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Questions and Answers
What is the formula used to calculate dressing percentage?
What is the formula used to calculate dressing percentage?
Which factor is NOT considered when calculating dressing percentage?
Which factor is NOT considered when calculating dressing percentage?
What do pork quality grades primarily assess?
What do pork quality grades primarily assess?
Dressing percentage is defined as what?
Dressing percentage is defined as what?
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What is the primary purpose of grading livestock?
What is the primary purpose of grading livestock?
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Which of the following is NOT a primal cut of beef?
Which of the following is NOT a primal cut of beef?
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Which type of cut is least likely to yield higher retail prices?
Which type of cut is least likely to yield higher retail prices?
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What does HCW stand for in the context of dressing percentage?
What does HCW stand for in the context of dressing percentage?
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What does the term 'percent muscle' primarily relate to in pork grading?
What does the term 'percent muscle' primarily relate to in pork grading?
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Which factor is NOT considered when determining percent muscle?
Which factor is NOT considered when determining percent muscle?
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What is the purpose of U.S. grades in pork production?
What is the purpose of U.S. grades in pork production?
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What value range is used for expressing U.S. grades?
What value range is used for expressing U.S. grades?
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Which grade indicates a carcass with a very low yield?
Which grade indicates a carcass with a very low yield?
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U.S. grades are assigned by which organization?
U.S. grades are assigned by which organization?
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Which of the following is NOT a factor used to calculate U.S. grades?
Which of the following is NOT a factor used to calculate U.S. grades?
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What does the term 'muscle score' relate to in the context of U.S. grading?
What does the term 'muscle score' relate to in the context of U.S. grading?
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What is the range for beef yield grades?
What is the range for beef yield grades?
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Which factor is NOT used in determining beef yield grades?
Which factor is NOT used in determining beef yield grades?
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What does a higher beef yield grade indicate?
What does a higher beef yield grade indicate?
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What is a key factor considered in beef quality grading?
What is a key factor considered in beef quality grading?
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Lamb yield grades operate on the same pricing system as which other livestock?
Lamb yield grades operate on the same pricing system as which other livestock?
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What is the equation used to determine lamb yield grades?
What is the equation used to determine lamb yield grades?
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The likelihood of a carcass providing an acceptable eating experience is represented in which grading?
The likelihood of a carcass providing an acceptable eating experience is represented in which grading?
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Which of the following factors does NOT influence lamb quality grades?
Which of the following factors does NOT influence lamb quality grades?
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Which of the following is NOT a component of the beef yield grade calculation?
Which of the following is NOT a component of the beef yield grade calculation?
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What type of pricing system does pork grading operate under?
What type of pricing system does pork grading operate under?
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Which aspect does NOT affect beef quality grading?
Which aspect does NOT affect beef quality grading?
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What does a yield grade of 5.9 in beef indicate?
What does a yield grade of 5.9 in beef indicate?
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In pork grading, which of the following estimates is NOT commonly used?
In pork grading, which of the following estimates is NOT commonly used?
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What is the primary purpose of the fabrication process in meat production?
What is the primary purpose of the fabrication process in meat production?
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Which of the following correctly identifies primal cuts?
Which of the following correctly identifies primal cuts?
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What type of retail cuts are typically produced from the chuck primal?
What type of retail cuts are typically produced from the chuck primal?
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Which primal cut comes from ribs 6 through 12 of the beef carcass?
Which primal cut comes from ribs 6 through 12 of the beef carcass?
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Which of the following describes the round primal cut?
Which of the following describes the round primal cut?
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What is the characteristic of the brisket primal cut?
What is the characteristic of the brisket primal cut?
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What products can typically be made from pork primal cuts?
What products can typically be made from pork primal cuts?
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Which lamb primal cut is known for being relatively tender?
Which lamb primal cut is known for being relatively tender?
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Which of the following is NOT a common way to cook lamb?
Which of the following is NOT a common way to cook lamb?
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What are by-products in meat production?
