Objective 1.031.03 Recognize the major parts of cattle, swine and poultryRecognize the major parts of cattle, swine and poultry

ObjectiveObjective

• 1.031.03• Recognize the major parts of Recognize the major parts of

cattle, swine and poultrycattle, swine and poultry

External PartsExternal Parts

• AnatomyAnatomy– The science of body structureThe science of body structure

• Modified skin:Modified skin:– hornshorns– hooveshooves– feathersfeathers– furfur– woolwool– hairhair

Cattle PartsCattle Parts



Swine PartsSwine Parts

Poultry PartsPoultry Parts

Selective BreedingSelective Breeding

• Only the best animals are chosen Only the best animals are chosen as breeding stock:as breeding stock:– ConfirmationConfirmation– Breed characterBreed character– Structural soundness of feet and Structural soundness of feet and

legslegs– Body capacityBody capacity

Structural SoundnessStructural Soundness




Marketing Systems For Marketing Systems For Livestock and PoultryLivestock and Poultry

Objective 3.01: Define cutability, Objective 3.01: Define cutability, degree of lean, marbling, and quality degree of lean, marbling, and quality

features used to market beef and features used to market beef and swine swine

What is Cutability?What is Cutability?

• The term ‘cutability’ describes The term ‘cutability’ describes the proportion of an animal which the proportion of an animal which is saleable meat. is saleable meat. – Dressing percentageDressing percentage

• Percentage of the live animal which Percentage of the live animal which forms its carcassforms its carcass

– Saleable meat yield or retail yieldSaleable meat yield or retail yield• Percentage of the carcass which is Percentage of the carcass which is

saleable meat. saleable meat.

What is Cutability?What is Cutability?

• No two animals are the sameNo two animals are the same• Cutability varies widely between Cutability varies widely between

individual animalsindividual animals• This variation affects financial This variation affects financial

returns to producers, wholesalers returns to producers, wholesalers and retailers.and retailers.

High CutabilityHigh Cutability

High High CutabilityCutability

• Wide stanceWide stance• Convex Convex

shoulders and shoulders and hindquartershindquarters

• Trim brisketTrim brisket• Wide over the Wide over the

shouldersshoulders• Convex rumpConvex rump

Low CutabilityLow Cutability

• Animals with low cutability do not look Animals with low cutability do not look muscular, indicating a low ratio of muscular, indicating a low ratio of muscle to bone.muscle to bone.– a narrow stance, especially through the a narrow stance, especially through the

lower hindquarters;lower hindquarters;– a prominent gut that is the widest point of a prominent gut that is the widest point of

the animal when it is viewed from behind;the animal when it is viewed from behind;– flat forearms and shoulders;flat forearms and shoulders;– narrow, poorly developed loins sloping narrow, poorly developed loins sloping

down from the backbone.down from the backbone.

Low CutabilityLow Cutability

• Animals that are overfat and have an Animals that are overfat and have an uneven distribution of fat have:uneven distribution of fat have:– lumpy deposits of fat in the brisket flank lumpy deposits of fat in the brisket flank

and tailheadand tailhead– a smooth appearance;a smooth appearance;– a level underline;a level underline;– a deep body;a deep body;– flatness over the top of the rump;flatness over the top of the rump;– a smooth tail setting;a smooth tail setting;– a soft, spongy feela soft, spongy feel

Cutability??Cutability??

Grading MeatGrading Meat

• Beef and Swine are graded usingBeef and Swine are graded using– Quality GradesQuality Grades

• The worthiness of the meat producedThe worthiness of the meat produced• Tenderness, juiciness, and flavorTenderness, juiciness, and flavor

– Yield GradesYield Grades• The amount of meat produced from a The amount of meat produced from a

specific carcassspecific carcass


1. 1. Quality GradesQuality Grades– Determined by the class or kind of Determined by the class or kind of

animal (steer, heifer, cow, bull), age animal (steer, heifer, cow, bull), age or maturity, firmness and marbling or maturity, firmness and marbling of the carcass.of the carcass.

