beef tour grades, palatability, safety - copia
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diferentes cortes de carneTRANSCRIPT
US Beef Industry
Castrates vs. Intact• Avian slaughtered prior to puberty-
castration unnecessary• Improve meat quality & palatability
– Pigs- Boars taint– Cattle and Sheep- Intact have
tenderness variation• Reduce management challenges
– Can have comingled genders– Easier on facilities & people
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Overview of On-Farm Production Systems
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Elite Purebred ProducersElite Purebred Producers
Multiplier ProducersMultiplier Producers
Packers/ProcessorsPackers/Processors
Wholesalers/PurveyorsWholesalers/Purveyors
Retailers/FoodserviceRetailers/Foodservice
CustomersCustomers
Commercial ProducersCommercial Producers
Elapsed time from birth to slaughter
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Cattle – 14 to 22 months (18 mo.)
Swine – 5 to 7 months
Sheep – 6 to 10 months
Goats – Variable
Turkey – 18 weeks
Broiler – 6 weeks
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Beef Production
• Dairy - Bos Taurus
• Beef - Bos Taurus & Bos Indicus
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Commercial Beef Production
Cow/CalfProducer
FeedyardStocker
Packer
U.S. Beef Production
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• Most cow-calf operations– part-time, hobby, or tax write-off
• 90% have less than 100 cows– 44 national average
• Majority of life on forage alone
• Essentially no cow-calf integration
• Finishing-Corn-based, castrates- ↑ quality & consistency
• Approximately ¼ of supply owned by packer from weaning on
• Fed Holstein steer and cull cow by-products of dairy industry
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Cow-Calf Segment
Beef Cows Inventory
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Calf with Cow ~ 7 mo.
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Inshipments
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Why going to middle of country?
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• Established infrastructure (feeders & packers)
• Forage advantages
• Less population density
• Climate
Stocker Segment
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• Up to 90 days of cheap growth on grass
• Spring born calves to winter wheat in OK, KS, & TX
• Fall born calves to summer pasture in same areas and/or midwest
• Direct to feedlot or stocker operation?
• Driven by market, weather, genetics of calves
Stocker Segment
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Placed in a feed yard~800 pounds
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Feedyard Segment
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Feedyard Segment
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120 Days (> 3 lb/d) ~1200 pounds
Feedlot Segment
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• At least 100 days (120-150 days)
– Ration - 75% grain, 25% hay
• Can utilize byproducts of ethanol production well
• Purpose
– Improving meat quality and quantity
Feedlot Segment
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Source: Colorado State University
Clarification/ Inspection Vs. Grading
USDA Quality and Yield USDA Quality and Yield GradesGrades
• USDA grades are designed to segregate USDA grades are designed to segregate carcasses into similar categories and to carcasses into similar categories and to facilitate marketingfacilitate marketing
• 90% of the cattle slaughtered in the US 90% of the cattle slaughtered in the US receive a USDA grade.receive a USDA grade.
• Dual grading system (quality and yield)Dual grading system (quality and yield)• USDA grading of beef is optionalUSDA grading of beef is optional
USDA Grading
• Both quality grades and yield grades Both quality grades and yield grades are assigned to carcasses by USDA are assigned to carcasses by USDA Graders who are independent of the Graders who are independent of the packing plants.packing plants.
• Graders have two responsibilitiesGraders have two responsibilities– GradingGrading– CertificationCertification
Beef Carcass Anatomy
RoundRound
1212thth and and 1313thth Rib Rib
ChuckChuck
LoinLoin
RibRib
USDA Quality Grade
• What is meant by quality grade:– term used to describe the characteristics of
the lean that indicate palatability– describes factors that consumers associate
with tenderness, juiciness, flavor, and overall palatability
Quality Grade Factors
• Maturity:– subjective observation of ossification of the
vertebral columns, color of lean, and texture of lean
• Marbling– Subjective evaluation of the amount of
intramuscular fat dispersed within the ribeye
“Buttons”
Spinous Spinous process of process of
the the Thoracic Thoracic vertebra vertebra
Thoracic Thoracic vertebravertebra
Beef Quality Grades- Lean Maturity
Young Intermediate Mature
A00 B00 C00 D00 E00
USDA Maturity Classes
Maturity Classification
A
B
C
D
E
Months of Age**
9 to 30 months of age
30 to 42 months of age
42 to 72 months of age
72 to 96 months of age
Over 96 months of age
**These ages are only an estimation
Carcass Maturity
Maturity
A00 0% 9 – 30
B00 10% 30 – 42
C00 35% 42 – 72
D00 70% 72 – 96
E00 90%
E100 100%
% Thoracic Ossification
Approximate Age (Months)
> 96
Bone Maturity A00 B00 C00 D00 E00
Various Maturity of Beef Cattle
A-MaturityA-Maturity C-MaturityC-Maturity D-MaturityD-Maturity
Overall USDA Maturity
A-MaturityA-Maturity
USDA Quality-Marbling
• Marbling, or intramuscular fat flecks within the exposed ribeye area
• Usually the major factor determining quality grade
Flecks of fat within the encircled area
Marbling Scores and Final Quality Grade of A-Maturity
Carcasses1. Abundant
2. Moderately Abundant
3. Slightly Abundant
4. Moderate
5. Modest
6. Small
7. Slight
8. Traces
9. Practically Devoid
High PrimeHigh Prime
Average PrimeAverage Prime
Low PrimeLow Prime
High ChoiceHigh Choice
Average ChoiceAverage Choice
Low ChoiceLow Choice
SelectSelect
StandardStandard
StandardStandard
Pri
me
Pri
me
Ch
oic
eC
ho
ice
Se
lec
tS
ele
ct
Overall Quality Grade
Overall USDA Quality Grade
A-MaturityA-MaturityModest Modest
MarblingMarbling
Average Average ChoiceChoice
USDA Yield Grade• What is meant by USDA Yield Grade:
– Yield grades were developed to estimate the “Percent Boneless Closely Trimmed Rib, Loin, Chuck, and Round.”
