ABCs of Raising Animals for the Freezer: A Primer

1. ABCs of Raising Animals for the Freezer: A Primer

2. During tonight’s program • If you are at a video-conference site • You may ask questions interactively • If you do not want to ask the question yourself, write it down and the room moderator will ask it for you • If you are watching from home interactively, either ask or type in your questions • If you are just watching at home, email questions to kriesla@auburn.edu

3. During tonight’s program • If you have connection problems: • Email Sarah Helm at helmsar@auburn.edu

4. Things to Remember • This is a primer • We are not going to debate which method of finishing animals is best • You are here because you think you can add more value to your animals by finishing and selling the product • For Alabama, this is a niche market

5. Information will be basic • These 2 sessions will be the groundwork for future programming • Hands on workshop will be held in Auburn in January • Reinforce concepts • Go more in depth

6. 1st Polling Question • Which day would be best for you to come to Auburn for an optional hands-on workshop? • Friday • Saturday

7. 2nd Polling Question • Which date would be best for you to come to Auburn for an optional hands-on workshop? • Friday, January 7th • Saturday, January 8 • Friday, January 28 • Saturday, January 29

8. Provide understanding of: • What a finished, ready to market looks like • What types of products you can produce • The economics of raising animals for freezer meat and how to price it • How to feed the animals to the finished point • What to expect once the animal is slaughtered • What to do if you want to sell by the carcass or piece

9. Never forget you are producing food!

10. Nutritional Facts • Beef • #3 source of iron behind fortified cereal and grains • Excellent source of Protein, Zinc, Phosphorous, Iron and B-Complex Vitamins • 3 oz portion contributes 10% or less of a 2,000 cal/d diet • 19 beef cuts leaner than a skinless chicken thigh • Pork • Excellent source of Protein, Thiamin, B-complex vitamins, Phosphorus and Zinc. • Less than 50% of the fat in pork, beef and veal is saturated. • The average fat and cholesterol content of trimmed, lean pork is 31% lower today than it was 20 years ago.

11. Serving Sizes and Nutritional Profiles of Lean Meats 3-ounce cooked serving-- Calories; Total Fat (g); Saturated Fat (g); Cholesterol (mg) • LEAN CHICKEN • Skinless chicken breast*-- 140; 3.1; 0.9; 73 • Skinless chicken leg*-- 162; 7.1; 2.0; 80 • Skinless chicken thigh* -- 178; 9.3; 2.6; 81 • FISH • Cod*-- 89; 0.7; 0.1; 40 • Flounder*-- 99; 1.3; 0.3; 58 • Halibut*-- 119; 2.5; 0.4; 35 • Orange Roughy*-- 75; 0.8; 0.0; 22 • Salmon*-- 175; 11.0; 2.1; 54 • Shrimp**-- 84; 0.9; 0.2; 166 • LEAN CUTS OF PORK • Pork Tenderloin*-- 120; 3.0; 1.0; 62 • Pork boneless top loin chop**-- 173; 5.2; 1.8; 61 • Pork top loin roast*-- 147; 5.3; 1.6; 68 • Pork center loin chop**-- 153; 6.2; 1.8; 72 • Pork sirloin roast*-- 173; 8.0; 2.4; 76 • Pork rib chop**-- 158; 7.1; 2.2; 56 • LEAN CUTS OF BEEF • Beef eye of round*-- 141; 4.0; 1.5; 59 • Beef top round***-- 169; 4.3; 1.5; 76 • Beef tip round*-- 149; 5.0; 1.8; 69 • Beef top sirloin**-- 162; 8; 2.2; 76 • Beef top loin**-- 168; 7.1; 2.7; 65 • Beef tenderloin**-- 175; 8.1; 3.0; 71

12. Know your industry • Have a working knowledge of practices in your industry • Know the conditions animals are raised • Know when and why animals are given antibiotics, growth hormones • Make sure you have your facts straight