unit 9: meats chapters 3, 7-9. unit 9: meats unit 9 objectives: understanding of where meats come...

Unit 9: MeatsChapters 3, 7-9

Unit 9: Meats Unit 9 Objectives:

Understanding of where meats come from Knowledge of Grading meats Appreciation for live animal meat evaluation Knowledge of various cuts of meats Understanding of animal by-products and their

places in the industry

Unit 9: Meats Sources of red meats:

Beef-from cattle > 1 yr. of age Veal-calves from 3 mos. or younger Pork-swine Mutton-mature sheep Lamb-young sheep Chevon-goats (goat meat)

Unit 9: Meats World Supply

~3.5b lbs. Red meats accounts for over 70% U.S., China, Russia main suppliers U.S. production of beef & pork >40b lbs. Also produce ~150m lbs. horse meat annually

Pet food Exported to Europe for human consumption

Unit 9: Meats Can you name the top 10 meat packers in the

U.S.? Products

Once at the packing plant, the animal is stunned or gassed

Jugular and Carotid are cut Hide removed from cattle, sheep -- pigs are

scaled

Unit 9: Meats Drop, Viscera, Offal, or By-products are removed

Head Hide Hair Shanks Internal organs

Dressing % (yield) =carcass wt./live wt. X 100 Avg. dressing wts. Hogs-72%, cattle-60%, sheep-50%

Unit 9: Meats Dressing %’s can vary from specie to specie, and

breed to breed

Beef/Pork carcasses are split down the backbone into halves Can be stored in a cooler 28-32F Can be stored several weeks, most are only a day or

two Larger companies move meat faster Small packers may allow meat to age and tenderize

Unit 9: Meats Shipping meats

Used to ship in carcass form Today, most packers process into wholesale/primal

cuts or even to retail cuts (boxed meats)

Composition Physical

Lean, fat, bone, connective tissue Proportions change over time

Unit 9: Meats Chemical Composition

65-75% water 15-20% protein 2-12% fat 1% minerals What happens to these ratios as the animal gets older?

Marketing Terminal markets

Large, livestock collection centers

Unit 9: Meats Sale Barns

Located all across the U.S. Purchased on liveweight basis, buyer estimates value

of the carcass

Grade and Yield Some animals purchased on carcass merit basis Cuts out the middle man to some extent, but also

lower the liveweight market price

Unit 9: Meats 99$b of meat products are marketed annually Market Classes and Grades

Segregates animals, carcasses, and products into uniform groups based on buyer and seller preferences

Established by USDA, but not mandatory Most comply Meat inspection is mandatory

Unit 9: Meats Market Classes and Grades

Slaughter Cattle Veal 1-3 mos. <150 lbs. Calf 3-10 mos. 150-300 lbs. Beef >12 mos. Carcass wt. >300 lbs. Also separated by sex classes

Heifer, cow, steer, bull, bullock, stag Separates carcasses into more uniform wts.

Unit 9: Meats Quality Grades

Measures consumer palatability characteristics. Maturity

Observed by bone/cartilage structures Marbling

Intramuscular fat, or flecks of fat within the lean Evaluated at the exposed rib-eye muscle between 12th

and 13th ribs 10 degrees are established from abundant to devoid

Unit 9: Meats Yield Grades (aka cutability grades)

Measures quality of boneless, closely trimmed retail cuts from major wholesale cuts of beef (round, loin, rib, chuck)

Yield Grade % BCTRC

1 > 52.3

2 52.3 - 50.0

3 50.0 - 47.7

4 47.7 - 45.4

5 < 45.4

Unit 9: Meats Carcass Composition Display

Preferred proportion of fat:lean has changed over the years How/Why?

Yield Grades determined from 4 carcass characteristics: Amount of fat in .1” over the rib-eye muscle Kidney, pelvic, heart fat Area of the rib-eye muscle in sq. in. Hot carcass wt.

Unit 9: Meats Quality and Yield grading is voluntary, however,

about 90% is quality graded, and 84% is yield graded

Feeder Cattle Feeder grades are developed to predict feedlot weight

gain & slaughter wt. to a desired fat:lean ratio Frame size appears to be an accurate predictor of

carcass composition (better than gaining ability)

Unit 9: Meats Slaughter Swine

Sex Classes Barrow, gilt, sow, boar, stag What is the difference?

