1. MEAT ANIMALS From foukeffa.org Written by Teri Micke Ag Student Texas A&M Modified by Georgia Agriculture Education Curriculum Office To accompany the Georgia Agriculture Education Curriculum Course 02421 Unit 16 July 2002

2. COMPOSITION Water 70% Protein 20% Fat 9% Minerals 1% Carbohydrates less than 1%

3. COLORS H Beef - moderately red H Pork - grayish-pink, reddish-pink H Lamb - dark pink to dark red

4. KOSHER MEAT H “properly prepared” in Hebrew H drain blood and soak in salt (draws out remaining blood) H Biblical Law: “You shall not eat the blood of any creatures for the life of every creature is its blood.

5. PROCEDURES H Beef - bolt gun H Sheep - bolt gun/stunning H Hogs - stunning/gas

6. DRESSING % H relationship between chilled carcass wt and live weight H dressing % = (chilled carcass wt / live wt) x 100

7. FACTORS AFFECTING DRESSING % H amount of fill (contents of stomach) H weight of pelt (lambs) or hide (cattle/hogs) H degree of fatness H % of muscling (higher muscle higher %)

8. H Beef Normal 55-67% Average 62% H Sheep Normal 45-57% Average 52% H Swine

9. GRADING H inspected and graded by USDA inspectors H Pork grades: 1 = lean/muscular 2 3 4 = very fat

10. H Beef YoungOld PrimeCommercial ChoiceUtility SelectCutter StandardCanner

11. H SHEEP Prime Choice Good Utility

12. MARBELING H Flecks of fat found within the muscle/meat H helps make meat more tender - however too much makes it grisly