This document provides information about beef production and cuts. It discusses the lifecycle of cows and calves on cow-calf farms. It then explains the different stages cattle go through like stockers, backgrounders, and feedlots. It details the eight primal cuts of beef and many retail cuts. It also defines and compares terms like natural, grass-fed, organic. The key message is for consumers to talk to local farmers to understand their practices and find meat that aligns with their priorities like humane treatment, access to outdoors, and healthy feed.
This document discusses factors that affect beef quality and consumer preferences. It addresses grass-fed versus grain-fed beef production, the effects of forage versus grain diets on methane emissions and beef quality, and strategies for finishing cattle on pasture to meet quality standards. The summary is:
1) The document discusses beef production methods and their effects on quality attributes and greenhouse gas emissions.
2) Finishing cattle entirely on forage presents challenges in meeting quality grade standards for tenderness, juiciness, and flavor.
3) Strategies for grass-fed beef production focus on achieving adequate growth rates, external fat levels, and maturity to optimize palatability.
This document discusses factors to consider when selecting a bull for your beef cattle herd. It emphasizes the importance of bull selection, as each bull can sire 20-40 calves over its lifetime. Key criteria for selection include physical evaluation of structural soundness, health, and performance records. Expected progeny differences (EPDs) provide genetic information on traits like birth weight, weaning weight, and milk production. The document provides an example showing how selecting a bull with higher weaning weight EPD could result in increased profits over 5 years. It also briefly discusses heterosis and designing crossbreeding systems to match market and farm resources.
Presentation during the Bureau of Agricultural Research (BAR) Seminar Series on September 21, 2017 at RDMIC Bldg., cor. Visayas Ave., Elliptical Rd., Diliman, Quezon City
For more: http://www.extension.org/67595 Typically cattle producers can have improved animal performance through controlled systems such as an open lot feedlot. Open lots provide for improved control of diet, health, and monitoring of activity of the animals. Feeding areas such as these also can have disadvantages such as solid manure accumulation, surface water contamination when runoff water is uncontrolled, such systems are labor and machine intensive, and can contribute herd health issues because of high stocking densities, dust, or mud. Forage based grazing can negate many of these issues and is arguably more sustainable and environmentally friendly. However intensive grazing strategies must be employed to obtain comparable productivity. Development of technology that allows for these benefits is needed. Cross fencing and rotational grazing practices would benefit from more flexible and less labor intensive ways of controlling the grazing area.
The document summarizes information about cattle production cycles, common U.S. beef cattle breeds, and beef grading in the United States. It discusses:
1) The typical cattle production cycle including calf birth and weaning, backgrounding and growing, and finishing phases.
2) Differences between grain-fed and grass-fed cattle systems.
3) Common English, Continental, and exotic beef cattle breeds found in the U.S. including characteristics of Angus cattle.
4) USDA beef quality grading factors focusing on marbling as the primary determinant of grade.
The purebred beef unit is one of 5 livestock teams in Lakeland College's Student-Managed Farm powered by New Holland (SMF).
The team manages the college's purebred Angus herd and this year introduced Red Angus to the herd. It's their recommendation to continue to develop a Red Angus herd.
The promotes, markets, feeds, monitors herd health, shows and puts together an annual Beef Day. The final presentation reports on all areas of team activities as well as makes recommendations for next year.
All livestock teams presented April 13, 2017 at the Vermilion campus Alumni Hall Theatre.
SMF is part of both the animal science and crop technology programs at Lakeland College.
- Native pigs have a higher digestive capacity and microbial activity in their hindgut compared to improved pigs, allowing them to utilize low-quality feed materials.
- General feeding practices for native pigs include feeding a combination of concentrate and forage twice daily. Feeding practices vary based on life stage from sows and boars getting 1-1.5kg of mixed feed and supplements, to suckling piglets getting ad-libitum starter mash and supplements, to weaners getting 0.3-1kg of mixed feed and supplements.
- Sample mixed feeds for native pigs contain ingredients like rice bran, corn, copra, and molasses. Establishing forage production areas can help minimize feed
This document discusses various marketing options for goats and goat meat. It begins by outlining some challenges in marketing goats, such as low per capita consumption and specialized demand mostly within ethnic groups. It then covers topics like ethnic markets, slaughter options (federal, state, local, on-farm), grading, and different marketing channels like auctions, middlemen, and direct marketing. Key points emphasized are identifying target ethnic markets, producing the types of goats those markets want, and diversifying marketing strategies for profitability.
