Exam 1 Flashcards
Major retail cuts: lamb
Shoulder, rack, loin, leg
Major Retail Cuts: cattle
Rib, loin, chuck, round
Major retail cuts: swine
Ham, loin, picnic shoulder, boston butt
Ear notches
Left: Right:
Bottom right: 1. Top right: 9
Bottom left: 3. Bottom left: 1
Tip: 81 . Bottom right: 3
Top left: 9
Top right: 27
Farrow-to-finish
Breeding and farrowing sows until they reach a market weight; 10-11 months
4 months: breeding and gestation
6-7 months: raise to liter to market weight; greatest long run market potential
Farrow-to-feeder
Breeding and farrowing sows and selling the piglets when they weight 30-60 pounds to finishing operations; decreases need for facilities, operating capital and amount of feed; good foundation for # of sow or farrow to finish operation
Feeder-to-finish
Weigh 30-60 pounds and fees to market weight; allows minimum overhead, low labor requirements and no long term commitment; allows to fatten pigs without having to manage breeding stock
Priorities in cattle (breeding)
Functionality Production Optimal performance Skeletal width Balance
Priorities in cattle (market)
Muscle
Balance
Leanness
Priorities in hog (market)
Muscle
Lean
Growth
Design
Priorities in hogs (breeding)
Soundness
Growth
Balance/femininity
Underline/vulva
Priorities in lamb (breeding)
Functionality/performance
Balance
Muscle
Mouth soundness/breed character
Priorities in lamb (market)
Muscularity/ correctness of finish
Handling quality
Weight and extension
Skeletal correctness
Priorities in goats (breeding)
Skeletal width
Volume
Balance
Skeletal correctness
Priorities in goats (market)
Muscle
Correctness of finish
Weight/ pounds of product
Skeletal correctness
Quality grades: cattle
Prime- abundant marbling- sold in restaurants
Upper 2/3 choice
Lower choice
Select- uniform in quality and normally leaner than higher grades
Standard- ungraded on ‘store brand meat’
Quality grades: lamb
Prime- high in tenderness, juiciness and flavor
Choice- shortly less marbling than prime but still very high quality
Good
Utility
Cull
Quality grades (cattle)
Prime- abundant marbling- sold in restaurants
Upper 2/3 choice
Low choice
Select- uniform in quality and normally leaner than higher grades
Standard- ungraded or ‘store brand meat’
Quality grade (lamb)
Prime- high in tenderness, juiciness and flavor Choice- slightly less marbling than prime but still very high quality Good Utility Cull -carcass conformation Maturity Fat deposition Fat and lean firmness
Quality grade (pork)
No standard quality grade “acceptable” quality meat standard grading system
Class dynamics
- each class has 4 head of livestock
- 24 possible platings
- 3 pairs: top, middle, bottom
- 3 cuts: top, middle, bottom
- numbered left to right from behind
Breed Complementarity:
Counter balance -Brahman x Angus -British x Continental Maternal. Terminal Early maturing Late maturing
Visual indicator of muscle- cattle
Hip/pin width Round Lower quarter Width between hocks Base width Behind shoulders Loin Rib
Visual indicator of fat- cattle
Brisket Rib cage Top line Tailhead/ pones Drop to flank Cod
Visual indicator of muscle- goat
Fore arm Chest floor Rack Loin Hip Leg Base width
Visual indicator of fat- goat
Chest floor
Fore rib
Flank and lower body cavity
Behind shoulder
Visual indicator of muscle- hog
Forearm Behind the blades Loin Hip Ham Stifle Base width
Visual indicator of fat- hog
Loin Underline Jowl Elbow pocket Twist
Mouth structure
Parrot mouth
Overbite; short bottom jaw
Mouth structure
Monkey mouth
Underbite; too long lower jaw
Yield grade- adjustable factors Preliminary yield grade
every .1 increase, PYG increases .25
Yield grade- adjustable factors
Adjustable 1- carcass weight
Every 100 lbs. from 600 lbs., PYG increase by +/- 4
Adj. 2- ribeye area
Every 1 square inch from 11.0in ^2, adjust PYG +/- .33
Adj. 3- Kidney, Pelvic, and Heart Fat
Every 1.0% change in KPH fat from 3.5%, PYG +/-2
Yield grade- cattle- equation
2.5 + (2.5 x adj. fat thickness) + (.2 x % KPH fat) + (.0038 x hot carcass weigh) - (.32 x REA in^2
Lamb yield grade equation
.4 + (10 adj. fat thickness)
Pork yield grade equation
(4 x LRBF) - MS
Market schemes
- each carcass evaluated and prices individual
- premiums and discounts determines ahead of delivery
- base price may be negotiated or come from formula
- carcasses are grades and values assigned
- farmer stands grading risk
- different buyers have different systems
- nearly all hogs
- increasingly popular or fed cattle
Marketing methods
Cut ability based grids Quality Breed specific Laura's Lean Beef All natural beef
Marketing methods
Beef breed Associated No dark cuttin characteristics No hump exceeding 2 in. Red angus association Certified Hereford Beef Sterling Silver Excel Corporation Natural/Implant free
Growth curves- cattle
Marble after maturing, intersection
Optimum weight
Growth curve- hogs
Lean w/ some fat at maturity
Growth curve- goats/sheep
Before maturity; before intense fat phase
Calculate placing scores (book)
Cuts are based on the difficulty of the pairs
Max total sum cannot exceed 15 points
15- max of 5 points in middle cut
14- max of 8 points middle pair
