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ANS 422: Beef Systems and Management > Products > Flashcards

Products Flashcards

(64 cards)

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1
Q

What are the 5 different categories of goods that can be produced from beef cattle?

A
  1. Retail beef.
  2. Variety meats.
  3. Edible By-Products.
  4. Inedible By-Products.
  5. Pharmaceuticals.
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2
Q

What are common retail cuts on beef?

A
  1. Chuck.
  2. Rib.
  3. Short loin.
  4. Sirloin.
  5. Round.
  6. Flank.
  7. Shortplate.
  8. Shank.
  9. Brisket.
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3
Q

What are some examples of edible by-products?

A
  1. Gelatin from bones used in candy.
  2. Fatty acids from fat.
  3. Plasma protein from blood.
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4
Q

What are some examples of inedible by-products?

A
  1. Horns and hooves.
  2. Fats and fatty acids.
  3. Gelatin from bones used in paper glues.
  4. Hides and hair.
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5
Q

What are some examples of pharmaceutical products?

A
  1. Heparin.
  2. Insulin.
  3. Thrombin.
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6
Q

What are the 3 leading drivers of food-related consumer decision-making?

A
  1. Price.
  2. Taste.
  3. Value (Quality, Safety, Nutrition).
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7
Q

What 5 factors contribute to beef taste/palatability?

A
  1. Color.
  2. Flavor.
  3. Juiciness.
  4. Lean (Lean to Fat and Lean to Bone ratios).
  5. Tenderness.
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8
Q

What is the ideal steak in the mind of a consumer?

A
  1. Tender.
  2. Flavorful.
  3. Juicy.
  4. Bright, cherry red.
  5. Low lean to fat ratio.
  6. Low lean to bone ratio.
  7. Appropriate size.
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9
Q

Which meat quality factor is the most inconsistent?

A

Tenderness.

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10
Q

What 11 factors influence the tenderness of a piece of meat?

A
  1. Age of the animal.
  2. Ageing of carcass or cuts.
  3. Breed.
  4. Cooking temperature.
  5. Electrical stimulation.
  6. Location of retail cuts.
  7. Marbling.
  8. Method of cooking.
  9. Rate of carcass cooling, carcass weight, and fat cover.
  10. Rate of gain/Feedlot gain.
  11. Serving method.
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11
Q

What are the 4 USDA quality grades for Grade A Beef?

A
  1. Prime.
  2. Choice.
  3. Select.
  4. Standard.
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12
Q

What do most beef animals grade at?

A

Choice, followed by select.
*# of animals grading Select is decreasing while # grading Prime is increasing.

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13
Q

What are the 4 USDA Quality Grades for Grade C and below Beef?

A
  1. Commercial.
  2. Utility.
  3. Cutter.
  4. Canner.
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14
Q

How does age of the animal affect tenderness?

A

As cattle age, increased cross-linkages between and w/in collagen occurs, decreasing tenderness.

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15
Q

When is the most tender beef produced from fed steers and heifers?

A

12-24 months of age.

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16
Q

When is the most tender beef produced from bulls fed concentrates?

A

Up to 15-16 months of age.

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17
Q

How much thoracic ossification is present in an animal that is 9-30 months of age?

A

0%.

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18
Q

How much thoracic ossification is present in an animal that is 30-42 months of age?

A

10%.

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19
Q

How much thoracic ossification is present in an animal that is 42-72 months of age?

A

35%.

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20
Q

How much thoracic ossification is present in an animal that is 72-96 months of age?

A

70%.

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21
Q

How much thoracic ossification is present in an animal that is >96 months of age?

A

90%.

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22
Q

What is higher marbling correlated with?

A

More tender meat.
*More flavor too.

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23
Q

How much of a difference in tenderness does marbling make?

A

10-20%.

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24
Q

What breed of beef cattle has less tender meat and why?