This document discusses factors that affect beef quality and consumer preferences. It addresses grass-fed versus grain-fed beef production, the effects of forage versus grain diets on methane emissions and beef quality, and strategies for finishing cattle on pasture to meet quality standards. The summary is:
1) The document discusses beef production methods and their effects on quality attributes and greenhouse gas emissions.
2) Finishing cattle entirely on forage presents challenges in meeting quality grade standards for tenderness, juiciness, and flavor.
3) Strategies for grass-fed beef production focus on achieving adequate growth rates, external fat levels, and maturity to optimize palatability.
This document discusses factors to consider when selecting a bull for your beef cattle herd. It emphasizes the importance of bull selection, as each bull can sire 20-40 calves over its lifetime. Key criteria for selection include physical evaluation of structural soundness, health, and performance records. Expected progeny differences (EPDs) provide genetic information on traits like birth weight, weaning weight, and milk production. The document provides an example showing how selecting a bull with higher weaning weight EPD could result in increased profits over 5 years. It also briefly discusses heterosis and designing crossbreeding systems to match market and farm resources.
Presentation during the Bureau of Agricultural Research (BAR) Seminar Series on September 21, 2017 at RDMIC Bldg., cor. Visayas Ave., Elliptical Rd., Diliman, Quezon City
For more: http://www.extension.org/67595 Typically cattle producers can have improved animal performance through controlled systems such as an open lot feedlot. Open lots provide for improved control of diet, health, and monitoring of activity of the animals. Feeding areas such as these also can have disadvantages such as solid manure accumulation, surface water contamination when runoff water is uncontrolled, such systems are labor and machine intensive, and can contribute herd health issues because of high stocking densities, dust, or mud. Forage based grazing can negate many of these issues and is arguably more sustainable and environmentally friendly. However intensive grazing strategies must be employed to obtain comparable productivity. Development of technology that allows for these benefits is needed. Cross fencing and rotational grazing practices would benefit from more flexible and less labor intensive ways of controlling the grazing area.
The document summarizes information about cattle production cycles, common U.S. beef cattle breeds, and beef grading in the United States. It discusses:
1) The typical cattle production cycle including calf birth and weaning, backgrounding and growing, and finishing phases.
2) Differences between grain-fed and grass-fed cattle systems.
3) Common English, Continental, and exotic beef cattle breeds found in the U.S. including characteristics of Angus cattle.
4) USDA beef quality grading factors focusing on marbling as the primary determinant of grade.
The purebred beef unit is one of 5 livestock teams in Lakeland College's Student-Managed Farm powered by New Holland (SMF).
The team manages the college's purebred Angus herd and this year introduced Red Angus to the herd. It's their recommendation to continue to develop a Red Angus herd.
The promotes, markets, feeds, monitors herd health, shows and puts together an annual Beef Day. The final presentation reports on all areas of team activities as well as makes recommendations for next year.
All livestock teams presented April 13, 2017 at the Vermilion campus Alumni Hall Theatre.
SMF is part of both the animal science and crop technology programs at Lakeland College.
- Native pigs have a higher digestive capacity and microbial activity in their hindgut compared to improved pigs, allowing them to utilize low-quality feed materials.
- General feeding practices for native pigs include feeding a combination of concentrate and forage twice daily. Feeding practices vary based on life stage from sows and boars getting 1-1.5kg of mixed feed and supplements, to suckling piglets getting ad-libitum starter mash and supplements, to weaners getting 0.3-1kg of mixed feed and supplements.
- Sample mixed feeds for native pigs contain ingredients like rice bran, corn, copra, and molasses. Establishing forage production areas can help minimize feed
This document discusses various marketing options for goats and goat meat. It begins by outlining some challenges in marketing goats, such as low per capita consumption and specialized demand mostly within ethnic groups. It then covers topics like ethnic markets, slaughter options (federal, state, local, on-farm), grading, and different marketing channels like auctions, middlemen, and direct marketing. Key points emphasized are identifying target ethnic markets, producing the types of goats those markets want, and diversifying marketing strategies for profitability.
