1

Marketing Linkages and Specialization:

Potential of Livestock Sector From Carcass to Specialized Cuts

Dr. Muhammad Hayat JaspalDVM (UAF), MSc (UK), PhD (UK)

2

Livestock Sector of Pakistan

• 30-35 million population involved in livestock

• 11.8% contribution in GDP

• 56.3% contribution in Agriculture GDP

• US$12 Billion Dairy Industry

• US$12 Billion Meat Industry

Economic Survey of Pakistan 2014-15

3

Meat Production

Cattle 28%

Buf -falo25%Goat

13%

Sheep6%

Poultry28%

Species Meat Production000 Tons

Cattle 1041

Buffaloes 910

Goats 464

Sheep 207

Poultry 1074

Economic Survey of Pakistan 2014-15

4

Why grading/classification??• Feedback to producer

• Helps buyer to specify their needs and reduce variability

• Basis for pricing

• Reduces marketing costs

5

Carcass Grading and Classification• 3 basis 1.pH24 (5.5-5.7)

2. Conformation Grading E, U, R, O, P

3. Fatness Grading 1, 2, 3, 4L, 4H, 5L, 5H

6

Problems with modern slaughter systems

We transport animals long distances

We want to process them too fast

We probably do not take enough care in moving them

The systems we use can be stressful and may reduce quality

7

Conformation Class P

8

Conformation Class O

9

Conformation Class R

10

Conformation Class U

11

Conformationclass E

12

Fatness Grading•Fat class 1

13

•Fat class 2

14

•Fat class 3

15

•fat class 4L

16

•Fat class 4H

17

•Fat Class 5L

18

•Fat Class 5H

19

Profit/loss

1 2 3 4L 4H 5L 5H

U -$1.50 -45cent Base Base -25cent -60cent -$1.50

R -$1.50 -45cent Base Base -25cent -60cent -$1.50

O+ -$1.50 -45cent Base Base -30cent -75cent -$1.50

O- -$1.50 -60cent Base Base -45cent -90cent -$1.50

P -$1.50 -75cent -35cent -45cent -55cent -$1.50 -$1.50

Fatness

Conformation

20

Meat Cuts Grading 1. Meat color 2. Fat color 3. Back fat thickness 4. Marbling 5. Carcass Maturity 6. Rib eye area (REA)

21

22

23

24

25

Meat Cuts Standardization

26

Meat Cuts Standardization

27

Meat Cuts Standardization

28

29

30

31

Comparison Open Market vs Premium Primal Cuts• Live Weight =300 Kg• Carcass Weight =150 kg• Open Market carcass sale@300 per kg = 320 x 146*• = 46720• With Premium Primal Cuts = 52560

• * saleable yield

32

Primals % of Carcass Kgs Price ValueTenderloin 1.61% 2.42 900.00 2,173.50Striploin 3.21% 4.82 800.00 3,852.00Cube Roll 2.83% 4.25 800.00 3,396.00Rump 4.16% 6.24 580.00 3,619.20Chuck 8.55% 12.83 480.00 6,156.00Round 3.92% 5.88 580.00 3,410.40Topside 6.49% 9.74 580.00 5,646.30Silverside 5.26% 7.89 580.00 4,576.20Blade 7.32% 10.98 500.00 5,490.00Brisket 5.82% 8.73 500.00 4,365.00Shin 5.59% 8.39 500.00 4,192.50Boneless ribs 3.09% 4.64 500.00 2,317.50Flank 2.95% 4.43 500.00 2,212.50

Total 106.4 494.00 52,561.60

33

Thank you

Dr. M Hayat Jaspal0333-1402020hayat.jaspal@uvas.edu.pk