Introduction into Meat Science

Basic Terms Beef-Meat from cattle Pork-Meat from pigs Veal-Under 3 months of age Pork-Meat from pigs Mutton-Mature sheep Lamb-Young sheep Chevon-Meat from mature goats Cabrito-Meat from young goats

Grading Meat An optional process done by a USDA inspector Quality Grade-Prediction of the taste of the meat when prepared. Based on the marbling of the meat and maturity of meat Yield Grade-The expected yield of meat from a carcass

Quality Grades Prime Choice Select Standard

Quality Grade

Quality Grade

Factors Influencing Quality Marbling Evaluated between the 12th and 13th rib on a cow. Known as the ribeye Maturity As an animal matures the meat darkens and is no longer the bright cherry red that consumers want. The meat becomes less tender A B C D E Maturity

Maturity

Quality Grades Having an animal grade prime is expensive, most feedlot operators want their animals to grade choice Prime Steak is usually avlaible in upscale resturants Most is exported because Americans find the meat to be almost too greasy Select is geared toward those who want lean beef for a healthier red meat

Yield Grade Predicts the percentage of boneless, closely trimmed cuts from the ROUND, LOIN, RIB,and CHUCK Meat graders assign a yield grade to a carcass by evaluating: The amount of external fat; The hot carcass weight; The amount of kidney, pelvic, and heart fat; and The area of the ribeye muscle.

Kobe Beef Beef from a Japenese Wagyu cattle, extremely well marbled and considered a delicacy Some Wagyu cattle are in the U.S. however the cattle originated from Japan where only 3,000 Wagyu cattle are killed per year

Cuts of Beef