Marketing Livestock. One purpose of Quality Counts Reveal impact of 76,000 market projects.

Slides:



Advertisements
Similar presentations
Principles of Livestock/Poultry Evaluation and Showmanship
Advertisements

Stockman’s Practice Info
Live Animal Evaluation Beef Nick Nelson Blue Mt. Community College ANS 231 Originated by Kenneth Geuns Michigan State University Revised 2009.
Introduction to Live Animal Evaluation Kenneth Geuns Michigan State University Dept. of Animal Science.
Stockman’s Jeopardy. Round #1 Mum,Mum Good Where in the World Light up the Grill This does what? The Dr.’s In $10 $20 $30 $40 $50.
Marketing Systems For Livestock and Poultry
Principles of Livestock/Poultry Evaluation and Showmanship.
Animal Science 1 Unit 25. Objectives  Describe 3 methods of marketing hogs  List and describe the grades of market hogs  List and describe grades of.
Meat Goat Carcass Fabrication
Live Animal Evaluation Swine Nick Nelson Blue Mt. Community College ANS 231 Originated by Kenneth Geuns Michigan State University Revised 2009.
Meat Goat Carcass Merit Dr. Dwight Loveday University of Tennessee-Knoxville Department of Food Science & Technology.
Live Cattle Evaluation. What are we trying to determine? u Quality grade u Yield grade u Dressing percentage.
MARKET CLASSES AND GRADES OF MEAT ANIMALS By David R. Hawkins Michigan State University.
A Texas Curriculum for Livestock Education. Curriculum Focus Quality Assurance Character Education.
Live Animal Evaluation Sheep Nick Nelson Blue Mt. Community College ANS 231 Originated by Kenneth Geuns Michigan State University Revised 2009.
Livestock & Poultry Evaluation & Showmanship
Selecting Swine 3121 Adam Nash. The Incredible Pig Did you know? Fat from the pig was used to make nitroglycerine for War explosives After war, consumers.
Animal Selection and Evaluation Livestock Evaluation.
Meats: Beef, Veal, Pork and Lamb
1. What are the guides to meat quality? (V-155). 1. What are the guides to meat quality? Government grades and manufacturer or retailer brands are guides.
Veterinary Science and Ag Economics.  Each person eats on average 59.7 pounds of beef per year (2010)  Compared to: ◦48.0 pounds of pork ◦Approximately.
Part 3 The Preparation of Food
Marketing Swine.
1. Today’s pork is bred to be ____ leaner than that produced 20 years ago. This has resulted in retail cuts which are __%leaner, giving consumers a better.
Protein Fabrication 1 Beef and Veal Fabrication and ID Sessions 6 and 7.
Objective: Define cutability, degree of lean, marbling, and quality features used to market beef and swine.
Recall retail and wholesale cuts of meat. Objective 3.02.
Cattle Lot Beef Vs. Pasture Beef “The Debate” By: Jordan Cress.
Understanding Lamb. The Definition of Lamb Meat of sheep slaughtered when they are less than one year old, after 12 months it is call mutton Spring lamb.
Unit 9: Meats Chapters 3, 7-9. Unit 9: Meats  Unit 9 Objectives: Understanding of where meats come from Knowledge of Grading meats Appreciation for live.
Introduction to Breeding Livestock Judging and Evaluation
Cuts of Pork and Lamb Lesson 4 Unit – Meats Advanced Livestock.
Meat Grading.
Sheep and Lamb Farming in Nova Scotia
Youth Livestock Specialist
WI MAQA - January Care And Management MAQA (Meat Animal Quality Assurance)
Principles of Livestock/Poultry Evaluation and Showmanship.
Understand quality features of beef, pork and poultry Objective 4.02.
Yield and Quality of Animal Products Dr. Benjy Mikel Introduction to Animal and Food Sciences Agent In-Service.
Class of Beef Ribs Class of Beef Ribs - Results.
AnSc 1101 Meat Grading. Outline Retail yield Inspection vs. grading Carcass Anatomy Quality Grading Yield Grading.
QUALITY GRADING LIVESTOCK Quality Standards for Beef, Pork and Poultry  The United States Department of Agriculture sets forth quality features.
Live Animal Evaluation Sheep
Principles of Livestock/Poultry Evaluation and Showmanship.
$100 $200 $300 $400 $500 $100 $200 $300 $400 $500 $100 $200 $300 $400 $500 $100 $200 $300 $400 $500 $100 $200 $300 $400 $500 $100 $200 $300.
Selecting Swine Plant & Animal Science. Bell Work The Incredible Pig Did you Know? The pig was among the first animals domesticated Introduced to North.
Meat, Poultry, Fish Standard 4.  Pork  Beef  Veal  Lamb Meats.
Selecting Swine From foukeffa.org Written by Ivy DeSimone
Principles of Livestock/Poultry Evaluation and Showmanship
Quality Standards for Beef, Pork, & Poultry
Common livestock breeds and characteristics
Common livestock breeds and characteristics
Objective 3.02: Recall retail and wholesale cuts of meat
Retail & Wholesale Meat Cuts
For: ADVS 1110 Introduction to Animal Science
Selecting Swine   Ag 102.
Marketing Systems For Livestock and Poultry
Live Animal Evaluation Beef
BEEF CARCASS YIELD AND QUALITY GRADING
Live Animal Evaluation Swine
PRIMALS ARE THE MAJOR MEAT PARTS OF THE BEEF, SHEEP & PIG
Retail Meat Identification
Meat Cuts: Primal and Common Retail
Animal Selection and Evaluation
Sheep Know the Parts of the Sheep.
Agricultural Marketing
Animal Products Red Meat Products.
The Food Animal Industry and Economics
Enterprise: Animal Science
Meats Identify the differences between beef, pork, and lamb cuts;
Presentation transcript:

Marketing Livestock

One purpose of Quality Counts Reveal impact of 76,000 market projects

Terms & Calculations: Live weight – Total weight of livestock at slaughter Carcass weight – Total weight of livestock after slaughter Dressing percentage – Percentage of the live animal that ends up as carcass (Carcass weight ÷ Live weight) x 100 Total number of livestock – Total number of live animals being slaughtered Carcass weight x Total number of livestock = Total pounds of carcass How many pounds of carcass are there?

Market swine:32,751 Meat goats:23,817 Market lambs:11,323 Market steers: 8,435 TOTAL:76,326 Total Entry Numbers

Avg. wt. – 269 D. P. – 74.7% 6,580,985.9 lb PORK

Ham – 24% Side (Belly) – 19% Loins – 18% Picnic – 9% Boston butt – 8% Miscellaneous - 22% Pork Carcass

Dressing percentage = Carcass weight as a percentage of Live weight Pork Carcass Dressing Percentage Carcass weight ÷ Live weight x 100 Factors affecting dressing percentage gut filldegree of muscling weight of hideweight of head weight of feetfat thickness

Livestock are processed different ways. Ex. Pork is harvested with the skin on, thus yielding higher dressing percentages. Livestock are fed different diets. This can increase or decrease gut fill, which can in turn affect dressing percentage. Ex. Grain fed vs. natural fed (forage) Weight of skin or pelt varies with livestock species. –Ex. Sheep or goats that are shorn vs. unshorn –Ex. Different breeds have thicker skins (Continental vs. Zebu) Livestock have different types of stomachs. –Ex. Swine have monogastric (single-compartment) stomachs Reasons for Variations in Dressing Percentage

Avg. wt. – 130 D. P. - 54% 794,874.6 lb SHEEP

Leg – 39% Shoulder – 26% Breast – 10% Rack – 9% Loin – 7% Flank & kidney – 4% Lamb Carcass

Dressing percentage = Carcass weight as a percentage of Live weight Carcass weight ÷ Live weight x 100 Factors affecting dressing percentage gut fillmuscling fatnessmud wool Lamb Carcass Dressing Percentage

Avg. wt. – 90 D. P. - 50% 1,071,765 lb GOATS

Leg – 39% Shoulder – 26% Breast – 10% Rack – 9% Loin – 7% Flank & kidney – 4% Goat Carcass

Goat meat or cabrito is being purchased primarily by immigrants from Mexico, the Middle East and the Caribbean. Ethnic groups within metropolitan areas (New York, Chicago, California) want to return to foods of their cultures. People of different religions purchase different parts of the goat. Three most consumed portions are rack, loin and legs. What do consumers want?

Dressing percentage = Carcass weight as a percentage of Live weight Carcass weight ÷ Live weight x 100 Factors Affecting Dressing Percentage Goat Carcass Dressing Percentage gut filllactation hay and straw feedingmating weaning carcass weight variation large horns & testiclesdry pastures fatness heavy fleece breedgender

Avg. wt. – 1256 D. P. – 61.2% 6,483,731.5 lb BEEF

Where does our beef come from? Beef Carcass Breakdown %

Processors are extracting single muscles from different portions of primals. Improving taste and quality of individual cuts of meat Consumers want improved taste and color. Palatability and appearance are crucial when consumers purchase meat products. Leaner meats Done by extracting single muscles, processing methods, or emphasizing better quality grades by producers Country of origin labeling Organic and natural meats Telling the story of the products What do consumers want?

Dressing percentage = Carcass weight as a percentage of Live weight Carcass weight ÷ Live weight x 100 Factors Affecting Dressing Percentage Beef Carcass Dressing Percentage gut fillpregnant cows feed type bruising class of countrycarcass weight variation transit losssale method fatness weather conditions breed

Grand Total: 14,931,357.0 pounds of carcass!

Project % Change Beef cattle 7,5828, % Swine 34,12632, % Sheep 11,83711, % Goats 17,65123, % TOTAL71,19676, % Results – Entry Number Trends

Project type MarketBreedingTotal Beef cattle 8,435 7,055 15,490 Swine 32,751 2,882 35,633 Sheep 11,323 1,338 12,661 Goats 23,817 2,331 26,148 TOTAL 76,32613,606 89, Results

Your project can affect thousands of people! Think about the CONSUMERS! You never know who they might be. What does this mean?