Beef - Slides 2 Flashcards
What is the primary objective of growth and carcass development in cattle?
High lean tissue, minimal bone, market-suitable fat
Growth rate in cattle is linear until they reach:
Mature size
Which breed generally shows higher growth rates in cattle?
Charolais
What factor significantly influences growth rates in cattle?
Level of feeding
What is compensatory growth in cattle?
Faster growth following a period of restriction
Energy intake in cattle is directed first towards:
Bone growth
In carcass development, which tissue reaches maximum growth first?
Bone
Fat is deposited in the carcass in which order?
Kidney, intermuscular, subcutaneous, intramuscular
Intramuscular fat is important because it
Enhances meat quality
Which muscle group in cattle is last to mature?
Abdominal wall muscle
What does the kill out % typically be between
50-60%
how do you calculate the kill out %
Cold carcass weight/unfasted final weight x 100%
Three main categories of linear scale system
Muscularity, Skeletal functional capacity (correctness), and fatness
Scoring at weaning is almost as effective as scoring when
At slaughter
A genetic correlation closer to 1 means what
Better association to breeding
The European Union Beef Classification was introduced in
1982
The European Union Beef Classification has how many function’s
2 (1. it provides a common beef classification system for producers (farmers), processors (meat plants) and retailers across the EU
2. It acts as the basis for payment for different carcass types)
Mandatory Beef Carcass Classification criteria is?
Cold carcass weight, sex, conformation, fatness
An example of a grade E conformation class
Is an exceptional double muscle-type bullock
An example of a grade U conformation class
Is a good continental bullock
An example of a grade R conformation class
Includes the better Friesian and Hereford crosses
An example of a grade O conformation class
Includes the bulk of Irish Friesian cattle
An example of a grade P conformation class
Poorly shaped bullocks and cows or underfished cattle and cows
Fat class describes what?
The amount of fat in the outside of the carcass and in the thoracic cavity
If meat is decreased then
fat and bone is increases
If meat increased then
fat and bone decreases
What is the average carcass weight of Irish steers
338.3kg
Fat Description is on a scale from what
1-5, 1 being the low fat 5 being loads of fat
What influences conformation
Breed, Sex, Slaughter weight, Nutritional level
How many meat cuts from the hind quarter
13 meat cuts (fillet, strip, loin, cube roll)
carcass weight is what
sum of wholesale values of individual meat and cuts & lean trim with a small deduction for bone
How many meat cuts from the forequarter
11
What grading system to Australia use
PACCP approach
How is the carcass graded in the US
On yield and quality