Northcoast Lamb Co-op Presentation at OEFFA ConferenceLaura DeYoung
To meet demand for direct marketed lamb in the greater, The Northcoast Lamb Co-Op was created with the support of a Sustainable Agricultural Research Education (SARE) grant to implement value based lamb production criteria. The co-op will be using carcass scanning for acceptance of lamb to market (as well as for NSIP EBVs). The goal is to provide consistent, high quality lamb to local restaurants and groceries.
The co-op will be recruiting producers to participate in selling lamb locally. By implementing carcass scanning, this procedure should reduce the excess fat and inconsistent quality which can damage the quality of the brand. Local producers can take advantage of ultrasound technology to improve the overall quality of their flocks, making carcass scanning available and affordable to co-op producers. The outcome should be better meat quality and marketing, leading to profitability and competitiveness.
R&D initiatives on Philippine Native Pigs Perez Eric
This document discusses enhancing Philippine native pigs to create livelihood opportunities through research and development. It outlines the value of native pigs in providing income and food for rural families as they are resilient to climate extremes. It describes strategies to establish more homogeneous native pig populations through selection while maintaining genetic diversity. This includes establishing true-to-type breeding populations to meet producer and consumer preferences for consistent quality and performance. Research demonstrates improvements in birth weight, 6-month weight and litter size through selection. Native pig production is shown to provide net income for farmers with the right management.
The document provides details from the final presentation of the Sheep Unit team. It introduces the team members and their roles. It then summarizes the flock inventory, financial outlook which showed a loss, and recommendations for the next year which include securing long term pasture and increasing the purebred flock. Key performance indicators such as lambing percentage and mortality are also reviewed.
Rembrandt Foods has grown to become one of the largest egg producers and processors in the world through strategic vertical integration and acquisitions since 2000. It owns 14 million egg-laying hens and focuses exclusively on egg products rather than shell eggs. The company aims to be the lowest cost and most sustainable producer through efficient operations, waste reduction initiatives, and by producing more food using fewer resources. Rembrandt offers a wide range of egg products for foodservice and manufacturing customers across liquid, frozen, dried, and pre-cooked categories to meet various needs.
An Illustrated Guide to Sheep and Goat Production (Hmong language version)Gardening
This document provides an illustrated guide to sheep and goat production. It covers selection of stock, feeding and pasture management, breeding, young stock care, health issues, equipment needs, handling techniques, and marketing options. The guide emphasizes the importance of starting with healthy animals, providing a diverse, high-quality diet and rotational grazing, maintaining animal health, and determining the best market outlets.
The dairy unit is one of five livestock teams in Lakeland College's Student-Managed Farm powered by New Holland program.
Team members manage the college's dairy unit. Their final presentation is an overview of their decisions, their production and their recommendations from the academic year.
All the livestock teams made their presentations in the Alumni Hall Theatre on Lakeland's Vermilion campus on April 13, 2017.
Introduction to Starting an Urban Grazing ProjectLaura DeYoung
Urban Shepherds is a non profit organization promoting the grazing of sheep as a sustainable solution for managing landscaping. The benefits to the community include job creation, reducing environmental impact while lowering the cost of mowing, and producing locally grown food. Urban Shepherds also seeks to promote urban farming and increase sheep production, recruiting and training, and providing support to future shepherds.
Urban Shepherds promotes urban grass fed lamb operations. It is our mission to educate urban and suburban residents how they can start their own for profit operations. We will help you start a program in your community, finding flocks, identifying appropriate lots for sheep, help with fundraising, assisting with zoning and permitting for sites, preparing the sites for the flocks, training staff or volunteer shepherds, and securing any needed professional shepherds to oversee projects.
Learn more about how you can make money from lamb crops and save money on land management, enhance the environment, and provide social capital by managing your open spaces and vacant lands with sheep.
www.UrbanShepherds.org
Livestock Research SMF Team final presentation April 2017Lakeland College
The livestock research unit is the newest of the five livestock Student-Managed Farm powered by New Holland.
The research unit has been working with heifers to improve hybrid vigour. The team manages all aspects of the herd including herd health, marketing and finances. They also make recommendations for the next year's team.
All the livestock teams made their final presentations April 13, 2017 in Vermilion's Alumni Hall Theatre.
