General Meat Carcass Information

1. General Meat Carcass Information • Beef, pork, lamb and goat animals that are processed before 2 years of age typically yield higher quality meat. Older animals are also processed, but quality of meat is usually lower. • After following humane guidelines for stunning an animal, the carcass is bled out and hung upside down on a rail for further processing. • Animals are initially processed into wholesale or “primal” cuts. These wholesale cuts are then broken into either subprimal cuts and/or a variety of retail cuts. • Beef Example • Wholesale/Primal: chuck. • Subprimal: blade. • Retail: blade steak. • Pork Example • Wholesale/Primal: loin. • Subprimal: tenderloin. • Retail: loin chops.

2. General Meat Carcass Information Cuts of Beef • Wholesale/Primal • High Value- loin, rib, round, rump. • Low Value- chuck, brisket, flank, plate or navel, shank. • Retail • High Value • Ribeye from rib. • Tenderloin from loin. • Sirloin from loin. • Rump from rump. • T-bone from loin. • Low Value- stew beef, ground beef, cubed steak, brisket.

3. B. Diagram and identify the wholesale cuts of beef, pork, and lamb BEEF Loin Rib Chuck Round Plate Flank Brisket Shank

4. C. List retail meat cuts and identify the wholesale cut that it came from Eye Steak T Bone Steak 7 Bone Steak/Roast Brisket Round Steak/Roast Short Ribs Cross Cuts Flank Steak

5. General Meat Carcass Information Cuts of Pork • Wholesale/Primal Cuts • High Value- loin, leg or ham, picnic shoulder, Boston shoulder or shoulder. butt. The ham, loin, picnic shoulder and Boston shoulder make up about 75% of the retail value of a carcass. • Low Value- spareribs or belly, feet, jowl, backfat, spareribs or side, bacon. • Retail • High Value • Ham from leg. • Loin. • Pork chops from loin. • Boston butt from shoulder. • Picnic from shoulder. • Low Value- hocks, spareribs, belly, bacon, jowl, fatback.

6. Pork Loin Side Ham Shoulder Jowl

7. Loin Chop Loin BostonBlade Side Ham Ham Shoulder Bacon Jowel Jowel

8. General Meat Carcass Information Cuts of Poultry • Poultry are not classified into wholesale and retail cuts like pork and beef because of the size of the carcass. • The USDA sets standards for “ready to cook” chicken and turkeys whether they are sold whole or as parts/cuts of poultry. • Parts include: poultry halves, breast, leg thigh, drumstick, wing and tenderloin.

9. Lamb Rib Loin Shoulder Leg Breast

10. Rib Chop Loin Chop Arm Chop Rib Loin Shoulder Leg Breast American Style Roast Breast

11. Beef and Swine Livestock Evaluation • Livestock producers use visual observations to: • Select breeding cattle or swine based on conformation, breed character, structural soundness of feet and legs, and body capacity. • Select market animals based on muscle, frame size, body capacity, finish and structural soundness. • Anatomy- the science of body structure or parts of an animal. External anatomy terms are used to classify animals. • Conformation- the physical arrangement of bone and body tissue. It includes the skeletal structure, muscling, fat balance, straightness of the animal’s lines and structural soundness. • Breed Character- visible in the head and general appearance of the animal. • Muscle- refers to the distribution of muscle throughout the animal. Well muscled animals will show fullness through the back, loin and rump. • Finish- refers to the amount of fat cover on an animal.

13. Beef and Swine Livestock Evaluation • Structural Soundness- the arrangement of bone and muscle tissue. The legs of animal should be long and straight and have adequate bone and foot to carry the animal throughout its life span. • Body Capacity- the depth of rib the animal displays. Typically analyzed from the side view of the animal. • Frame Size- the length and size of the animal. Used to compare animals that are of similar age to indicate growth and breeding potential. Frame should be proportional to muscle development. • Livestock animals are compared to other animals of similar breed, age and sex to determine their ability to produce high quality beef or pork. • Producers use these traits to select animals that carry desirable traits and cull (remove) animals that display poor traits and qualities. • Animals that display undesirable traits should not be used for breeding purposes. • Producers typically use additional data tools such as Average Daily Gain and Expected Progeny Differences to analyze breeding animals.

