MEATS NOTES UNIT B. Remember terminology relevant to % C1 STANDARD:

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1 1 MEATS NOTES COURSE: AA21 Animal Science I UNIT B Animal Evaluation ESSENTIAL Remember terminology relevant to % C1 STANDARD: animal agriculture. OBJECTIVE: % C1 Recall retail and wholesale cuts of meat. Sources of Information: James, Gillespie R., and Flanders B. Frank. "Selection and Judging Beef." Modern Livestock and Poultry Production. Clifton Park, NY: Delmar Cengage Learning, Print. James, Gillespie R., and Flanders B. Frank. "Selection and Judging Swine." Modern Livestock and Poultry Production. Clifton Park, NY: Delmar Cengage Learning, Print. James, Gillespie R., and Flanders B. Frank. "Marketing Poultry and Eggs." Modern Livestock and Poultry Production. Clifton Park, NY: Delmar Cengage Learning, Print. General Meat Carcass Information A. Beef, pork, lamb and goat animals that are processed before 2 years of age typically yield higher quality meat. Older animals are also processed, but quality of meat is usually lower. B. After following humane guidelines for stunning an animal, the carcass is bled out and hung upside down on a rail for further processing. C. Animals are initially processed into wholesale or primal cuts. These wholesale cuts are then broken into either subprimal cuts and/or a variety of retail cuts. 1. Beef Example i. Wholesale/Primal: chuck. ii. Subprimal: blade. iii. Retail: blade steak. 2. Pork Example i. Wholesale/Primal: loin. ii. Subprimal: tenderloin. iii. Retail: loin chops. Cuts of Beef A. Wholesale/Primal 1. High Value- loin, rib, round, rump. 2. Low Value- chuck, brisket, flank, plate or navel, shank. B. Retail 1. High Value a. Ribeye from rib. b. Tenderloin from loin. c. Sirloin from loin. d. Rump from rump. e. T-bone from loin. 2. Low Value- stew beef, ground beef, cubed steak, brisket.

2 2 Cuts of Pork A. Wholesale/Primal Cuts 1. High Value- loin, leg or ham, picnic shoulder, Boston shoulder or shoulder. butt. The ham, loin, picnic shoulder and Boston shoulder make up about 75% of the retail value of a carcass. 2. Low Value- spareribs or belly, feet, jowl, backfat, spareribs or side, bacon. B. Retail 1. High Value i. Ham from leg. ii. Loin. iii. Pork chops from loin. iv. Boston butt from shoulder. v. Picnic from shoulder. 2. Low Value- hocks, spareribs, belly, bacon, jowl, fatback. Cuts of Poultry A. Poultry are not classified into wholesale and retail cuts like pork and beef because of the size of the carcass. B. The USDA sets standards for ready to cook chicken and turkeys whether they are sold whole or as parts/cuts of poultry. C. Parts include: poultry halves, breast, leg thigh, drumstick, wing and tenderloin. COURSE: AA21 Animal Science I UNIT B Animal Evaluation ESSENTIAL STANDARD: % C2 Understand agriculture animals. OBJECTIVE: % C2 Sources of Information: Understand quality features of beef, pork and poultry. James, Gillespie R., and Flanders B. Frank. "Feeding and Management of Feeder Cattle." Modern Livestock and Poultry Production. Clifton Park, NY: Delmar Cengage Learning, Print. James, Gillespie R., and Flanders B. Frank. "Marketing Beef." Modern Livestock and Poultry Production. Clifton Park, NY: Delmar Cengage Learning, Print. James, Gillespie R., and Flanders B. Frank. "Marketing Swine." Modern Livestock and Poultry Production. Clifton Park, NY: Delmar Cengage Learning, Print. Quality Standards for Beef, Pork and Poultry A. The United States Department of Agriculture sets forth quality features for beef, pork and poultry. B. The quality features are classified into grades as determined by the USDA. C. Grades indicate quality NOT sanitation.

