The Meat We Eat Exam 2

English

Angus and Hereford
- marbling/tendernes
- calving ease
- moderate frame size
- easy fleshing
- early sexual maturity

brangus

Composite Breed Classification
- originated in the US
- 3/8 Brahman, 5/8 Angus
- solid black
- polled
- largest registry for American Composite cattle

Breed Composition Types

- composite breeds were developed because of hybrid vigor/heterosis.

rank the top beef producers

1. United States
2. Brazil
3. China

rank the top cattle producing states

1. texas
2. nebraska
3. kansas

live weight

1350-1550 lbs. (range 1200-1700 lbs.)

Rib Eye Area

14.0-16.0 sq. in. or at least 1.1-1.2 sq. in per live cwt.

percent kidney, heart, and pelvic fat

2.5%

dressing percentage

62-63% (range 55-67)
- factors that influence: fill, fatness, muscle, sex, pregnancy, weight

beef grading

- segregating of cattle and beef carcasses based on expected value
- 1923 use of tentative standards
- 1926 USDA promulgated official standards
- cattle are ribbed between the 12th and 13th rib
- bloom time= approx. 15 min for oxygenation of the ribeye.

quality grade

- help to determine palability- tenderness, juiciness, flavor
- eating satisfaction
- prediction
- used in beef and lamb

yield grading factors

1. fat thickness= preliminary yield grade (PYG)
2. hot carcass weight (HCW)
3. ribeye area (REA)
4. kidney, pelvic, and heart fat % (KPH)

Yield Grading

- USDA 1, 2, 3, 4, 5
- predicts cutability
- 1= highest cutability
- 5= lowest cutability

USDA quality grade factors

- maturity: A, B, C, D,E
- lean maturity= lean color, lean texture
- skeletal maturity= bone ossification, shape and color of ribs.
- marbling= amount and distribution of intramuscular fat.

Ab=?

Pr+

Mab=?

Pr^0

Slab=?

Pr-

Md=?

Ch+

Mt=?

Ch^0

Sm=?

Ch-

SI^50 and up=?

Se+

SI^40 and down=?

Se-

Tr=?

St+

Pd=?

St-

Packer n=17

47.1% product quality

Retail n=16

18.8% product quality

Food Service n=25

44% product quality

further processor n=18

33.3% product quality

GTO n=46

60.7% product quality

meat processors in Oklahoma

- 184 meat/meat processing establishments in OK
- 81 USDA inspected
- 37 state inspected
- 66 custom exempt
- facilities for slaughter, processing, further processing, and combination

Custom Exempt Facilities

- provide service not meat
- includes slaughter, process, wrap, and freeze.
- customer owns the animal prior to slaughter and the products from the animal.
- animal and process does not require inspection.

what percent of the beef carcass is the chuck?

30

what percent of the beef carcass is the rib?

10

what percent of the beef carcass is the loin?

17

what percent of the beef carcass is the round?

23

what percent of the beef carcass is the brisket, plate, and flank?

20

Oklahoma dept of agriculture, food, and forestry

- meat inspection performed by a state inspector.
- inspection "equal to or greater than" federal inspection.
- products can only be sold within the state lines of Oklahoma
- 29 states have their own meat and/or poultry inspection programs.

Katahdin

- developed in the 1950s on the piel farm in Maine.
- crossing of hair sheep from the Caribbean with various British breeds, especially the Suffolk.
- blends the best qualities of Caribbean hair sheep with the superior growth and carcass quality of wooled sheep.
- excel in maternal and fitness traits, including parasite resistance.
- most numerous registered breed of sheep in the US

live weight of lamb

- marketed between 105 and 130 pounds
- avg=125 pounds

dressing percent of lamb

- affected by the fill, finish (increase in fat will increase dressing percent), fleece, sex, and muscling.
- normal range is 0.05-.5 inches with an average of .25

fat thickness of lamb

- measured at the 12th rib.
- normal range is 0.05-.5 inches with an average of .25

body wall thickness of lamb

- the measurement taken approximately 4.5 in from the midline of the ribbed lamb carcass.
- a lot of variation exists for this measurement based mostly on age, breed, and weight.
- normal range is .6-1.25 inches

rib eye area of lamb

the cross section of the longisimus dorsi muscle between the 12th and 13th rib.
- normal range is 1.5-3.5 square inches with an average of 2.3
- a 125 lb lamb has around a 2.5 square inch rib eye.

lamb
trotter condition
rib shape
lean color
lean texture

2 break joints
mod. narrow
slightly pink
fine lean texture

yearling mutton
trotter condition
rib shape
lean color
lean texture

1 break or spool
mod, white; flat
slightly dark red
slightly coarse

mutton
trotter condition
rib shape
lean color
lean texture

2 spool joints
wide and flat
dark red
coarse

lamb quality grade

- predict palatability
four factors:
maturity
flank streakings
flank firmness
confirmation

how to predict final quality grade of lamb

- a preliminary grade is determined based on maturity, flank streakings, and flank firmness.
- the preliminary grade and conformation score are then used to determine the final quality grade

lamb yield grade

- predict cutability
yield grade equation
- yield grade= .4+ (10 x fat thickness, in)

Continental

simmental
- high growth
high red meat yield
- strong maternal traits
- early sexual maturity

Black Angus

Bos Taurus/British Breed classification
- native to Angus (near Scotland)
- most popular beef breed in the US
- always black in color
- can produce red angus
- known for marbling ability.

Charolais

Bos Taurus/European Breed Classification
- originated in France
- white in color
- mature bulls weigh 2000-2500+ lbs.
- mature females weigh 1250-2000+ lbs.
- known for size and muscle

Breed Composition

- Bos Taurus cattle can often produce higher quality carcasses than more tender Bos Indicus cattle.
- Brahman influenced cattle possess yield grade characteristics that are similar to that of British and Continental breeds of cattle. However, their marbling scores are much lower.

hybrid vigor

the improved or increased function of any biological quality in a hybrid offspring. it is the occurrence of a genetically superior offspring mixing the genes of its parents.

hot carcass weight

800-900 lbs (range 600-1100 lbs)

fat thickness

- at the 12th rib
.40-.50 in (range .1-1.50)

cutability

- percentage of closely trimmed retail cuts
- determined by yield grade
- ration of muscle to fat and bone.

What is the majority of hide colored?

black

sheep production systems

extensive management systems
- southwestern range operations
- northwestern range operations

sheep production systems

intensive management systems
- farm flock operations
- lamb feedlot industry

goat production facts

- three sectors of goat production are hair, meat, and dairy
- there is no grading system for meat goats

South African Boer goat

- a hardy, fast growing meat-type goat
- medium size with prominent horns and broad, drooping ears
- generally brown head and neck with white body and legs, having short to medium hair
- good meat type conformation with superior spring of rib, body length, and muscling

Bos Indicus

Grey Brahman
- heat tolerance
- insect/disease resistance
- longevity
- maternal calving ease
- hardy foragers
- later sexual maturity