1. Animal Products
Red Meat Products

2. Red Meat Products Sources Poultry is often called white meat Swine
Sheep
Horses
Poultry is often called white meat

3. Red Meats Cattle Swine Sheep Goats
Beef is from cattle greater than 1 yr of age
Veal is from calves less than 3 months of age
Grey color tint
Swine
Pork
Sheep
Lamb is from young sheep less than 1 year of age
Goats

4. World Ranking for red meat supply1.
2. United States
Red meat ranking 2.

5. U.S. Red Meat Production

6. Leading Animal Harvesting States

7. Top Meat Processors in the USA

8. Harvest and Meat Production

9. Slaughter Animals transported to packing plant alive
Animal made unconscious
Electricity
Jugular and/or carotid artery severed to drain blood from animal
Hide is removed
Hogs are scalded to remove hair
Skin is usually left on
Viscera, head, and other by-products are removed
Often referred to as offal

10. Dressing Percentage

11. Dressing Percentage Average Dressing Percentages
Hogs – 70-75%
Cattle – 60-65%
Sheep –
Goats – 45-50%
Primary factors affecting dressing percentage:
Fill (digestive tract fill)
Weight of wool
Muscle

12. Slaughter Continued Following offal removal
Carcasses are split, washed, and chilled
Pork and beef
Aging
Improves tenderness of meat
Not common in large packing plants
Many plants process carcasses into wholesale cuts or retail cuts
Boxed beef; boxed pork; boxed lamb
Shipped from packing plant as a retail cut

13. Breakdown of a Carcass
Wholesale Cuts

14. Primal Cuts Beef- Lamb- Pork- Round, Loin, Rib, Chuck
Boston Butt, Picnic Shoulder, Loin, Belly, Ham

16. Retail Cuts

17. Red Meat Composition Physical – visual observations Lean Fat Bone
Intermuscular
Bone
Connective tissue
Tendons attach muscle to bone
Other connective tissue holds muscle together

18. Red Meat Composition Chemical – determined by chemical analyses
Chemical composition of lean meat determines nutritional value
65-75% water
15-20% protein
2-12% fat
1% minerals
As animals age fat percentage increases while water and protein percentages decrease
Fat soluble vitamins
Contained in fat
A, D, E, and K
Water soluble vitamins
Abundant in muscle
B – vitamins
Carbohydrates
Less than 1%
Glycogen
“Dark cutters”

24. Markets Terminal Markets Public Auctions (sale barns; “ebay”)
Direct Packer Buying
Public Auctions (sale barns; “ebay”)
Auctioneer sells animals to highest bidder
Open to public
Seller pays commission to sale barn
Typical feeder livestock and cull breeding stock

26. Marketing Traditionally animals were purchased on live weight basis
Buyer estimates the value of the carcass and makes offer
Now, an increased number of animals are sold on a carcass merit basis
Seller is paid based on what is actually determined to present in the carcass

27. Ways to Market Livestock
Carcass merit index

28. Livestock Marketing Terminology
Shrink
ADG

29. Futures Market Terminolgy
Short
Hedge
How can the futures market be utilized as a risk management tool?

30. Food Service Industry Rapidly growing Capture high market share
McDonald’s
Quality assurance