2 Eating Experience Safety Meat Yield Wholesomeness 3 What Do You Think Makes Meat Taste Great 4 What Can You Do to Make Sure the Meat From Your Animal Tastes Great 5 What Makes High Value Meat
Lets look at beef first 6 Beef Yield Grade
Estimate of amount of meat
Fat thickness over the ribeye
kidney pelvic and heart fat
hot carcass weight
7 (No Transcript) 8 (No Transcript) 9 Beef Yield Grades
YG Range 1 (lean heavily muscled) to 5 (fat light muscled).
Higher carcass weight worse YG
Higher kidney pelvic and heart fat worse YG.
10 YG 5 YG 3 YG 1 Photos Courtesy of Meat Evaluation Handbook available from the American Meat Science Association (www.meatscience.org) 11 Beef Quality Grades
Higher grade for more fat flecks in the ribeye muscle
Also uses age color and lean texture to assign final grades
Beef quality grades refer to how good the cooked meat will taste
12 USDA Beef Quality Grades Most Desirable MARBL ING
Least Desirable 13 Marbling Degree Pictures Photos Courtesy of Meat Evaluation Handbook available from the American Meat Science Association (www.meatscience.org) 14 USDA Beef Quality Grades - Availability USDA Prime - 2.0 USDA Choice - 48 USDA Select - 47.4 Source 2000 USDA 15 How do you age a beef carcass
You ask the bones
Thoracic Vertebrae (buttons)
16 Fat and lean color Photos Courtesy of Meat Evaluation Handbook available from the American Meat Science Association (www.meatscience.org) 17 Enough about Beef.. 18 Lamb Yield Grades Body wall thickness measured 5 inches from the spine between The 12th and 13th ribs Back Fat measured at the Center of the rib eye between The 12th and 13th ribs. 19
Rib Eye Area (at the 12th rib)
USDA does not measure muscling to determine YG but many carcass evaluation contests do
Normal range 2 in2 to 3 in2
Usually ribeye area is adjusted for Carcass Wt.
The grid used has 20 dots per in2
If possible both sides are measured to determine the average ribeye area
20 Lamb Quality Grading
Quality Grades - predicts eating quality
Good - Utility -Cull
Factors used for Quality Grades
Maturity (age of animal)
21 Photos Courtesy of Meat Evaluation Handbook available from the American Meat Science Association (www.meatscience.org) 22 Quality factors
Fat streaking in the flank
(primary and secondary)
Streaks of fat between the ribs
Fullness and firmness of the flank
Marbling intra-muscular fat
All indicate the lamb has been fed a high energy diet and should taste good.
23 Photos Courtesy of Meat Evaluation Handbook available from the American Meat Science Association (www.meatscience.org) 24 Choice Flank Streaking 25 Prime Flank Streaking 26 Marbling intra-muscular fat 27 Lamb Maturity Break Joint (left) Breaks at the break joint Evidenced by rough reddish area where broken. Spool Joint (right) Growth plate has fused and will not break appears much smoother and whiter. These usually fuse at about 12 months 28 Confirmation Conformation is simply the shape or formof the carcass and indicates a high energy diet which makes the meat taste better. The quality grade is adjusted for Conformation to determine the final Quality Grade Avg Avg Avg Prime Choice Good 29 And then there are pigs 30 Pork Carcass Yield
Largely based on 10th rib fat depth
Loineye size important too.
Is there such a thing as too lean
31 (No Transcript) 32 What is Pork Quality
Pork quality is the things that make the pork taste good.
33 Photos Courtesy of Meat Evaluation Handbook available from the American Meat Science Association (www.meatscience.org) 34 PSE RFN DFD Color Drip Loss Relationship 35 Firmness
Evaluate on a cut surface (loineye or ham)
Firm pork retains shape
Soft pork deforms easily and sags
Better eating quality with firmer pork
36 Handling Effects on Quality
Poor Pre-Slaughter Handling
PSE Bruising 37 (No Transcript) 38 Examples of Quality Problems. Beef 39 2 mls 7-Way at Branding Time (50 Days of Age) NCA/BQA - 1995 40 5 mls 7-Way at Branding Time (50 Days of Age) NCA/BQA - 1995 41 Vitamin A D Injected at 50 Days of Age NCA/BQA - 1995 42 (No Transcript) 43 These are NOT Pancakes 44 Its Your Turn.
Measure fat depth at correct location
Lay grid on surface
Divide number of dots by 20 to get square inches.
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