This document provides an overview of dairy farming in the UK. It discusses that British dairy farmers produce 11 billion litres of milk per year from their herds of approximately 113 cows each. It also summarizes that dairy farmers prioritize cow health and welfare, use various housing and milking systems, and are taking steps to enhance the environment such as using manure for fertilizer and leaving areas for wildlife.
This document discusses pastured poultry systems and their benefits compared to free-range or organic systems. It describes how pastured poultry are raised on fresh pasture with access to sunshine and frequently rotated areas. The document outlines types of pastured poultry operations, including broiler and layer systems. It also discusses the nutritional benefits of pastured eggs and lessons learned from trials at Heifer Ranch and Kerr Center farms.
The Facts; Busting the Grass-fed Beef MythsMark Moreno
Marketing claims that grass-fed beef is healthier or
more eco-friendly are a myth. Grain-fed and grassfed
beef are defined by production, marketing and
taste distinctions, not by nutritional or environmental
differences. The No. 1 reason consumers purchase beef
is taste. Grain-fed beef, like the Certified Angus Beef ®
brand, delivers the superior taste consumers desire.
UrbanShepherds.org is presenting information on using ultrasound scanning of loin eye muscle to select sheep for breeding stock and to set quality standards. The document discusses the value of ultrasound for improving carcass traits like muscle depth and back fat thickness. It also proposes that a co-op could use ultrasound to measure lamb crops and ensure they meet quality requirements for selling to local markets. The goal is to help producers increase profitability by providing higher quality lamb that fetches better prices.
Dairy farms require cows, grass, a cool climate, and milking machines. Dairy cows produce milk and need to eat healthy, fresh grass each day. The main dairy cow breeds in New Zealand are Friesians, Jerseys, and Ayrshires, which vary in size and daily milk production. New Zealand has ideal conditions for dairy farming with its cool climate that allows grass to grow year-round, providing food for the cows.
Understanding the Different Kinds of Beef in the MarketplaceMark Moreno
The U.S. beef industry offers products that appeal to potential
customers. It accomplishes this through fresh beef identified
by different USDA quality grades (Prime, Choice and Select),
company brands and production methods (conventional, natural,
grass-finished and organic).
The taste, texture, tenderness and other properties of products
carrying these designations can vary, and marketers may
capitalize on the attributes that objectively describe their
products and their production methods. That’s the nature
of marketing.
It is important, though, that proponents of these types of
production methods not misrepresent their beef or beef from
animals raised conventionally. To claim conventional beef
is inferior because it contains minute additional quantities
of certain chemicals (e.g., hormones or pesticides), when the
amounts are insignificant and proven safe by science is not
appropriate. To say that grass-finished beef is superior because
it contains minute additional quantities of certain chemicals
(e.g., conjugated linoleic acid or vitamin E) when it is not
reasonably possible to eat enough to improve personal health,
also is not appropriate.
The U.S. beef industry has a wide variety of types of beef from
which consumers can choose, all of which are safe, wholesome
and nutritious. Conventional, natural, grass-finished and organic
beef are defined by production and marketing distinctions, not
by nutritional or safety differences.
http://www.beefresearch.org/CMDocs/BeefResearch/Beef%20Choices.pdf
This document summarizes the operations and performance of a purebred beef unit for the past year. Key points include average birth weights for bull and heifer calves, conception rates, calving percentages, financial summary showing net income of $13,406.49, herd health issues, marketing accomplishments like revenue from the Beef Day bull sale, and recommendations to expand operations and continue improving genetics.
This document provides information on various beef cattle breeding methods including straightbreeding, crossbreeding, and different crossbreeding systems. It discusses the advantages and considerations of straightbreeding programs as well as the reasons for adopting crossbreeding, including to take advantage of hybrid vigor. The document also outlines different crossbreeding systems like two-breed crosses, backcrosses, three-breed crosses, and rotational crosses. It emphasizes the importance of basing any crossbreeding program on straightbred animals of high genetic merit.
State of Grass Fed and Role of Epigenetics RedDevonUSA
This document discusses grass fed beef production and the role of epigenetics. It provides an overview of the current state of the U.S. beef industry, including declining prices and exports. It then summarizes grass fed beef production trends and potential for growth. The document also discusses protocols for grass fed and all natural beef production. Finally, it explores how environmental factors like soil health, grazing management, and toxins can influence gene expression in livestock through epigenetic effects, impacting animal and herd health, productivity, and quality over multiple generations.