Quality GradesQuality Grades

• PrimePrime• ChoiceChoice• SelectSelect• Standard and CommercialStandard and Commercial• Utility, Cutter, and CannerUtility, Cutter, and Canner


• Prime gradePrime grade– Produced from young, well-fed beef Produced from young, well-fed beef

cattle. It has abundant marbling and cattle. It has abundant marbling and is generally sold in restaurants and is generally sold in restaurants and hotelshotels

• Choice gradeChoice grade– High quality, but has less marbling High quality, but has less marbling

than Primethan Prime


• Select gradeSelect grade– Very uniform in quality Very uniform in quality

and normally leaner and normally leaner than the higher gradesthan the higher grades

– Fairly tender, but, Fairly tender, but, because it has less because it has less marbling, it may lack marbling, it may lack some of the juiciness some of the juiciness and flavor of the higher and flavor of the higher gradesgrades


• Standard and Commercial gradesStandard and Commercial grades– Frequently are sold as non-graded Frequently are sold as non-graded

or as "store brand" meator as "store brand" meat

• Utility, Cutter, and Canner grades Utility, Cutter, and Canner grades – Are seldom, if ever, sold at retail but Are seldom, if ever, sold at retail but

are used instead to make ground are used instead to make ground beef and processed productsbeef and processed products

Maturity Maturity

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


• 2. Yield grade2. Yield grade•Percentage of the carcass that is Percentage of the carcass that is

boneless, closely trimmed retail boneless, closely trimmed retail cuts from the round, loin rib, and cuts from the round, loin rib, and chuckchuck

– Grades 1, 2, 3, 4, 5Grades 1, 2, 3, 4, 5

Which will yield more Which will yield more meat?meat?


• 3. Marbling3. Marbling– Intermingling of fat Intermingling of fat

among the muscle among the muscle fiberfiber

– Measured in the Measured in the ribeye between the ribeye between the 12th and 13th rib12th and 13th rib


SwineSwine– 1. Quality grade is determined by quality 1. Quality grade is determined by quality

of lean meat and yield.of lean meat and yield.– 2. Quality of lean is determined by 2. Quality of lean is determined by

firmness of lean, firmness of fat, and firmness of lean, firmness of fat, and distribution of external finish (fat).distribution of external finish (fat).

– 3. Yield is evaluated by thickness of 3. Yield is evaluated by thickness of backfat and degree of muscling.backfat and degree of muscling.

– 4. 4. Degrees of muscling are thick, Degrees of muscling are thick, average and thin.average and thin.


Swine (continued)Swine (continued)– 5. United States No. 1 hog must have at 5. United States No. 1 hog must have at

least average muscling.least average muscling.– 6. Thick muscling helps offset backfat 6. Thick muscling helps offset backfat

thickness.thickness.– 7. Cutability is the yield of closely 7. Cutability is the yield of closely

trimmed, boneless retail cuts that come trimmed, boneless retail cuts that come from the major wholesale cuts of carcass.from the major wholesale cuts of carcass.

– 8. United States No. 1 should yield 60.4% 8. United States No. 1 should yield 60.4% or higher.or higher.

BackfatBackfat

Pop QuizPop Quiz

1) Name the two types of grading for 1) Name the two types of grading for cutabilitycutability

2) What are the degrees of muscling in 2) What are the degrees of muscling in swine?swine?

3) What places highest, Choice, Select, 3) What places highest, Choice, Select, or Commercial?or Commercial?

4) Where is marbling assessed on each 4) Where is marbling assessed on each carcass?carcass?

5) How are quality grades determined?5) How are quality grades determined?

Cuts of Beef and SwineCuts of Beef and Swine

• Objective 3.02:Objective 3.02:– Identify the wholesale and retail Identify the wholesale and retail

cuts of beef and swinecuts of beef and swine

Cuts of BeefCuts of Beef

• WholesaleWholesale– High valueHigh value

• loin, rib, rump, roundloin, rib, rump, round

– Low ValueLow Value• chuck, brisket, flank, plate or navel, chuck, brisket, flank, plate or navel,

shankshank


– loinloin– ribrib– rumprump– roundround– chuckchuck

– brisketbrisket– flankflank– plate or navelplate or navel– shankshank

Draw a diagram in your notebook labeling the wholesale cuts of beef:

Wholesale Cuts of BeefWholesale Cuts of Beef


• RetailRetail– High ValueHigh Value

• ribeye from the ribribeye from the rib• tenderloin from the lointenderloin from the loin• sirloin from the loinsirloin from the loin• rump from the rumprump from the rump• T-bone from the loinT-bone from the loin

T-BoneT-Bone

RibeyeRibeye

TenderloinTenderloin


T-BoneT-Bone

Ground BeefGround BeefStew BeefStew Beef

SirloinSirloinRibeyeRibeye TenderloinTenderloin

Cuts of PorkCuts of Pork

• WholesaleWholesale– High ValueHigh Value

• loin, ham, picnic shoulder, Boston loin, ham, picnic shoulder, Boston shoulder or buttshoulder or butt

– These cuts make up 75% of the retail value These cuts make up 75% of the retail value of the carcass!of the carcass!

