2. Marketing Systems For Livestock and Poultry Objective: Define cutability, degree of lean, marbling, and quality features used to market beef and swine

3. What is Cutability? The term ‘cutability’ describes the proportion of an animal which is saleable meat.The term ‘cutability’ describes the proportion of an animal which is saleable meat. –Dressing percentage Percentage of the live animal which forms its carcassPercentage of the live animal which forms its carcass –Saleable meat yield or retail yield Percentage of the carcass which is saleable meat.Percentage of the carcass which is saleable meat.

4. What is Cutability? No two animals are the sameNo two animals are the same Cutability varies widely between individual animalsCutability varies widely between individual animals This variation affects financial returns to producers, wholesalers and retailers.This variation affects financial returns to producers, wholesalers and retailers.

5. High Cutability

6. Wide stanceWide stance Convex shoulders and hindquartersConvex shoulders and hindquarters Trim brisketTrim brisket Wide over the shouldersWide over the shoulders Convex rumpConvex rump

7. Low Cutability Animals with low cutability do not look muscular, indicating a low ratio of muscle to bone.Animals with low cutability do not look muscular, indicating a low ratio of muscle to bone. –a narrow stance, especially through the lower hindquarters; –a prominent gut that is the widest point of the animal when it is viewed from behind; –flat forearms and shoulders; –narrow, poorly developed loins sloping down from the backbone.

8. Low Cutability Animals that are overfat and have an uneven distribution of fat have:Animals that are overfat and have an uneven distribution of fat have: –lumpy deposits of fat in the brisket flank and tailhead –a smooth appearance; –a level underline; –a deep body; –flatness over the top of the rump; –a smooth tail setting; –a soft, spongy feel

9. Grading Meat Beef and Swine are graded usingBeef and Swine are graded using –Quality Grades The worthiness of the meat producedThe worthiness of the meat produced Tenderness, juiciness, and flavorTenderness, juiciness, and flavor –Yield Grades The amount of meat produced from a specific carcassThe amount of meat produced from a specific carcass

10. Grading Meat 1. Quality Grades –Determined by the class or kind of animal (steer, heifer, cow, bull), age or maturity, firmness and marbling of the carcass.

11. Quality Grades PrimePrime ChoiceChoice SelectSelect Standard and CommercialStandard and Commercial Utility, Cutter, and CannerUtility, Cutter, and Canner

12. Grading Meat Prime gradePrime grade –Produced from young, well-fed beef cattle. It has abundant marbling and is generally sold in restaurants and hotels Choice gradeChoice grade –High quality, but has less marbling than Prime

13. Grading Meat Select gradeSelect grade –Very uniform in quality and normally leaner than the higher grades –Fairly tender, but, because it has less marbling, it may lack some of the juiciness and flavor of the higher grades

14. Grading Meat Standard and Commercial gradesStandard and Commercial grades –Frequently are sold as non-graded or as "store brand" meat Utility, Cutter, and Canner gradesUtility, Cutter, and Canner grades –Are seldom, if ever, sold at retail but are used instead to make ground beef and processed products

15. Maturity A - 9 to 30 MonthsA - 9 to 30 Months B - 30 to 42 MonthsB - 30 to 42 Months C - 42 to 72 MonthsC - 42 to 72 Months D - 72 to 96 MonthsD - 72 to 96 Months E - More Than 96 MonthsE - More Than 96 Months

17. Grading Meat 2. Yield grade2. Yield grade Percentage of the carcass that is boneless, closely trimmed retail cuts from the round, loin rib, and chuckPercentage of the carcass that is boneless, closely trimmed retail cuts from the round, loin rib, and chuck –Grades 1, 2, 3, 4, 5

18. Which will yield more meat?

19. Grading Meat 3. Marbling3. Marbling –Intermingling of fat among the muscle fiber –Measured in the ribeye between the 12th and 13th rib

20. Grading Meat Swine –1. Quality grade is determined by quality of lean meat and yield. –2. Quality of lean is determined by firmness of lean, firmness of fat, and distribution of external finish (fat). –3. Yield is evaluated by thickness of backfat and degree of muscling. –4. Degrees of muscling are thick, average and thin.

21. Grading Meat Swine (continued) –5. United States No. 1 hog must have at least average muscling. –6. Thick muscling helps offset backfat thickness. –7. Cutability is the yield of closely trimmed, boneless retail cuts that come from the major wholesale cuts of carcass. –8. United States No. 1 should yield 60.4% or higher.

