'Loin eye' presentation slideshows

Ractopamine, Response, Economics, and Issues

755 views • 47 slides

South Carolina Meats Judging Workshop

Concepts in Pork Carcass and Cut Placing. South Carolina Meats Judging Workshop. Placed on Value. Most valuable to least valuable What predicts value in pork carcasses and cuts? Cutability and quality determine value

534 views • 31 slides

Market Sheep (Anatomy and Cuts)

Market Sheep (Anatomy and Cuts). By: Dustin W. Warren. Parts of a Lamb. Carcass Breakdown. Typical live weight = 120 lbs. Carcass weight = 60 lbs. (50% of live weight) Saleable retail cuts = 42 lbs. (70% of carcass weight) Fat and bones = 18 lbs.(30% of carcass weight).

554 views • 16 slides