Beef Cattle Leg Structure Frame of Swine

Dates	Agenda	Homework
2/27-3/2	Cease Oral Reasons, Beefcake Notes, Fetal Pig Dissection Overview, Anatomy Search w/ partner	Report for Quiz 6.5
3/3-3/4	Finish Notes, Fetal Pig Autopsy, Clean Up	Study for Quiz 6.5, *Vocab 12 due
3/v-3/6	Quiz six, Marketing Notes, Begin Group Projects	Group Project
iii/9-3/10	Marketing Notes, Work on Marketing Projects (Complete billboard advertizement, begin commercial prep)	Grouping Project
iii/11-iii/12	Vocab 13 Quiz, Marketing Notes, Finish Marketing Projects (Finishing touches and preparation)	*Grouping Projection (Vocab 13 & Resumes due for B-days), Study for quiz 6
iii/13-3/16	Vocab 13 Quiz, Present Marketing Projects	*Group Project due,(Vocab 13 & Resumes due for A-days), Study for Quiz vi
3/17-3/18	Marketing Quiz six,Video-Temple Grandin Slaughter House tour, Practice Problems	Bring meat to melt next class!
3/19-3/20	Agriculture is Key to feeding the world, one pg. reflection paper, Grill out!	*Bring meat to grill!

Anatomy Notes

Anatomy

Science of trunk construction or parts of a living thing

An animal's parts are it'southward beefcake

Greek pregnant:

Livestock Judging Review Question

In addition to conformation, body capacity (depth) and brood grapheme, another major visual consideration for selecting convenance beefiness or swine animals is the:

•structure soundness of the anxiety and legs

External Anatomy Review

Hair, fur, wool, hooves, feathers and horns are modified external parts of the peel .

rummage - The red part on top of a chicken's caput

shank - The leg of a chicken

hock- On a craven'due south legs, the part that bends

wattles- the red parts under the beak that look similar to the rummage

brisket - The muscled part between the front legs of a beef beast

poll- On a beef animal or a squealer, the elevation part of the caput between the ears

rump- part of a grunter or beefiness animal located betwixt the loin and the tail

swithch- hair on the bottom end of the tail

hock- office of the rear leg that corresponds to the genu on the front leg, but bends the opposite way

side - section between the belly and the top of the hog that contains the ribs

pins - bones on each side nearest the tail caput

Grading Systems & Terminology for Cattle, Swine & Poultry

Marketing Livestock and Poultry

Objective: Describe the methods used to marketplace livestock & poultry

Marketing is an of import aspect of any livestock organisation

Definition: producers exchange __________________ and products for _______

Trends:

ane.

ii.

Vertical Integration

Definition: _________ or more steps of productions, marketing and processing are linked together usually by a contract betwixt the ____________________ and feed manufacturers or between producers and processors including all iii

- About ______% of all _________________ and a very high percentage of turkeys, laying hens and swine are grown and marketed through vertical integration contracts.

Beef Cattle – age classes

______________ - less than one year of age

Cattle – ________ year or older

Veal Calves – Less than __________________ old.

• Commonly weigh less than 200 lbs.

Slaughter calves – 3 months to ____________________

Feeder calves - ___________________ to one twelvemonth

Sex Classes

v ________: Steer, Heifer, Cow, Bull, Stag

v ________: Barrow, aureate, sow, boar and stag

Economically important traits for beef cattle evaluation:

• Alive weight
• Dressing %
• ______________
• _____ thickness
• Yield grade
• Quality course

Cutability

The term 'cutability' describes the proportion of an animal which is saleable meat

The yield of closely trimmed, boneless retail cuts that come from the major wholesale cuts of an animal carcass

• No 2 animals are the same
• Varies widely between individual animals

Animals with high cutability

- broad stance, trim brisket, broad over the shoulders

      Animals with low cutability

- do not look muscluar

  - narrow stance, apartment forearms and shoulders

- narrow, poorly developed

- Animals that are overfat and accept an uneven distribution of fatty

      - lumpy deposits of fatty in brisket and tailhead

       & soft, spongy feel

Grading Meat

Beef & Swine are graded using

• quality Grades

      - Tenderness, juiciness and flavor

yield Grades

- The amount of meat produced from a specific carcass

1. Quality Grades

• Determined by the grade or kind of animal, age or maturity, firmness and marbling of the carcass.
• Priagme
• Choice (more than 80% take this grade)
• Select (all-time yield grade=lean)
• Standard & Commercial
• Utility, Cutter and Canner

Maturity

A – 9 to 30 months sometime

B – 30 to 42 months erstwhile

C – 42 to 72 months old

D – 72 – 96 months onetime

E – more than 96 months old

• The age and the amount of marblingaffects the quality grade

TheMAXIMUM age for Prime, Choice, Select and Standard grades of steers and heifers is:  (utilize the diagrams in a higher place to answer)

Which form cannot grade prime? ______________

2. Yield Grade

• Per centum of the carcass that is boneless, closely trimmed retail cuts ,( circular , loin , rib , and chuck) 75% retail meat

- Grades 1, 2, 3, 4, 5

• Only slaughter cattle  have both quality  and ________ grades.

• Yield Grades

- Yield Class ane=most desirable, trim (highest % of retail meat)

- Yield Grade 2

- Yield Grade 3=most ordinarily seen

- Yield Grade 4

- Yield Grade five=least desirable, fat

3. Marbling

• Intermingling of fatty amid the muscle fibers
• Measured in the ribeye betwixt the 12^th and 13^th rib

9 Degrees of Marbling

1. Practically devoid (lowest degree)
2. Traces
3. Slight
4. small
5. Modest
6. moderate
7. Slightly abundant
8. Moderately abundant
9. abundant

Feeder Cattle Class

• thriftiness- health , ability to grow and fatten normally
• frame size- size of skeleton in relation to age
• thickness

- Big framed = USDA No. one

- Medium framed = USDA No. 2

- Small framed = USDA No. three

• Unthrifty means = unhealthy , lacking ability to grow and fatten will grade

Feeder Hog Grades

• Graded on logical slaughter potential & thriftiness

Quality & Yield determines course

• United states of america No. 1-  large  frame, thick muscling & trim
• Us No. two
• Us No. 3
• US No. iv-pocket-size frame, thin  & ________
• US Utility – has ________ head & ___________ skin

Swine Meat Grading

• Quality grade is determined past quality of lean meat and yield
• Yield is evaluated by thickness of backfat and degree of muscling
• Degrees of muscling are thick, average and

How to effigy USDA Grade:

1. Determine Muscle Score: Thick=3; Average=2; Sparse=1
2. Multiply fatty thickness by 4.0.
3. Subtract muscling score
4. (4.0 x backfat thickness) – (Muscling Score)

Cuts of Beefiness

Wholesale

• High Value =loin ,rib ,round , rump
• Low Value = chuck, brisket, flank, plate or shank

Retail

• High Value =ribeye from the(rib), tenderloin (loin), sirloin (loin), rump, (loin)

Cuts of Pork

• High Value (determines actual yield) =loin ,ham ,picnic shoulder ,  or Low Value = hocks, spareribs or belly, feet, jowel, backfat, bacon

• The Ham, Loin, Picnic Shoulder and Boston Barrel make upwardly 75% of the retail value of the carcass

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