Livestock Harvest & Red Meat Production Grading, Fabrication & Marketing PDF

Key Concepts Livestock Harvest & Red Meat Production: Grading, Fabrication & Marketing Grading Essential Question(s) 1. What factors are considered in beef yield and quality grades? 2. What fac...

Key Concepts Livestock Harvest & Red Meat Production: Grading, Fabrication & Marketing Grading Essential Question(s) 1. What factors are considered in beef yield and quality grades? 2. What factors are considered in beef yield and quality grades? 3. What factors are considered in pork grading? Key Concepts Beef grading within the _____________ operates on a _____________ pricing system Beef grading uses the following two _____________ Beef Grading to assist the market in producing desired product: ̶ beef _____________ grade ̶ beef _____________ grade Beef yield grades are an estimate of the amount of _____________ product on a beef carcass Beef yield grades are expressed as a numerical value on a _____________ from 1.0 to 5.9 ̶ on this range, 1.0 is a very _____________ carcass, while 5.9 is a very _____________ carcass Beef Yield Grades Beef yield grades consider the following four factors: ̶ hot carcass weight _____________ ̶ 12th rib fat _____________ (FT) ̶ _____________ (REA) ̶ kidney, pelvic and heart fat _____________ Beef yield grades are determined by combining the factors into the following USDA _____________ to produce a numerical yield grade: YG = 2.5 + (2.5 x FT) + (0.2 x KPH) + (0.0038 x HCW) – (0.32 x REA) Beef quality grades are a _____________ of the likelihood a carcass would provide an _____________ eating experience for the consumer Beef Quality Beef quality grades are a _____________ value Grades which consider the following factors: ̶ _____________ (intramuscular fat) within the ribeye ̶ carcass _____________ Livestock Harvest & Red Meat Production: Grading, Fabrication & Marketing 1 Key Concepts Livestock Harvest & Red Meat Production: Grading, Fabrication & Marketing Lamb grading operates on a _____________ pricing system, similar to _____________ Lamb grading uses the following two estimates to Lamb Grading assist the market in producing ___________ product: ̶ lamb _____________ grade ̶ lamb _____________ grade Lamb yield grades are expressed in the _____________ as beef yield grades ̶ on this range from 1.0 to 5.9, 1.0 is a very _____________ carcass while 5.9 is a very _____________ carcass Lamb yield grades only consider one factor when Lamb Yield determining the amount of _____________ on a Grades carcass: ̶ _____________ (FT) Lamb yield grades are determined by inserting the factor into the following USDA equation to produce a _____________: YG = (FT x 10) + 0.4 Lamb quality grades are a predictor of the likelihood a carcass would provide an _____________ eating experience for the consumer Lamb Quality Lamb quality grades are a _____________ value Grades which consider the following factors: ̶ carcass _____________ ̶ _____________ streakings ̶ _____________ Pork grading is _____________ beef and lamb, because a value-based pricing market has not been established within the _____________ ̶ although methods to determine _____________ and quality have been Pork Grading developed, they are not often used _____________ Pork grading consists of the following estimates: ̶ percent _____________ ̶ U.S. _____________ ̶ _____________ Livestock Harvest & Red Meat Production: Grading, Fabrication & Marketing 2 Key Concepts Livestock Harvest & Red Meat Production: Grading, Fabrication & Marketing Percent muscle is the pork equivalent to USDA _____________ Percent muscle considers the following three factors: ̶ _____________ (HCW) Percent Muscle ̶ 10th rib fat _____________ (FT) ̶ _____________ Percent muscle is determined by inserting the factors into the following _____________: Percent Muscle = 7.231 + (0.437 x HCW) + (3.877 + LEA) – (18.746 x FT) U.S. grades predict the yield of _____________ from a pork carcass U.S. grades are assigned by the USDA Agricultural Marketing Service (_____________) U.S. Grades U.S. grades are expressed as a _____________ (Part 1) value on a range from 1 to 4 ̶ on this range, 1 is a very _____________ yielding carcass, while 4 is a very _____________ yielding carcass U.S. grades consider the following two factors: ̶ last rib _____________ thickness (LRBFT) ̶ _____________ carcasses are assigned a muscle score U.S. Grades (MS) based on the shape and (Part 2) _____________ of the ham U.S. grades are determined by inserting the factors into the following _____________ equation to produce a numerical U.S. Grade: U.S. Grade = (4 x LRBFT) - MS Pork quality is _____________ assigned quality