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ObjectiveObjective
• 1.031.03• Recognize the major parts of Recognize the major parts of
cattle, swine and poultrycattle, swine and poultry
External PartsExternal Parts
• AnatomyAnatomy– The science of body structureThe science of body structure
• Modified skin:Modified skin:– hornshorns– hooveshooves– feathersfeathers– furfur– woolwool– hairhair
Selective BreedingSelective Breeding
• Only the best animals are chosen Only the best animals are chosen as breeding stock:as breeding stock:– ConfirmationConfirmation– Breed characterBreed character– Structural soundness of feet and Structural soundness of feet and
legslegs– Body capacityBody capacity
Marketing Systems For Marketing Systems For Livestock and PoultryLivestock and Poultry
Objective 3.01: Define cutability, Objective 3.01: Define cutability, degree of lean, marbling, and quality degree of lean, marbling, and quality
features used to market beef and features used to market beef and swine swine
What is Cutability?What is Cutability?
• The term ‘cutability’ describes The term ‘cutability’ describes the proportion of an animal which the proportion of an animal which is saleable meat. is saleable meat. – Dressing percentageDressing percentage
• Percentage of the live animal which Percentage of the live animal which forms its carcassforms its carcass
– Saleable meat yield or retail yieldSaleable meat yield or retail yield• Percentage of the carcass which is Percentage of the carcass which is
saleable meat. saleable meat.
What is Cutability?What is Cutability?
• No two animals are the sameNo two animals are the same• Cutability varies widely between Cutability varies widely between
individual animalsindividual animals• This variation affects financial This variation affects financial
returns to producers, wholesalers returns to producers, wholesalers and retailers.and retailers.
High High CutabilityCutability
• Wide stanceWide stance• Convex Convex
shoulders and shoulders and hindquartershindquarters
• Trim brisketTrim brisket• Wide over the Wide over the
shouldersshoulders• Convex rumpConvex rump
Low CutabilityLow Cutability
• Animals with low cutability do not look Animals with low cutability do not look muscular, indicating a low ratio of muscular, indicating a low ratio of muscle to bone.muscle to bone.– a narrow stance, especially through the a narrow stance, especially through the
lower hindquarters;lower hindquarters;– a prominent gut that is the widest point of a prominent gut that is the widest point of
the animal when it is viewed from behind;the animal when it is viewed from behind;– flat forearms and shoulders;flat forearms and shoulders;– narrow, poorly developed loins sloping narrow, poorly developed loins sloping
down from the backbone.down from the backbone.
Low CutabilityLow Cutability
• Animals that are overfat and have an Animals that are overfat and have an uneven distribution of fat have:uneven distribution of fat have:– lumpy deposits of fat in the brisket flank lumpy deposits of fat in the brisket flank
and tailheadand tailhead– a smooth appearance;a smooth appearance;– a level underline;a level underline;– a deep body;a deep body;– flatness over the top of the rump;flatness over the top of the rump;– a smooth tail setting;a smooth tail setting;– a soft, spongy feela soft, spongy feel
Grading MeatGrading Meat
• Beef and Swine are graded usingBeef and Swine are graded using– Quality GradesQuality Grades
• The worthiness of the meat producedThe worthiness of the meat produced• Tenderness, juiciness, and flavorTenderness, juiciness, and flavor
– Yield GradesYield Grades• The amount of meat produced from a The amount of meat produced from a
specific carcassspecific carcass
Grading MeatGrading Meat
1. 1. Quality GradesQuality Grades– Determined by the class or kind of Determined by the class or kind of
animal (steer, heifer, cow, bull), age animal (steer, heifer, cow, bull), age or maturity, firmness and marbling or maturity, firmness and marbling of the carcass.of the carcass.
