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“Conception to Consumption”

“Conception to Consumption”. Objectives. Map the stages of animal growth and development as it relates to market readiness Describe the harvesting process Describe federal and state meat inspection standards such as safety, hygiene, and quality control

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“Conception to Consumption”

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  1. “Conception to Consumption”

  2. Objectives • Map the stages of animal growth and development as it relates to market readiness • Describe the harvesting process • Describe federal and state meat inspection standards such as safety, hygiene, and quality control • Identify retail and wholesale cuts of meat and meat by-products and correlate to major muscle groups

  3. Objectives • Evaluate market classes and grades of livestock • Identify animal products and consumption patterns relative to human diet and health issues • Describe the growth and development of livestock as a global commodity

  4. Meat Consumption

  5. Consumer Attributes • Consumption of red meat has declined but has stabilized in recent years • Traditional family has changed • Most households spend less than 30 minutes on meal preparation and dislike “left-overs” • Around 70% of consumers decide what they’ll eat for dinner after 4:30 p.m. • The consumer has a changing lifestyle and is looking for products to fit their “way-of-life”

  6. Changes in Food Consumption • Income Level • Diet/Health issues • Perceptions • Convenience

  7. Marketing Pyramid Elite Purebred Breeders Purebred Breeders Commercial Cow/Calf Backgrounder/Stocker Operators Feedyard Operators Packers Purveyors, Meat Packers, Grocery Stores, Fast Food Consumers

  8. Growth and Development

  9. Beef Evaluation • Quality Grading • Yield Grading

  10. Quality Grading • The palatability indicating characteristics of the lean is referred to as the Quality Grade • For cattle under 42 months of age the following 4 grades can be assigned to a carcass • Prime • Choice • Select • Standard

  11. Quality Grading

  12. Yield Grading • System developed to estimate the yield of closely-trimmed, boneless retail cuts that can be obtained from the round, loin, rib, and chuck • Four factors used in a formula to predict cutability: • Fat thickness over the ribeye at the 12th rib • Ribeye area at the 12th rib • Carcass Weight • Estimated percent of internal fat (KPH) • USDA Grades: 1, 2, 3, 4, and 5

  13. Expected Yield of boneless, closely-trimmed retail cuts from the round, loin, rib, and chuck 52.3% or more 52.3 – 50.0% 50.0 – 47.7% 47.7 – 45.4% 45.4% or less

  14. Pricing Grid

  15. Yield Grade 4 Prime Yield Grade 1 Select

  16. Yield Grade 3 Choice Yield Grade 2 Select

  17. “The End-Product”Wholesale and Retail

  18. Where is the value?

  19. Chuck 7-Bone Steak Arm Steak

  20. Rib Rib Steak Ribeye Steak

  21. Loin T-Bone Steak Porterhouse Steak

  22. Sirloin Top Sirloin Steak Sirloin “Pin Bone” Steak

  23. Round Round Steak Sirloin Tip Roast

  24. Boxed Beef

  25. Producer Discounts“Mismanagement”

  26. Bruises

  27. Dark Cutter Dark Cutter Normal “bright cherry red” Color

  28. Injection Site Lesions

  29. Hide Damage: Grubs

  30. Breed Inconsistencies

  31. Yellow Fat

  32. Miscellaneous

  33. Top Quality Challenges • Lack of traceability/IAID/source & age • Verification/chronological age • Low uniformity of cattle, carcasses & cuts • Need to implement instrument grading • Inappropriate market signals • Segmentation within and among industry sectors • Too heavy carcasses & cuts • Too high Yield Grades (low cutability) • Inappropriate ribeye size • Reduced QG & tenderness due to implants • Insufficient marbling

  34. Pork Quality

  35. Creating Value

  36. Value Added • Value-adding: Modifying a traditional cut or creating a new cut, so that: • Benefits are perceived by the consumer, thus adding value to the product Can be as simple as: • Trimming more fat • De-boning • Aging • Or as complex as • Single Muscle – Flat Iron Steak • Seasoned • Precooked • Case-ready product sold in microwavable packages

  37. Value Added Product Development • Boneless Cuts • Fajitas • Stir Frying • Kabobs • Marinated Meats • Seasoned Cuts • Stuffed Oven Ready Products • Pre-Cooked Products

  38. Niche Marketing • Differentiating the product for a segment of the buying public • Unsatisfied with conventional supplies • Consumer willing to pay a premium • Grass Fed • Locally Raised • Hormone-Free • Organic • All Natural BearKat Beef

  39. Helpful Links • porcine.unl.edu • bovine.unl.edu • aggiemeat.tamu.edu • meatscience.org

  40. Other Resources • Meat Evaluation Handbook • http://www.meatscience.org/page.aspx?id=5233 • Meat Science Laboratory Manual • J.W. Savell & G.C. Smith • ISBN: 0-89641-347-0 • The Meat We Eat • Romans, Costello, Carlson, Greaser, Jones • ISBN: 0-8134-3175-1 • Principles of Meat Science • Aberle, Forrest, Gerrard, Mills • ISBN: 0-7872-4720-0 • The Guide to Identifying Meat Cuts • www.porkstore.pork.org/theotherwhitemeat/default.aspx?p=viewitem&item=NPB-04362&subno

  41. Thank You

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