Breed, Age, and Species Variation - ASCI 211 Meat Science

cattle breeds

• over 800 worldwide

  • some adapted to local climate

  • others bred for specialized uses

bos indicus

• subspecies of cattle of south asian origin

• zebu

• prominent humps forward of shoulder

  • brahman, bradford, belmont red

bos taurus

• subspecies of cattle often referred to as “european” or continental breeds

  • angus, shorthorn, murray grey, wagyu

  • dairy cattle: jersey, holstein, simmental, charolais

  • most commonly found in US and canada

angus

• more than 60% of commercial cattle within the total US cow herd

• highly demanded genetics

• reputation for feed efficiency and superior beef

• higher valued at auctions compared to non-angus contemporaries

• certified angus beef

  • largest branded beef program, 5.6m head processed for a value of 1.25bil in 2019

hereford

• greater weight for age and rate of grain; feed efficiency

• premium value in the markets as finished beef or as store cattle

• certified hereford beef

  • high percentage of calf crop

  • low-maintenance: docile, ease of management, climate resilient

simmental

• feed conversion and efficiency

• high, long term fertility

• longevity

• low maintenance: calving ease, excellent mothering ability, easy to handle

• short intervals between calving

• good grazing ability

• early maturity and good growth rates

• uniformity in type & color

holstein

• 90% of dairy cows in US are of holstein descent

• 40% of total beef produced is dairy

• high growth percentage in the fattening sector and produce meat with a fine fiber

• cross-bred with beef breeds for a higher quality veal

• dairy steers have comparable quality grade attributes and higher marbling scores than the US fed cattle

• no breed effect in taste or tenderness

wagyu

• japanese origin

• expensive: rib eye > $100/ lb

• marbling

• softer fat composition: higher ratio of unsaturated fats - flavor

• finer meat texture

• versatile adaptation to environments

• no excessive back fat

• rib eye yield

belgian blue

• prone to double muscling

beef operations

• avg of 25 mos from pregnancy to processing

• pregnancy: 9 months

• cow calf - 1st

• stocker - 2nd

• feedlot - 3rd

• dairy

• grass fed

cow calf

• first stage

• from calving to weaning

• 6-8 months

stocker

• second stage

• variable: 2-8 months

feedlot

• final stage

• 3-6 months

veal

• primarily found in the midwest and northeast

• purchased at ~100lbs live weight, then raised approximately 20-22 weeks until ~475-500 lbs

• “non-special fed” or “pasture raised veal”: fed a variety of diets, including milk replacer, grain and forages (hay, silage, or pasture)

  • marketed at live weights of 151-400lbs

• “special-fed” or “milk-fed” veal: fed nutritionally balanced milk or soy-based diets

• “bob” veal: small percentage of calves marketed up to 3 weeks of age, or weigh less than 150 lbs

pork breeds

1. yorkshire

2. duroc

3. berkshire

4. hampshire

5. heritage breeds:

   1. mangalitsa

   2. iberian

6. crosses

yorkshire

• top recorded breed in north america

• characteristically white w/ erect ears

• known for muscle, with high proportion of lean meat and low backfat

• additional strengths: soundness and durability

• highest populations found in illinois, indiana, iowa, nebraska, and ohio

duroc

• second-most recorded breed in the US

• red pigs with drooping ears

• valued for their product quality, carcass yield, fast growth and lean-gain efficiency

• additional strengths: prolificacy and longevity in the female line

• typically found in ohio, kentucky, illinois, indiana, iowa, and nebraska

berkshire

• third most recorded breed

• known for fast and efficient growth, reproductive efficiency, cleanness and meat flavor and value

• first US meeting of berkshire breeders and importers was held in 1875

  • american berkshire association formed, making it the oldest swine registry in the world

hampshire

• fourth most recorded breed in the US

• hogs with “the belt”

• known for producing lean muscle, high carcass quality, minimal backfat and large loin eyes

• females are known for their mothering ability, with longevity in the sow herd

• most popular in the corn belt

heritage breeds

mangalitsa and iberian

market hogs

• gilts - female pig that has not had litter

• barrows - male pig, castrated

  • 1.8-2.5 million head/ mo

  • young: 5-6 months

  • avg weight: 282 lbs

    • higher quality

cull hogs

• sows - female pig that has had a litter

• boars - male pig, un castrated

  • 49,000-69,000 head/mo

  • older: 3.5-4 yrs

    • bigger

    • lower quality

lamb breeds

• suffolk

• hampshire

• dorset

• dorper

suffolk

• quality meat: choice lean carcass

• great record worldwide: including england, europe, canada, and USA for comparison trials and carcass competitions

• lambs mature for market as early as 9-12 weeks

• adaptable and hardy in most environments

• ease of lambing

• mature rams weigh between 240-350 lbs and mature ewes vary from 176 to 160 lbs

hampshire

• primarily meat breed

• adaptable and hardy in most environments

• known for a long breeding season and multiple offspring

• mature rams weigh around 260 lbs and ewes weigh around 200 lbs

dorper

• primarily meat breed

• combination of wool and hair

• hardy grazers

• low maintenance

• lambs can reach ~80 lbs within 100 days

• mature rams weigh around 260 lbs and ewes weigh around 200 lbs

dorset

• primarily meat breed

• decent milk and wool quality

• adaptable to most environments

• mature rams weigh around 220-260 lbs and ewes weigh around 150-200 lbs

lamb harvest

• young - less than 1 year

• 94.5% of market (lambs & yearlings)

• avg production 135,000 head/ mo

• higher quality

mutton harvest

• old

• decreased quality

• distinct taste

• ~5.4% of market

ewes or mutton

• ewe (female)

  • young

  • increased quality

• wether (castrated male)

  • castrated before sexual maturity

break joint

epiphyseal growth plate, not ossified

• young

• higher quality grade

spool joint

“actual joint” - ossified, older + bony

• lamb considered old

• lower quality grade

goat breeds

• main meat goat breed

  • boer goat

• goat meat demand due to different ethnic groups in the US

• most meat production is in Texas

challenges facing goat industry

• high cost of production

• lack of clear marketing system

• lack of close goat meat processor

• internal parasites

market live weights

• cattle

  • 950-1500 lbs

  • avg 1400

• pigs

  • 190-310 lbs

  • avg 282

• lamb

  • 80-200 lbs

  • avg 135