Animal Products Red Meat Products

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

Red Meats Cattle Swine Sheep Goats 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 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 Wholesale Cuts

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

Retail Cuts

Red Meat Composition Physical – visual observations Lean Fat Bone Intermuscular 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 Public Auctions (sale barns; “ebay”) 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 McDonald’s Quality assurance