2. 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

3. 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.

5. 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

6. 1.
a. Round steak
1. Whole
2. Top
3. Bottom
4. Eye 3. 4. 2.

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

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

9. 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.

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

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

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

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

14. 7. Cuts from the plate
a. short ribs

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

16. 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.

17. 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

18. (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.

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

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

21. 4. Sirloin chops .

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

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

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

25. 3. Square cut shoulder 3.

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

27. J. Various cuts
1. Lamb patties 1.

28. 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)

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

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

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

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

33. 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

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

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

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

37. 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.

38. 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