Why Meat Judging? - Ohio 4-H · Why Meat Judging? Assuring Quality Care for Animals Signature Program In-Service. Lyda G. Garcia, PhD. 9 November 2015

Why Meat Judging?

Assuring Quality Care for Animals Signature Program In-Service

Lyda G. Garcia, PhD9 November 2015

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• Teaching – 70%

• Outreach/Extension – 30%

• (Research)

OSU Responsibilities

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Why Meat Judging?

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Meat ScienceA study of characteristics of meat and other animal tissues as they are transformed into

meat

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Confounding Factors

• History• Inspection• Food Safety/Microbiology• Quality Characteristics• Carcass Evaluation• Marbling• Value Based Pricing• Muscle Structure and Function• Muscle Composition• Anatomy• Degree of Doneness• Natural/Organic• Etc.

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Calving Weaning Feeding

Harvest / FabricationRetail Sales

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Background Effecting Evaluation/Muscle Cuts/Pricing

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Anatomy

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CRANIAL

DORSAL

VENTRAL

CAUDAL

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Five Parts to a Skeleton

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Ossification of bonesProcess by which bone ages**Calcified cartilage is broken down and replaced by deposits of boneUsed during grading in carcasses (beef and lamb)

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Function of bone

Gives rigidity, support and form to the bodyServes as levers of locomotionProtects vital organsStores minerals (Calcium and Phosphorus)Forms components of blood, such as red blood cells formed

in bone marrow

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Types of FatINTERMUSCULAR(SEAM FAT)

SUBCUTANEOUS(EXTERNAL FAT)

PERINEPHRIC (INTERNAL - KPH)

INTRAMUSCULAR(MARBLING)

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Evaluation

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Slaughter CattleGrades intended to the grade of carcass

producedFactors: quality or palatability; and cutability

Quality: Finish, Marbling, and AgeYield Grades: (US #1, US #2, US#3, US#4, US#5)

• Fat Thickness at 12th rib• %KPH• Carcass Weight (Live wt x DP)• Ribeye (estimation)

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Beef Carcasses

Split 12th/13th Rib - Evaluation

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Beef Carcass Grading

PurposeSort carcasses from a large, heterogeneous group into smaller, homogeneous groups of similar sex class. Grading assigns value to the group of carcasses.

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Marbling Scores

Scale: 0-------------------100

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Bone Ossification

A B C D E

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Small 00 - Sm(Low Choice)

Sm20

Sm70

Scale: 0--------------------100

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Modest 00 – Mt (Avg. Choice)

Mt 30

Mt 90

Scale: 0--------------------100

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Moderate00 - Mt(Avg. Choice)

Md20

Md50

Md80

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Slightly Abundant 00 –

SlAb (Low Prime)

Slab 10

Slab 70

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Moderately Abundant 00

MAb (Avg. Prime)

Mab30

Mab60

Scale: 0--------------------100

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Yield Grading

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Yield Grading

An estimate of the yield of closely-trimmed boneless retail cuts derived from correlation of carcass measurements with data from actual cutting of carcasses into retail cuts.

YG 1 2 3 4 5

Leanest

Most muscularFattest

Least muscular

1.0 - 1.9 2.0 – 2.9 3.0 – 3.9 4.0 - 4.9 5.0 - 5.9

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Yield Grading

YG1

YG2

YG3

YG4

YG5

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1) Amount of external fatFat opposite the ribeye at the 12th – 13th rib interface is used to determine PYG.The PYG is then adjusted.

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EXTERNAL FAT - PYG

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2) REARibeye AreaMeasurement of Longissmusdorsi muscle at the 12th – 13th

rib.Use ribeye grid to measure.

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3) Amount of KPHKidney, Pelvic, and Heart fat% of body weightEx. - Weight = 700 lbs

1% = 7 lbs2% = 14 lbs3% = 21 lbs4% = 28 lbs

1 Softball = 1 lb

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KPH % and Adjustments

KPH, % Adjustment2.0 -.32.5 -.23.0 -.13.5 None4.0 +.14.5 +.25.0 +.3

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4) Carcass weightUsed to determine what size of ribeye that a carcass should have, and the adjustment is based off of that.

HCW, lbs Adjustments550 -.2575 -.1

600 (Base) 0625 +.1650 +.2675 +.3700 +.4800 +.8

13lbs is weight adjustment break

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YG CalculationPYG/A

djREA KPH HCW YG

Base: 11.0 (0) Base: 3.5% (0)

Base: 600 (0)

(Actual – Base)*.3 (Actual –Base)*.2

(Actual –Base)*.004

< 11.0 = (+)>11.0 = (-)

< 3.5% = (-)> 3.5% = (+)

< 600 lbs. = (-)>600 lbs. = (+)

PYG/Adj REA KPH HCW Diff. YG2.3/2.5 13.8 2% 700

(13.8-11.0)=-1.8-1.8*.3= -.5(-.48)

(3.5-2.0)=1.51.5*.2= -3

700-600=100100*.001=+.4

-.5 -.3 + .4=-.8+.4= -.4

2.5-.4=2.1

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Value Based Pricing

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Assessing a Dollar Value –Grid Pricing

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Quality Grades

Yield Grade

1 2 3 4 5

($/cwt carcass)

Prime 6.00

CAB 1.00

Choice 2.00 1.00 Base -15.00 -20.00

Select -9.00

Standard -18.00

Carcass Weights

Less than 550 lbs. -19.00

More than 900 lbs. -19.00

Other

Dark Cutter, etc. -25.00

Bullock/stags -25.00

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Factors Affecting Price - Discounts

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Wholesale Cuts

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Beef Ribs

70% Quality / 30% Cutability

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Beef Full Loins80% Quality / 20% Cutability

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Beef Short Loins80% Quality / 20% Cutability

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Beef Rounds

90% Cutability / 10% Quality

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Questions

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QuestionsMuscling

SizePresent

FatMarbling

• Greatest/LeastKidney, Pelvic, & Heart FatFeathering

SexLean Color

Brighter, Cherry Red/Reddish PinkCut out questionsYielding/ Merchandizing ValueAppearance

Consumer Appeal

60% - Obvious• Primary factors

30% – Noticeable• Secondary factors

10% - know what to look for

• Sex

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Retail ID

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Retail ID

Easiest Part of the ContestBlack / WhiteEasy to Identify key parts

Bone shapesIdentify MusclesLean ColorSize

No tricksStudents tend to lack in confidence therefore make it harder.

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Species (1)Primal (2)Cut Name (3)Cookery (1)Beef Lamb, or Pork?Bone, Lean Color, and Cut Size

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Five Parts to a Skeleton

Muscle Function = CookeryLocomotion vs. Support = Cookery

Steak vs. Roast = CookeryGut Feeling!

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“T” BoneLoin

Hip Bones (Sirloin)Loin, Leg (Lamb Only)

Leg Bones:Round, Leg

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What’s the Big Deal?

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STEM

Science: Biochemistry: Conversion of Muscle to MeatTechnology: Computer Software; EquipmentEngineering: Equipment; MachineryMathematics: Yields; Marketing/Economics; Sales

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In Training

Job Placements• Quality Assurance• Product Development• Research • Imports/Exports• Grading System• USDA-FSIS • USDA-AMS

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Questions?