produce/marketing quiz Flashcards
what are the products of cattle
retail beef
pharmaceuticals
by-products (edible and inedible)
variety meats
what is hard to manage about tenderness
it is highly variant and inconsistent
describe grades A and B
includes prime, choice, select, and standard
less than 42 months of age
describe grades C, D, and E
includes commercial, utility, cutter, and canner
over 42 months old
what can age affect
due to cross linking with collagen, age can decrease tenderness
what does marbling account for
10-20% of tenderness
what do feedlots allow for
protein turnover and tenderness
muscles that do ______ work are more tender
less
how is flavor created
by compounds in the muscle fat
what is juiciness
the release of meat fluid
what is the typical amount of fat in beef
3-7%
how many cuts are boneless
75%
equation for yield grade:
2.5+(2.5xfat thickness)+(0.2x% of kidney/pelvic/heart fat)+(.0038xhot carcass wt)-(.32xribeye area)
what does the yield grade determine
% of boneless, trimmed retail cuts
what color is preferred meat? why?
cherry red
the myoglobin/oxygen rxn
what makes beef healthy
nutrient dense
source of protein, iron, zinc, niacin, and B6 and B12
what two things should be determined for marketing
the target market
what to sell
what are stockyards
producers cosign cattle to be a commission firm
what are auction barns
sell feeders, cullers, and bulls
typically per head
what are advantages of auction barns
serves local area
regularly scheduled sales
established rules
large and small producers
bonds
what are disadvantages of auction barns
attracts few buyers
no control over price received
what are grading scales
premiums for management practices for small producers
what are country markets
producers sell cattle directly to next stage
what are advantages of country markets
negotiated price
animals stay on farm
low marketing cost
heath risk protection
