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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

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Beef Carcass Evaluation AS101

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  1. Beef Carcass EvaluationAS101

  2. Beef Packing Industry • Packing Plants • Tyson, JBS, CMS, National • Daily Slaughter Capacity • 128,000 • 82% steers & heifers ~ 105,000 • 23,000 cows & bulls

  3. Beef Packing Industry • USDA Grading • Line Speed ~ 350/hr 1 carcass per 10 seconds • USDA Grading Procedures • Yield Grade • Quality Grade

  4. Yield Grading • Hot carcass weight • Posted on carcass

  5. Market Animal Evaluation • USDA Grading Service • Livestock & Grain Standardization Branch • Voluntary • Paid for by the packer • USDA Inspection • Conducted by FSIS • Mandatory • Paid for by tax payers • Insures food wholesomeness

  6. Market Animal Evaluation • USDA Grading Service • Livestock & Grain Standardization Branch • Voluntary • Paid for by the packer • USDA Grades • Yield grade – measures the lean to fat ratio • Quality – measures the palatability of the meat

  7. Yield Grading • Back fat • Measured at the 12th rib • Ribeye area • Measured in2 • Use a grid • 10 dots = 1 in2

  8. Yield Grading • Kidney, Pelvic, Heart Fat • KPH • 1 lb – size of a soft ball

  9. Quality Grading 1) Maturity • Ossification of vertebra • Sacral • Lumbar • Thoracic • Color of lean

  10. Quality Grading 2) Marbling • Intramuscular fat content • Quantity • Fineness • Distribution

  11. Degrees of Marbling • Abundant ~ • Prime • Modest ~ • Upper 2/3 Choice • Small ~ • Choice • Slight ~ • Select

  12. Determining Class • Steer - Rough 2) Heifer - Smooth 3) Bull - Crest 4) Cow - Bone

  13. Wholesale Cuts Wholesale cuts$/lbs 1) Rib 2.07 2) Loin 2.01 • Short loin • Sirloin 3) Round 1.32 4) Chuck 1.10 5) Brisket .78 6) Flank .84 7) Short plate .72 Steaks - Rib eye - Prime rib

  14. Wholesale Cuts Wholesale cuts$/lbs 1) Rib 2.07 2) Loin 2.01 • Short loin • Sirloin 3) Round 1.32 4) Chuck 1.10 5) Brisket .78 6) Flank .84 7) Short plate .72 Steaks - T Bone - Strips - Porter House - Tenderloin

  15. Wholesale Cuts Wholesale cuts$/lbs 1) Rib 2.07 2) Loin 2.01 • Short loin • Sirloin 3) Round 1.32 4) Chuck 1.10 5) Brisket .78 6) Flank .84 7) Short plate .72 Steaks & Roasts - Sirloins - Eye of the Round - Ground Beef

  16. Wholesale Cuts Wholesale cuts$/lbs 1) Rib 2.07 2) Loin 2.01 • Short loin • Sirloin 3) Round 1.32 4) Chuck 1.10 5) Brisket .78 6) Flank .84 7) Short plate .72 Ground Beef - Blade or Arm Steaks - More Research

  17. Wholesale Cuts Wholesale cuts$/lbs 1) Rib 2.07 2) Loin 2.01 • Short loin • Sirloin 3) Round 1.32 4) Chuck 1.10 5) Brisket .78 6) Flank .84 7) Short plate .72 Brisket Fresh Corned Shank Stew meat

  18. Wholesale Cuts Wholesale cuts$/lbs 1) Rib 2.07 2) Loin 2.01 • Short loin • Sirloin 3) Round 1.32 4) Chuck 1.10 5) Brisket .78 6) Flank .84 7) Short plate .72 Flank Steak Fijita’s

  19. Wholesale Cuts Wholesale cuts$/lbs 1) Rib 2.07 2) Loin 2.01 • Short loin • Sirloin 3) Round 1.32 4) Chuck 1.10 5) Brisket .78 6) Flank .84 7) Short plate .72 Short Ribs Ground Beef

  20. Drop Credit / Offal Hide 45.00 Tallow 5.00 Tongue 3.75 Meat/Bone meal 4.50 Oxtail 4.00 Other edible 13.00 Tripe (Rumen) 3.50 Other 15.25 • Total/head 100.00

  21. Pricing Carcasses Base 134/cwt • Yield Grade • 1 + 2.00 • 2 + 1.00 • -------- • 4 -15.00 • 5 -25.00 Quality Grade Prime + 5.00 Choice+ + 3.00 Choice0 + 3.00 Choice- ----- Select -10.00 Standard -25.00 Carcass Wt <550 -1500 550-950 ----- >950 -1500

  22. Steer #1 Wt. 1371

  23. Steer # 1 • Wt - 1371 • HCW- 809 needs 13.5 • DP -59% • BF - .5 PYG 3.3 • REA - 14.8 diff 1.3” adj. -.4 • KPH – 2.0 % adj. -.3 • YG – 2.7 • Marbling • QG –

  24. Steer # 1 • Wt - 1371 • HCW- 809 needs 13.5 • DP -59% • BF - .5 PYG 3.3 • REA - 14.8 diff 1.3” adj. -.4 • KPH – 2.0 % adj. -.3 • YG – 2.7 • Marbling Small20 • QG – Choice -

  25. Steer #2 Wt. 1440

  26. Steer #2 Wt. 1440

  27. Steer # 2 • Wt - 1440 • HCW – 880 needs 14.3 • DP – 61.1% • BF - .8 PYG 4.0 • REA – 13.8 diff” -.5 adj. +.2 • KPH – 2.5 % adj. -.2 • YG – 4.0 • Marbling Score – • QG –

  28. Steer # 2 • Wt - 1440 • HCW – 880 needs 14.3 • DP – 61.1% • BF - .8 PYG 4.0 • REA – 13.8 diff” -.5 adj. +.2 • KPH – 2.5 % adj. -.2 • YG – 4.0 • Marbling Score – Sl Abundant • QG – Prime -

  29. Steer #3 Wt. 1473

  30. Steer # 3 • Wt - 1473 • HCW – 876 needs 14.3 • DP - 59% • BF - .3 PYG 2.8 • REA – 11.2 diff –1.1 adj. +.9 • KPH – 3.0% adj. -.1 • YG - 3.6 • Marbling Score – • QG -

  31. Steer # 3 • Wt - 1473 • HCW – 876 needs 14.3 • DP - 59% • BF - .3 PYG 2.8 • REA – 11.2 diff –1.1 adj. +.9 • KPH – 3.0% adj. -.1 • YG - 3.6 • Marbling Score – Modest • QG - Choice Average

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