• A multi-linear regression equation was developed from 348 head of cattle.
• This equation uses the hot carcass weight, ribeye area, back fat thickness, and percentage of Kidney, Pelvic, and Heart Fat (KPH).
USDA Yield Grade
USDA YG %BCTRC
1
2
3
4
5
52.3 % or More
52.3 - 50.0%
50.0 - 47.7%
47.7 - 45.4%
45.4% or Less
%BCTRC = 51.34 – 5.784(Adj.Fat) – 0.462(KPH) + 0.740(REA) – 0.0093(HCW)
USDA YG = 2.5 + 2.5(Adj.Fat) – 0.2(KPH) + 0.32(REA) – 0.0038(HCW)
USDA Yield Grades
• Predicting Carcass Cutability– Hot Carcass Weight (lbs)– Adjusted Fat Thickness (in.)– Ribeye Area (sq. in.)– % Kidney Pelvic and Heart Fat
USDA Yield Grades
Percent Kidney, Pelvic, and Heart Fat (KPH)
Pelvic Fat
Kidney Fat
Heart Fat
12th Rib Back Fat Thickness
¾ the length of the ribeye
12th Rib Ribeye Area
Each Square is a tenth of an inch
8 in2
VIA Output
Flavor
Grain fed vs grass fed
Wet aged vs dry aged
Juiciness
Degree of doneness/cookery
Tenderness
Amount and age of connective tissue
Tenderness• Post-Mortem Aging-
Protein Degradation– Calpains & Calpastatin
• 14 -21 Days
I hour postmortem
24 hours postmortem
Tenderness
MuscleOverall
tenderness score
Common name
Psoas Major 7.10 Tenderloin
Infraspinatus 6.7 Flat Iron, top blade
Longissimus dorsi 6.42 Ribeye, strip loin
Rectus femoris 5.74 Sirloin tip
Gluteus medius 5.63 Top sirloin
Triceps 5.57 Chuck pot roast
Semitendinosus 5.53 Eye of round
Semimembranosus 5.52 Top round
Biceps femoris 5.44 Bottom round
Pectoralis 4.57 Brisket
Tenderness
• Density/Lubrication (Marbling)
• Insurance Against Overcooking
Emerson et al., 2013
Certification
• Using the USDA grading standards and other specifications to have third party certification
• Currently 139 different schedules
• Purpose– Add value– Develop brand identity– Improve endpoint consistency
• Program Name
– Certified Angus Beef
• Live Animal Requirements
– 51% Black Hair Coat
• Carcass Requirements
– No dairy conformation
– Steers and Heifers
– No dark cutters
– No internal hemorrhaging
– Maximum hump height < 2”
• Quality
– A maturity
– Mt 00 or higher
– Medium to fine textured marbling
• Yield
– Ribeye area 10 to 16 in2
– Carcass weight < 1050
– Fat thickness < 1”
Slight 00Slight 50
Small 00Small 50Modest 00Moderate 00
Slightly Abundant 00
Required
• USDA FSIS Inspection– Pre-Operational Sanitation– Antemortem– Postmortem
• Zero tolerance
• Antibiotic residues
– Mandatory Testing • Generic E coli and Salmonella testing
• Trim &/or ground beef testing for STEC
• Ready-to-eat testing
375 g
Sample Composite
Add 3 – 10 volumes media
Enrichment @ 42°C
FSIS N-60 Testing
TRADE SECRET – CONTAINS CONFIDENTIAL COMMERCIAL INFORMATIONThis document contains confidential commercial information pursuant to 5 U.S.C. sec. 552(b)(4).
12 pieces weighing 75 g per combo = 375 g
Why do we need intervention steps?
• Prevalence of E. coli O157:H7 in fecal samples– Spring and Summer = 74%– Lower in Fall– Much lower in Winter (29.4%)
• Prevalence of E. coli O157:H7 on pre-evisceration carcasses– Spring and Summer (39%)– Lowest in Winter (1%).
• 1,232 post-intervention carcasses sampled during the four seasons– Only 15 (1.2%) tested positive for the presence of E. coli
O157:H7
• Barkocy-Gallagher, G. A., Arthur, T. M., Rivera-Betancourt, M., Nou, X., Shackelford, S. D., Wheeler, T. L., et al. (2003). Seasonal prevalence of Shiga toxin-producing Escherichia coli, including O157:H7 and non-O157 serotypes, and Salmonella in commercial beef processing plants. Journal of Food Protection, 66, 1978–1986.
What The Industry Does
• Interventions:– Process, practice, or
chemical applied to the meat or processing environment in order to reduce levels of foodborne pathogens
• slow/stop/remove
• Multiple Hurdle approach
Steam Vacuum
Carcass WashCabinets
Organic Acid Wash
Additional Third Additional Third Party TestingParty Testing
• Must tell FSIS of positives
Questions?