22. Backfat

23. Pop Quiz 1) Name the two types of grading for cutability 2) What are the degrees of muscling in swine? 3) What places highest, Choice, Select, or Commercial? 4) Where is marbling assessed on each carcass? 5) How are quality grades determined?

24. Cuts of Beef and Swine Objective:Objective: –Identify the wholesale and retail cuts of beef and swine

25. Cuts of Beef WholesaleWholesale –High value loin, rib, rump, roundloin, rib, rump, round –Low Value chuck, brisket, flank, plate or navel, shankchuck, brisket, flank, plate or navel, shank

26. Cuts of Beef –loin –rib –rump –round –chuck –brisket –flank –plate or navel – shank Draw a diagram in your notebook labeling the wholesale cuts of beef:

27. Wholesale Cuts of Beef

28. Cuts of Beef RetailRetail –High Value ribeye from the ribribeye from the rib tenderloin from the lointenderloin from the loin sirloin from the loinsirloin from the loin rump from the rumprump from the rump T-bone form the loinT-bone form the loin

29. T-Bone

30. Ribeye

31. Tenderloin

32. Cuts of Beef T-Bone Ground Beef Stew Beef Sirloin Ribeye Tenderloin

33. Cuts of Pork WholesaleWholesale –High Value loin, ham, picnic shoulder, Boston shoulder or buttloin, ham, picnic shoulder, Boston shoulder or butt –Low Value spareribs or belly, feet, jowl, backfat, spareribs or side, baconspareribs or belly, feet, jowl, backfat, spareribs or side, bacon

34. Wholesale Cuts of Pork

35. Cuts of Pork RetailRetail –High Value ham, loin, tenderloin, pork chops, Boston butt, picnic ham (shoulder)ham, loin, tenderloin, pork chops, Boston butt, picnic ham (shoulder) –Low Value hocks, spareribs, belly, bacon, jowl, fatbackhocks, spareribs, belly, bacon, jowl, fatback

36. Cuts of Pork

37. Pork Chops Picnic Shoulder Country Ham The Ham, Loin, Picnic Shoulder and Boston Butt make up 75% of the retail value of the carcass Boston Butt

38. Poultry Carcass Evaluation Objective: Define terminology used in poultry carcass selection and evaluation

39. Why Grade Poultry Carcasses? To insure quality before it is soldTo insure quality before it is sold Prevent the selling of an unwholesome productPrevent the selling of an unwholesome product Did you know? Grading is voluntary and paid for by the meat packer?

40. Grading Poultry Carcasses USDA Grades indicate quality not sanitationUSDA Grades indicate quality not sanitation Ready-to-cook means that certain parts have been removedReady-to-cook means that certain parts have been removed –head –feet and feathers –blood –viscera (soft internal organs)

41. What are the Grades? Poultry Carcass Grades:Poultry Carcass Grades: –Grade A Sold in storesSold in stores –Grade B Often not a grade sold in storesOften not a grade sold in stores –Grade C Usually used for processing into other food productsUsually used for processing into other food products

42. Evaluation Factors –confirmation –fleshing –fat covering –exposed flesh –discoloration –disjointed and broken bones –missing parts –freezing defects Poultry carcasses are graded on the following factors:

43. Evaluation Factors ConfirmationsConfirmations –normal breastbone, back, leg and wings FleshingFleshing –well fleshed or muscled is ideal Fat coveringFat covering –well covered is ideal

44. Evaluation Factors Exposed FleshExposed Flesh (2 pound to 6 pound birds) –Grade A Breast and leg can not have over 1/4 inchBreast and leg can not have over 1/4 inch Other parts can have a maximum of 1 and 1/2 inchesOther parts can have a maximum of 1 and 1/2 inches

45. Evaluation Factors Exposed Flesh (continued)Exposed Flesh (continued) –Grade B No more than 1/3 of the total flesh of each particular part can be exposedNo more than 1/3 of the total flesh of each particular part can be exposed Meat yield cannot be affected (i.e. no cuts into the meat)Meat yield cannot be affected (i.e. no cuts into the meat) –Grade C No limitNo limit

