Download
marketing livestock n.
Skip this Video
Loading SlideShow in 5 Seconds..
Marketing Livestock PowerPoint Presentation
Download Presentation
Marketing Livestock

Marketing Livestock

313 Views Download Presentation
Download Presentation

Marketing Livestock

- - - - - - - - - - - - - - - - - - - - - - - - - - - E N D - - - - - - - - - - - - - - - - - - - - - - - - - - -
Presentation Transcript

  1. Quality Counts -GOLD Marketing Livestock

  2. One purpose of Quality Counts • Reveal impact of 76,000 market projects

  3. 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

  4. Total Entry Numbers Market swine: 32,751 Meat goats: 23,817 Market lambs: 11,323 Market steers: 8,435 TOTAL: 76,326

  5. PORK Avg. wt. – 269 D. P. – 74.7% 6,580,985.9 lb

  6. Pork Carcass • Ham – 24% • Side (Belly) – 19% • Loins – 18% • Picnic – 9% • Boston butt – 8% • Miscellaneous - 22%

  7. 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 fill degree of muscling weight of hide weight of head weight of feet fat thickness

  8. 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

  9. SHEEP Avg. wt. – 130 D. P. - 54% 794,874.6 lb

  10. Lamb Carcass • Leg – 39% • Shoulder – 26% • Breast – 10% • Rack – 9% • Loin – 7% • Flank & kidney – 4%

  11. 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 fill muscling fatness mud wool

  12. GOATS Avg. wt. – 90 D. P. - 50% 1,071,765 lb

  13. Goat Carcass • Leg – 39% • Shoulder – 26% • Breast – 10% • Rack – 9% • Loin – 7% • Flank & kidney – 4%

  14. 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.

  15. 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 fill lactation hay and straw feeding mating weaning carcass weight variation large horns & testicles dry pastures fatness heavy fleece breed gender

  16. BEEF Avg. wt. – 1256 D. P. – 61.2% 6,483,731.5 lb

  17. Where does our beef come from? Beef Carcass Breakdown %

  18. 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

  19. 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 fill pregnant cows feed type bruising class of country carcass weight variation transit loss sale method fatness weather conditions breed

  20. Grand Total: 14,931,357.0 pounds of carcass!

  21. Results – Entry Number Trends

  22. 2006 Results

  23. What does this mean? • Your project can affect thousands of people! • Think about the CONSUMERS! • You never know who they might be.