Chapter 7-Beef Flashcards
What are the steps in beef slaughter
- stunning, to be bled out
- sticking/bleeding, cut jugular vein
- skinning
- eviscerated, cut out internal organs
- carcass is split down the backbone and tail is removed
- carcass is washed
- chilled
What are the four main cattle slaughter national leaders and what percent of the total beef market do they share
- Tyson-IBP
- Cargill-Excel
- JBS-Brazilian Co.- Swift, Smithfield Beef
- National Beef
70%
Where is grading done
- ribbing is done between 12th and 13th rub
- loin eye is exposed
What is the dressing percent
The percent of the product left in the cooler as compared to live weight
What influences dressing percent
- Conformation
- Finish
What is the average dressing percent of the following. Prime and choice, standard and select, commercial, and utility cutter and canner
Prime and choice-63%
Standard and select-60%
Commercial-52%
Utility, cutter, and canner-50%
How long does aging beef take and what does it do
It takes 2-5 weeks and is used for optimum tenderness because of the breaking if the connective tissue
What is grading.
Determines the quality of beef represented by a given value given by a government grader
What are the us quality grades
- prime
- choice
- select
- standard
- commercial
- utility
- cutter
- canner
What are the carcass characteristics used for grading
- maturity
- marbling
- texture
- color
What is the USDA Yield Grade
Predicts amount of closely trimmed retail cuts (determines cutability of carcass)
What is the USDA Yield Grade based on
- hot carcass weight
- Rib eye area
- Fat thickness at the 12th rib
- estimation of kidney, pelvic, and heart
What are the wholesale and retail cuts
Round-stead and roast Loin-steak (t-bone, porterhouse) Rib-steak and round Chuck-stew, steak, ground beef, and roast. (Comes off the shoulder) Flank-flank steak, stew, and ground beef Plate-short ribs, ground beef, and stew Brisket-corned beef and brisket Fore shank-stew meat and ground beef
What are the by-products of slaughter
- hides
- fats
- gelatin
- blood
- hair from hide
- hooves and horns
- organs and glands
What is the scale for beef and what is desirable
The scale is 1-9 and desirable is 5-7
