Meat Science: Harvesting, Grading, Valuation, and Fabrication

Humane Harvesting

The process of slaughtering animals for meat that minimizes pain, distress, and fear.

DFD Meat

Dark, firm, and dry meat resulting from stress prior to slaughter, leading to high ultimate pH.

PSE Pork

Pale, soft, exudative pork caused by rapid drop in pH due to short-term stress before slaughter.

Yield Grade

A numerical assessment of the amount of saleable lean meat in a beef carcass.

Adjusted Fat Thickness

The measurement of fat over the ribeye used in calculating yield grade.

Hot Carcass Weight

The weight of the carcass immediately after slaughter.

Ribeye Area

The cross-sectional area of the ribeye muscle used in yield grade calculation.

Controlled-Atmosphere Stunning

A stunning method using gases like CO₂ to induce unconsciousness in animals.

Electrical Stunning

A method of stunning animals by passing an electric current through their brain.

Mechanical Stunning

A method using a captive bolt to induce instant insensibility in animals.

Base Price

The standard price set for a typical carcass in grid-based pricing systems.

Carcass Fabrication

The process of breaking down a whole carcass into primal, subprimal, and retail cuts.

Boneless Closely Trimmed Retail Cuts (BCTRC)

The percentage of valuable meat cuts obtained from a beef carcass.

Prime Grade

A high quality beef grade indicating superior marbling and tenderness.

Quality Grade

An assessment of the intrinsic qualities of meat, such as flavor and tenderness.

Connective Tissue

The tissue that joins muscles and impacts the tenderness of meat.

Animal Welfare Act

Regulations that govern humane treatment of livestock during transportation and slaughter.

Muscle Glycogen

The stored form of glucose in muscles, crucial for postmortem meat quality.

Hydrogen Ions

Ions that increase the acidity of meat, lowering pH postmortem.

Market Analytics

The study of market conditions to help inform decisions on livestock management.

Seam Butchery

A method of cutting that follows the natural seams between muscles for better meat quality.

Tenderloin

A highly prized cut of beef from the short loin of the carcass.

Blade Chops

Pork cuts derived from the shoulder, known for their flavor.

Rib Chops

Lamb cuts taken from the rack, known for tenderness.

Fat Content

The level of fat present in meat, which affects flavor and moisture.

USDA Yield Grade Equation

An equation used to calculate yield grade based on fat thickness, KPH, HCW, and ribeye area.

Cattle Breeds

Different types of cattle known for specific qualities, affecting meat yield and quality.