14. External Anatomy Identification • Cattle • Rump- part of animal between the loin and tail. • Round- the muscled portion of the rear leg. • Loin- the muscled portion along the backbone of the animal. • Shoulder- the muscled portion between the neck and ribs of the animal. • Brisket- muscled portion between the front legs of the animal. • Switch- the hair at the bottom of the tail. • Poll- the top of the animal’s head. • Flank- the pelvic region of the animal. • Hock- the part of the rear leg that corresponds to the knee, but bends the other direction. • Ribs- the side section of the animal between the belly and top of the animal. • Heart girth- the area that encircles the animal’s body just behind the front legs. • Pin bones- bones on each side of the tailhead.

15. External Anatomy Identification • Swine • Ham- rear leg of animal. • Loin- the muscled portion along the backbone of the animal. • Shoulder- the muscled portion between the neck and ribs of the animal. • Rump- part of animal between the loin and tail. • Ribs- the side section of the animal between the belly and top of the animal. • Jowl- the chin area. • Pastern- the part of the animal’s leg between the fetlock and hoof. • Side- the section between the belly and the top of the hog. Includes the ribs. • Belly- the underside of the animal. • Hock- the part of the rear leg that corresponds to the knee, but bends the other direction.

16. Poultry Evaluation • Poultry External Anatomy- used to evaluate live birds, and laying hens. • Comb- the red structure on top of the bird’s head. • Wattles- the fleshy structures on each side of the head just below the beak. • Beak- pointed structure on the front of the bird’s face. Gathers the food. • Eye Ring- the ring of color that surrounds the eye. • Ear Lobe- the slightly thickened tissue just below the ear opening. • Vent- external opening at the back of the bird. • Hock- corresponds to the knee of the human. • Shank- the leg of the animal. • Toes- the structures at the bottom of the bird’s foot. • Breast- the muscled portion at the front of the animal along the breastbone. • Back- flattened area behind the head of the animal. • Abdomen- the front of the bird. • Body- the area on the side of the bird.

17. Poultry Evaluation Broiler Breeder Conformation Selection • Live birds are evaluated by assessing deformities, body confirmation and breast meat quantity. These birds are classified as either keep or cull animals to improve the overall flock traits that are passed on to their offspring. • Producers should have the bird stand and move to accurately assess traits and characteristics the bird carries. • Body Conformation- refers to the bird’s structure and includes factors such as: width across the shoulder, length of the back, depth of body, spring of rib and width of keel.

18. Poultry Evaluation Broiler Breeder Conformation Selection • Deformities- refer to traits the birds carry that will cause them to be culled from the flock to prevent undesirable characteristics in future generations of birds. Common deformities include: • Severely crooked toes. • Leg and foot abnormalities. • Crossed beak. • Severely crooked back. • Breast Meat Quantity- closely related to body conformation. Refers to amount of meat the bird carries. Producers measure the length, width, depth and how the muscle is carried on the bird. When evaluating birds, raise the bird and ask the animal to walk in order to evaluate legs, feet and toes.

19. Poultry carcass

20. A. Wing B. Rolls C. Nuggets D. Thigh E. Breast F. Leg: Drumstick G. Patties Poultry carcass

21. Quality Standards for Beef, Pork and Poultry • The United States Department of Agriculture sets forth quality features for beef, pork and poultry. • The quality features are classified into grades as determined by the USDA. • Grades indicate quality NOT sanitation.

22. Prime Choice Select Standard Examples of Quality Grade (Beef) 22

23. Beef Classes • Beef Classes • Beef animals are classified according to their purpose. • Animals are grouped by age and sex. • Age Classes • Calves- less than one year of age. • Cattle- one year or older. • Veal calves- less than 3 months old. • Slaughter calves- 3 months to one year old. • Feeder calves- 6 months to one year old. • Sex Classes • Steer- male castrated before reaching sexual maturity. • Heifer- female that has not had a calf or matured as a cow. • Cow- female that has had one or more calves or is mature. • Bull- uncastrated male. • Stag- male castrated after reaching sexual maturity.

