structure or parts of an animal.
External anatomy terms are used to classify animals. Conformation-
the physical arrangement of bone and body tissue. It includes the
skeletal structure, muscling, fat balance, straightness of the
animals lines and structural soundness. Breed Character- visible in
the head and general appearance of the animal. Muscle- refers to
the distribution of muscle throughout the animal. Well muscled
animals will show fullness through the back, loin and rump. Finish-
refers to the amount of fat cover on an animal.
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- Beef and Swine Livestock Evaluation Structural Soundness- the
arrangement of bone and muscle tissue. The legs of animal should be
long and straight and have adequate bone and foot to carry the
animal throughout its life span. Body Capacity- the depth of rib
the animal displays. Typically analyzed from the side view of the
animal. Frame Size- the length and size of the animal. Used to
compare animals that are of similar age to indicate growth and
breeding potential. Frame should be proportional to muscle
development. Livestock animals are compared to other animals of
similar breed, age and sex to determine their ability to produce
high quality beef or pork. Producers use these traits to select
animals that carry desirable traits and cull (remove) animals that
display poor traits and qualities. Animals that display undesirable
traits should not be used for breeding purposes. Producers
typically use additional data tools such as Average Daily Gain and
Expected Progeny Differences to analyze breeding animals.
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- External Anatomy Identification Cattle Rump- part of animal
between the loin and tail. Round- the muscled portion of the rear
leg. Loin- the muscled portion along the backbone of the animal.
Shoulder- the muscled portion between the neck and ribs of the
animal. Brisket- muscled portion between the front legs of the
animal. Switch- the hair at the bottom of the tail. Poll- the top
of the animals head. Flank- the pelvic region of the animal. Hock-
the part of the rear leg that corresponds to the knee, but bends
the other direction. Ribs- the side section of the animal between
the belly and top of the animal. Heart girth- the area that
encircles the animals body just behind the front legs. Pin bones-
bones on each side of the tailhead.
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- External Anatomy Identification Swine Ham- rear leg of animal.
Loin- the muscled portion along the backbone of the animal.
Shoulder- the muscled portion between the neck and ribs of the
animal. Rump- part of animal between the loin and tail. Ribs- the
side section of the animal between the belly and top of the animal.
Jowl- the chin area. Pastern- the part of the animals leg between
the fetlock and hoof. Side- the section between the belly and the
top of the hog. Includes the ribs. Belly- the underside of the
animal. Hock- the part of the rear leg that corresponds to the
knee, but bends the other direction.
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- Poultry Evaluation Poultry External Anatomy- used to evaluate
live birds, and laying hens. Comb- the red structure on top of the
birds head. Wattles- the fleshy structures on each side of the head
just below the beak. Beak- pointed structure on the front of the
birds face. Gathers the food. Eye Ring- the ring of color that
surrounds the eye. Ear Lobe- the slightly thickened tissue just
below the ear opening. Vent- external opening at the back of the
bird. Hock- corresponds to the knee of the human. Shank- the leg of
the animal. Toes- the structures at the bottom of the birds foot.
Breast- the muscled portion at the front of the animal along the
breastbone. Back- flattened area behind the head of the animal.
Abdomen- the front of the bird. Body- the area on the side of the
bird.
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- Poultry Evaluation Broiler Breeder Conformation Selection Live
birds are evaluated by assessing deformities, body confirmation and
breast meat quantity. These birds are classified as either keep or
cull animals to improve the overall flock traits that are passed on
to their offspring. Producers should have the bird stand and move
to accurately assess traits and characteristics the bird carries.
Body Conformation- refers to the birds structure and includes
factors such as: width across the shoulder, length of the back,
depth of body, spring of rib and width of keel.
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- Poultry Evaluation Broiler Breeder Conformation Selection
Deformities- refer to traits the birds carry that will cause them
to be culled from the flock to prevent undesirable characteristics
in future generations of birds. Common deformities include:
Severely crooked toes. Leg and foot abnormalities. Crossed beak.
Severely crooked back. Breast Meat Quantity- closely related to
body conformation. Refers to amount of meat the bird carries.
Producers measure the length, width, depth and how the muscle is
carried on the bird. When evaluating birds, raise the bird and ask
the animal to walk in order to evaluate legs, feet and toes.