46. Evaluation Factors Disjointed and broken bonesDisjointed and broken bones (2 pound to 6 pound birds) –Grade A 1 disjointed and no broken1 disjointed and no broken –Grade B 2 disjointed and no broken or 1 disjointed and 1 broken non-protruding2 disjointed and no broken or 1 disjointed and 1 broken non-protruding

47. Evaluation Factors Disjointed and broken bonesDisjointed and broken bones(continued) –Grade C No limitNo limit Protruding bones automatic Grade CProtruding bones automatic Grade C

48. Evaluation Factors Missing PartsMissing Parts (2 pound to 6 pound birds) –Grade A Wing tips and tail (removal of the preen glandWing tips and tail (removal of the preen gland –Grade B Wing tips to the 2nd wing jointWing tips to the 2nd wing joint Back area not wider than base of tail and extending half way between the base of tail and hip jointsBack area not wider than base of tail and extending half way between the base of tail and hip joints

49. Evaluation Factors Missing PartsMissing Parts(continued) –Grade C Wing tips, wings and tailWing tips, wings and tail Back area not wider than the base of tail extending to area between the hip jointsBack area not wider than the base of tail extending to area between the hip joints

50. What Grade is this? Grade A No Defects

51. B Grade Back is cut out halfway between the base of the tail and the hip joints What Grade is this?

52. C Grade. More than 1/3 of flesh exposed on breast What Grade is this?

53. B Grade. Parts of wing removed beyond the second joint What Grade is this?

54. C Grade. Entire wing removed What Grade is this?

55. C Grade. Over 1/3 of the drumstick flesh is exposed What Grade is this?

56. C Grade Trimmed more than halfway between base of tail and hip joints What Grade is this?

57. C grade Protruding broken bone in wing tip What Grade is this?

58. Marketing Livestock and Poultry Objective: Describe the methods used to market livestock and poultry

59. Methods of Marketing Terminal MarketsTerminal Markets –Central markets on public stockyards –Livestock are consigned to a commission firm to bargain with buyers for a certain fee

60. Methods of Marketing Auction MarketsAuction Markets –Public bidding –Sell to the buyer that bids the highest

61. Cattle Auction

62. Methods of Marketing Direct sellingDirect selling –No middle person –Producer sells straight to the buyer –No commission or fees

63. Methods of Marketing Electronic marketingElectronic marketing –auctioning on-line using computers Futures marketing and hedgingFutures marketing and hedging –legal document –calls for the delivery in the future –prices are locked in to a futures price

64. Vertical Integration DefinitionDefinition –Two or more steps of production, marketing and processing are linked together usually by a contract between the producer and feed manufactures or between producers and processors including all three

65. Vertical Integration Holly Farms, Case, Purdue Poultry Farmer or producer Hatchery Grain producer

66. Vertical Integration About 99% of all broilers and a very high percentage of turkeys, laying hens and swine are grown and marketed through vertical integration contractsAbout 99% of all broilers and a very high percentage of turkeys, laying hens and swine are grown and marketed through vertical integration contracts

67. Animal Welfare and Rights Objective: Define animal welfare and rights issues

68. Animal Welfare Humane treatment of animalsHumane treatment of animals Most animal producers and researchers believe in animal welfareMost animal producers and researchers believe in animal welfare –support animal nutrition –oppose cruel treatment

69. Animal Welfare Scientific information should be the basis for decisions, laws, and regulations related to animal welfareScientific information should be the basis for decisions, laws, and regulations related to animal welfare It is difficult to assess animal comfort because they do not talk and there are no universally accepted measures to useIt is difficult to assess animal comfort because they do not talk and there are no universally accepted measures to use

70. Animal Rights Animal should not be used by humansAnimal should not be used by humans –The issues of animal welfare and animal rights date back thousands of years to the ancient Greeks

71. Welfare vs Rights Involves good treatment of animalsInvolves good treatment of animals Less radicalLess radical Supported by most animal producers and researchersSupported by most animal producers and researchers No use whatsoeverNo use whatsoever Radical activities including violenceRadical activities including violence Usually vegetariansUsually vegetarians

72. Assignment Construct a 4min speech (minimum) 6min (maximum) on the topic “Animal Welfare and Animal Rights.”Construct a 4min speech (minimum) 6min (maximum) on the topic “Animal Welfare and Animal Rights.” Must be persuasiveMust be persuasive Must contain factual information with sources.Must contain factual information with sources.