Issues Related to Beef Traceability: A Discussion of Transforming Cattle into Products
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Transcript of Issues Related to Beef Traceability: A Discussion of Transforming Cattle into Products
Issues Related to Beef Traceability: A Discussion of
Transforming Cattle into Products
Prepared by:
James G. Robb, Erica L. Rosa, and A.E. Lawrence
Livestock Marketing Information CenterLakewood, Colorado
Email: [email protected] & [email protected]
Western Center for Risk Management Education
Western Extension Marketing Committee
The Industry Has Changed
• Not A Carcass Based Industry• U.S. Packing Plants are:
– High capacity/volume – Transport products long distances– Low cost/high volume business– Relatively concentrated (firms and
geography)– Produces high quality safe products
The Production Process
• Disassembly Process– Beef carcass transformed into boxes of
cuts• Four Major Stages are:
– Slaughter or harvest– Cooler– Fabrication– Holding cooler and shipping
Stage 1
FeedlotSlaughter or
Harvest
Cattle are sorted according to various
specifications i.e. breed, degree of finish, live
weight
Packer Operations
Animal processed into carcass; hides removed, etc.
Stage 2
CoolerCarcasses are sorted
and assigned into batches
Stage 3
Fabrication Floor
Batches are broken down into primals,
sub-primals and cuts; products are boxed
Stage 4
Holding CoolerAnd
Shipping
Boxes are sorted then stored or transported by
refrigerated truck
Stage 4 (continued)
Holding CoolerAnd
Shipping
Retailer and/or
Foodservice
Traceability Challenge
• Forward and Backward Traceability and Identification Possible – Animal/Carcass
• Specialized (non-commodity) programs • Electronic systems
– Box of beef cuts• Normal production• Food safety recall purposes, i.e. E. coli
O157:H7
Traceability Challenge
• Group (lot) Traceability vs. Individual Animal ID– BSE requirements, i.e. BEV, SRMs
• Understanding the Fabrication Stage– Not a linear process– Becomes a function of time or batch– Animal ID disconnection– Beef trimmings
Traceability Challenge
• NAIS is “Live Animal Traceback”– Beyond live animal or whole carcass ID is
not discussed or required• Linear Traceability
– Disconnection between carcass and beef products
– New ID methods are costly, complicated and not full proof
• “Trolley Tracking System”, DNA testing
Further Challenges
• Byproducts/Offal– Segregated prior to carcass id– Other items (fat, bones) commingled
during process– Traceability to end product practically
impossible • Ground Beef/Hamburger
– Batch = several combos of trimmings
Summary
• Not A Carcass Based Industry• Disassembly Process• Nonlinear Flow at Fabrication• NAIS is a “Live Animal” ID System
Only• Existence of Economic Incentives will
be a Key to Implementing Farm-to-Fork Traceability