Enterprise: Animal Science Unit: Meat Science Factor Information Needed I. Intro Producers need to produce consumer acceptable farm animal products. B. Informed consumers should understand the meat industry C. There are many careers

II. Beef A. Cattle are quality and yield graded to insure a good product. 1. Quality Grades- are balanced between marbling and age. a. Prime, Choice, Select, Standard, Commercial, Utility, Cutter, Canner.

a. Yield Grade 1 through 5- #1 is lean, #5 is fat 2. Yield grades are based upon percent% of lean meat to carcass weight. a. Yield Grade 1 through 5- #1 is lean, #5 is fat B. Carcasses are divided into wholesale (primal) cuts, then into retail cuts 1. Retail cuts from the round primal cut

1. a. Round steak 1. Whole 2. Top 3. Bottom 4. Eye 3. 4. 2.

b. Tip Roast/ steak 1. Cap on 2. Cap off 1. 2.

d. Rump Roast, boneless 2. Retail cuts from the sirloin a. sirloin steak (various)

3. Retail cuts from the loin a. T-bone b. Porterhouse c. Top loin steak d. Tenderloin (1). Steak or roast a. b. c. d.

4. Retail cuts from the rib wholesale cut a. small end roast/steak b. Large end roast/steak a. b. a.

c. ribeye roast/steak 5. Retail cuts from the chuck a. Blade roasts/ steak

b. 7-bone roasts/steaks c. arm roasts/steaks b. c.

6. Cuts from the flank a. flank steak, rolls b. skirt steak 6a. 6b.

7. Cuts from the plate a. short ribs

8. Cuts from the brisket a. Brisket, whole b. Brisket corned 8a. 8b.

9. Shank retail cuts a. shank crosscuts 10. Retail from various locations a. Beef for stew b. Cubed steak c. Ground Beef 9a. 10a. 10b. 10c.

A. Sheep are marketed similar to beef B. Market classes III. Sheep A. Sheep are marketed similar to beef B. Market classes 1. Sheep- over 1 yr. 2. Lamb- under 1 year C. Quality & Yield Grades of Lamb 1. Quality a. Prime, choice, select, utility, cull

(1.) based upon % of lean meat to carcass weight (1.) quality grades are based upon fat and muscle. 2. Yield grades a. #1 through #5 (#1 is best) (1.) based upon % of lean meat to carcass weight D. Wholesale cuts of lamb.

1. Leg 2. Loin 3. Flank 4. Rib or rack 5. Foreshank & Breast 6. Shoulder 1. 2. 3. 4. 5. 6.

E. Leg retail cuts 1. American style leg 2. French style leg 3. Leg Chop 1. 2. 3.

4. Sirloin chops .

F. Loin retail cuts 1. Loin chops 2. Double chop (bnls) F1. 3. Loin roast F1. 3

G. Rib retail cuts 1. Rib chops (frenched) 2. Rib roast G1. G2.

H. Shoulder cuts 1. Arm Chop 2. Blade chop 1. 2.

3. Square cut shoulder 3.

I. Forearm & Breast 1. Riblets 2. Foreshank 3. Breast 1. 2. 3.

J. Various cuts 1. Lamb patties 1.

IV. Pork A. Pork is graded on quality and yield 1. Quality grades a. Acceptable or Unaccept. 2. Yield grades a. US #1 through US #4 b. US Utility & US cull (unacceptable)

B. Wholesale and retail cuts 1. Shoulder a. Arm Roast b. Arm Steak a b

c d e c. Arm picnic (fresh or smoked) d. Blade Boston Roast e. Blade Steak c d e

c b 2. Loin a. Center Loin Roast b. Center Rib Roast c. Tenderloin Roast c a. b

e g f d. Country Style Ribs e. Loin Chop f. Rib Chop g. Sirloin Roast

h i l h. Sirloin Chops i. Canadian Style Bacon j. Top Loin Chop k. Top Loin Roast (bnls. Or dbl.) l. Back Ribs h i j l k

3. Side a. Fresh Side b. Spare Ribs c. Bacon (sliced or slab) b c c

a c b 4. Leg (all may be smoked) a. Whole Leg, bnls. b. Shank Portion c. Butt Portion a c b

d b c d. Center Slice 5. Others a. Ham Hocks b. Sausage c. Smoked Jowl

V. Meat Selection Selection of good quality meat has factors to consider. Beef Cuts from the loin and rib are selected for quality and yield. Prime is tops unless yield #4 Choice Select Yield grade 4 Standard. If they are the same grade then cutability is used. http://aggiemeat.tamu.edu/judging/TBoneClass/TBoneClass.html

2. Cuts from the chuck, round, etc 2. Cuts from the chuck, round, etc. are selected for the best combination of muscling and cutability. Beef Round Class 3. Cuts from lamb must be choice (all will be), then it is the best combo of muscling and cutability. Lamb Loin Chop Class 4. Pork cuts are based upon the best combo of muscling and cutability. Quality it a minor factor. Pork Loin Chop Class