grades, but there are _____________ which can be Pork Quality evaluated to predict the likelihood a carcass would provide an enjoyable eating _____________ for the _____________ Livestock Harvest & Red Meat Production: Grading, Fabrication & Marketing 3 Key Concepts Livestock Harvest & Red Meat Production: Grading, Fabrication & Marketing Dressing percentage can be utilized, in addition to _____________ grades, to estimate yield within _____________ Dressing percentage is defined as the _____________ of a live, finished animal which ends up in _____________ form Dressing Dressing percentage considers the following two Percentage factors: ̶ hot _____________ weight (HCW) ̶ _____________ weight (LW) Dressing percentage is determined by inserting the factors into the following _____________: Dressing Percentage = HCW ÷ LW Fabrication Essential Question(s) 1. What is fabrication? 2. What is the difference between primal cuts, sub primal cuts and retail cuts? 3. How should a person describe beef primal cuts? 4. How should a person describe pork primal cuts? 5. How should a person describe lamb primal cuts? 6. What are by-products and how are they used? Key Concepts Fabrication is the process in which the carcass is _________ into retail cuts for ________ consumption Fabrication Fabrication breaks down beef, pork and lamb _____________ into primal, _____________ and retail cuts _____________ cuts are meat from the _____________ breakdown of the carcass ̶ the _____________ sections of a carcass from which sub primal and retail cuts are fabricated Primal Cuts, Sub _____________ cuts refer to the larger cuts of meat Primal Cuts & fabricated from the ___________ cuts of the carcass Retail Cuts _____________ cuts are the _____________ product of carcass breakdown ̶ ready for _____________ preparation and consumption Livestock Harvest & Red Meat Production: Grading, Fabrication & Marketing 4 Key Concepts Livestock Harvest & Red Meat Production: Grading, Fabrication & Marketing Beef primal cuts include the following: ̶ _____________ area of carcass extending from the neck to the _____________ rib and the dorsal point of the brisket (_____________ of beef) retail cuts are usually stewed braised or slow cooked and include the Beef Primal Cuts _____________ pot roast and top blade (Part 1) steak (flat iron) ̶ _____________ fabricated from the _____________ of the carcass, ribs 6 through _____________ as well as a portion of the backbone retail cuts are often cooked using _____________ cooking methods and include ribeye steak and rib roast ̶ _____________ includes the _____________ rib and all the _____________ vertebrae Can be cut into _____________, steaks and roasts; retail cuts include _____________ steak, tenderloin steak and tri tip roast ̶ _____________ _____________ of a beef carcass which Beef Primal Cuts is not as tender as other primal cuts due (Part 2) to extensive _____________ retail cuts from the round include round steak, _____________ steak and bottom round rump roast ̶ _____________ located directly beneath the _____________ behind the plate tougher cut with a large amount of fat and _____________, and retail cuts include flank steak and London broil Livestock Harvest & Red Meat Production: Grading, Fabrication & Marketing 5 Key Concepts Livestock Harvest & Red Meat Production: Grading, Fabrication & Marketing ̶ _____________ ventral portion of the _____________ connected to the sternum usually a cheap, fatty, bone-in and tough cut, with retail cuts including short ribs and _____________ Beef Primal Cuts ̶ _____________ (Part 3) cut from the _____________ of the beef carcass must be cooked _____________ at low heat and will shrink significantly, with retail cuts including whole brisket and _____________ Pork primal cuts include the following: ̶ _____________ consists of the rump and _____________ _____________ cuts include center slice, Pork Primal Cuts smoked ham and tip roast (Part 1) ̶ _____________ located on both sides of the _____________ retail cuts include loin chop, rib chop and _____________ ̶ _____________ located on the upper and lower portion of the _____________ can usually be cooked by _____________ and retail cuts include arm steak, blade steak and Pork Primal Cuts _____________ (Part 2) ̶ _____________ located ventral to the _____________ composed of large amounts of fat and usually only has small strips of lean meat, with retail cuts including spareribs, fresh side and _____________ Livestock Harvest & Red Meat Production: Grading, Fabrication & Marketing 6 Key Concepts Livestock Harvest & Red Meat Production: Grading, Fabrication & Marketing Lamb primal cuts include the following: ̶ _____________ retail cuts include center slice, sirloin chop and _____________ style roast known to be relatively _____________ Lamb Primal Cuts and can be cooked a variety of ways (Part 1) ̶ _____________ located between the _____________ and leg usually cooked using a dry heat method, and retail cuts include _____________ and loin roast ̶ _____________ portion of the _____________ section of a lamb, usually containing ribs 5 through 12, and a portion of the _____________ can be grilled, broiled or roasted, with Lamb Primal Cuts retail cuts including rib chops and (Part 2) _____________ ̶ _____________ includes ribs 1 through 4, and the _____________ of the carcass retail cuts include arm chops, blade chops and _____________ By-products are animal products used as an “_____________” in other products Percent muscle considers the following three factors: ̶ meat is considered a _____________ product of animals, but there are many products which By-Products contain animal by-products ̶ animal _____________, fat, connective tissue, _____________, glycerol and hides are all things commonly used in _____________ by- products Livestock Harvest & Red Meat Production: Grading, Fabrication & Marketing 7 Key Concepts Livestock Harvest & Red Meat Production: Grading, Fabrication & Marketing Meat Sales & Marketing Essential Question(s) 1. What is the purpose of marketing programs? 2. How do marketing programs vary among species? 3. How are supply chains and export markets utilized? Key Concepts Meat sales and marketing aim to increase meat sales by _____________ Marketing programs sort carcasses into classes based off their _____________ Meat Sales, Marketing programs create a more _____________ Marketing & eating experience for consumers which satisfy Marketing expectations more often Programs Marketing _____________ include the following types of programs: ̶ _____________ ̶ premium _____________ ̶ _____________ pork Boxed beef programs are the most _____________ meat marketing program Boxed beef programs have _____________ among Boxed Beef consumers Programs (Part 1) Boxed beef programs vary _____________ from program to program ̶ each program puts emphasis on different _____________ within a beef carcass Boxed beef programs sort beef carcasses into programs based off yield and _____________ factors along with other animal _____________ Boxed Beef ̶ carcasses which are _____________ or lower Programs (Part 2) quality carcasses will enter a different program than their leaner or _____________ quality counterparts Livestock Harvest & Red Meat Production: Grading, Fabrication & Marketing 8 Key Concepts Livestock Harvest & Red Meat Production: Grading, Fabrication & Marketing Premium lamb programs are _____________ than boxed beef programs Premium lamb programs sort lamb carcasses into programs based off their _____________ and quality Premium Lamb grades Programs ̶ carcasses which are fatter or _____________carcasses will enter a different program than their _____________ or higher quality counterparts Premium pork programs sort pork carcasses into programs based off their _____________ ̶ leaner carcasses will enter a _____________ Premium Pork program than their fatter counterparts Programs Premium pork programs place less emphasis on _____________ due to the absence of an _____________ pork quality grade Retail supply chains market meat directly to the _____________ ̶ mostly through grocery stores or _____________ Retail Supply Retail supply chains _____________ from brand Chains recognition among consumers Retail supply chains result in the most variation among consumer satisfaction due to _____________ among meat _____________ Food service supply chains market meat to consumers which is prepared _____________ of the home ̶ this includes restaurants, cafeterias and Food Service _____________ Supply Chains Food service supply chains rely _____________ on brand recognition among consumers Food service supply chains result in less variation among consumer satisfaction due to _____________ likelihood meat will be _____________ Livestock Harvest & Red Meat Production: Grading, Fabrication & Marketing 9 Key Concepts Livestock Harvest & Red Meat Production: Grading, Fabrication & Marketing Export markets are _____________ for the meat industry Export markets supply cuts which are less popular among _____________ consumers to areas of the world where they are commonly _____________ Export Markets ̶ such as heart, _____________ and shank meat Export markets _____________ carcass value by supplying consumer demand across the globe for meat products Livestock Harvest & Red Meat Production: Grading, Fabrication & Marketing 10