Animal Science 232 - Beef processing

Define set price contract in beef production

The sale price of cattle is fixed, regardless of the fluctuation in market price

What is an advantage of set price contracts?

• price stability

• guarantee a profit

One disadvantage of set price contract

• limit potential profit if market price rises after contract is signed

Define open price contract in beef production

The price of the cattle is determined by the current market price

What are some advantages of an open contract?

• guarantee a market, not a profit

• Greater potential for profit ‘if’ market price rises

• more flexibility for both buyer and seller

Open contract disadvantages

• variable profit

• higher risk

Define specified risk markers (SRMs)

parts of an animal that would contain prions if prions are present

• brain + skull + eyes

• tonsils

• vertebral column

• nervous tissue surrounding spinal cord

• distal ileum

how old must cattle be for the collection and sale of bone-in cuts of beef?

< 30 months of age

What is the average live weight of beef cattle processed in the U.S.?

1200-1300 lb

What is the average age of beef cattle processed in the U.S.?

18-24 months

Why are SRMs removed and destroyed from cattle over 30 months of age?

Due to BSE’s long incubation period, it give more time for a potential BSE infection to occur

Why is dark cutting beef (DFD) undesirable?

dark, firm, dry beef → less desirable, which decreases your profit

What are the 4 wholesale (primal) cuts of beef?

1. Chuck

2. Rib

3. Loin

4. Round

At a slaughterhouse, what is the purpose of a cut sheet?

At small slaughterhouses, a cut sheet is a document that farmers or consumers complete to let a butcher know how they want a carcass broken down.

Fill in all the blanks

• Chuck

• Brisket

• Foreshank

• Rib

• Plate

• Short loin

• Flank

• Sirloin

• Tenderloin

• Top sirloin

• Bottom sirloin

• Rump

• Round

• Hind shank

Chuck %

29%

Brisket, plate, and flank %

19%

foreshanks %

2.5%

Rib %

9%

Loins (short loin, sirloin, tenderloin, top sirloin, bottom sirloin) %

16%

Round + rump %

22%

Hind shank %

2.5%

What is the formula for dressing percentage, DP?

What are the desired ranges for DP (grain-fed beef and grass-fed beef)

• Grain-fed beef = 60-63%

• Grass-fed beef = 56-58%

What is the formula for carcass cutting yield (CCY)?

What is the desired range for CCY?

55-70%

List the two factors evaluated to assign a quality grade from the USDA?

1. Physiologic age/maturity

2. Marbling in the ribeye between the 12th+13th rib

List beef quality grades from best to worst

1. Prime

2. Choice

3. Select

4. Standard

5. Commercial

6. Utility

7. Cutter

8. Canner

Fill in the blanks

What is the most common quality grade assigned to beef cattle processed in the U.S.?

Choice

True or false - a yield grade of 5 is desirable because it will give the leanest meat

False

Yield grade

Estimate of the edible and/or sellable meat from a carcass using the amount of boneless, closely trimmed retail cuts from the loin, rib, round, and chuck