Exam Two Study Flashcards
Highest Sheep producing counties
Australia, China
Most consumption and highest exports
Australia and New Zealand
Farm Flocks
To the East, small 50-200, black face, lamb in February, meat type, 100-120 days
Range Flocks
To the west, open range, fine wool, extensive managment, 40lbs feeder lambs
Stockers
grow to sell to feedlots, increased bone and muscle on forage 80-100 lbs
feedlots
buy at 40-60lbs, feed concentrates for 50-70, sell at 120-160 lbs
Top two Sheep production states
CA and TX
Black Face
Terminally oriented, low wool quality
The most popular black face, no wool cap
Suffolk
Popular black face, wool cap and wool legs
Hampshire
Cheap wool prices
80 cents
Fine Wool Prices
4 dollars
How much wool per sheep per year
17 lbs
White faced sheep
Maternally oriented, All Merino based breeds (Rambouillet, Terghee)
Sheep Industry Today
Mostly 4-H and FFA, less than 1% cash receipts, 5.3 million sheep and lambs, highest in 1940s
Reason of Demise in Sheep
Synthetic Material, Consumer demand down, WWII mutton consumption was high/everyone got sick of it, expensive, cant hire flock managers
ASI
American Sheep Production
Country with most dairy cattle
India
Most fluid milk production
America
Highest consumption dairy
Europe
World Trade of Dairy
Manufactured/not fluid, many trade restrictions
United States Dairy Industry
changing the most, less than 25% farms are producing 80% of milk, Geographical changes, Technology
Top two states in dairy
CA, WI
BST
artificial hormone=increase production
Highest producing dairy breed, lowest fat
Holstein
1 dairy herd health problem
Mastitis
Highest Fat in dairy
Jersey, Guernsey, Brown Swiss
How does age factor meat palatbilty
Older meat is tougher because more connective tissues
How does Sex factor Palatibilty
In tact males are tougher, and smell
Factors of Palatibility
Stress, Low final PH, sex, age and heredity
Composition of Meat
Muscle, Fat, Bone, Connective Tissues
Major Component of Meat, fibers of fibers
Muscle
Amount of this composition can be changed, important for marbling, affects the calories
Fat
Intramuscling white specks
Marbling
Surrounds each muscle fiber and bundle, important role in tenderness
Connective Tissues
locomotion muscles
muscles used in order to move
Water content in meat
65-75%
Protein content in meat
15-20%
Fat content in meat
2-12%
Easiest meat content to change
Fat
Percent of minerals
1%
Percent of carbs in meat
less than 1%
Red stuff in meat
Myoglobin
What is myoglobin used for
a protein, oxygen storage in muscle, amount present affects color
list of cows in order of darker myglobin
veal, young beef, cow beef
List of Quality Grades Sheep
Prime, Choice, Good, Utility, Cull
Quality Grades in Beef
Prime Choice Select Utility Cull
Grades in Poultry
A, B, C
Dairy Steers
same grades as beef, less fat, high grades
Forward Contract
Price from Chicago markets, agreement in advance of slaughter
Negotiated Grid Price
Based on USDA grades, individual price for each carcuss
Negotiated Purchase
cash or spot marketed, determined by interaction, cattle usually arrive 14 days later
Formula
Every way else to sell, dressed or live weight sales, price determined by future date
Swine Grades
Don’t exist much at all
What price are most hogs sold
Grid
Fat O Meter
Needle goes into fat at 10th rib
Autofom
Thousands of ultrasounds measurements
Swine averages
54% lean, .7 backfat, 6.6 LEA, 200lbs
90% of all lamb is what grade
Choice or Prime
Lamb Averages
.25 fat, 2.5 (squared) loin eye, 60-70 lbs
How many slaughter houses in the US for lamb
2
Order of large cuts on Beef
Chuck, Rib, Loin Round
Order of large cuts for lamb
Shoulder, Rib(Rack), Loin, Leg
Order of Large cuts for Swine
Boston Butt/Picnic Shoulder, Loin, Ham
What are the Middle meats?
Ribs and Loins
factors of poultry grading
discoloration, muscle, fat coverage and defects
PSE
Pale Soft Exudate
RFN
Red Firm Non Exudative (Ideal)
DFD
Dark Firm Dry
Beef cattle averages
Fat Thickness:.1 -.35 inches
Loin eye area:2.0 –3.5 square inches
Dressing percent:52-56%
Carcass weight :60 –90 lbs
