Chapter 7-Beef
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What are the steps in beef slaughter
• stunning, to be bled out • sticking/bleeding, cut jugular vein • skinning • eviscerated, cut out internal organs • carcass is split down the backbone and tail is removed • carcass is washed • chilled
What are the four main cattle slaughter national leaders and what percent of the total beef market do they share
• Tyson-IBP • Cargill-Excel • JBS-Brazilian Co.- Swift, Smithfield Beef • National Beef 70%
Where is grading done
• ribbing is done between 12th and 13th rub - loin eye is exposed
What is the dressing percent
The percent of the product left in the cooler as compared to live weight
What influences dressing percent
• Conformation - Finish
What is the average dressing percent of the following. Prime and choice, standard and select, commercial, and utility cutter and canner
Prime and choice-63% Standard and select-60% Commercial-52% Utility, cutter, and canner-50%
How long does aging beef take and what does it do
It takes 2-5 weeks and is used for optimum tenderness because of the breaking if the connective tissue
What is grading.
Determines the quality of beef represented by a given value given by a government grader
What are the us quality grades
• prime • choice • select • standard • commercial • utility • cutter • canner
What are the carcass characteristics used for grading
• maturity • marbling • texture • color
What is the USDA Yield Grade
Predicts amount of closely trimmed retail cuts (determines cutability of carcass)
What is the USDA Yield Grade based on
• hot carcass weight • Rib eye area • Fat thickness at the 12th rib • estimation of kidney, pelvic, and heart
What are the wholesale and retail cuts
Round-stead and roast Loin-steak (t-bone, porterhouse) Rib-steak and round Chuck-stew, steak, ground beef, and roast. (Comes off the shoulder) Flank-flank steak, stew, and ground beef Plate-short ribs, ground beef, and stew Brisket-corned beef and brisket Fore shank-stew meat and ground beef
What are the by-products of slaughter
• hides • fats • gelatin • blood • hair from hide • hooves and horns • organs and glands
What is the scale for beef and what is desirable
The scale is 1-9 and desirable is 5-7
What is the USDA Yield grade for 1
Greater than 52.3%
What is the USDA Yield grade for 2
52.3%-50.0%
What is the USDA Yield grade for 3
50.0%-47.7%
What is the USDA Yield grade for 4
47.7%-45.4%
What is the USDA Yield grade for 5
Less than 45.4%