This document discusses sustainable livestock and crop production. It begins with definitions of sustainability in agriculture. It then describes several sustainability initiatives and certification programs in Canada including the Global Roundtable for Sustainable Beef, Canadian Roundtable for Sustainable Beef, and Sustainable Agriculture Initiative Platform. The rest of the document focuses on describing a theoretical model sustainable farm in Ontario with details on its crop rotations, livestock species included, feed requirements, manure and nutrient outputs, and protein production potentials of different livestock combinations.
This document summarizes the operations of a dairy farm in 2012. It outlines the farm management team and details of the farm facilities and herd. Key metrics like milk production averages, costs of production, and income/expenses for the year are provided. It also identifies strengths and opportunities, as well as threats and weaknesses, for the farm. Comparisons are made between the Jersey and Holstein portions of the herd.
This document provides information on preparing meat and poultry, including descriptions of different cuts of beef and methods for cooking them. It discusses the nutritional value of meat, different cooking methods, the structure of meat, and quality points to look for when purchasing beef. Details are given on cuts from the hindquarter and forequarter of beef and small cuts suitable for grilling or frying.
The document discusses various topics related to meat including types of meat, cuts of meat, market forms of meat, and tools and methods used for processing meat. It provides descriptions of different meats like beef, pork, lamb, and variety meats. It also outlines mechanical, chemical and electrical methods used for tenderizing meat as well as various cutting tools used in meat preparation.
Northcoast Lamb Co-op Presentation at OEFFA ConferenceLaura DeYoung
To meet demand for direct marketed lamb in the greater, The Northcoast Lamb Co-Op was created with the support of a Sustainable Agricultural Research Education (SARE) grant to implement value based lamb production criteria. The co-op will be using carcass scanning for acceptance of lamb to market (as well as for NSIP EBVs). The goal is to provide consistent, high quality lamb to local restaurants and groceries.
The co-op will be recruiting producers to participate in selling lamb locally. By implementing carcass scanning, this procedure should reduce the excess fat and inconsistent quality which can damage the quality of the brand. Local producers can take advantage of ultrasound technology to improve the overall quality of their flocks, making carcass scanning available and affordable to co-op producers. The outcome should be better meat quality and marketing, leading to profitability and competitiveness.
R&D initiatives on Philippine Native Pigs Perez Eric
This document discusses enhancing Philippine native pigs to create livelihood opportunities through research and development. It outlines the value of native pigs in providing income and food for rural families as they are resilient to climate extremes. It describes strategies to establish more homogeneous native pig populations through selection while maintaining genetic diversity. This includes establishing true-to-type breeding populations to meet producer and consumer preferences for consistent quality and performance. Research demonstrates improvements in birth weight, 6-month weight and litter size through selection. Native pig production is shown to provide net income for farmers with the right management.
The document provides details from the final presentation of the Sheep Unit team. It introduces the team members and their roles. It then summarizes the flock inventory, financial outlook which showed a loss, and recommendations for the next year which include securing long term pasture and increasing the purebred flock. Key performance indicators such as lambing percentage and mortality are also reviewed.
Rembrandt Foods has grown to become one of the largest egg producers and processors in the world through strategic vertical integration and acquisitions since 2000. It owns 14 million egg-laying hens and focuses exclusively on egg products rather than shell eggs. The company aims to be the lowest cost and most sustainable producer through efficient operations, waste reduction initiatives, and by producing more food using fewer resources. Rembrandt offers a wide range of egg products for foodservice and manufacturing customers across liquid, frozen, dried, and pre-cooked categories to meet various needs.
An Illustrated Guide to Sheep and Goat Production (Hmong language version)Gardening
This document provides an illustrated guide to sheep and goat production. It covers selection of stock, feeding and pasture management, breeding, young stock care, health issues, equipment needs, handling techniques, and marketing options. The guide emphasizes the importance of starting with healthy animals, providing a diverse, high-quality diet and rotational grazing, maintaining animal health, and determining the best market outlets.
The dairy unit is one of five livestock teams in Lakeland College's Student-Managed Farm powered by New Holland program.
