1. Yield and Quality of Animal Products Dr. Benjy Mikel Introduction to Animal and Food Sciences Agent In-Service

2. Live Weight, lb SpeciesRangeAverage Beef900-15001200 Pork200-280250 Lamb85-150120

3. Dressing % SpeciesRangeAverage Beef54-6662 Pork66-7672-73 Lamb45-5753

4. Calculating retail wt., Beef 1200 lb X 62% DP = 744 lb X 70% = 521 lb Retail Weight

5. Calculating retail wt., Pork 250 lb X 72% DP = 180 lb X 70% = 126 lb Retail Weight

6. C. Per Capita Consumption of Muscle Foods in the US

7. Beef Carcass wt = 97 lb Retail wt = 68 lb Consumed wt = 65 lb

8. Veal Carcass wt = 1 lb Retail wt = 1 lb Consumed wt = 1 lb

9. Pork Carcass wt = 68 lb Retail wt = 53 lb Consumed wt = 50 lb

10. Lamb Carcass wt = 1 lb Retail wt = 1 lb Consumed wt = 1 lb

11. Red Meat (total) Carcass wt = 167 lb Retail wt = 123 lb Consumed wt = 117 lb

12. Chicken Retail wt = 72 lb Consumed wt = 50 lb

13. Turkey Retail wt = 18 lb Consumed wt = 14 lb

14. Poultry (total) Retail wt = 90 lb Consumed wt = 64 lb

15. Fish Retail wt = 15 lb Consumed wt = 15 lb

16. Seafood (total) Retail wt = 15 lb Consumed wt = 15 lb

17. Wild Game Retail wt = ? lb Consumed wt = ? lb

18. Total Meat Retail wt = 228 lb Consumed wt = 195 lb

19. Consumption Patterns Over Time

20. RankCountry % of Max. Cons. 1Argentina100 2 New Zealand 100 3Australia93 4 United States 85

21. 1.Historically, U.S. consumption of muscle foods has remained among the highest in the world although far below that of the top three countries

22. 2.As consumers continue to demand more healthy foods, consumption patterns will continue to change between specie meats and type of value-added products.

23. 3. Over the past 30 years, pork consumption has remained relatively constant while poultry consumption has increased with a corresponding decrease in beef consumption in the US.

24. Animal Processing

25. A. Humane slaughter – animals must be rendered unconscious prior to slaughter.

26. B. Dressing - this process involves removal of the hide, hooves, head, and entrails from the carcass

27. C. Aging - the process of allowing a carcass to remain at refrigerated temperature for 2-21 days to allow enzymatic tenderization.

28. D. Fabrication - the process of disassembling the carcass into primal, subprimal, then retail cuts.

29. Beef Wholesale Cuts Round Loin Rib Chuck Flank Plate Brisket Foreshank

30. Pork Wholesale Cuts Ham Loin Boston butt/arm picnic Belly Spareribs

31. Lamb Wholesale Cuts Leg Loin Rack Shoulder Breast

32. 2.Primal and subprimal cuts – smaller more manageable cuts 3.Retail – cuts placed for retail sale to the consumer 4.Byproducts – the inedible products sold for other uses

33. Market Classes and Grades

34. Classes based on age and sex condition

35. Beef Castrated Male = steer Young Female = heifer Mature Female = cow

36. Beef Mature Male = bull Young Male = bullock Mature, castrated Male = stag

37. Pork Castrated Male = barrow Young Female = gilt Mature Female = sow

38. Pork Mature Male = boar Young Male = --- Mature, castrated Male = stag

39. Lamb Castrated Male = wether Young Female = ewe Mature Female = ewe

40. Lamb Mature Male = ram Young Male = --- Mature, castrated Male = stag

41. B. Grade systems - based on value of animal due to the yield of lean meat and the quality or eating attributes of the final product.

42. Beef Quality grade - based on maturity and marbling. There are 8 grade categories.

43. Beef Yield grade - based on fat thickness, ribeye area, carcass weight, and KHP fat. Grades range from 1 to 5.

44. Percentage of US Beef Slaughtered for Particular Grades

45. Quality Grades Prime2% Choice43% Select28% Standard and Lower <0.5% Ungraded27%

46. Yield Grades YG 114% YG 234% YG 324% YG 41% YG 5<0.5% YG 631%