Quality GradesQuality Grades
• PrimePrime• ChoiceChoice• SelectSelect• Standard and CommercialStandard and Commercial• Utility, Cutter, and CannerUtility, Cutter, and Canner
Grading MeatGrading Meat
• Prime gradePrime grade– Produced from young, well-fed beef Produced from young, well-fed beef
cattle. It has abundant marbling and cattle. It has abundant marbling and is generally sold in restaurants and is generally sold in restaurants and hotelshotels
• Choice gradeChoice grade– High quality, but has less marbling High quality, but has less marbling
than Primethan Prime
Grading MeatGrading Meat
• Select gradeSelect grade– Very uniform in quality Very uniform in quality
and normally leaner and normally leaner than the higher gradesthan the higher grades
– Fairly tender, but, Fairly tender, but, because it has less because it has less marbling, it may lack marbling, it may lack some of the juiciness some of the juiciness and flavor of the higher and flavor of the higher gradesgrades
Grading MeatGrading Meat
• Standard and Commercial gradesStandard and Commercial grades– Frequently are sold as non-graded Frequently are sold as non-graded
or as "store brand" meator as "store brand" meat
• Utility, Cutter, and Canner grades Utility, Cutter, and Canner grades – Are seldom, if ever, sold at retail but Are seldom, if ever, sold at retail but
are used instead to make ground are used instead to make ground beef and processed productsbeef and processed products
Maturity Maturity
• A - 9 to 30 Months A - 9 to 30 Months • B - 30 to 42 Months B - 30 to 42 Months • C - 42 to 72 Months C - 42 to 72 Months • D - 72 to 96 Months D - 72 to 96 Months • E - More Than 96 Months E - More Than 96 Months
Grading MeatGrading Meat
• 2. Yield grade2. Yield grade•Percentage of the carcass that is Percentage of the carcass that is
boneless, closely trimmed retail boneless, closely trimmed retail cuts from the round, loin rib, and cuts from the round, loin rib, and chuckchuck
– Grades 1, 2, 3, 4, 5Grades 1, 2, 3, 4, 5
Grading MeatGrading Meat
• 3. Marbling3. Marbling– Intermingling of fat Intermingling of fat
among the muscle among the muscle fiberfiber
– Measured in the Measured in the ribeye between the ribeye between the 12th and 13th rib12th and 13th rib
Grading MeatGrading Meat
SwineSwine– 1. Quality grade is determined by quality 1. Quality grade is determined by quality
of lean meat and yield.of lean meat and yield.– 2. Quality of lean is determined by 2. Quality of lean is determined by
firmness of lean, firmness of fat, and firmness of lean, firmness of fat, and distribution of external finish (fat).distribution of external finish (fat).
– 3. Yield is evaluated by thickness of 3. Yield is evaluated by thickness of backfat and degree of muscling.backfat and degree of muscling.
– 4. 4. Degrees of muscling are thick, Degrees of muscling are thick, average and thin.average and thin.
Grading MeatGrading Meat
Swine (continued)Swine (continued)– 5. United States No. 1 hog must have at 5. United States No. 1 hog must have at
least average muscling.least average muscling.– 6. Thick muscling helps offset backfat 6. Thick muscling helps offset backfat
thickness.thickness.– 7. Cutability is the yield of closely 7. Cutability is the yield of closely
trimmed, boneless retail cuts that come trimmed, boneless retail cuts that come from the major wholesale cuts of carcass.from the major wholesale cuts of carcass.
– 8. United States No. 1 should yield 60.4% 8. United States No. 1 should yield 60.4% or higher.or higher.
Pop QuizPop Quiz
1) Name the two types of grading for 1) Name the two types of grading for cutabilitycutability
2) What are the degrees of muscling in 2) What are the degrees of muscling in swine?swine?
3) What places highest, Choice, Select, 3) What places highest, Choice, Select, or Commercial?or Commercial?
4) Where is marbling assessed on each 4) Where is marbling assessed on each carcass?carcass?
5) How are quality grades determined?5) How are quality grades determined?
Cuts of Beef and SwineCuts of Beef and Swine
• Objective 3.02:Objective 3.02:– Identify the wholesale and retail Identify the wholesale and retail
cuts of beef and swinecuts of beef and swine
Cuts of BeefCuts of Beef
• WholesaleWholesale– High valueHigh value
• loin, rib, rump, roundloin, rib, rump, round
– Low ValueLow Value• chuck, brisket, flank, plate or navel, chuck, brisket, flank, plate or navel,
shankshank
Cuts of BeefCuts of Beef
– loinloin– ribrib– rumprump– roundround– chuckchuck
– brisketbrisket– flankflank– plate or navelplate or navel– shankshank
Draw a diagram in your notebook labeling the wholesale cuts of beef:
Cuts of BeefCuts of Beef
• RetailRetail– High ValueHigh Value
• ribeye from the ribribeye from the rib• tenderloin from the lointenderloin from the loin• sirloin from the loinsirloin from the loin• rump from the rumprump from the rump• T-bone from the loinT-bone from the loin
Cuts of BeefCuts of Beef
T-BoneT-Bone
Ground BeefGround BeefStew BeefStew Beef
SirloinSirloinRibeyeRibeye TenderloinTenderloin
Cuts of PorkCuts of Pork
• WholesaleWholesale– High ValueHigh Value
• loin, ham, picnic shoulder, Boston loin, ham, picnic shoulder, Boston shoulder or buttshoulder or butt
– These cuts make up 75% of the retail value These cuts make up 75% of the retail value of the carcass!of the carcass!
