Understanding Food Animal Harvest Dr. Kathy Whitman GPVEC

Planning with endpoint in mind… Decisions made before a calf is conceived are determined by the desired outcome for that calf: 1. Replacement/Breeding stock Grown for consumption Other

Market Opportunities Traditional Targeted Paid by live or carcass weight Depends upon commodity pricing Grid pricing Specific labeling Specific rearing requirements Religious requirements

Age at harvest Typically based on previous goals mentioned Usually weight and visual appraisal of subcutaneous fat disposition, young cattle from 15-24 mos. Weights from 1000-1600 pounds for young beef cattle; more for cull cows and bulls Packing plants vary on what types of cattle are received Discuss maturity

Determining carcass quality Yield Grade Quality Grade Measure of boneless, closely trimmed retail cuts Calculated based on: Fat thickness Rib eye size KPH Fat Hot carcass weight Scores range from 1-5 Degree of intramuscular fat Degree of maturity A maturity cattle range from Standard to Prime INVERSE RELATIONSHIP!

Measuring USDA Quality Low Select (High Select) Low Choice Choice

Measuring USDA Quality High Choice Low Prime Prime

Measuring USDA Quality Carcass maturity Approximate live age A 9 – 30 mos. B 30 – 42 mos. C 42 – 72 mos. D 72 – 96 mos. E > 96 mos. *Cattle > Carcass maturity C can never achieve quality grades of A and B maturity cattle, regardless of marbling

What Do We Eat? BEEF LAMB PORK

Veterinarian’s Role Pre-harvest Appropriate animal handling Appropriate medicine administration Health certificates

Veterinarian’s Role At harvest Ante-mortem inspection Food safety inspections/audits Carcass lesion/organ examination

Questions?