BIOM 121 1nd Edition Lecture 8Outline of previous lecture I. Swine industryII. Farrow to finisha. Feeder operationsb. Farrow to wean operations c. Other types of operationsIII. Poultry industrya. Poultry reproduction IV. Market Classes and grading Outline of Current lecture I. Market Classes and Grading a. Feeder gradesb. Yield grades c. Quality gradesII. Muscle fibers and tenderness a. Muscle color Market Classes and Grading Learning objectives 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.- Why do we have grades?o Increase the grade= worth more $- What do grades mean?o Marbling, how good steaks taste- What are branded productso Value=always sameo Tyson, KFC - How has marketing changed?o Vertical integration-keeps everything uniformMarketing classes and grades are designed to “accurately” describe livestock that are being sold around the country o Type, prices, trendsChanges in marketing - In the past-whole animal - Currentlyo Whole carcass vs. specific cuts or productso Global marketing o Ethnic marketing o Online sales- Changes in advertising Marketing Classes- “Groups of animals separated according to use”o Slaughter o Feeder o Bred heiferso Pairs (cows with calves, ewes with lambs” - Subclasseso Ageo Sexo Weight Grades- Yield grade- % of closely trimmed retail but - Designed to group animals according to relative merit within market class- Grades for slaughter animals generally fall into quality or cutability o Quality-denotes eating quality or “palatability”o Cutability- refers to leanness or trimness - Feeder grades are subjective and utilized less frequentlyo Feeder cattle are described in the industry as  OKIE-no Brahman  Cross-has Brahman genetics  (genetics or breed)o Numbering indicates muscling (1,2,3,4)o 1-heavy muscular-round o 4-light-wider muscles-triangular Feeder Grades- Feeder Cattleo Frame size (small, medium, large) Indication of weight when animal should grade choice o Muscle thickness (1,2,3,4) Indication of muscle mass when animal reaches market wt.- Feeder pigs o Grades correspond to slaughter pigso US #1,2,3,4 and utility o Rarely used because swine industry is commercializedo PSE-Moisture low Tastes dry o DFD- (dark firm dry)-ship to China Tastes moist Feeder Cattle GradesSteers Heifers - Large >1200# >1000#- Medium 1000-1200# 850-1000#- Small < 1000# < 850#- Frame-large, medium, smallo Predicts weight at which grade choice - Muscling-thick (1), Average (2), Thin (3), Inferior (4)o Predicts muscularity of cattle at slaughterGrades - USDA grads are voluntary o Some packers have their own standard- Cattleo Sex class-heifer, cow, steer, bull, bullock  Bulls=not quality graded- Darkest meat-can add a lot of stuff to it (hamburger, sausage) - Swineo Sex class-barrow, guilt, sow, boar, stag- Sheepo Sex class-ewe lamb, wether, ram, ewe  Least consumed-don’t know how to cookDifferent physiological features=different marbling and weight - Quality grades are designed to provide an estimate of palatability - 3 major protein commodities are o Beef -24 months to market readyo Pork -10 months to market readyo Chicken-6 weeks to market ready- Differences in these productso Cattle are less uniform Because of different breeds and genetics o Pork and chicken uniform Because of vertical integration (owner has control)Quality grades *=retail Beef Lamb Pork Poultry Prime * Prime Acceptable US A Choice* Choice US 1 US B Select * Good US 2 US C Standard Utility US 3 --------------Commercial -------------- US 3 --------------Utility -------------- US 4 --------------Cutter -------------- Unacceptable --------------Canner -------------- US utility ---------------Factors used to determine quality grades - Beefo Maturity- physiological age, look at bones Color and ossification - Young-red/round- Old-white/wider  Rib, spineous process, buttons (cartilage) - Young-cartilage- Old-bone/ossification o Marbling-intramuscular fat- Lamb o Maturity-spool joint or break joint Spool-old age-cannot break Break joint-youth-break at plate o Flank streaking-streaks of fat in flank muscleo Conformation-shape of carcass Width to length o Color-color of lean (light tannish/pink) - Pork o Belly thickness- 6”  Must be 6/10 to create bacono Lean color-grey/pink, fine muscle fibers fine marbling (too dark/ too pale)o Free from soft oily fat-feeding and genetics Younger and more marbling=better quality grade (prime/slightly abundant) Poultry (US-A,B,C)- A quality-free of deformitieso Well developed covering of flesh (no tears)o No featherso No broken bones- B quality-slight deformities o Moderate deformitieso Moderate covering of skin and fat o Occasional pinfeather o Disjointed bones but no broken Yield Grades- Provides an estimate of retail cutabilty or leanness o More lean= 1 yield gradeo More fat= 5 yield grade o Window of acceptability for fat in meat 3-7%Factors to determine yield grades - Beefo Estimate of % boneless, closely trimmed retail cuts from the round, loin, rib and chuck Average is 60% of live weighto Adj. Fat thickness-split between the 12th and 13th rib-6”o Rib eye area-longissimus dorsi muscle 11.0”-yield grade 1 o %KPH (kidney, pelvic, and heart fat) 1-6% (usually 2%)o Carcass weight-600# avg. - Lambo % BCTRC from leg, loin, rack, and shoulder-50% avg. ruminant o Adj. fat thickness-between 12th and 13th rid-3”o Equations YG=0.4+(10x adj. fat thickness)- Porko % yield of closely trimmed four lean cuts, ham, loin, Boston butt, picnic shoulder-70% avg. monogastric o Last rib backfat-1.4%o Muscle thickness-1 2 3 (1=thin,3= thick)o Equationo YG=4x LRB thickness)-MS Yield Grade 1- Carcass weight-600#- Fat thickness .2%- Ribeye area 11 in- KPH- 2.5 %- Yield grade 1.5 Yield Grade 2- Carcass weight-605#- Fat thickness .4%- Ribeye area 12.3 in- KPH- 3%- Yield grade 2.5 Yield Grade 3 - Carcass weight-700#- Fat thickness .6%- Ribeye area 11.8 in- KPH- 3.5 %- Yield grade 3.6Yield Grade 4 - Carcass weight-665#- Fat thickness .9%- Ribeye area 10.5 in- KPH- 3.5 %- Yield grade 4.6Yield Grade 5 - Carcass weight 750#- Fat thickness 1.1%- Ribeye area 10.9 in- KPH- 5.0 %- Yield grade 5.6Muscle Fibers and Tenderness- More compact=tougher-