MEAT ANIMALS

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MEAT ANIMALS

• From foukeffa.org
• Written by Teri Micke
• Ag Student Texas AM

Modified by Georgia Agriculture Education
Curriculum Office To accompany the Georgia
Agriculture Education Curriculum Course 02421
Unit 16 July 2002
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COMPOSITION

• Water 70
• Protein 20
• Fat 9
• Minerals 1
• Carbohydrates less than 1

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COLORS

• Beef - moderately red
• Pork - grayish-pink, reddish-pink
• Lamb - dark pink to dark red

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KOSHER MEAT

• properly prepared in Hebrew
• drain blood and soak in salt (draws out remaining
  blood)
• Biblical Law You shall not eat the blood of any
  creatures for the life of every creature is its
  blood.

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PROCEDURES

• Beef - bolt gun
• Sheep - bolt gun/stunning
• Hogs - stunning/gas

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DRESSING

• relationship between chilled carcass wt and live
  weight
• dressing (chilled carcass wt / live wt) x
  100

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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 )

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• Beef
• Normal 55-67
• Average 62
• Sheep
• Normal 45-57
• Average 52
• Swine

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GRADING

• inspected and graded by USDA inspectors
• Pork grades
• 1 lean/muscular
• 2
• 3
• 4 very fat

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• Beef
• Young Old
• Prime Commercial
• Choice Utility
• Select Cutter
• Standard Canner

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• SHEEP
• Prime
• Choice
• Good
• Utility

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MARBELING

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