– Low ValueLow Value• spareribs or belly, feet, jowl, backfat, spareribs or belly, feet, jowl, backfat,
spareribs or side, baconspareribs or side, bacon
Cuts of PorkCuts of Pork
• RetailRetail– High ValueHigh Value
• ham, loin, tenderloin, pork chops, ham, loin, tenderloin, pork chops, Boston butt, picnic ham (shoulder)Boston butt, picnic ham (shoulder)
– Low ValueLow Value• hocks, spareribs, belly, bacon, jowl, hocks, spareribs, belly, bacon, jowl,
fatbackfatback
Cuts of PorkCuts of Pork
Pork ChopsPork Chops
Picnic ShoulderPicnic Shoulder
Country Country HamHam
The Ham, Loin, Picnic Shoulder and Boston Butt make up 75% of the retail value of the carcass
Boston ButtBoston Butt
Poultry Carcass EvaluationPoultry Carcass Evaluation
Objective 3.03: Define Objective 3.03: Define terminology used in poultry terminology used in poultry carcass selection and evaluationcarcass selection and evaluation
Why Grade Poultry Why Grade Poultry Carcasses?Carcasses?
• To insure quality before it is soldTo insure quality before it is sold• Prevent the selling of an unwholesome Prevent the selling of an unwholesome
productproduct
Did you know?•Grading is voluntary and paid for by the meat packer?
Grading Poultry Grading Poultry CarcassesCarcasses
• USDA Grades indicate quality not USDA Grades indicate quality not sanitationsanitation
• Ready-to-cook means that Ready-to-cook means that certain parts have been removedcertain parts have been removed– headhead– feet and feathersfeet and feathers– bloodblood– viscera (soft internal organs)viscera (soft internal organs)
What are the Grades?What are the Grades?
• Poultry Carcass Grades:Poultry Carcass Grades:– Grade AGrade A
• Sold in storesSold in stores
– Grade BGrade B• Often not a grade sold in storesOften not a grade sold in stores
– Grade CGrade C• Usually used for processing into other Usually used for processing into other
food productsfood products
Evaluation FactorsEvaluation Factors
– confirmationconfirmation– fleshingfleshing– fat coveringfat covering– exposed fleshexposed flesh– discolorationdiscoloration
– disjointed and disjointed and broken bonesbroken bones
– missing partsmissing parts– freezing freezing
defectsdefects
Poultry carcasses are graded on the following factors:
Evaluation FactorsEvaluation Factors
• ConfirmationsConfirmations– normal breastbone, back, leg and normal breastbone, back, leg and
wingswings
• FleshingFleshing– well fleshed or muscled is idealwell fleshed or muscled is ideal
• Fat coveringFat covering– well covered is idealwell covered is ideal
Evaluation FactorsEvaluation Factors
• Exposed Flesh Exposed Flesh (2 pound to 6 pound birds)(2 pound to 6 pound birds)
– Grade AGrade A• Breast and leg can not have over 1/4 Breast and leg can not have over 1/4
inchinch• Other parts can have a maximum of 1 Other parts can have a maximum of 1
and 1/2 inchesand 1/2 inches
Evaluation FactorsEvaluation Factors
• Exposed Flesh Exposed Flesh (continued)(continued)
– Grade BGrade B• No more than 1/3 of the total flesh of No more than 1/3 of the total flesh of
each particular part can be exposedeach particular part can be exposed• Meat yield cannot be affected (i.e. no Meat yield cannot be affected (i.e. no
cuts into the meat)cuts into the meat)
– Grade CGrade C• No limitNo limit
Evaluation FactorsEvaluation Factors
• Disjointed and broken bones Disjointed and broken bones (2 pound to 6 pound birds)(2 pound to 6 pound birds)
– Grade AGrade A• 1 disjointed and no broken1 disjointed and no broken
– Grade BGrade B• 2 disjointed and no broken or 1 2 disjointed and no broken or 1
disjointed and 1 broken non-protrudingdisjointed and 1 broken non-protruding
Evaluation FactorsEvaluation Factors
• Disjointed and broken bones Disjointed and broken bones (continued)(continued)
– Grade CGrade C• No limitNo limit• Protruding bones automatic Grade CProtruding bones automatic Grade C
Evaluation FactorsEvaluation Factors
• Missing PartsMissing Parts(2 pound to 6 pound birds)(2 pound to 6 pound birds)
– Grade AGrade A• Wing tips and tail (removal of the preen Wing tips and tail (removal of the preen
glandgland
– Grade BGrade B• Wing tips to the 2nd wing jointWing tips to the 2nd wing joint• Back area not wider than base of tail Back area not wider than base of tail
and extending half way between the and extending half way between the base of tail and hip jointsbase of tail and hip joints
Evaluation FactorsEvaluation Factors
• Missing PartsMissing Parts(continued)(continued)
– Grade CGrade C• Wing tips, wings and tailWing tips, wings and tail• Back area not wider than the base of Back area not wider than the base of
tail extending to area between the hip tail extending to area between the hip jointsjoints
B Grade
Back is cut out halfway
between the base of the tail
and the hip joints
What Grade is this?What Grade is this?
