Meat Production Flashcards
(26 cards)
What is the main objective of a meat production system?
To maximize the production of good quality meat in a profitiable and sustainable manner
What animals are farmed for meat in New Zealand?
- beef
- sheep
- deer
- pig
-poultry
Define profitability
The difference between income (sale of animal/carcass) and expenses
How are farmers paid for animals sold live?
- per head
- per kg of live weight
How are farmers paid for animals sent to the slaughterhouse?
- per kg of carcass
What is the main method of income for meat producers?
Per kg of carcass
What percentage of NZ beef is exported?
85%
What percentage of NZ lamb meat is exported?
95%
How much pork consumed in New Zealand is imported?
63%
When are the prices for selling lambs the highest?
Late spring (Oct-Nov)
Explain the price fluctuations in a single year for beef?
Beef prices show little fluctuation
Explain the price fluctuations in a single year for pork?
The price per kg of pork carcass has large variations within short periods of time
What is a constant factor for price measured across all meat industries?
Lean (muscle) meat
How are lamb and mutton carcasses graded?
- age
- weight
- fatness
- muscling
Describe a “lamb”
an animal (sheep) with not more than two permanent incisors
Describe a “hogget”
an animal (sheep) that has not more than four permanent incisors
What letters are used for grading lamb carcass weight? What are the weight ranges?
- A: <9.1kg
- L: 9.1 to 13.25kg
- M: 13.3 to 17.05kg
- X: 17.1 to 21.25kg
- H: 21.3kg and over
What letters are used for grading lamb carcass fatness? What are the ranges?
- A: almost devoid of fat
- Y: up to 6, 7, and 9mm for L, M, and X weight ranges respectively
- P: 6-12, 7-12, and 9-12mm for L, m, and X/H respectively
- T: over 12mm and up to 15mm
- F: over 15mm
How is fatness assessed?
on the basis of soft-tissue depth GR
How is muscling assessed in lamb carcass?
There is an E class only representing superior muscling. This can only apply within the M, X, and H weight ranged with the Y or P fatness classes
How are beef carcasses graded?
- age
- sex
- weight
- fatness
- fat colour
What are the separate classes for beef carcasses?
Bobby calves (<2 weeks), bull, cow, steer, and heifer
Define a “cow”
a bovine female with more than 6 incisor teeth (an index of age)
How is fatness assessed in beef?
by depth over the rib-eye muscle (ranges referred to as ciphers)