24. Beef Classes • Feeder Cattle (6 months and older)- graded based on visual appraisal. The frame size, muscle thickness and thriftiness of the animal are scored and animals are grouped according to a USDA scale. • USDA Feeder Steer & Heifer Grades • USDA No. 1. • USDA No. 2. • USDA No. 3. • Each USDA grade also has a large, medium and small frame category.

25. Beef Classes • Slaughter Cattle- also evaluated visually, but they are also graded according to USDA standards. All animals are assigned quality and yield grades when they are slaughtered. • Quality Grades • Prime. • Choice. • Select. • Standard. • Commercial. • Utility. • Cutter. • Canner. • Yield Grades • Yield Grade 1. • Yield Grade 2. • Yield Grade 3. • Yield Grade 4. • Yield Grade 5.

26.  The ages per each maturity group are as follows: A = 9 to 30 months, B = 30 to 42 months, C = 42 to 72 months, D = 72 to 96 months, E = 96 months and older.

27. Quality Features of Beef • USDA Feeder Cattle Grades- uses the three factors discussed above to assign a “grade” to the animal. • Large Frame No. 1- animal that is taller in size compared to others and displays thick muscling throughout body. • Large Frame No. 2- same frame size as No. 1, but has slightly less muscling. Back and loin have a sunken appearance. • Large Frame No. 3- same frame size as No. 2, but has less thickness and width than No. 2. • Medium Frame No.1- animal with a moderate or average frame size and thick muscling throughout. • Medium Frame No. 2- same frame size as No. 2, but less muscling as compared to No. 1. Loin and back have a sunken appearance. • Medium Frame No. 3- same frame size as No. 2, but less thickness and width than No.2. • Small Frame No. 1- the size of the animal is smaller than other grades, but animal displays thick muscling throughout. • Small Frame No. 2- same frame size as No. 1, but less muscled. Back and loin appear sunken in. • Small Frame No. 3- same frame size as No. 2, but less thickness and width than No. 2. • Inferior- feeder cattle that are unthrifty and not expected to grow or fatten normally. Usually indicative of disease, parasites, etc.

28. Feeder Steer and Heifer Grades • USDA Number 1, 2 and 3 • Each USDA Grade has: • Large Frame • Medium Frame • Small Frame 28

29. Quality Features of Beef • Slaughter Steer & Heifers Quality Grades • Quality grade is determined by: • Age or maturity of animal. • Muscling or firmness of meat tissue. • Amount of marbling or fat distribution in the lean meat. • Marbling is the dispersal or intermingling of fat among the muscle fiber in the ribeye between the twelfth and thirteenth ribs. • Cutability is the yield of closely trimmed, boneless retail cuts that come from the major wholesale cuts of carcass. • Maximum age of Standard, Select, Choice or Prime grades is 42 months. • Commercial grade is over 42 months. • Utility, Cutter or Canner grades have no age limit. • There is no Prime grade for slaughter cows. • Adequate marbling must be present for tenderness in the higher quality grades. • Prime grades have maximum marbling. • Low choice or higher grades are the most desirable. • About 80% of grain fed grade beef is graded as choice.

30. Quality Features of Beef • Slaughter Steer & Heifers Yield Grades • Yield grade is determined by the percentage of the carcass that is boneless, closely trimmed retail cuts from the round, loin rib, and chuck • Yield grades are affected by muscling and amount of fat. • Yield 1- best muscling with least fat waste. Highest percentage of retail cuts. • Yield 2, 3, 4- grades that are in between the highest percentage of yield versus the lowest grade. • Yield 5- worst grade, less muscle and more fat waste.

31. Yield Grades (Beef) 31

32. Poultry Quality Factors • Conformations- ideal is normal breastbone, back, legs and wings. • Fleshing- well fleshed or muscled is ideal. • Fat Covering- well covered is ideal. • Exposed Flesh- none is ideal, to grade A – breast and legs cannot have more than 1/4" exposed flesh (under 6 lb. carcass) from cuts, tears. Other parts such as back and wings can have from 1” to 3” depending on weight of carcass with larger carcasses able to have more and still be grade A • Discolorations- bruises are not allowed on breast and legs of grade A, some from other causes allowed. • Disjointed and Broken Bones- no broken and one disjointed allowed for grade A. • Missing Parts- wing tips and tail can be missing on grade A. • Freezing Defects- slight ones allowed for grade A.