3 3 Beef Classes A. Beef animals are classified according to their purpose. B. Animals are grouped by age and sex. 1. Age Classes i. Calves- less than one year of age. ii. Cattle- one year or older. iii. Veal calves- less than 3 months old. iv. Slaughter calves- 3 months to one year old. v. Feeder calves- 6 months to one year old. 2. Sex Classes i. Steer- male castrated before reaching sexual maturity. ii. Heifer- female that has not had a calf or matured as a cow. iii. Cow- female that has had one or more calves or is mature. iv. Bull- uncastrated male. v. Stag- male castrated after reaching sexual maturity. C. Feeder Cattle (6 months and older)- graded based on visual appraisal. The frame size, muscle thickness and thriftiness of the animal are scored and animals are grouped according to a USDA scale. 1. USDA Feeder Steer & Heifer Grades Note to Teacher- Grades are explained in the quality features section of the instructional outline. i. USDA No. 1. ii. USDA No. 2. iii. USDA No. 3. iv. Each USDA grade also has a large, medium and small frame category. D. Slaughter Cattle- also evaluated visually, but they are also graded according to USDA standards. All animals are assigned quality and yield grades when they are slaughtered. Note to Teacher- Grades are explained in the quality features section of the instructional outline. 1. Quality Grades i. Prime. ii. Choice. iii. Select. iv. Standard. v. Commercial. vi. Utility. vii. Cutter. viii. Canner. 2. Yield Grades i. Yield Grade 1. ii. Yield Grade 2. iii. Yield Grade 3. iv. Yield Grade 4. v. Yield Grade 5. Quality Features of Beef A. Feeder Steer & Heifer Grades 1. Animals are divided into three groups- calves, yearlings and older feeders based on their age and weight. 2. Feeder animals weigh between 350 to 1,000lbs. 3. Feeder cattle grades are the basis for reporting market prices for cattle. 4. Three factors are used to determine the grade of feeder cattle:

4 4 i. Thriftiness- the apparent health of the animal and its potential to fatten and grow normally. ii. Frame Size- the size of the animal s skeleton (height & body length). 1. Large- tall and long bodied for their age. 2. Medium- slightly large in size for their age. 3. Small- shorter bodied and not as tall as medium frame cattle. iii. Thickness- development of muscle in relation the size of the skeleton. 1. US No. 1- slightly thick throughout, moderate width between legs. 2. US No. 2- narrow throughout, legs set close together, back and loin have sunken appearance. 3. US No. 3- less thickness and width between legs than No USDA Feeder Cattle Grades- uses the three factors discussed above to assign a grade to the animal. i. Large Frame No. 1- animal that is taller in size compared to others and displays thick muscling throughout body. ii. Large Frame No. 2- same frame size as No. 1, but has slightly less muscling. Back and loin have a sunken appearance. iii. Large Frame No. 3- same frame size as No. 2, but has less thickness and width than No. 2. iv. Medium Frame No.1- animal with a moderate or average frame size and thick muscling throughout. v. Medium Frame No. 2- same frame size as No. 2, but less muscling as compared to No. 1. Loin and back have a sunken appearance. vi. Medium Frame No. 3- same frame size as No. 2, but less thickness and width than No.2. vii. Small Frame No. 1- the size of the animal is smaller than other grades, but animal displays thick muscling throughout. viii. Small Frame No. 2- same frame size as No. 1, but less muscled. Back and loin appear sunken in. ix. Small Frame No. 3- same frame size as No. 2, but less thickness and width than No. 2. x. Inferior- feeder cattle that are unthrifty and not expected to grow or fatten normally. Usually indicative of disease, parasites, etc. B. Slaughter Steer & Heifers Quality Grades 1. Quality grade is determined by: i. Age or maturity of animal. ii. Muscling or firmness of meat tissue. iii. Amount of marbling or fat distribution in the lean meat. 2. Marbling is the dispersal or intermingling of fat among the muscle fiber in the ribeye between the twelfth and thirteenth ribs. 3. Cutability is the yield of closely trimmed, boneless retail cuts that come from the major wholesale cuts of carcass. 4. Maximum age of Standard, Select, Choice or Prime grades is 42 months. 5. Commercial grade is over 42 months. 6. Utility, Cutter or Canner grades have no age limit. 7. There is no Prime grade for slaughter cows. 8. Adequate marbling must be present for tenderness in the higher quality grades. 9. Prime grades have maximum marbling. 10. Low choice or higher grades are the most desirable. 11. About 80% of grain fed grade beef is graded as choice.

