Intro to Beef Flashcards

1
Q

What are the nutritional aspects of beef?

A

-High nutrient density
-High-quality protein
-Contains animal fat and cholesterol

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2
Q

How much meat does a person in the US consume annually?

A

67 pounds

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3
Q

The beef industry is made up of a series of what that operate independently?

A

-Producers
-Processors
-Consumers

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4
Q

Cattle are sold on a…

A

Carcass bias

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5
Q

Each carcass is individually…

A

-Weighed
-Graded for quality
-Yield
-Priced

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6
Q

Why does each carcass receive an individual price?

A

There are different prices for different yield and quality grades

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7
Q

Who sets the price for cow-calf producers?

A

The packer

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8
Q

The consumer controls what in the beef industry?

A

The sale price of beef from supply and demand

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9
Q

Beef producers make money based on what?

A

The quality and quantity of muscle produced

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10
Q

What is the aim of the beef industry?

A

To maximize the production of high-quality beef and minimize anything that may negatively impact the quality or quantity of the beef

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11
Q

What can cause a negative impact on quality?

A

-Poor nutrition
-Poor housing
-Poor handling

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12
Q

What aspects of meat are affected by how the cattle are treated?

A

-Color
-Juiciness
-Tenderness

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13
Q

What is the optimum animal handling to optimize beef quality?

A

-Minimize stress
-Optimise movement to decrease bruising or injury
-Appropriate vaccinations to decrease disease incidence
-Adequate nutrition

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14
Q

What are the nutritional aspects we want to feed beef cattle?

A

High in energy and protein to build muscle

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15
Q

Where do we want to give vaccinations?

A

In specific locations that will not cause trauma to muscles of high value (ie. neck)

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16
Q

What age is considered bob veal?

A

1-3 weeks

17
Q

What age is considered veal?

A

4-5 months

18
Q

What age is considered calf?

A

Up to 9 months

19
Q

What age is considered beef?

A

Over 12 months but mostly 2.5-3.5 years old

20
Q

What is looked at for the quality grade of a carcass?

A

-The maturity of the carcass
-Marbling of the meat

21
Q

At what age is meat automatically low-grade?

A

Over 3.5 years old

22
Q

What happens to beef that is over 3.5 years old?

A

It becomes dryer and tougher

23
Q

What is marbling?

A

The amount of intramuscular fat

24
Q

What is looked at for the yield grade of a carcass?

A

-Estimate of the muscle-to-fat percentage of boneless, closely trimmed retail cuts from the 4 beef primal cuts

25
Q

What scale is yield grade based on?

A

1-5, 1 being leaner and heavily muscled

26
Q

What are the quality grades in order?

A

-Prime
-Choice
-Select
-Standard
-Commercial
-Utility
-Cutter
-Canner

27
Q

Premiums are based on…

A

Grade and yield

28
Q

What does it mean when a grade is a negative price?

A

The producers are charged by the packer due to bad quality.