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Marketing Systems For Livestock and Poultry

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Over 1/3 of the drumstick flesh is exposed C Grade Trimmed more than halfway between base of tail and hip joints C grade Protruding broken bone in wing tip Holly ... – PowerPoint PPT presentation

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Title: Marketing Systems For Livestock and Poultry


1
Marketing Systems For Livestock and Poultry
  • Objective Define cutability, degree of lean,
    marbling, and quality features used to market
    beef and swine

2
What is Cutability?
  • The term cutability describes the proportion of
    an animal which is saleable meat.
  • Dressing percentage
  • Percentage of the live animal which forms its
    carcass
  • Saleable meat yield or retail yield
  • Percentage of the carcass which is saleable meat.

3
What is Cutability?
  • No two animals are the same
  • Cutability varies widely between individual
    animals
  • This variation affects financial returns to
    producers, wholesalers and retailers.

4
High Cutability
5
High Cutability
  • Wide stance
  • Convex shoulders and hindquarters
  • Trim brisket
  • Wide over the shoulders
  • Convex rump

6
Low Cutability
  • 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.

7
Low Cutability
  • 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

8
Grading Meat
  • Beef and Swine are graded using
  • Quality Grades
  • The worthiness of the meat produced
  • Tenderness, juiciness, and flavor
  • Yield Grades
  • The amount of meat produced from a specific
    carcass

9
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.

10
Quality Grades
  • Prime
  • Choice
  • Select
  • Standard and Commercial
  • Utility, Cutter, and Canner

11
Grading Meat
  • Prime grade
  • Produced from young, well-fed beef cattle. It has
    abundant marbling and is generally sold in
    restaurants and hotels
  • Choice grade
  • High quality, but has less marbling than Prime

12
Grading Meat
  • Select 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

13
Grading Meat
  • Standard and Commercial grades
  • Frequently are sold as non-graded or as "store
    brand" meat
  • Utility, Cutter, and Canner grades
  • Are seldom, if ever, sold at retail but are used
    instead to make ground beef and processed products

14
Maturity
  • A - 9 to 30 Months
  • B - 30 to 42 Months
  • C - 42 to 72 Months
  • D - 72 to 96 Months
  • E - More Than 96 Months

15
(No Transcript)
16
Grading Meat
  • 2. Yield grade
  • Percentage of the carcass that is boneless,
    closely trimmed retail cuts from the round, loin
    rib, and chuck
  • Grades 1, 2, 3, 4, 5

17
Which will yield more meat?
18
Grading Meat
  • 3. Marbling
  • Intermingling of fat among the muscle fiber
  • Measured in the ribeye between the 12th and 13th
    rib

19
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.

20
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.

21
Backfat
22
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?

23
Cuts of Beef and Swine
  • Objective
  • Identify the wholesale and retail cuts of beef
    and swine

24
Cuts of Beef
  • Wholesale
  • High value
  • loin, rib, rump, round
  • Low Value
  • chuck, brisket, flank, plate or navel, shank

25
Cuts of Beef
Draw a diagram in your notebook labeling the
wholesale cuts of beef
  • loin
  • rib
  • rump
  • round
  • chuck
  • brisket
  • flank
  • plate or navel
  • shank

26
Wholesale Cuts of Beef
27
Cuts of Beef
  • Retail
  • High Value
  • ribeye from the rib
  • tenderloin from the loin
  • sirloin from the loin
  • rump from the rump
  • T-bone form the loin

28
T-Bone
29
Ribeye
30
Tenderloin
31
Cuts of Beef
Ribeye
Tenderloin
Sirloin
T-Bone
Ground Beef
Stew Beef
32
Cuts of Pork
  • Wholesale
  • High Value
  • loin, ham, picnic shoulder, Boston shoulder or
    butt
  • Low Value
  • spareribs or belly, feet, jowl, backfat,
    spareribs or side, bacon

33
Wholesale Cuts of Pork
34
Cuts of Pork
  • Retail
  • High Value
  • ham, loin, tenderloin, pork chops, Boston butt,
    picnic ham (shoulder)
  • Low Value
  • hocks, spareribs, belly, bacon, jowl, fatback

35
Cuts of Pork
36
Cuts of Pork
Pork Chops
Boston Butt
Picnic Shoulder
Country Ham
The Ham, Loin, Picnic Shoulder and Boston Butt
make up 75 of the retail value of the carcass
37
Poultry Carcass Evaluation
  • Objective Define terminology used in poultry
    carcass selection and evaluation

38
Why Grade Poultry Carcasses?
  • To insure quality before it is sold
  • Prevent the selling of an unwholesome product
  • Did you know?
  • Grading is voluntary and paid for by the meat
    packer?

