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Meat Grading

Meat Grading. CLF 291. Alex Zappulla AgEd 410, Spring 2013. Carcass Grades. 3 Carcasses we’ll discuss:. Beef. Sheep. Swine. http://startcooking.com/public/Lamb-Cuts.jpg. http://www.coolsfarm.co.uk/images/beefcuts.jpg.

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Meat Grading

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  1. Meat Grading CLF 291 • Alex Zappulla • AgEd 410, Spring 2013

  2. Carcass Grades • 3 Carcasses we’ll discuss: Beef Sheep Swine http://startcooking.com/public/Lamb-Cuts.jpg http://www.coolsfarm.co.uk/images/beefcuts.jpg http://upload.wikimedia.org/wikipedia/commons/thumb/7/71/American_Pork_Cuts.svg/446px-American_Pork_Cuts.svg.png

  3. Two Types of Beef Grades • Quality Grades: • Determined by traits that make the meat more desirable to eat • Yield Grade: • Grade given on “cutability” or how much meat comes off of the carcass

  4. Quality Grades • Based on: • Marbling Scores - The amount of fat interspersed in the muscle • Maturity scores - The age of the animal at slaughter http://www.thecattlesite.com/articles/contents/06-01BeefGrading2.gif

  5. Most Marbling Least Marbling http://hoffbrausteaks.com/wp-content/uploads/2011/08/usda_grading_charts.jpg

  6. Checkpoint! A carcass has slight marbling and a maturity grade A. What would be the quality grade for this carcass? http://www.ohiosignaturebeef.com/assets/img/site/chart2.jpg

  7. Yield Grade • Determined by: • Hot Carcass weight • External Fat • Percent Heart, Kidney, and Pelvic Fat • Ribeye Area

  8. Yield Grades Yield Grade 1 Yield Grade 5 • Ranging from scores of 1 to 5 http://www.docstoc.com/docs/7237939/GUIDE-TO-EVALUATION-OF-SLAUGHTER-CATTLE Least Fat, Most Muscle Most Fat, Least Muscle

  9. Checkpoint! 5 • What yield grade would this cows carcass be given? • Turn to your neighbor and discuss

  10. Yield Grading Video If video does not play Click here

  11. Sheep Grades • Sheep carcasses are graded on quality • Based upon their marbling of fat and maturity • Mostly dependent on maturity: • Lamb - under 1 year old • Yearling mutton – between 1 and 2 years old • Mutton – older than two years

  12. Sheep Carcass Quality • Marbling scores are similar to beef: • Prime, choice, select (good) or commercial (utility) • Highest demand in the U.S. is for choice grade lambs

  13. Swine Carcass Quality • Graded on two aspects • Quality of lean meat judged upon: • Color, Texture, Water content • Belly thickness http://www.fao.org/docrep/003/X6909E/x6909e00.jpg

  14. Swine Quality Grades • Carcasses with acceptable lean quality are graded: • U.S. No. 1U.S. No. 2 • U.S. No. 3U.S. No. 4 • Carcasses with unacceptable lean or thin bellies are graded as U.S. Utility • Carcasses with a strong “sex” odor are not passed for human consumption

  15. The End http://www.oklahomafarmreport.com/wire/beefbuzz/2011/03/media/02922_BeefCarcasses.jpg

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