Team members manage the college's dairy unit. Their final presentation is an overview of their decisions, their production and their recommendations from the academic year.
All the livestock teams made their presentations in the Alumni Hall Theatre on Lakeland's Vermilion campus on April 13, 2017.
Introduction to Starting an Urban Grazing ProjectLaura DeYoung
Urban Shepherds is a non profit organization promoting the grazing of sheep as a sustainable solution for managing landscaping. The benefits to the community include job creation, reducing environmental impact while lowering the cost of mowing, and producing locally grown food. Urban Shepherds also seeks to promote urban farming and increase sheep production, recruiting and training, and providing support to future shepherds.
Urban Shepherds promotes urban grass fed lamb operations. It is our mission to educate urban and suburban residents how they can start their own for profit operations. We will help you start a program in your community, finding flocks, identifying appropriate lots for sheep, help with fundraising, assisting with zoning and permitting for sites, preparing the sites for the flocks, training staff or volunteer shepherds, and securing any needed professional shepherds to oversee projects.
Learn more about how you can make money from lamb crops and save money on land management, enhance the environment, and provide social capital by managing your open spaces and vacant lands with sheep.
www.UrbanShepherds.org
Livestock Research SMF Team final presentation April 2017Lakeland College
The livestock research unit is the newest of the five livestock Student-Managed Farm powered by New Holland.
The research unit has been working with heifers to improve hybrid vigour. The team manages all aspects of the herd including herd health, marketing and finances. They also make recommendations for the next year's team.
All the livestock teams made their final presentations April 13, 2017 in Vermilion's Alumni Hall Theatre.
This document provides an overview of dairy farming in the UK. It discusses that British dairy farmers produce 11 billion litres of milk per year from their herds of approximately 113 cows each. It also summarizes that dairy farmers prioritize cow health and welfare, use various housing and milking systems, and are taking steps to enhance the environment such as using manure for fertilizer and leaving areas for wildlife.
This document discusses pastured poultry systems and their benefits compared to free-range or organic systems. It describes how pastured poultry are raised on fresh pasture with access to sunshine and frequently rotated areas. The document outlines types of pastured poultry operations, including broiler and layer systems. It also discusses the nutritional benefits of pastured eggs and lessons learned from trials at Heifer Ranch and Kerr Center farms.
The Facts; Busting the Grass-fed Beef MythsMark Moreno
Marketing claims that grass-fed beef is healthier or
more eco-friendly are a myth. Grain-fed and grassfed
beef are defined by production, marketing and
taste distinctions, not by nutritional or environmental
differences. The No. 1 reason consumers purchase beef
is taste. Grain-fed beef, like the Certified Angus Beef ®
brand, delivers the superior taste consumers desire.
UrbanShepherds.org is presenting information on using ultrasound scanning of loin eye muscle to select sheep for breeding stock and to set quality standards. The document discusses the value of ultrasound for improving carcass traits like muscle depth and back fat thickness. It also proposes that a co-op could use ultrasound to measure lamb crops and ensure they meet quality requirements for selling to local markets. The goal is to help producers increase profitability by providing higher quality lamb that fetches better prices.
Dairy farms require cows, grass, a cool climate, and milking machines. Dairy cows produce milk and need to eat healthy, fresh grass each day. The main dairy cow breeds in New Zealand are Friesians, Jerseys, and Ayrshires, which vary in size and daily milk production. New Zealand has ideal conditions for dairy farming with its cool climate that allows grass to grow year-round, providing food for the cows.
Understanding the Different Kinds of Beef in the MarketplaceMark Moreno
The U.S. beef industry offers products that appeal to potential
customers. It accomplishes this through fresh beef identified
by different USDA quality grades (Prime, Choice and Select),
company brands and production methods (conventional, natural,
grass-finished and organic).
The taste, texture, tenderness and other properties of products
carrying these designations can vary, and marketers may
capitalize on the attributes that objectively describe their
products and their production methods. That’s the nature
of marketing.
It is important, though, that proponents of these types of
production methods not misrepresent their beef or beef from
animals raised conventionally. To claim conventional beef
is inferior because it contains minute additional quantities
of certain chemicals (e.g., hormones or pesticides), when the
amounts are insignificant and proven safe by science is not
appropriate. To say that grass-finished beef is superior because
it contains minute additional quantities of certain chemicals
(e.g., conjugated linoleic acid or vitamin E) when it is not
reasonably possible to eat enough to improve personal health,
also is not appropriate.