33. USDA Ready-to Cook Poultry Grades • USDA Ready to Cook Poultry Grade A. • USDA Ready to Cook Poultry Grade B. • USDA Ready to Cook Poultry Grade C. • USDA Ready to Cook Poultry: No grade. • Ready-to-cook means the head, feet feathers, blood and viscera (soft internal parts) have been removed.

34. A vs. B Grades, Broiler

35. Quality Features of BeefFeeder Steer & Heifer Grades • Animals are divided into three groups- calves, yearlings and older feeders based on their age and weight. • Feeder animals weigh between 350 to 1,000lbs. • Feeder cattle grades are the basis for reporting market prices for cattle. • Three factors are used to determine the grade of feeder cattle: • Thriftiness- the apparent health of the animal and its potential to fatten and grow normally. • Frame Size- the size of the animal’s skeleton (height & body length). • Large- tall and long bodied for their age. • Medium- slightly large in size for their age. • Small- shorter bodied and not as tall as medium frame cattle. • Thickness- development of muscle in relation the size of the skeleton. • US No. 1- slightly thick throughout, moderate width between legs. • US No. 2- narrow throughout, legs set close together, back and loin have sunken appearance. • US No. 3- less thickness and width between legs than No. 2.

36. Swine Classes • Use Classes • Slaughter- to be killed and sold as meat. • Feeder- to be fed to heavier weights before slaughter. • Sex Classes • Barrow- male castrated before sexual maturity. • Gilt- young female that has not had pigs. • Sow- older female that has had pigs. • Boar- uncastrated male. • Stag- male castrated after reaching sexual maturity.

37. Quality Features of Swine • Feeder Pig Grades • Potential for feeding out to slaughter weight and thriftiness affects feeder pig grades. • USDA No. 1 Feeder Pig- large frame, thick muscled animal that is trim. Legs set wide apart and ham is wider than loin. • USDA No. 2 Feeder Pig- moderately large frame with moderate muscling. Animal is slightly fatter than No. 1. • USDA No. 3 Feeder Pig- slightly smaller frame with thin muscling. Ham and loin are about the same width. Legs are fairly close together. • USDA No. 4 Feeder Pig- small frame with thin muscling. Ham and loin are same width. Back is flat. Ham will show signs of too much fat. • USDA Utility Feeder Pig- animal shows unthriftiness because of disease or poor care. Skin is wrinkled and head appears too large for the rest of the body. • USDA Cull Feeder Pig- animal is “unthrifty.” It has poor appearance that indicates improper care and disease. The head appears too big for the body and has wrinkled skin.

38. Feeder pig grading U.S.No.3 U.S.No.4 U.S. No.1 U.S. No. 2

39. Quality Features of Swine • Slaughter Barrows & Gilts • Quality grade is determined by quality of lean meat and yield. • Quality of lean is determined by firmness of lean, firmness of fat, and distribution of external finish (fat). • Yield is evaluated by thickness of backfat and degree of muscling. • Thick muscling helps offset backfat thickness. • United States No. 1 hog must have at least average muscling. • United States No. 1 should yield 60.4% or higher. • Grade is determined by the percent of carcass weight made up of ham, loin, Boston butt and picnic shoulder. • Backfat and degree of muscling are used to evaluate live hogs for yield.

40. Quality Features of Swine • Slaughter Barrows & Gilts • USDA slaughter barrow and gilt grades: • U. S. No. 1. • U. S. No. 2. • U. S. No. 3. • U. S. No. 4. • U. S. Utility.

41. Quality Features of Swine • Calculating Slaughter Barrow & Gilt Grades • The estimated backfat thickness over the last rib and the muscling score are used to determine the USDA slaughter barrow and gilt grade. • Degrees of muscling are thick, average and thin. • Thick Muscle Score =3.0. • Average Muscle Score = 2.0. • Thin Muscle Score = 1.0. • The formula used to calculate slaughter barrow and gilt grades is: • Grade= (4.0 x backfat) – (1.0 x muscling score).