5 5 C. Slaughter Steer & Heifers Yield Grades 1. Yield grade is determined by the percentage of the carcass that is boneless, closely trimmed retail cuts from the round, loin rib, and chuck 2. Yield grades are affected by muscling and amount of fat. 3. Yield 1- best muscling with least fat waste. Highest percentage of retail cuts. 4. Yield 2, 3, 4- grades that are in between the highest percentage of yield versus the lowest grade. 5. Yield 5- worst grade, less muscle and more fat waste. Swine Classes A. Use Classes 1. Slaughter- to be killed and sold as meat. 2. Feeder- to be fed to heavier weights before slaughter. B. Sex Classes 1. Barrow- male castrated before sexual maturity. 2. Gilt- young female that has not had pigs. 3. Sow- older female that has had pigs. 4. Boar- uncastrated male. 5. Stag- male castrated after reaching sexual maturity. Quality Features of Swine A. Feeder Pig Grades 1. Potential for feeding out to slaughter weight and thriftiness affects feeder pig grades. 2. USDA No. 1 Feeder Pig- large frame, thick muscled animal that is trim. Legs set wide apart and ham is wider than loin. 3. USDA No. 2 Feeder Pig- moderately large frame with moderate muscling. Animal is slightly fatter than No USDA No. 3 Feeder Pig- slightly smaller frame with thin muscling. Ham and loin are about the same width. Legs are fairly close together. 5. USDA No. 4 Feeder Pig- small frame with thin muscling. Ham and loin are same width. Back is flat. Ham will show signs of too much fat. 6. USDA Utility Feeder Pig- animal shows unthriftiness because of disease or poor care. Skin is wrinkles and head appears too large for the rest of the body. 7. USDA Cull Feeder Pig- animal is unthrifty. It has poor appearance that indicates improper care and disease. The head appears too big for the body and has wrinkled skin. B. Slaughter Barrows & Gilts 1. Quality grade is determined by quality of lean meat and yield. 2. Quality of lean is determined by firmness of lean, firmness of fat, and distribution of external finish (fat). 3. Yield is evaluated by thickness of backfat and degree of muscling. 4. Thick muscling helps offset backfat thickness. 5. United States No. 1 hog must have at least average muscling. 6. United States No. 1 should yield 60.4% or higher. 7. Grade is determined by the percent of carcass weight made up of ham, loin, Boston butt and picnic shoulder. 8. Backfat and degree of muscling are used to evaluate live hogs for yield. 9. USDA slaughter barrow and gilt grades: i. U. S. No. 1. ii. U. S. No. 2.

6 6 iii. U. S. No. 3. iv. U. S. No. 4. v. U. S. Utility. 10. Calculating Slaughter Barrow & Gilt Grades i. The estimated backfat thickness over the last rib and the muscling score are used to determine the USDA slaughter barrow and gilt grade. ii. Degrees of muscling are thick, average and thin. a. Thick Muscle Score =3.0. b. Average Muscle Score = 2.0. c. Thin Muscle Score = 1.0. iii. The formula used to calculate slaughter barrow and gilt grades is: a. Grade= (4.0 x backfat) (1.0 x muscling score). Poultry Quality Factors A. Conformations- ideal is normal breastbone, back, legs and wings. B. Fleshing- well fleshed or muscled is ideal. C. Fat Covering- well covered is ideal. D. Exposed Flesh- none is ideal, to grade A breast and legs cannot have more than 1/4" exposed flesh (under 6 lb. carcass) from cuts, tears. Other parts such as back and wings can have from 1 to 3 depending on weight of carcass with larger carcasses able to have more and still be grade A E. Discolorations- bruises are not allowed on breast and legs of grade A, some from other causes allowed. F. Disjointed and Broken Bones- no broken and one disjointed allowed for grade A. G. Missing Parts- wing tips and tail can be missing on grade A. H. Freezing Defects- slight ones allowed for grade A. USDA Ready-to Cook Poultry Grades A. USDA Ready to Cook Poultry Grade A. B. USDA Ready to Cook Poultry Grade B. C. USDA Ready to Cook Poultry Grade C. D. USDA Ready to Cook Poultry: No grade. E. Ready-to-cook means the head, feet feathers, blood and viscera (soft internal parts) have been removed.