The U.S. beef industry has a wide variety of types of beef from
which consumers can choose, all of which are safe, wholesome
and nutritious. Conventional, natural, grass-finished and organic
beef are defined by production and marketing distinctions, not
by nutritional or safety differences.
http://www.beefresearch.org/CMDocs/BeefResearch/Beef%20Choices.pdf
This document summarizes the operations and performance of a purebred beef unit for the past year. Key points include average birth weights for bull and heifer calves, conception rates, calving percentages, financial summary showing net income of $13,406.49, herd health issues, marketing accomplishments like revenue from the Beef Day bull sale, and recommendations to expand operations and continue improving genetics.
This document provides information on various beef cattle breeding methods including straightbreeding, crossbreeding, and different crossbreeding systems. It discusses the advantages and considerations of straightbreeding programs as well as the reasons for adopting crossbreeding, including to take advantage of hybrid vigor. The document also outlines different crossbreeding systems like two-breed crosses, backcrosses, three-breed crosses, and rotational crosses. It emphasizes the importance of basing any crossbreeding program on straightbred animals of high genetic merit.
State of Grass Fed and Role of Epigenetics RedDevonUSA
This document discusses grass fed beef production and the role of epigenetics. It provides an overview of the current state of the U.S. beef industry, including declining prices and exports. It then summarizes grass fed beef production trends and potential for growth. The document also discusses protocols for grass fed and all natural beef production. Finally, it explores how environmental factors like soil health, grazing management, and toxins can influence gene expression in livestock through epigenetic effects, impacting animal and herd health, productivity, and quality over multiple generations.
This document discusses sustainable livestock and crop production. It begins with definitions of sustainability in agriculture. It then describes several sustainability initiatives and certification programs in Canada including the Global Roundtable for Sustainable Beef, Canadian Roundtable for Sustainable Beef, and Sustainable Agriculture Initiative Platform. The rest of the document focuses on describing a theoretical model sustainable farm in Ontario with details on its crop rotations, livestock species included, feed requirements, manure and nutrient outputs, and protein production potentials of different livestock combinations.
This document summarizes the operations of a dairy farm in 2012. It outlines the farm management team and details of the farm facilities and herd. Key metrics like milk production averages, costs of production, and income/expenses for the year are provided. It also identifies strengths and opportunities, as well as threats and weaknesses, for the farm. Comparisons are made between the Jersey and Holstein portions of the herd.
This document provides information on preparing meat and poultry, including descriptions of different cuts of beef and methods for cooking them. It discusses the nutritional value of meat, different cooking methods, the structure of meat, and quality points to look for when purchasing beef. Details are given on cuts from the hindquarter and forequarter of beef and small cuts suitable for grilling or frying.
The document discusses various topics related to meat including types of meat, cuts of meat, market forms of meat, and tools and methods used for processing meat. It provides descriptions of different meats like beef, pork, lamb, and variety meats. It also outlines mechanical, chemical and electrical methods used for tenderizing meat as well as various cutting tools used in meat preparation.
This document provides information on meat and meat products. It discusses the nutritional value and palatability of meat. It describes the different animal sources of meat, including mammals, birds, fish, reptiles, and others. The document also covers grading and cuts of meat, the structure of meat including lean tissue, fat, and connective tissue. Specific cuts are defined for beef, carabao, pork, and other meats. The various market forms and nutritional components of meat are also summarized.
Meat is animal flesh that is eaten as food and is mainly composed of water and protein. It is usually eaten after being cooked and can be processed in different ways like curing or smoking. This document defines different types of meat like fresh, chilled, frozen, cured and canned meat. It also describes popular cuts of beef like chuck steak, spare ribs, short loin, sirloin steak, round steak, flank steak and plate steak, providing details on where each cut comes from and how it is typically prepared. Meat consumption varies globally depending on cultural, religious, economic and health factors.