39
Grading Poultry Carcasses
  • USDA Grades indicate quality not sanitation
  • Ready-to-cook means that certain parts have been
    removed
  • head
  • feet and feathers
  • blood
  • viscera (soft internal organs)

40
What are the Grades?
  • Poultry Carcass Grades
  • Grade A
  • Sold in stores
  • Grade B
  • Often not a grade sold in stores
  • Grade C
  • Usually used for processing into other food
    products

41
Evaluation Factors
Poultry carcasses are graded on the following
factors
  • confirmation
  • fleshing
  • fat covering
  • exposed flesh
  • discoloration
  • disjointed and broken bones
  • missing parts
  • freezing defects

42
Evaluation Factors
  • Confirmations
  • normal breastbone, back, leg and wings
  • Fleshing
  • well fleshed or muscled is ideal
  • Fat covering
  • well covered is ideal

43
Evaluation Factors
  • Exposed Flesh
  • (2 pound to 6 pound birds)
  • Grade A
  • Breast and leg can not have over 1/4 inch
  • Other parts can have a maximum of 1 and 1/2
    inches

44
Evaluation Factors
  • Exposed Flesh (continued)
  • Grade B
  • No 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)
  • Grade C
  • No limit

45
Evaluation Factors
  • Disjointed and broken bones
  • (2 pound to 6 pound birds)
  • Grade A
  • 1 disjointed and no broken
  • Grade B
  • 2 disjointed and no broken or 1 disjointed and 1
    broken non-protruding

46
Evaluation Factors
  • Disjointed and broken bones
  • (continued)
  • Grade C
  • No limit
  • Protruding bones automatic Grade C

47
Evaluation Factors
  • Missing Parts
  • (2 pound to 6 pound birds)
  • Grade A
  • Wing tips and tail (removal of the preen gland
  • Grade B
  • Wing 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 joints

48
Evaluation Factors
  • Missing Parts
  • (continued)
  • Grade C
  • Wing tips, wings and tail
  • Back area not wider than the base of tail
    extending to area between the hip joints

49
What Grade is this?
Grade A No Defects
50
What Grade is this?
B Grade Back is cut out halfway between the base
of the tail and the hip joints
51
What Grade is this?
C Grade. More than 1/3 of flesh exposed on breast
52
What Grade is this?
B Grade. Parts of wing removed beyond the second
joint
53
What Grade is this?
C Grade. Entire wing removed
54
What Grade is this?
C Grade. Over 1/3 of the drumstick flesh is
exposed
55
What Grade is this?
C Grade Trimmed more than halfway between base of
tail and hip joints
56
What Grade is this?
C grade Protruding broken bone in wing tip
57
Marketing Livestock and Poultry
  • Objective Describe the methods used to market
    livestock and poultry

58
Methods of Marketing
  • Terminal Markets
  • Central markets on public stockyards
  • Livestock are consigned to a commission firm to
    bargain with buyers for a certain fee

59
Methods of Marketing
  • Auction Markets
  • Public bidding
  • Sell to the buyer that bids the highest

60
Cattle Auction
61
Methods of Marketing
  • Direct selling
  • No middle person
  • Producer sells straight to the buyer
  • No commission or fees

62
Methods of Marketing
  • Electronic marketing
  • auctioning on-line using computers
  • Futures marketing and hedging
  • legal document
  • calls for the delivery in the future
  • prices are locked in to a futures price

63
Vertical Integration
  • Definition
  • 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

64
Vertical Integration
Holly Farms, Case, Purdue
Poultry Farmer or producer
Grain producer
Hatchery
65
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
    contracts

66
Animal Welfare and Rights
  • Objective Define animal welfare and rights issues

67
Animal Welfare
  • Humane treatment of animals
  • Most animal producers and researchers believe in
    animal welfare
  • support animal nutrition
  • oppose cruel treatment

68
Animal Welfare
  • Scientific 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 use

69
Animal Rights
  • Animal should not be used by humans
  • The issues of animal welfare and animal rights
    date back thousands of years to the ancient Greeks

70
Welfare vs Rights
Welfare
Rights
  • No use whatsoever
  • Radical activities including violence
  • Usually vegetarians
  • Involves good treatment of animals
  • Less radical
  • Supported by most animal producers and
    researchers

71
Assignment
  • Construct a 4min speech (minimum) 6min (maximum)
    on the topic Animal Welfare and Animal Rights.
  • Must be persuasive
  • Must contain factual information with sources.
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