C Grade
Trimmed more than
halfway between base of tail and
hip joints
What Grade is this?What Grade is this?
Marketing Livestock and Marketing Livestock and PoultryPoultry
Objective: Describe the methods Objective: Describe the methods used to market livestock and used to market livestock and poultrypoultry
Methods of MarketingMethods of Marketing
• Terminal MarketsTerminal Markets– Central markets on public Central markets on public
stockyardsstockyards– Livestock are consigned to a Livestock are consigned to a
commission firm to bargain with commission firm to bargain with buyers for a certain feebuyers for a certain fee
Methods of MarketingMethods of Marketing
• Auction MarketsAuction Markets– Public biddingPublic bidding– Sell to the buyer that bids the Sell to the buyer that bids the
highesthighest
Methods of MarketingMethods of Marketing
• Direct sellingDirect selling– No middle personNo middle person– Producer sells straight to the buyerProducer sells straight to the buyer– No commission or feesNo commission or fees
Methods of MarketingMethods of Marketing
• Electronic marketingElectronic marketing– auctioning on-line using computersauctioning on-line using computers
• Futures marketing and hedgingFutures marketing and hedging– legal documentlegal document– calls for the delivery in the futurecalls for the delivery in the future– prices are locked in to a futures prices are locked in to a futures
priceprice
Vertical IntegrationVertical Integration
• DefinitionDefinition– Two or more steps of production, Two or more steps of production,
marketing and processing are linked marketing and processing are linked together usually by a contract together usually by a contract between the producer and feed between the producer and feed manufactures or between producers manufactures or between producers and processors including all threeand processors including all three
Vertical IntegrationVertical Integration
Holly Farms, Case, Purdue
Poultry Farmer or producer
Hatchery
Grain producer
Vertical IntegrationVertical Integration
• About 99% of all broilers and a About 99% of all broilers and a very high percentage of turkeys, very high percentage of turkeys, laying hens and swine are grown laying hens and swine are grown and marketed through vertical and marketed through vertical integration contractsintegration contracts
Animal Welfare and RightsAnimal Welfare and Rights
Objective 4.01-4.02: Define Objective 4.01-4.02: Define animal welfare and rights issuesanimal welfare and rights issues
Animal WelfareAnimal Welfare
• Humane treatment of animalsHumane treatment of animals• Most animal producers and Most animal producers and
researchers believe in animal researchers believe in animal welfarewelfare– support animal nutritionsupport animal nutrition– oppose cruel treatmentoppose cruel treatment
Animal WelfareAnimal Welfare
• Scientific information should be Scientific information should be the basis for decisions, laws, and the basis for decisions, laws, and regulations related to animal regulations related to animal welfarewelfare
• It is difficult to assess animal It is difficult to assess animal comfort because they do not talk comfort because they do not talk and there are no universally and there are no universally accepted measures to useaccepted measures to use
Animal RightsAnimal Rights
• Animal should not be used by Animal should not be used by humanshumans– The issues of animal welfare and The issues of animal welfare and
animal rights date back thousands animal rights date back thousands of years to the ancient Greeksof years to the ancient Greeks
– Sometimes controversial such as Sometimes controversial such as PETA, etc…PETA, etc…
AssignmentAssignment
• Construct a 4min speech Construct a 4min speech (minimum) 6min (maximum) on (minimum) 6min (maximum) on the topic “Animal Welfare and the topic “Animal Welfare and Animal Rights.” Animal Rights.”
• Must be persuasiveMust be persuasive• Must contain factual information Must contain factual information
with sources.with sources.