Chapter 7-Beef Flashcards Preview

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Flashcards in Chapter 7-Beef Deck (20)
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0

What are the four main cattle slaughter national leaders and what percent of the total beef market do they share

1. Tyson-IBP
2. Cargill-Excel
3. JBS-Brazilian Co.- Swift, Smithfield Beef
4. National Beef
70%

1

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

2

Where is grading done

-ribbing is done between 12th and 13th rub
-loin eye is exposed

3

What is the dressing percent

The percent of the product left in the cooler as compared to live weight

4

What influences dressing percent

-Conformation
-Finish

5

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%

6

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

7

What is grading.

Determines the quality of beef represented by a given value given by a government grader

8

What are the us quality grades

-prime
-choice
-select
-standard
-commercial
-utility
-cutter
-canner

9

What are the carcass characteristics used for grading

-maturity
-marbling
-texture
-color

10

What is the USDA Yield Grade

Predicts amount of closely trimmed retail cuts (determines cutability of carcass)

11

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

12

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

13

What are the by-products of slaughter

-hides
-fats
-gelatin
-blood
-hair from hide
-hooves and horns
-organs and glands

14

What is the scale for beef and what is desirable

The scale is 1-9 and desirable is 5-7

15

What is the USDA Yield grade for 1

Greater than 52.3%

16

What is the USDA Yield grade for 2

52.3%-50.0%

17

What is the USDA Yield grade for 3

50.0%-47.7%

18

What is the USDA Yield grade for 4

47.7%-45.4%

19

What is the USDA Yield grade for 5

Less than 45.4%