A
  1. Bos taurus indicus or Brahman.
  2. Their meat contains higher levels of calpastatin, which inhibits calpain degradation of protein during aging.
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25
Which breeds of cattle are the most tender?
British breeds.
26
What does high ADG affect protein?
It leads to high protein turnover, causing higher myofibril fragmentation and collagen solubility, which increases tenderness.
27
What occurs when a carcass cools too rapidly?
Cold shortening of the sarcomeres, damaging the meat and lowering its quality.
28
What 3 types of carcasses are less susceptible to cold shortening?
1. Heavier carcasses. 2. Carcasses with increased fat cover. 3. Carcasses with both.
29
What does ageing meat allow time for?
Proteolytic enzymes to breakdown muscle fibers and increase tenderness.
30
Why are beef carcasses electrically stimulated?
To speed up rigor mortis and weaken myofibril structure, leading to more tender meat.
31
Why do most retail cuts not include the limbs?
Limbs have more collagen, therefore are less tender.
32
What type of cooking softens collagen?
Moist heat cooking.
33
What temperature is the threshold at which meat starts to get less tender?
145 F. *Hamburger is the exception at 160 F.
34
When is cooked beef at its most tender?
When it is served hot.
35
What is the flavor of the meat ultimately determined by?
The specific compounds in the intramuscular fat.
36
What type of beef do customer prefer: Forage-fed or Grain-fed?
Grain-fed, both in taste and aroma.
37
How long are cattle on a grain-fed diet fed grain?
~100 days.
38
What flavor does aged beef have?
Acid-like, nut-like, tart flavor from amines produced by nucleic acid and protein breakdown.
39
Which type of aging results in more intense flavor: Dry-aging or wet-aging?
Dry-aged.
40
What 4 things is juiciness a result of?
1. Level of doneness. 2. Salivation as a result of fat in the meat. 3. Release of meat fluids during the first few chews. 4. Water holding capacity.
41
What levels of doneness are preferred by cosumers?
Rare to medium. *Well done is unacceptably dry.
42
What type of meat has a low water holding capacity?
Excessively pale meat.
43
What type of meat has a high water holding capacity even when well done?
Dark cutter.
44
What is the range of fat most commonly seen on most retail cuts of beef? Why?
1. 3-7% fat. 2. Lean enough to satisfy consumers, but leaves enough fat to maintain palatability.
45
What % of beef cuts are boneless?
75%.
46
Which type of cut do consumers prefer: Bone-in or Boneless?
Boneless.
47
How is adjusted fat thickness measured?
3/4 of an inch around the ribeye muscle away from the chine bone (thoracic spinous process), adjusted for lost fat.
48
Where is ribeye area measured?
The area of muscle between the 12th and 13th rib.
49
What is USDA Yield Grade?
An estimate of the % boneless, closely trimmed retail cuts from the chuck, loin, rib, and round. *1-5.
50
What USDA Yield Grade do most cattle get?
2.5-3.49.
51
What % of the carcass is closely trimmed retail cuts at a yield grade 1?
>52.3%.
52
What % of the carcass is closely trimmed retail cuts at a yield grade 2?
50.1-52.3%.
53
What % of the carcass is closely trimmed retail cuts at a yield grade 3?
47.8-50.0%.
54
What % of the carcass is closely trimmed retail cuts at a yield grade 4?
45.5-47.7%.
55
What % of the carcass is closely trimmed retail cuts at a yield grade 5?
<45.5%.
56
What has happened to ribeye area over time?
It has increased in size, resulting in the steaks at restaurants being thinner and easier to overcook.
57
What is the preferred color of raw beef?
Bright, cherry red.
58
Does beef have consistent quality?
No, it does not.
59
Why are consumers willing to pay a higher price for beef when beans, chicken, eggs, milk, and peanut butter are cheaper?
1. Some people are simply loyal to beef. 2. More nutrient dense than the other products.
60
What portion of beef consumers are considered to be high volume consumers?
1/3. *Consume nearly 70% of all beef products.
61
What is the per capita annual beef consumption for the U.S. ?
~174 lbs.
62
What may have influenced the decline in beef demand?
Consumer demand for convenient food that can be prepared in a short period of time.
63
What % of money spent on food is spent on food purchased away from home?
55%.
64
Beef is an excellent source of what vitamins and minerals?
1. Iron (Highly bioactive). 2. Niacin. 3. Vitamin B6. 4. Vitamin B12. 5. Zinc.

ANS 422: Beef Systems and Management (9 decks)

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