Survey of the Animal Industry

1. Survey of the Animal Industry Chapter 3 Red Meat Products

2. Red Meat Products • Named According to their source • Beef – Cattle over 1 year of Age • Veal – milk fed calves under 3 months • Pork - Swine • Mutton – mature sheep • Lamb – young sheep • Chevon or goat meat • Buffalo – comes from true buffalo from Asia and Africa not from the bison of North America • Horse

3. Production • World Meat Supply approaches 265 million tons • Includes red meat and Poultry (Table 3.1) • Leading countries • China - 121 billion pounds (55 billion kg) • United States - 79 billion pounds (35.9 billion kg) • Brazil - 26 billion pounds (11.8 billion kg)

4. Figure 3.1 Annual commercial red meat production by type of meat. Source: Livestock Marketing Information Center.

5. Red Meat production in the US • Beef And Pork comprise 48 billion lb. per year • US supplies 150 million lb. of horse meat per year • Most goes for pet food while some is shipped to Europe for human consumption • Leading states for hog, cattle and sheep slaughter • Nebraska, Kansas, Texas, Colorado, Iowa

6. Iowa and Meat production • Slaughters 30% of the hogs in the US - 29,832,000 head • 789,000 head of cattle slaughter each year • Cattle numbers are down from previous years

7. Meat Products • Processing steps • Animals are transported to the packing plant • Animals are stunned by • CO2 gas • Electric Shock • Mechanical • Animals are then bled by cutting the jugular vein and/or the carotid artery

8. Processing Steps cont. • Hides or hair are removed • Hogs are scalded and hair is removed but the hide remains on • Internal organs, head and lower legs of the carcass are removed • The carcass is washed • Carcass may be split at the back bone • Carcass is aged • Final processing is done to fill the buyers needs

9. Dressing percentage (YIELD) • The percentage of the live animal weight that becomes the carcass weight at slaughter • Is calculated on a hot carcass weight • Hot carcass weight • Dressing % = ------------------------------ X 100 • Live weight

10. Factor that affect the Dressing Percentage • Fill -- contents of the intestines and stomach • Fatness • Muscling • Weight if the hide • Uterine contents • Amount of wool in sheep

11. Average Dressing Percentages • Swine 72% • Beef 60% (most can go 65-67%) • Sheep 50%

12. Wholesale Meat Cuts

13. Wholesale Meat Cuts

14. Wholesale Meat Cuts

15. Kosher Meats • Kosher explained on the Internet- http://www.ou.org/kosher/primer.html • Where do they come from • Animals that have split hooves • Animals that chew their cud • Animals that have been slaughtered in a manner as described by the Torah (Orthodox Jewish law) • Only the front quarters are used for kosher • All blood must be removed

16. Kosher Meats • Meats from undesirable animals or from animals not properly slaughtered or with imperfections are called non-kosher (trefah) • Red meat, poultry, and all other foods are classified as kosher or non-kosher

17. Muslim Meats • Any Muslim may slaughter an animal while invoking the name of Allah • If a Muslim can not slaughter their own animals, they may eat animals slaughtered by a “person of the book” e.g., a Christian or Jew • This is called Halal slaughter and must be done while Muslim religious leaders recite prayers.

18. Kosher Slaughter • A specifically trained person – Shochet • Causes instant death, minimum pain • Trachea and esophagus cut together

19. Composition of red meats • Physical Composition • Major components • Lean (muscle) • Fat • Bone • Connective tissue • The proportions change as an animal ages

20. Lean Tissue • Myofibrils are the component fibers of the muscles • Myofibrils combine into muscle bundles • Muscle bundles combine to form muscles and muscle systems • Two types of myofilaments in myofibrils • Myosin – thick filaments • Actin – thin filaments

21. Fat • Made up of fatty acids and glycerol • Fat-soluble vitamins (A,D,E, and K) are contained in the fat

22. Bone • Made of mostly calcium and phosphorus

23. Connective tissue • Determines the tenderness to a certain degree • Are made up of collagen • Tendons hold muscle to bone while others hold muscle bundles together

24. Figure 3.8 The fundamental structure of meat and muscle in the beef carcass.

25. Chemical composition of lean tissue • a) Makeup • 65-75% water • 15-20% protein • 2-12% fat • 1% ash • As animal increases in size the proportions change • Water and protein decreases • Fat increases • Fat soluble vitamins are contained in the fat

26. Nutritional Considerations • Consumers can choose from over 200 styles and forms of meat • Meat is nutrient dense • Nutrient density is a measure of the amount of essential nutrients to the number of calories • Nutrients that meat are high in • Iron -- need to build blood hemoglobin • Heme iron is found in meat and is most available and enhances the use of other irons in the body • Zinc -- contributes to tissue growth and development

27. Nutritional Considerations • Nutrients in red meats are high in • B vitamins • Pork is high in Thiamine and is needed to convert carbohydrates into energy • Vitamin B12 is needed to protect nerve cells and for blood formation in the bone marrow • meat, fish, poultry, and milk are its sources • Niacin, riboflavin, and B6 are found in high levels • High in protein and protein quality

28. Consumption • Meat is consumed because of its high nutrition and eating satisfaction • Meat is higher in price per unit of protein than other foods • Consumers want food that are highly palatable, meat fills this need • Issues that affect meat consumption • Cost • Health considerations • Convenience

29. Figure 3.10 Annual U.S. red meat and poultry consumption (boneless weight). Source: Livestock Marketing Information Center.

30. Marketing • Meat production starts at the farm level moves through several levels to consumers • Farm • Feeder/Finisher • Marketing Point • Packer/processor • Food Retailer or Food Service • Consumer

31. Marketing • Most livestock are purchased on a live weight basis • More producers are selling animals on a carcass merit or grade and yield system • Packers and stockyards Act - 1921 • Provides for uniform and fair marketing practices • This act and laws like it have been strongly challenged in recent years by meat packers.

32. Meat inspection • All meat in the United States is inspected for wholesomeness • Not all meat is inspected for quality grades

33. Consumer Trends • Half of all food prepared away from home is for at-home consumption • ½ of white collar workers eat one meal at their desk • ¼ of calories are in snack foods • 10% of food is consumed in vehicle • ¾ of consumers have not made an evening meal plan by the end of the day.