What are by-products in meat production?
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When considering percent muscle in meat production, which statement is accurate?
When considering percent muscle in meat production, which statement is accurate?
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What retail cuts are typically included in the pork loin primal?
What retail cuts are typically included in the pork loin primal?
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Which statement is true regarding the lamb shoulder primal cut?
Which statement is true regarding the lamb shoulder primal cut?
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Which of these describes the characteristics of the flank primal cut?
Which of these describes the characteristics of the flank primal cut?
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What is a primary goal of marketing programs in the meat industry?
What is a primary goal of marketing programs in the meat industry?
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What factors are used to sort carcasses in marketing programs?
What factors are used to sort carcasses in marketing programs?
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How do boxed beef programs primarily influence consumer choice?
How do boxed beef programs primarily influence consumer choice?
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What distinguishes premium lamb programs from boxed beef programs?
What distinguishes premium lamb programs from boxed beef programs?
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What is a characteristic of retail supply chains in the meat industry?
What is a characteristic of retail supply chains in the meat industry?
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What is the primary role of export markets for the meat industry?
What is the primary role of export markets for the meat industry?
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What type of products do food service supply chains primarily target?
What type of products do food service supply chains primarily target?
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Which characteristic is true of premium pork programs?
Which characteristic is true of premium pork programs?
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What leads to increased consumer satisfaction in retail supply chains?
What leads to increased consumer satisfaction in retail supply chains?
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Which of the following contributes to the variation in consumer satisfaction in retail supply chains?
Which of the following contributes to the variation in consumer satisfaction in retail supply chains?
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What is a significant challenge when marketing less popular meat cuts in export markets?
What is a significant challenge when marketing less popular meat cuts in export markets?
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What is a common aspect seen across all types of premium meat programs?
What is a common aspect seen across all types of premium meat programs?
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Which statement reflects the main benefit of the boxed beef programs?
Which statement reflects the main benefit of the boxed beef programs?
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Study Notes
Livestock Harvest & Red Meat Production: Grading, Fabrication & Marketing
Beef Grading
- Operates on a grid pricing system.
- Uses two primary grading categories for market guidance: beef yield grade and beef quality grade.
- Yield grades estimate the quantity of edible product on a beef carcass.
- Expressed numerically from 1.0 to 5.9:
- 1.0 indicates a very high-quality carcass.
- 5.9 indicates a very low-quality carcass.
Factors for Beef Yield Grades
- Hot carcass weight (HCW).
- 12th rib fat thickness (FT).
- Ribeye area (REA).
- Kidney, pelvic and heart fat (KPH).
- USDA equation for yield grade calculation:
- YG = 2.5 + (2.5 x FT) + (0.2 x KPH) + (0.0038 x HCW) - (0.32 x REA).
Beef Quality Grades
- Predicts the likelihood of a desirable eating experience for consumers.
- Based on a quality score derived from:
- Marbling (intramuscular fat) within the ribeye.
- Carcass maturity.
Lamb Grading
- Operates under a similar grid pricing system as beef.
- Uses two estimates: lamb yield grade and lamb quality grade.
- Yield grades for lamb range from 1.0 to 5.9, similar to beef.
Lamb Yield Grades
- Based on one primary factor: fat thickness (FT).
- USDA equation for yield grade calculation:
- YG = (FT x 10) + 0.4.
Lamb Quality Grades
- Predicts the likelihood of providing a good eating experience based on:
- Carcass conformation.
- Marbling streakings.
Pork Grading
- Lacks established value-based pricing market comparable to beef and lamb.
- Estimates include:
- Percent muscle.
- U.S. grades.
Percent Muscle in Pork
- Equivalent to USDA yield grading.
- Considers hot carcass weight (HCW), 10th rib fat thickness (FT), and loin eye area (LEA).
- Calculation:
- Percent Muscle = 7.231 + (0.437 x HCW) + (3.877 x LEA) - (18.746 x FT).