– Low ValueLow Value• spareribs or belly, feet, jowl, backfat, spareribs or belly, feet, jowl, backfat,

spareribs or side, baconspareribs or side, bacon

Wholesale Cuts of PorkWholesale Cuts of Pork


• RetailRetail– High ValueHigh Value

• ham, loin, tenderloin, pork chops, ham, loin, tenderloin, pork chops, Boston butt, picnic ham (shoulder)Boston butt, picnic ham (shoulder)

– Low ValueLow Value• hocks, spareribs, belly, bacon, jowl, hocks, spareribs, belly, bacon, jowl,

fatbackfatback



Pork ChopsPork Chops

Picnic ShoulderPicnic Shoulder

Country Country HamHam

The Ham, Loin, Picnic Shoulder and Boston Butt make up 75% of the retail value of the carcass

Boston ButtBoston Butt

Poultry Carcass EvaluationPoultry Carcass Evaluation

Objective 3.03: Define Objective 3.03: Define terminology used in poultry terminology used in poultry carcass selection and evaluationcarcass selection and evaluation

Why Grade Poultry Why Grade Poultry Carcasses?Carcasses?

• To insure quality before it is soldTo insure quality before it is sold• Prevent the selling of an unwholesome Prevent the selling of an unwholesome

productproduct

Did you know?•Grading is voluntary and paid for by the meat packer?

Grading Poultry Grading Poultry CarcassesCarcasses

• USDA Grades indicate quality not USDA Grades indicate quality not sanitationsanitation

• Ready-to-cook means that Ready-to-cook means that certain parts have been removedcertain parts have been removed– headhead– feet and feathersfeet and feathers– bloodblood– viscera (soft internal organs)viscera (soft internal organs)

What are the Grades?What are the Grades?

• Poultry Carcass Grades:Poultry Carcass Grades:– Grade AGrade A

• Sold in storesSold in stores

– Grade BGrade B• Often not a grade sold in storesOften not a grade sold in stores

– Grade CGrade C• Usually used for processing into other Usually used for processing into other

food productsfood products

Evaluation FactorsEvaluation Factors

– confirmationconfirmation– fleshingfleshing– fat coveringfat covering– exposed fleshexposed flesh– discolorationdiscoloration

– disjointed and disjointed and broken bonesbroken bones

– missing partsmissing parts– freezing freezing

defectsdefects

Poultry carcasses are graded on the following factors:


• ConfirmationsConfirmations– normal breastbone, back, leg and normal breastbone, back, leg and

wingswings

• FleshingFleshing– well fleshed or muscled is idealwell fleshed or muscled is ideal

• Fat coveringFat covering– well covered is idealwell covered is ideal


• Exposed Flesh Exposed Flesh (2 pound to 6 pound birds)(2 pound to 6 pound birds)

– Grade AGrade A• Breast and leg can not have over 1/4 Breast and leg can not have over 1/4

inchinch• Other parts can have a maximum of 1 Other parts can have a maximum of 1

and 1/2 inchesand 1/2 inches


• Exposed Flesh Exposed Flesh (continued)(continued)

– Grade BGrade B• No more than 1/3 of the total flesh of No more than 1/3 of the total flesh of

each particular part can be exposedeach particular part can be exposed• Meat yield cannot be affected (i.e. no Meat yield cannot be affected (i.e. no

cuts into the meat)cuts into the meat)

– Grade CGrade C• No limitNo limit


• Disjointed and broken bones Disjointed and broken bones (2 pound to 6 pound birds)(2 pound to 6 pound birds)

– Grade AGrade A• 1 disjointed and no broken1 disjointed and no broken

– Grade BGrade B• 2 disjointed and no broken or 1 2 disjointed and no broken or 1

disjointed and 1 broken non-protrudingdisjointed and 1 broken non-protruding


• Disjointed and broken bones Disjointed and broken bones (continued)(continued)

– Grade CGrade C• No limitNo limit• Protruding bones automatic Grade CProtruding bones automatic Grade C


