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“Conception to Consumption”. Objectives Map the stages of animal growth and development as it relates to market readiness Describe the harvesting process.

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Presentation on theme: "“Conception to Consumption”. Objectives Map the stages of animal growth and development as it relates to market readiness Describe the harvesting process."— Presentation transcript:

1 “Conception to Consumption”

2 Objectives Map the stages of animal growth and development as it relates to market readiness Describe the harvesting process Describe federal and state meat inspection standards such as safety, hygiene, and quality control Identify retail and wholesale cuts of meat and meat by- products and correlate to major muscle groups

3 Objectives Evaluate market classes and grades of livestock Identify animal products and consumption patterns relative to human diet and health issues Describe the growth and development of livestock as a global commodity

4 Meat Consumption

5 Consumer Attributes Consumption of red meat has declined but has stabilized in recent years Traditional family has changed Most households spend less than 30 minutes on meal preparation and dislike “left-overs” Around 70% of consumers decide what they’ll eat for dinner after 4:30 p.m. The consumer has a changing lifestyle and is looking for products to fit their “way-of-life”

6 Changes in Food Consumption Income Level Diet/Health issues PerceptionsConvenience

7 Elite Purebred Breeders Purebred Breeders Commercial Cow/Calf Backgrounder/Stocker Operators Feedyard Operators Packers Purveyors, Meat Packers, Grocery Stores, Fast Food Consumers MarketingPyramid

8 Growth and Development PriorityTissueBody AreaFat Depot HighestNervousHeadPerinephric MiddleSkeletalNeck & ShoulderIntermuscular Lower MiddleMuscleHind LimbSubcutaneous LowestFatRib & LoinIntramuscular

9 Beef Evaluation Quality Grading Yield Grading

10 Quality Grading The palatability indicating characteristics of the lean is referred to as the Quality Grade For cattle under 42 months of age the following 4 grades can be assigned to a carcass –Prime –Choice –Select –Standard

11 Quality Grading

12 Yield Grading System developed to estimate the yield of closely-trimmed, boneless retail cuts that can be obtained from the round, loin, rib, and chuck Four factors used in a formula to predict cutability: –Fat thickness over the ribeye at the 12 th rib –Ribeye area at the 12 th rib –Carcass Weight –Estimated percent of internal fat (KPH) USDA Grades: 1, 2, 3, 4, and 5

13 Expected Yield of boneless, closely-trimmed retail cuts from the round, loin, rib, and chuck 52.3% or more 52.3 – 50.0% 50.0 – 47.7% 47.7 – 45.4% 45.4% or less

14 Pricing Grid

15

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17 Yield Grade 4 Prime Yield Grade 1 Select

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19 Yield Grade 3 Choice Yield Grade 2 Select

20 “The End-Product” Wholesale and Retail

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22 Where is the value?

23 Chuck 7-Bone Steak Arm Steak

24 Rib Rib Steak Ribeye Steak

25 Loin Porterhouse Steak T-Bone Steak

26 Sirloin Top Sirloin Steak Sirloin “Pin Bone” Steak

27 Round Round Steak Sirloin Tip Roast

28 Boxed Beef

29 Producer Discounts “Mismanagement”

30 Bruises

31 Dark Cutter Normal “bright cherry red” Color Dark Cutter

32 Injection Site Lesions

33 Hide Damage: Grubs

34 Breed Inconsistencies

35 Yellow Fat

36 Miscellaneous

37 Top Quality Challenges Lack of traceability/IAID/source & age Verification/chronological age Low uniformity of cattle, carcasses & cuts Need to implement instrument grading Inappropriate market signals Segmentation within and among industry sectors Too heavy carcasses & cuts Too high Yield Grades (low cutability) Inappropriate ribeye size Reduced QG & tenderness due to implants Insufficient marbling

38 Pork Quality

39

40 Creating Value

41 Value Added Value-adding: Modifying a traditional cut or creating a new cut, so that: –Benefits are perceived by the consumer, thus adding value to the product Can be as simple as: –Trimming more fat –De-boning –Aging Or as complex as –Single Muscle – Flat Iron Steak –Seasoned –Precooked –Case-ready product sold in microwavable packages

42 Value Added Product Development Boneless Cuts Fajitas Stir Frying Kabobs Marinated Meats Seasoned Cuts Stuffed Oven Ready Products Pre-Cooked Products

43 Niche Marketing Differentiating the product for a segment of the buying public –Unsatisfied with conventional supplies –Consumer willing to pay a premium Grass Fed Locally Raised Hormone-FreeOrganic All Natural BearKat Beef

44 Helpful Links porcine.unl.edu bovine.unl.edu aggiemeat.tamu.edu meatscience.org

45 Other Resources Meat Evaluation Handbook –http://www.meatscience.org/page.aspx?id=5233 http://www.meatscience.org/page.aspx?id=5233 Meat Science Laboratory Manual –J.W. Savell & G.C. Smith –ISBN: 0-89641-347-0 The Meat We Eat –Romans, Costello, Carlson, Greaser, Jones –ISBN: 0-8134-3175-1 Principles of Meat Science –Aberle, Forrest, Gerrard, Mills –ISBN: 0-7872-4720-0 The Guide to Identifying Meat Cuts –www.porkstore.pork.org/theotherwhitemeat/default.aspx?p=viewitem&item=NPB- 04362&subno www.porkstore.pork.org/theotherwhitemeat/default.aspx?p=viewitem&item=NPB- 04362&subnowww.porkstore.pork.org/theotherwhitemeat/default.aspx?p=viewitem&item=NPB- 04362&subno

46 Thank You


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