1 / 23

Working with your Processor

This guide provides key insights into optimizing your experience with meat processors. It covers animal yield expectations, cutting specifications, and the importance of documentation to ensure clarity between you and your processor. Learn about humane handling practices, live and carcass weights, as well as the various cuts available from your livestock. It also emphasizes the need to refine your selection based on customer demand and the necessity of understanding pricing and packaging details. Ensure you and your processor are on the same page for a successful partnership.

lovey
Download Presentation

Working with your Processor

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Working with your Processor Josh Elmore, PAS Advisor III, Natural Resource Program

  2. Objectives • Working with your processor • Understanding what your animal will yield • Basic Cutting Specifications

  3. Meat Processor • Owner • Human Resource Manager • Accountant • Meat Cutter • QC Manager • Sanitation Manager • Food Safety Coordinator • Public Relations Manager

  4. Livestock delivery • Quality Control Point • Subject to Inspection • Humane Handling- minimize excitement when handling livestock

  5. Does the processor know you are delivering animals? • What time does the processor receive livestock? • Are there any documents that need to be signed? • Does the animal have access to water? • Does the animal have room to lay down if held overnight?

  6. Yield • Live Weight • Hot Carcass Weight • Cold Carcass Weight • Cutout Weight • Yield Grade • Quality Grade

  7. Live Weight- many factors, most likely before taken to processor

  8. Hot Carcass Weight (HCW) -weight of live animal minus the hide, head, intestinal tract, and internal organs. • Cold Carcass Weight (CCW) - weight of the carcass after it chilled and prior to fabrication.

  9. Cutout Weight

  10. YG 2 YG 5 Yield Grades Adopted from: R.E. Taylor. Scientific Farm Animal Production. 4th Ed. 1992.

  11. Quality Grades

  12. Yield and Quality Grading

  13. Cutting Specifications • Know the variety of cuts available: T-bones vs. Strip Loin & Tenderloin Steaks • Know the possible quantity of available cuts- Flank Steak vs. Tri tip Tenderloin New York Strip

  14. Carcass Breakdown information

  15. Make the determination- you and processor • What cuts do you want? What cuts do they cut? • If selling, what specific cuts do you want?

  16. How Much Do I Get? Meat from a typical half beef (from a 1,000-1,200 lb. live animal) consists of approximately: 14 T-bone steaks (3/4” thick) 14 rib steaks (3/4”) 8 sirloin steaks (3/4”) 8 round steaks (3/4”) 2 sirloin tip roasts (3lbs.) 6 chuck roasts (4 lbs.) 4 arm roasts (3lbs.) 2 rump roasts (3lbs.) 8 packages of stew beef (1lb.) 4 packages of short ribs (1.5lbs.) 4 packages of soup bones (1.5lbs.) 80-100 lbs. ground beef (variety meats, if desired, such as heart, liver, tongue, and oxtail)

  17. How Much Do I Get? Meat from a typical half hog ( from a 250- 270 lb. live animal) consists of approximately: 12-14 lbs. pork chops 6-10 lbs. ground pork and/or ground sausage 2 packages of spare ribs (1.5lbs.) 1 ham (15-18 lbs.; can be cut smaller) 3 shoulder roasts (4lbs.) 8-10 lbs. bacon 2 smoked hocks (0.75lbs.) (variety meats, if desired, such as heart, liver, tongue, and fat/lard)

  18. Documentation • Documentation is the best method to ensure you and your meat processor are on the same page! • Meat processors advice • Get every cut that is available • Figure out what cuts you /customers want • Refine selection • Determine price

  19. Yield • Collect it.. Don’t assume processor will collect it for you. • Know what the processor will collect HCW • Know what you must collect • Live animal weight • Cutting Yield

  20. Packaging • What is available? • How many cuts/ package? • How may lbs/ package?

  21. References • AMSA. 2001. Meat Evaluation Handbook. Savoy, Ill. • Boggs, D.L. , Merkel, R.A. 1993. Live Animal Carcass Evaluation and Selection Manual 4th Edition • Burson, D.E. 2002. CDE Meats Evaluation and Identification Contest. Available: http://animalscience.unl.edu/meats/cde2002/cde2002Meatsweb_files/frame.htm. Accessed May 3, 2005. • Lawrence, T.E., J.D. Whatley, T.H. Montgomery, L.J. Perino. 2001. A comparison of the USDA ossification-based maturity system to a system based on dentition. • McKenna, D.R., D.L. Roeber, P.K. Bates, T.B. Schmidt, D.S. Hale, D.B. Griffin, J.W. Savell, J.C. Brooks, J.B. Morgan, T.H. Montgomery, K.E. Belk, G.C. Smith. 2002. National Beef Quality Audit – 2000: Survey of targeted cattle and carcass characteristics related to quality, quantity, and value of fed steers and heifers. • TAMU. 2005. Available at: http://meat.tamu.edu/producer.html. Accessed December 8, 2005. • Price, M.A. 1980. Can Judges judge what hides hide? University of Alberta, Department of Animal Science, Agriculture and Forestry Bulletin, 3:9-12. • University of Nebraska-Lincoln. 2002. Available at: http://citnews.unl.edu/assuringquality/product.html. Accessed November 30, 2005. • Wenther, J.B. NMPAN. 2009. Understanding the Meat Processors Language. Accessed Novemeber 12, 2010. Available at: http://www.extension.org/mediawiki/files/c/c7/Wenther_webinar_slides_handout_9-15-09.pdf

More Related