Marketing Livestock (Chapter 1)

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  • 1. Marketing Livestock
  • 2. One purpose of Quality Counts
    • Reveal impact of 76,000 market projects
  • 3.
    • Terms & Calculations :
    • Live weight – Total weight of livestock at slaughter
    • Carcass weight – Total weight of livestock after slaughter
    • Dressing percentage – Percentage of the live animal that ends up as carcass (Carcass weight ÷ Live weight) x 100
    • Total number of livestock – Total number of live animals being slaughtered
    • Carcass weight x Total number of livestock =
    • Total pounds of carcass
    How many pounds of carcass are there?
  • 4.
    • Market swine: 32,751
    • Meat goats: 23,817
    • Market lambs: 11,323
    • Market steers: 8,435
    • TOTAL: 76,326
    Total Entry Numbers
  • 5. Avg. wt. – 269 D. P. – 74.7% 6,580,985.9 lb PORK
  • 6.
    • Ham – 24%
    • Side (Belly) – 19%
    • Loins – 18%
    • Picnic – 9%
    • Boston butt – 8%
    • Miscellaneous - 22%
    Pork Carcass
  • 7.
    • Dressing percentage = Carcass weight as a percentage of
    • Live weight
    Pork Carcass Dressing Percentage Carcass weight ÷ Live weight x 100 Factors affecting dressing percentage gut fill degree of muscling weight of hide weight of head weight of feet fat thickness
  • 8.
    • Livestock are processed different ways.
      • Ex. Pork is harvested with the skin on, thus yielding higher dressing percentages.
    • Livestock are fed different diets. This can increase or decrease gut fill, which can in turn affect dressing percentage.
      • Ex. Grain fed vs. natural fed (forage)
    • Weight of skin or pelt varies with livestock species.
      • Ex . Sheep or goats that are shorn vs. unshorn
      • Ex. Different breeds have thicker skins (Continental vs. Zebu)
    • Livestock have different types of stomachs.
      • Ex. Swine have monogastric (single-compartment) stomachs
    Reasons for Variations in Dressing Percentage
  • 9. Avg. wt. – 130 D. P. - 54% 794,874.6 lb SHEEP
  • 10.
    • Leg – 39%
    • Shoulder – 26%
    • Breast – 10%
    • Rack – 9%
    • Loin – 7%
    • Flank & kidney – 4%
    Lamb Carcass
  • 11.
    • Dressing percentage = Carcass weight as a percentage of Live weight
    • Carcass weight ÷ Live weight x 100
    • Factors affecting dressing percentage
    gut fill muscling fatness mud wool Lamb Carcass Dressing Percentage
  • 12. Avg. wt. – 90 D. P. - 50% 1,071,765 lb GOATS
  • 13.
    • Leg – 39%
    • Shoulder – 26%
    • Breast – 10%
    • Rack – 9%
    • Loin – 7%
    • Flank & kidney – 4%
    Goat Carcass
  • 14.
    • Goat meat or cabrito is being purchased primarily by immigrants from Mexico, the Middle East and the Caribbean.
      • Ethnic groups within metropolitan areas (New York, Chicago, California) want to return to foods of their cultures.
    • People of different religions purchase different parts of the goat.
    • Three most consumed portions are rack, loin and legs.
    What do consumers want?
  • 15.
    • Dressing percentage = Carcass weight as a percentage of Live weight
    • Carcass weight ÷ Live weight x 100
    • Factors Affecting Dressing Percentage
    Goat Carcass Dressing Percentage gut fill lactation hay and straw feeding mating weaning carcass weight variation large horns & testicles dry pastures fatness heavy fleece breed gender
  • 16. Avg. wt. – 1256 D. P. – 61.2% 6,483,731.5 lb BEEF
  • 17. Where does our beef come from? Beef Carcass Breakdown %
  • 18.
    • Processors are extracting single muscles from different portions of primals.
      • Improving taste and quality of individual cuts of meat
    • Consumers want improved taste and color.
      • Palatability and appearance are crucial when consumers purchase meat products.
    • Leaner meats
      • Done by extracting single muscles, processing methods, or emphasizing better quality grades by producers
    • Country of origin labeling
      • Organic and natural meats
      • Telling the story of the products
    What do consumers want?
  • 19.
    • Dressing percentage = Carcass weight as a percentage of Live weight
    • Carcass weight ÷ Live weight x 100
    • Factors Affecting Dressing Percentage
    Beef Carcass Dressing Percentage gut fill pregnant cows feed type bruising class of country carcass weight variation transit loss sale method fatness weather conditions breed
  • 20. Grand Total: 14,931,357.0 pounds of carcass!
  • 21. Results – Entry Number Trends Project 2000 2006 % Change Beef cattle 7,582 8,435 11.25% Swine 34,126 32,751 -4.03% Sheep 11,837 11,323 -4.34% Goats 17,651 23,817 34.93% TOTAL 71,196 76,326 7.21%
  • 22. 2006 Results Project type Market Breeding Total Beef cattle 8,435 7,055 15,490 Swine 32,751 2,882 35,633 Sheep 11,323 1,338 12,661 Goats 23,817 2,331 26,148 TOTAL 76,326 13,606 89,932
  • 23.
    • Your project can affect thousands of people!
    • Think about the CONSUMERS!
    • You never know who they might be.
    What does this mean?