1. Unit 9: Meats Chapters 3, 7-9

2. 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

3. 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)

4. 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

5. 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

6. 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%

7. 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

8. 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

9. 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

10. 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

11. 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

12. 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.

13. 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 12 th and 13 th ribs  10 degrees are established from abundant to devoid

21. 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> 52.3 252.3 - 50.0 350.0 - 47.7 447.7 - 45.4 5< 45.4

25. 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.

26. 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)

29. 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

30. Unit 9: Meats  Two quality grades for lean in pork carcasses: Observed at the exposed surface of a cut muscle at the 10 th and 11 th 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

31. 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

32. 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

33. 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?

34. 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?

35. 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

36. 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

37. 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

38. 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.

39. 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

40. Unit 9: Meats  Fatty acids Plastics Cosmetics Lubricants Paints Deodorants Cleaners Caulk Ink Etc.

41. 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

42. 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