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Quality Counts - GOLD. Marketing Livestock. One purpose of Quality Counts. Reveal impact of 76,000 market projects. How many pounds of carcass are there?. Terms & Calculations : Live weight – Total weight of livestock at slaughter

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Marketing Livestock

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Quality Counts -GOLD

Marketing Livestock


One purpose of Quality Counts

  • Reveal impact of 76,000 market projects


How many pounds of carcass are there?

  • Terms & Calculations:

  • Live weight – Total weight of livestock at slaughter

  • Carcass weight – Total weight of livestock after slaughter

  • Dressing percentage – Percentage of the live animal that ends up as carcass (Carcass weight ÷ Live weight) x 100

  • Total number of livestock – Total number of liveanimals being slaughtered

    Carcass weight x Total number of livestock =

    Total pounds of carcass


Total Entry Numbers

Market swine:32,751

Meat goats:23,817

Market lambs:11,323

Market steers: 8,435

TOTAL:76,326


PORK

Avg. wt. – 269

D. P. – 74.7%

6,580,985.9 lb


Pork Carcass

  • Ham – 24%

  • Side (Belly) – 19%

  • Loins – 18%

  • Picnic – 9%

  • Boston butt – 8%

  • Miscellaneous - 22%


Pork Carcass Dressing Percentage

Dressing percentage = Carcass weight as a percentage of

Live weight

Carcass weight ÷ Live weight x 100

Factors affecting dressing percentage

gut filldegree of muscling

weight of hideweight of head

weight of feetfat thickness


Reasons for Variations in Dressing Percentage

  • Livestock are processed different ways.

    Ex.Pork is harvested with the skin on, thus yielding higher dressing percentages.

  • Livestock are fed different diets. This can increase or decrease gut fill, which can in turn affect dressing percentage.

    Ex. Grain fed vs. natural fed (forage)

  • Weight of skin or pelt varies with livestock species.

    • Ex. Sheep or goats that are shorn vs. unshorn

    • Ex. Different breeds have thicker skins (Continental vs. Zebu)

  • Livestock have different types of stomachs.

    • Ex. Swine have monogastric (single-compartment) stomachs


SHEEP

Avg. wt. – 130

D. P. - 54%

794,874.6 lb


Lamb Carcass

  • Leg – 39%

  • Shoulder – 26%

  • Breast – 10%

  • Rack – 9%

  • Loin – 7%

  • Flank & kidney – 4%


Lamb Carcass Dressing Percentage

Dressing percentage = Carcass weight as a percentage of Live weight

Carcass weight ÷ Live weight x 100

Factors affecting dressing percentage

gut fillmuscling

fatnessmud

wool


GOATS

Avg. wt. – 90

D. P. - 50%

1,071,765 lb


Goat Carcass

  • Leg – 39%

  • Shoulder – 26%

  • Breast – 10%

  • Rack – 9%

  • Loin – 7%

  • Flank & kidney – 4%


What do consumers want?

  • Goat meat or cabrito is being purchased primarily by immigrants from Mexico, the Middle East and the Caribbean.

    Ethnic groups within metropolitan areas (New York, Chicago, California) want to return to foods of their cultures.

  • People of different religions purchase different parts of the goat.

  • Three most consumed portions are rack, loin and legs.


Goat Carcass Dressing Percentage

Dressing percentage = Carcass weight as a percentage of Live weight

Carcass weight ÷ Live weight x 100

Factors Affecting Dressing Percentage

gut filllactation

hay and straw feedingmating

weaning carcass weight variation

large horns & testiclesdry pastures

fatness heavy fleece

breedgender


BEEF

Avg. wt. – 1256

D. P. – 61.2%

6,483,731.5 lb


Where does our beef come from?

Beef Carcass Breakdown %


What do consumers want?

  • Processors are extracting single muscles from different portions of primals.

    Improving taste and quality of individual cuts of meat

  • Consumers want improved taste and color.

    Palatability and appearance are crucial when consumers purchase meat products.

  • Leaner meats

    Done by extracting single muscles, processing methods, or emphasizing better quality grades by producers

  • Country of origin labeling

    Organic and natural meats

    Telling the story of the products


Beef Carcass Dressing Percentage

Dressing percentage = Carcass weight as a percentage of Live weight

Carcass weight ÷ Live weight x 100

Factors Affecting Dressing Percentage

gut fillpregnant cows

feed type bruising

class of countrycarcass weight variation

transit losssale method

fatness weather conditions

breed


Grand Total:

14,931,357.0

pounds of carcass!


Results – Entry Number Trends


2006 Results


What does this mean?

  • Your project can affect thousands of people!

  • Think about the CONSUMERS!

  • You never know who they might be.


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