Presentation on theme: "Marketing Livestock. One purpose of Quality Counts Reveal impact of 76,000 market projects."— Presentation transcript:
One purpose of Quality Counts Reveal impact of 76,000 market projects
Terms & Calculations: Live weight – Total weight of livestock at slaughter Carcass weight – Total weight of livestock after slaughter Dressing percentage – Percentage of the live animal that ends up as carcass (Carcass weight ÷ Live weight) x 100 Total number of livestock – Total number of live animals being slaughtered Carcass weight x Total number of livestock = Total pounds of carcass How many pounds of carcass are there?
Avg. wt. – 269 D. P. – 74.7% 6,580,985.9 lb PORK
Ham – 24% Side (Belly) – 19% Loins – 18% Picnic – 9% Boston butt – 8% Miscellaneous - 22% Pork Carcass
Dressing percentage = Carcass weight as a percentage of Live weight Pork Carcass Dressing Percentage Carcass weight ÷ Live weight x 100 Factors affecting dressing percentage gut filldegree of muscling weight of hideweight of head weight of feetfat thickness
Livestock are processed different ways. Ex. Pork is harvested with the skin on, thus yielding higher dressing percentages. Livestock are fed different diets. This can increase or decrease gut fill, which can in turn affect dressing percentage. Ex. Grain fed vs. natural fed (forage) Weight of skin or pelt varies with livestock species. –Ex. Sheep or goats that are shorn vs. unshorn –Ex. Different breeds have thicker skins (Continental vs. Zebu) Livestock have different types of stomachs. –Ex. Swine have monogastric (single-compartment) stomachs Reasons for Variations in Dressing Percentage
Dressing percentage = Carcass weight as a percentage of Live weight Carcass weight ÷ Live weight x 100 Factors affecting dressing percentage gut fillmuscling fatnessmud wool Lamb Carcass Dressing Percentage
Goat meat or cabrito is being purchased primarily by immigrants from Mexico, the Middle East and the Caribbean. Ethnic groups within metropolitan areas (New York, Chicago, California) want to return to foods of their cultures. People of different religions purchase different parts of the goat. Three most consumed portions are rack, loin and legs. What do consumers want?
Dressing percentage = Carcass weight as a percentage of Live weight Carcass weight ÷ Live weight x 100 Factors Affecting Dressing Percentage Goat Carcass Dressing Percentage gut filllactation hay and straw feedingmating weaning carcass weight variation large horns & testiclesdry pastures fatness heavy fleece breedgender
Avg. wt. – 1256 D. P. – 61.2% 6,483,731.5 lb BEEF
Where does our beef come from? Beef Carcass Breakdown %
Processors are extracting single muscles from different portions of primals. Improving taste and quality of individual cuts of meat Consumers want improved taste and color. Palatability and appearance are crucial when consumers purchase meat products. Leaner meats Done by extracting single muscles, processing methods, or emphasizing better quality grades by producers Country of origin labeling Organic and natural meats Telling the story of the products What do consumers want?
Dressing percentage = Carcass weight as a percentage of Live weight Carcass weight ÷ Live weight x 100 Factors Affecting Dressing Percentage Beef Carcass Dressing Percentage gut fillpregnant cows feed type bruising class of countrycarcass weight variation transit losssale method fatness weather conditions breed