Traditional grades for Barrow/Gilt carcasses based on two characteristics Quality of the lean Expected combined yields of for lean cuts:

Ham Loin Blade Shoulder Picnic Shoulder

Unit 9: Meats Two quality grades for lean in pork carcasses:

Observed at the exposed surface of a cut muscle at the 10th and 11th ribs

Acceptable Gray/pink in color Fine muscle fibers Fine marbling Graded 1-4 depending on the amount of lean

Unacceptable Too dark/pale Soft Watery Bellies are too thin for bacon

Unit 9: Meats Visual Perspective of Carcass Composition of

the Live Animal Goal: large amounts of highly palatable lean w/

minimal amounts of fat & bone Sizes and shapes of cattle, swine, sheep are

different, but muscle structure and fat deposition areas are almost identical Ex. Animal w/ square appearance over top of back,

block and deep from the side has a large accumulation of fat

Unit 9: Meats Fat accumulation

Brisket Dewlap Jowl Between hind legs Edge of loin Behind the shoulders

Shoulder blade movement can be seen when lean cattle/swine walk

Unit 9: Meats Animals w/ oval shape to its back and thickness

through the center of hind legs have high proportion of lean:fat

Fat on retail cuts has been reduced over the last 20 years 1/4 to 1/8 in, or none on many cuts Reduction taken primarily by packer Some breeding and feeding practices altered

This is not highly encouraged Why?

Unit 9: Meats By-Products of Meat Animals

Can account for as much as 8-10% of the total value of a fed steer

What are the by-products? Two categories based on human consumption

Edible Also called variety meats Organs and body parts other than the carcass What are some examples?

Unit 9: Meats Liver, heart, tongue, tripe, sweetbread

Tripe-lining of the stomach Sweetbread-thymus gland

Avg. 1100# steer produces ~36# of variety meats Per capita consumption of variety meats is only ~9#

Much is exported Lard and Tallow

Shortenings, margarines, pastries, candies Inedible tallow goes into soap, lubricants, feed, fatty

acids ~45% of inedible tallow, and ~20% of edible tallow are

exported

Unit 9: Meats Inedible

Tallow, hides, inedible organs Some skins are edible

Many pharmaceuticals originate from these by-products Cholesterol Corticosteroids Epinephrine Heparin Rennet Cortisone

Unit 9: Meats Hides

Cattle & buffalo hides account for ~80% of hides in the world

$1b exported from U.S. each year Some goat and sheep skins ~$33m/yr. One cowhide-144 baseballs, 20 footballs, 18

volleyballs, 12 baseball gloves, 12 basketballs Leather use in the U.S.-40% upholstery, 50% shoes,

10% other Hide weighs>30lbs., skins<30lbs. Skins w/ wool left on called pelts

Unit 9: Meats Value of hides can be reduced, how? Hides worth ~$1/lb. Fed steers produce ~65-75lbs. Of hide

After hides are treated (“blue” stage) they lose about 15 lbs.

Preserves for shipping Value is increased to $80-90 60lb. Hide produces ~40 sq. ft. of leather

Tanners add ~$500m annually to hides Hides are the most valuable by-product 7m tons of by-product ($8b) used to make pet food

Ex.

Unit 9: Meats Rendered fats and oils are also used in the manufacture of

biodiesel

The Rendering Industry What are their sources for product? 70m lbs. of animal material daily Rendering of Red Meat Animal By-Products

Animal fat and animal protein are the major products Most fats go into animal feeds

Unit 9: Meats Fatty acids

Plastics Cosmetics Lubricants Paints Deodorants Cleaners Caulk Ink Etc.

Unit 9: Meats Proteins

Processed into >50% protein sources Meat and Bone meal Blood meal

Disposing of Dead Livestock Do not enter the food chain Must be careful to avoid cross contamination to

humans or other livestock

Unit 9: Meats Protocol for disposal of dead stock

1. Removal by licensed rendering company

2. Compost the carcass

3. Burn in an approved incinerator (licensed)

4. Bury >4’ deep