U.S. Grades for Pork
- Predict yield from pork carcasses, assigned by USDA Agricultural Marketing Service.
- Graded on a scale of 1 to 4:
- 1 indicates high yield; 4 indicates low yield.
- Factors include last rib fat thickness (LRBFT) and muscle score (MS).
Pork Quality
- Currently lacks standardized quality grading but can be assessed for quality predictions based on similar principles.
Dressing Percentage
- Used alongside yield grades to estimate carcass yield.
- Defined as the portion of a live animal that becomes marketable meat.
- Factors include hot carcass weight (HCW) and live weight (LW).
- Calculation:
- Dressing Percentage = HCW ÷ LW.
Fabrication in Meat Processing
Fabrication Overview
- Involves breaking down carcasses into primal cuts, sub-primal cuts, and retail cuts.
- Essential for marketing and consumer access to various meat products.
Description of Cuts
- Primal cuts refer to the main sections of the carcass.
- Sub-primal cuts are smaller sections derived from primal cuts.
- Retail cuts are the final pieces sold to consumers.
By-products
- Refers to secondary products made from livestock which are vital in various industries (e.g., leather, gelatin).### Fabrication Process
- Fabrication involves breaking down the carcass into retail cuts for consumer consumption.
- The process breaks down beef, pork, and lamb into primal, sub primal, and retail cuts.
- Primal cuts are larger cuts of meat derived from the initial breakdown of the carcass.
- Sub primal cuts refer to smaller cuts fabricated from the primal cuts.
- Retail cuts are the final product, ready for preparation and consumption.
Beef Primal Cuts
- Chuck: Extends from the neck to the fifth rib; includes retail cuts like pot roast and top blade steak.
- Rib: Fabricated from ribs 6-12 and a portion of the backbone; commonly used for ribeye steak and rib roast.
- Loin: Contains the short loin and all lumbar vertebrae; leads to cuts like loin steak and tenderloin steak.
- Round: Less tender, comes from the beef carcass's rear; includes cuts like round steak and bottom round rump roast.
- Flank: Located beneath the loin, includes tougher cuts with significant fat; includes flank steak and London broil.
- Brisket: Found on the ventral side of the carcass; consists of a tough, fatty cut with retail cuts like short ribs and whole brisket.
Pork Primal Cuts
- Ham: Comprises the rump and hind leg; retail cuts include center slice and smoked ham.
- Loin: Located on both sides of the spine; includes loin chop and rib chop as retail options.
- Shoulder: Positioned on the upper and lower portion of the shoulder; includes arm steak and blade steak.
- Belly: Ventral to the ribs, high-fat content; retail cuts include spareribs and fresh side.
Lamb Primal Cuts
- Loin: Retail cuts include center slice and sirloin chop; versatile for various cooking methods.
- Rack: Positioned between the loin and leg; retail cuts include rib chops and loin roast.
- Shoulder: Contains ribs 1-4 and part of the carcass; includes arm chops and blade chops.
By-Products
- By-products are secondary animal products used in other products.
- Commonly recognized by-products include animal fat, connective tissues, and hides.
Meat Sales & Marketing
- Marketing aims to increase meat sales and enhance consumer experience.
- Programs classify carcasses based on quality to meet consumer expectations.
- Boxed beef programs are the most prevalent in meat marketing, emphasizing yield and quality.
Premium Programs
- Premium lamb and pork programs focus on sorting carcasses based on fat content and quality grades.
- Premium pork programs emphasize leanness due to the lack of an official pork quality grade.
Retail Supply Chains
- Focus on direct marketing to consumers through grocery stores.
- Brand recognition plays a significant role in consumer satisfaction and product variation.
Food Service Supply Chains
- Market meat to consumers through prepared settings like restaurants and cafeterias.
- Less variation in consumer satisfaction due to consistent quality and cooking practices.
Export Markets
- Crucial for the meat industry, providing cuts less favored by local consumers to areas where they are in demand.
- Enhances carcass value by meeting global consumer demand for various meat products.
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