NFS 53 1st Edition Lecture 12 Outline of Last Lecture I Why do humans eat meat II Meat Pros and cons III Meat Structure IV Industrial Meat Production V State of the meat system Outline of Current Lecture I An introduction to Grass based Dairy and Beef II System Perspective a Grain Crop b Grass Crop c Rotational grazing d Animal Health e Downsides f USDA Grass fed definition g USDA organic certified h American Grass Fed Association III Health benefits of grass fed meat and dairy IV Flavor profile V Cooking consideration These notes represent a detailed interpretation of the professor s lecture GradeBuddy is best used as a supplement to your own notes not as a substitute VI Meat structure a Connective tissue b Protein filaments c Fat d Bone e Texture and taste Current Lecture I An introduction to Grass based Dairy and Beef a Beef i Grain 6 12 months pasture feedlot CAFO ii Grass on pasture only II b Dairy i Grain a confinement barn ii Grass come back to barn from pasture for milking System Perspective sun rain grain grass cow milk a Grain Crop i Purchase a lot of equipment ii Buy seed other growing supplies iii Runoff is a huge problem 1 Sediment nitrogen phosphorus b Grass Crop i Perennial forage ii Only plant once iii Easy cheap iv Cows eat and fertilize v Cows congregate in one area thus creating management grazing c Rotational grazing i Great infiltration of water into the soil ii Decreases pollution runoff iii Reverse atmospheric carbon build up d Animal Health III i Better digestive health 1 Lower stomach acidity 2 More beneficial microorganisms ii Less lameness mastitis iii This means a total lower monetary cost e Downsides i Milk yield is lower ii Size up time takes longer iii Price for consumer is higher 1 Cow pooling a way to cut cost Buying a cow with other people and splitting it f USDA Grass fed definition i Must be fed only mothers milk and forage ii Forage can be pasture or stored ie hay iii Definition is needed because producers were falsely marketing their beef iv Weakness of the definition 1 Can be confined to a pen and fed dry hay 2 Does not prohibit antibiotics or hormones g USDA organic certified i No antibiotics or hormones ii Pasture Rule 2010 1 Free access to pasture 2 At least 120 day grazing season 3 30 dry food must be from pasture h American Grass Fed Association i 3rd party certification ii Stricter than USDA iii Requirements 1 Fed only grass forage 2 Raised on pasture 3 No antibiotics or hormones 4 Lives on an American Farm Health benefits of grass fed meat and dairy a Less overall fat and calories b Healthier composition of fats c More omega 3 conjugated linoleic acid d Less omega 6 e More antioxidants ie beta carotene vitamin E zinc IV VI VII Flavor profile a Deeper flavor b More beefy c Mineral notes d Flavor depends on environment e Cleaner earthier flavor f More lean less oily mouthfeel Cooking consideration a Pan sear the meat b Be careful not to overcook because it has less fat c Best cooked rare medium rare d Cook 70 as long as regular beef e Add moisture Meat structure Skeletal tubular muscle fibers connected together Smooth more flattened out fibers connected Cardiac spaced out tubular fibers connected by small horizontal fibers a Connective tissue i Connects individual cells and tissues to each other ii Holds muscle fibers together that organize into sheets b Protein filaments i Run through connective tissues ii Collagen 1 Found in tendons 2 Makes up 1 3 of protein 3 Hydrolyzed to gelatin in water and becomes tender iii Elastin 1 Found in ligaments and blood vessels 2 Tough c Fat i Fatty tissue or cover fat ii Marbling intramuscular fat d Bone i May help identify location on carcass e Texture and taste i Tough meat is really a resistant texture ii Tough meat can come from muscle fibers amount of connective tissue and amount of marbling fat iii Tender cuts from back of animal less active muscles Examples rib tbone wedge iv Less tender cuts from shoulder and hip more active muscles Examples blade and round bone