Animal Products Red Meat Products Red Meat Products

Animal Products Red Meat Products

Red Meat Products • Sources • • Swine • Sheep • • Horses Poultry is often called white meat

Red Meats • Cattle • Beef is from cattle greater than 1 yr of age • Veal is from calves less than 3 months of age • Grey color tint • Swine • Pork • Sheep • • Lamb is from young sheep less than 1 year of age • Goats •

• World Ranking for red meat supply • 1. • 2. United States • Red meat ranking • 1. • 2.

U. S. Red Meat Production

Leading Animal Harvesting States

Top Meat Processors in the USA

Harvest and Meat Production

Slaughter • Animals transported to packing plant alive • Animal made unconscious • • Electricity • • Jugular and/or carotid artery severed to drain blood from animal • Hide is removed • Hogs are scalded to remove hair • Skin is usually left on • Viscera, head, and other by-products are removed • Often referred to as offal

Dressing Percentage

Dressing Percentage • Average Dressing Percentages • • Hogs – 70 -75% Cattle – 60 -65% Sheep – Goats – 45 -50% • Primary factors affecting dressing percentage: • Fill (digestive tract fill) • • • Weight of wool • Muscle

Slaughter Continued • Following offal removal • Carcasses are split, washed, and chilled • Pork and beef • Aging • Improves tenderness of meat • Not common in large packing plants • Many plants process carcasses into wholesale cuts or retail cuts • Boxed beef; boxed pork; boxed lamb • Shipped from packing plant as a retail cut

Breakdown of a Carcass 1. 2. 3. Wholesale Cuts

Primal Cuts • Beef • Round, Loin, Rib, Chuck • Lamb • • Pork- • Boston Butt, Picnic Shoulder, Loin, Belly, Ham

Retail Cuts

Red Meat Composition Physical – visual observations • • • Lean Fat 1. 2. Intermuscular 3. 4. • • Bone Connective tissue • • Tendons attach muscle to bone Other connective tissue holds muscle together

Red Meat Composition • Chemical – determined by chemical analyses • • • Chemical composition of lean meat determines nutritional value 65 -75% water 15 -20% protein 2 -12% fat 1% minerals • As animals age fat percentage increases while water and protein percentages decrease • Fat soluble vitamins • Contained in fat • A, D, E, and K • Water soluble vitamins • Abundant in muscle • B – vitamins • Carbohydrates • Less than 1% • Glycogen • “Dark cutters”

Markets • Terminal Markets • Direct Packer Buying • • Public Auctions (sale barns; “ebay”) • • Auctioneer sells animals to highest bidder Open to public Seller pays commission to sale barn Typical feeder livestock and cull breeding stock

Marketing • Traditionally animals were purchased on live weight basis • Buyer estimates the value of the carcass and makes offer • Now, an increased number of animals are sold on a carcass merit basis • Seller is paid based on what is actually determined to present in the carcass

Ways to Market Livestock • • Carcass merit index

Livestock Marketing Terminology • • Shrink • ADG •

Futures Market Terminolgy • Short • • Hedge • • • How can the futures market be utilized as a risk management tool?

Food Service Industry • Rapidly growing • Capture high market share • Mc. Donald’s • Quality assurance