'Wholesale cuts' presentation slideshows

Meat Science

Meat Science. 02421- Unit 16 Created by West Central High School Ag Education Hartford, South Dakota Revised by Billy Moss and Rachel Postin. GA Ag Ed Curriculum Office To accompany Georgia Agriculture Education Curriculum Lesson July 2002. Slaughter Process. Immobilization

1.07k views • 106 slides

Meat, Fish, & Poultry

Meat, Fish, & Poultry. Meat. Beef from cattle. Veal from calves. Pork from hogs. Mutton from mature sheep. Lamb from young sheep. Venison from deer; other game incl. wild boar, moose, and elk. Inspection & grading.

4.08k views • 37 slides

MEAT

MEAT. ANIMAL FOODS. Meat- the edible portion of mammals which contains muscle, fat, bone, connective tissue, and water (includes meat from cattle, swine, and sheep) Poultry- domesticated birds used for meat and eggs including chicken, Cornish hens, turkey, goose, and duck

1.36k views • 33 slides

Beef Carcass Evaluation AS101

Beef Carcass Evaluation AS101. Beef Packing Industry . Packing Plants Tyson, JBS, CMS, National Daily Slaughter Capacity 128,000 82% steers & heifers ~ 105,000 23,000 cows & bulls. Beef Packing Industry . USDA Grading Line Speed ~ 350/hr 1 carcass per 10 seconds USDA Grading Procedures

628 views • 31 slides

RETAIL CUTS OF BEEF

RETAIL CUTS OF BEEF. Jake Dunn Spring 2001. Modified by Georgia Agricultural Education Curriculum Office. July, 2002. WHOLESALE VS. RETAIL. Wholesale cuts are those which are shipped from the packing plant to Butchers and Grocers for further Processing into smaller cuts.

724 views • 20 slides

BEEF WHOLESALE CUTS

BEEF WHOLESALE CUTS. Introduction to Agriculture. There Are Two Basic Cuts. Wholesale cuts are the larger cuts of meat that are shipped to grocery stores and meat markets. Retail cuts are the family sized or single serving cuts that are purchased at the store. Wholesale Cuts.

650 views • 17 slides

Slaughter Overview and Cuts of Beef

Slaughter Overview and Cuts of Beef. Carcasses. Lamb carcasses are usually sent to the cooler whole as they are much smaller Hog carcasses are split into sides by cutting down the backbone. Beef and hog carcasses that have been skinned are covered in a heavy cloth soaked in salt water

444 views • 13 slides

Slaughter Overview and Cuts of Beef

Slaughter Overview and Cuts of Beef. Carcasses. Lamb carcasses are usually sent to the cooler whole as they are much smaller Hog carcasses are split into sides by cutting down the backbone. Beef and hog carcasses that have been skinned are covered in a heavy cloth soaked in salt water

262 views • 13 slides

421 views • 10 slides