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- P OULTRY CARCASS
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- A. Wing B. Rolls C. Nuggets D. Thigh E. Breast F. Leg:
Drumstick G. Patties
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- Quality Standards for Beef, Pork and Poultry The United States
Department of Agriculture sets forth quality features for beef,
pork and poultry. The quality features are classified into grades
as determined by the USDA. Grades indicate quality NOT
sanitation.
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- 22 Examples of Quality Grade (Beef) Prime Choice Select
Standard
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- Beef Classes Beef animals are classified according to their
purpose. Animals are grouped by age and sex. Age Classes Calves-
less than one year of age. Cattle- one year or older. Veal calves-
less than 3 months old. Slaughter calves- 3 months to one year old.
Feeder calves- 6 months to one year old. Sex Classes Steer- male
castrated before reaching sexual maturity. Heifer- female that has
not had a calf or matured as a cow. Cow- female that has had one or
more calves or is mature. Bull- uncastrated male. Stag- male
castrated after reaching sexual maturity.
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- Beef Classes Feeder Cattle (6 months and older)- graded based
on visual appraisal. The frame size, muscle thickness and
thriftiness of the animal are scored and animals are grouped
according to a USDA scale. USDA Feeder Steer & Heifer Grades
USDA No. 1. USDA No. 2. USDA No. 3. Each USDA grade also has a
large, medium and small frame category.
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- Beef Classes Slaughter Cattle- also evaluated visually, but
they are also graded according to USDA standards. All animals are
assigned quality and yield grades when they are slaughtered.
Quality Grades Prime. Choice. Select. Standard. Commercial.
Utility. Cutter. Canner. Yield Grades Yield Grade 1. Yield Grade 2.
Yield Grade 3. Yield Grade 4. Yield Grade 5.
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- The ages per each maturity group are as follows: A = 9 to 30
months, B = 30 to 42 months, C = 42 to 72 months, D = 72 to 96
months, E = 96 months and older.
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- Quality Features of Beef USDA Feeder Cattle Grades- uses the
three factors discussed above to assign a grade to the animal.
Large Frame No. 1- animal that is taller in size compared to others
and displays thick muscling throughout body. Large Frame No. 2-
same frame size as No. 1, but has slightly less muscling. Back and
loin have a sunken appearance. Large Frame No. 3- same frame size
as No. 2, but has less thickness and width than No. 2. Medium Frame
No.1- animal with a moderate or average frame size and thick
muscling throughout. Medium Frame No. 2- same frame size as No. 2,
but less muscling as compared to No. 1. Loin and back have a sunken
appearance. Medium Frame No. 3- same frame size as No. 2, but less
thickness and width than No.2. Small Frame No. 1- the size of the
animal is smaller than other grades, but animal displays thick
muscling throughout. Small Frame No. 2- same frame size as No. 1,
but less muscled. Back and loin appear sunken in. Small Frame No.
3- same frame size as No. 2, but less thickness and width than No.
2. Inferior- feeder cattle that are unthrifty and not expected to
grow or fatten normally. Usually indicative of disease, parasites,
etc.
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- 28 Feeder Steer and Heifer Grades USDA Number 1, 2 and 3 Each
USDA Grade has: Large Frame Medium Frame Small Frame
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- Quality Features of Beef Slaughter Steer & Heifers Quality
Grades Quality grade is determined by: Age or maturity of animal.
Muscling or firmness of meat tissue. Amount of marbling or fat
distribution in the lean meat. Marbling is the dispersal or
intermingling of fat among the muscle fiber in the ribeye between
the twelfth and thirteenth ribs. Cutability is the yield of closely
trimmed, boneless retail cuts that come from the major wholesale
cuts of carcass. Maximum age of Standard, Select, Choice or Prime
grades is 42 months. Commercial grade is over 42 months. Utility,
Cutter or Canner grades have no age limit. There is no Prime grade
for slaughter cows. Adequate marbling must be present for
tenderness in the higher quality grades. Prime grades have maximum
marbling. Low choice or higher grades are the most desirable. About
80% of grain fed grade beef is graded as choice.
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- Quality Features of Beef Slaughter Steer & Heifers Yield
Grades Yield grade is determined by the percentage of the carcass
that is boneless, closely trimmed retail cuts from the round, loin
rib, and chuck Yield grades are affected by muscling and amount of
fat. Yield 1- best muscling with least fat waste. Highest
percentage of retail cuts. Yield 2, 3, 4- grades that are in
between the highest percentage of yield versus the lowest grade.
Yield 5- worst grade, less muscle and more fat waste.
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- 31 Yield Grades (Beef)
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