1 Scientific Farm Animal Production, 10 th ed Field and Taylor Copyright ©2012, 2008 by Pearson...

1Scientific Farm Animal Production, 10th edField and Taylor

Copyright ©2012, 2008 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458 • All rights reserved.

CHAPTER 8Market Classes and Grades of Livestock,

Poultry, and Eggs



Determination of Value of Meat Products

1. Palatability – flavor, tenderness,

juiciness

2. Lean to fat ratio or fat composition

3. Presentation – packaging,

storability, attractiveness

4. Convenience – ease of preparation



Commodity

Definition: undifferentiated good offered for sale.

Commodities tend to use grading systems to categorize product into uniform groups.



Grading versus Inspection

Grading

Segregate into market

classes based on a

visual assessment of

standards

Voluntary

USDA – Meat Grading

and Certification

branch

Inspection

Assure

wholesomeness and

safety of the food

supply

Mandatory

USDA – Food Safety

and Inspection Service



Quality versus Yield Grades

Quality Estimate of palatability Based on two factors:

maturity and marbling Examples: Beef – Prime,

Choice, Select, etc. Examples: Pork –

Acceptable/Unacceptable Example: Eggs – AA A

Yield Estimate of cutability or

the % of BCTRC from the major wholesale cuts

Based on REA, BF, wt, or %KPH fat

Example: Beef – 1,2,3,4,5 Example: Pork – U.S.

#1,2,3,4



Beef Yield Grades and BCTRC Yields

Yield Grade BCTRC (%)

1.0 54.6

1.6 53.3

2.0 52.3

2.6 51.0

3.0 50.0

3.6 48.7

4.0 47.7

4.6 46.4

5.0 45.4



Quality and Yield Grades – Mature Beef

Class or Kind Quality Grades Yield Grades

Steer and heifer Prime, Choice, Select, Standard, Commercial, Utility, Cutter, Canner

1, 2, 3, 4, 5

Cow Choice, Select, Standard, Commercial, Utility, Cutter, Canner

1, 2, 3, 4, 5

Bullock Prime, Choice, Select, Standard, Utility

1, 2, 3, 4, 5

Bull No designation 1, 2, 3, 4, 5



Quality and Yield Grades – Veal and Calves

Class or Kind Quality Grades Yield Grades

Veal Prime, Choice, Select, Standard, Utility

-----

Calf Prime, Choice, Select, Standard, Utility

----



Feeder Animals

Those animals that are entering the feeding or finishing phase of production.

These animals are not ready for harvest and are evaluated based on their predicted ability to gain, remain healthy, and to reach desirable compositional endpoints.



Feeder Grades

Utilized to predict feeding performance and market weight at harvest

• Frame size – large, medium, and small

• Thickness – 1, 2, 3, 4• (see Tables 8.9 and 8.10 in your

book)• The cattle industry is most likely to

use feeder grades



Determining Value of Live Animals

• Weight

• Thriftiness

• Composition

• Freedom from defects/injury/disease

• Breed/genetics

• Age

• Reproductive status



Market Animals

Those animals that have been fed and managed for harvest.

• Steers – 1200 pounds – 13 months old• Swine – 270 pounds – less than 180 days

old• Lambs - 130 pounds – 8 months of age• Broilers – 5 pounds – 45 days• Turkey – 32 pounds – 18 weeks old



Changes in Composition (YG%)

1980 1990 2000 2004

Yield Grade 1 2 7 11 10




Yield Grade 5 1 <1 1 <1



Breeding Animals

Value is determined based on an

assessment of the genetic merit of an

animal as well as their adaptability to a

particular environment.



Effect of Shrink on Price

1300 pound feedlot cattle are sold weighed at the feedyard with a 4% shrink.

1300 x .04 = 52 lbs

1300-52 = 1248 lbs

Payment will occur on a 1248 pound basis



Standard Shrink in Cattle

• Calves (less than 550)– 2%

• Feeders (600 to 800) – 3%

• Fed cattle (greater than 1000) – 4%



The Focus onProductivity and Efficiency

Why? Increasing food demand with stable to

declining resource availability Dramatic migration of human resources

away from farming Profit motive forces a focus on cost and

size efficiencies Consumers want relatively cheap,

convenient, and highly available sources of food



Examples of Productivity Changes

• Average beef production per cow grew from 435 lbs in 1975 to 625 lbs in 2000

• Average beef carcass weights increased from 575 lbs in 1975 to 730 lbs in 2000

• During the same time period the total U.S. cattle inventory declined by almost 30 million head



Slaughter Weights of Large, Medium and Small-Frame Cattle (Choice Grade)

Frame Steers Heifers

Large >1,250 >1,150

Medium 1,100 – 1,250 1,000 – 1,150

Small <1,100 <1,000



Expected Yields from 4 Pork Lean Cuts and Preliminary Grade base on BF Thickness

Grades Yield (%) Backfat Thickness (in.)

U.S. no. 1 >53.0 <1.00

U.S. no. 2 50.0-52.9 1.00-1.24

U.S. no. 3 47.0-49.0 1.25-1.49

U.S. no. 4 <47.0 >1.5



USDA Maturity Groups, Sex Classes, and Grades of Slaughter Sheep

Maturity Group Sex Class Quality Grade Yield Grade

LambEwe, Wether, Ram

Prime, Choice, Good, Utility

1, 2, 3, 4, 5

Yearling MuttonEwe, Wether, Ram

Prime, Choice, Good, Utility

1, 2, 3, 4, 5

MuttonEwe, Wether, Ram

Prime, Choice, Good, Cull

1, 2, 3, 4, 5



Consumer Weight Classes of Eggs

Size Ounces (per dozen)

Jumbo 30

Extra Large 27

Large 24

Medium 21

Small 18

Peewee 15



Quality Grades



Yield Grades



Relationship Between Marbling, Maturity and Quality Grade



BeefQualityGrades



Location of Fat Measurement on Beef Carcass



Grid Used to Measure Ribeye Area



Beef Yield

Grades



Percent of Cattle by Yield Grade



Feeder Cattle Grades – Frame Size



Feeder Cattle Grades – Muscle Thickness



Five Degrees of Muscle Associated with Pork Grades



Break and Spool Joints



Lamb Yield

Grades



Poultry Grades



USDA Egg Quality Grade Shields

1 Scientific Farm Animal Production, 10 th ed Field and Taylor Copyright ©2012, 2008 by Pearson...

Documents

Transcript of 1 Scientific Farm Animal Production, 10 th ed Field and Taylor Copyright ©2012, 2008 by Pearson...