• Missing PartsMissing Parts(2 pound to 6 pound birds)(2 pound to 6 pound birds)

– Grade AGrade A• Wing tips and tail (removal of the preen Wing tips and tail (removal of the preen

glandgland

– Grade BGrade B• Wing tips to the 2nd wing jointWing tips to the 2nd wing joint• Back area not wider than base of tail Back area not wider than base of tail

and extending half way between the and extending half way between the base of tail and hip jointsbase of tail and hip joints


• Missing PartsMissing Parts(continued)(continued)

– Grade CGrade C• Wing tips, wings and tailWing tips, wings and tail• Back area not wider than the base of Back area not wider than the base of

tail extending to area between the hip tail extending to area between the hip jointsjoints

What Grade is this?What Grade is this?

Grade A

No Defects

B Grade

Back is cut out halfway

between the base of the tail

and the hip joints


C Grade.

More than 1/3 of flesh

exposed on breast


B Grade.

Parts of wing

removed beyond the second joint


C Grade.

Entire wing

removed


C Grade.

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


Marketing Livestock and Marketing Livestock and PoultryPoultry

Objective: Describe the methods Objective: Describe the methods used to market livestock and used to market livestock and poultrypoultry

Methods of MarketingMethods of Marketing

• Terminal MarketsTerminal Markets– Central markets on public Central markets on public

stockyardsstockyards– Livestock are consigned to a Livestock are consigned to a

commission firm to bargain with commission firm to bargain with buyers for a certain feebuyers for a certain fee


• Auction MarketsAuction Markets– Public biddingPublic bidding– Sell to the buyer that bids the Sell to the buyer that bids the

highesthighest

Cattle AuctionCattle Auction


• Direct sellingDirect selling– No middle personNo middle person– Producer sells straight to the buyerProducer sells straight to the buyer– No commission or feesNo commission or fees


• Electronic marketingElectronic marketing– auctioning on-line using computersauctioning on-line using computers

• Futures marketing and hedgingFutures marketing and hedging– legal documentlegal document– calls for the delivery in the futurecalls for the delivery in the future– prices are locked in to a futures prices are locked in to a futures

priceprice

Vertical IntegrationVertical Integration

• DefinitionDefinition– Two or more steps of production, Two or more steps of production,

marketing and processing are linked marketing and processing are linked together usually by a contract together usually by a contract between the producer and feed between the producer and feed manufactures or between producers manufactures or between producers and processors including all threeand processors including all three


Holly Farms, Case, Purdue

Poultry Farmer or producer

Hatchery

Grain producer


• About 99% of all broilers and a About 99% of all broilers and a very high percentage of turkeys, very high percentage of turkeys, laying hens and swine are grown laying hens and swine are grown and marketed through vertical and marketed through vertical integration contractsintegration contracts

Animal Welfare and RightsAnimal Welfare and Rights

Objective 4.01-4.02: Define Objective 4.01-4.02: Define animal welfare and rights issuesanimal welfare and rights issues

Animal WelfareAnimal Welfare

• Humane treatment of animalsHumane treatment of animals• Most animal producers and Most animal producers and

researchers believe in animal researchers believe in animal welfarewelfare– support animal nutritionsupport animal nutrition– oppose cruel treatmentoppose cruel treatment

Animal WelfareAnimal Welfare

• Scientific information should be Scientific information should be the basis for decisions, laws, and the basis for decisions, laws, and regulations related to animal regulations related to animal welfarewelfare

• It is difficult to assess animal It is difficult to assess animal comfort because they do not talk comfort because they do not talk and there are no universally and there are no universally accepted measures to useaccepted measures to use

Animal RightsAnimal Rights

• Animal should not be used by Animal should not be used by humanshumans– The issues of animal welfare and The issues of animal welfare and

animal rights date back thousands animal rights date back thousands of years to the ancient Greeksof years to the ancient Greeks

– Sometimes controversial such as Sometimes controversial such as PETA, etc…PETA, etc…

AssignmentAssignment

• Construct a 4min speech Construct a 4min speech (minimum) 6min (maximum) on (minimum) 6min (maximum) on the topic “Animal Welfare and the topic “Animal Welfare and Animal Rights.” Animal Rights.”

• Must be persuasiveMust be persuasive• Must contain factual information Must contain factual information

with sources.with sources.

Documents

Objective 1.031.03 Recognize the major parts of cattle, swine and poultryRecognize the major parts of cattle, swine and poultry