1. Food Processing Class Arcadia High School Whitewater High School
MEAT Production
Food Processing Class
Arcadia High School
Whitewater High School

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

3. COLORS
Beef - moderately red

4. Pork - grayish-pink, reddish-pink

5. Lamb - dark pink to dark red

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

7. PROCEDURES Beef - bolt gun Sheep - bolt gun/stunning
Hogs - stunning/gas

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

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

10. Beef
Average 62%
Sheep
Average 52%
Swine
Average 72%

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

12. Beef Young Old Prime Commercial Choice Utility Select Cutter
Standard Canner

13. SHEEP
Prime
Choice
Good
Utility

14. MARBLING Flecks of fat found within the muscle/meat
helps make meat more tender - however too much makes it high in fat

16. What grade of beef do most US consumers prefer?
Prime
Choice
Select

17. Pork should be 3 or 4 Others usually mean stress