Meat Training

1. Meat Training Jamieson

2. What Are We Going To Learn? • Improved Understanding of Where Each Primal Comes From • Sanitation • Merchandising • Importance of Temperature Control • Trim Standards and Proper Handling Of Shop Trim • Grinding Log

3. What Are We Going To Do? • Introduction • Presentation and Pictures • Cutting Room Demonstration • Question and Answer • Open Discussion • Lunch

4. What Are We Going To Take Back To Your Store? • Knowledge Of Where Each Cut Comes From • Proper Handling Of Trimmings • Bacteria And It’s Effects • Improved Merchandising • A Better Understanding of Your Job and What Is Expected of You

5. Cattle Facts and Information

6. Life of Cattle • Calves are born after a 9 month gestation period • Raised on a cow-calf operation • After 6-10 months they are weaned

7. Live Stock Auction • Sold to stockers or backgrounders • Their job is to fed them and gain additional weight • Begun to eat a supplement of grain

8. Feedlot • Tagged and Vaccinated • Entered into a detailed data base • Placed in pens according to age • Each pen holds about 100 cattle • Given growth promoting hormones

9. Feedlot continued • Spend an average of 4-6 months in these pens • Diet consists of 80 to 90% grain • Given Vitamin supplements, Vaccinations, and Parasite Prevention Treatments

10. Packing Plant • Animals are from 18 to 22 months old • Weigh between 1100 to 1250 pounds • Stunned and quickly rendered unconscious

11. Packing Plant/Fabrication • USDA inspectors oversee all aspects of food safety at the plant • Animal is graded by inspectors • Fabricated into subprimals, bagged, boxed, and sent to retail.

12. Where's The Beef?

13. Where's The Beef?Come From?

16. Where’s The Beef? Shank

17. Where’s The Beef? Shank

18. Where’s The Beef? Shank Sirloin Tip

22. Where’s The Beef? Shank Round Sirloin Tip

23. Boneless Round

24. Bottom Round Flat

25. Eye of Round

26. Inside Round

27. Where’s The Beef? Shank Round Sirloin Tip Sirloin

29. Where’s The Beef? Shank Round Sirloin Tip Sirloin

30. Where’s The Beef? Shank Round Sirloin Tip Sirloin Short Loin

31. Short Loin

32. Where’s The Beef? Shank Round Sirloin Tip Sirloin Short Loin

33. Where’s The Beef? Shank Round Sirloin Tip Sirloin Short Loin Rib/Delmonico

36. Where’s The Beef? Shank Round Sirloin Tip Sirloin Short Loin Rib/Delmonico

37. Where’s The Beef? Shank Round Sirloin Tip Sirloin Short Loin Rib/Delmonico

38. Where’s The Beef? Shank Round Sirloin Tip Sirloin Short Loin Rib/Delmonico Chuck

39. Where’s The Beef? Shank Round Sirloin Tip Sirloin Short Loin Rib/Delmonico Shoulder Clod Chuck

41. Shoulder Chuck

42. Shoulder Chuck

43. Shoulder Chuck

44. Where’s The Beef? Shank Round Sirloin Tip Sirloin Brisket Short Loin Rib/Delmonico Shoulder Clod Chuck

45. Brisket

46. Where’s The Beef? Shank Round Sirloin Tip Sirloin Brisket Short Loin Rib/Delmonico Shoulder Clod Chuck Flank

47. Flank

48. Chuck 29% of Weight Rib 9% of Weight Loin 16% 0f Weight Round 22% of Weight Plate Brisket Flank 19% of Total Weight

49. Sanitation

50. Sanitation • The main responsibility of any business is to supply safe and wholesome products to the customers we serve!!!