Meat is the edible portion of mammals that contains muscle, fat, bone and connective tissue. It is usually the most expensive food item, accounting for 30-70% of food costs. The main types of meat are beef, veal, lamb, pork and variety meats. Beef comes from cattle over 1 year old, veal from young cattle 3-14 weeks old. Lamb is from sheep under 14 months while mutton is from older sheep. Pork is from hogs under 1 year old. Variety meats include organs and offal. Meat is inspected to ensure it is wholesome and safe to eat and may also be graded for quality. Common cooking methods for meat include high-heat browning
1) Carcass evaluation involves determining the class (sex) and kind (maturity) of an animal based on visual characteristics. Class is determined by examining the pizzle eye, cod fat, and udder fat, while kind is determined by lean color, texture, fat characteristics, and bone ossification.
2) Important metrics for carcass quality include weight, dressing percentage, and USDA quality and yield grades. Quality grade depends on marbling score and carcass maturity, while yield grade considers backfat thickness, ribeye area, and KPH fat percentage.
3) The beef carcass is divided into several primal cuts - chuck, rib, loin, round, etc. Each primal cut yields various sub
The document provides information on cattle terminology, breeds, production types, and nutritional requirements. It defines terms for young cattle of different ages and gender. It describes beef and dairy cattle breeds and their purposes. Nutritional requirements for cattle include adequate energy, protein, minerals, vitamins, and water to support growth, health and productivity. Pasture and forages can meet many nutrient needs when managed properly.
Meat refers to the edible flesh of animals consumed as food. It is made up of water, protein, fat, and other components. There are two main types - red meat which is darker in color due to higher myoglobin content, and white meat which is lighter. Common meats include beef, pork, lamb, and poultry. The structure and composition of meat affects qualities like tenderness, juiciness and flavor. Proper cooking and storage methods help retain the best qualities of different cuts of meat.
This document provides information about meat, its composition, different types of meat from various animals, cuts of beef and pork, and meat processing and cooking. It discusses that meat is mainly composed of water, protein and fat. It describes red and white meat, and gives examples of different meats including beef, pork, lamb, poultry and fish. It outlines the basic cuts of beef and pork carcasses. It also covers meat processing methods like curing and canning, and provides tips for storing and cooking meat.
This document provides an overview of beef cattle farming in Australia. It discusses that beef cattle production occurs across most of Australia and is an important agricultural industry. It describes the different breeds used, including British and European temperate breeds and tropical Indicine breeds. The document outlines the anatomy of cattle and beef carcasses. It explains the various factors that influence meat quality and the production cycle of beef cattle.
This document provides an overview of commodities used in cooking, including their classifications and storage. It discusses perishables like dairy, meats and produce that last 6 days or less at room temperature. Semi-perishables like cereals, oils and flours last weeks to months. Non-perishables like salts and sugars can be stored indefinitely. It then goes on to describe various types of meats, poultry, fish and shellfish in terms of their composition, purchasing, preparation and storage.
1. Meat comes from the edible portions of mammals and contains muscle, fat, bone and connective tissue. The major meat producing animals are cattle, swine, and sheep.
2. The different types of meat are defined by the animal it comes from, such as beef from cattle, pork from hogs, and lamb from sheep. Each meat has distinguishing characteristics like color, texture, and flavor.
3. Proper butchering, selection, storage, cooking and tenderizing techniques are important to ensure the highest quality and palatability of meat. Different cuts of beef and pork are described along with their appropriate cooking methods.
Beef has become leaner over time due to genetic changes and improved production practices. There are 29 beef cuts that are considered lean, containing less than 10g of fat and 4.5g of saturated fat. Producers often administer growth promotants to cattle to help them build more muscle and produce leaner beef. These pellets dissolve safely as the treatment is completed. While BSE (mad cow disease) does exist, the risk to consumers is extremely low due to strict controls including a ban on ruminant-derived feed and removal of central nervous system tissues from cattle.
LESSON 1 PREPARE AND COOKING MEAT GRADE 10manwithoutapfp
In this lesson, Grade 10 students will learn the essential skills and techniques for preparing and cooking meat. Understanding how to properly handle and cook meat is crucial for both culinary enthusiasts and aspiring chefs. The lesson will cover various aspects, including selecting quality cuts of meat, proper handling and storage techniques, as well as different cooking methods to enhance flavor and texture.
Key Learning Objectives:
Understanding Meat Selection: Students will learn how to identify quality cuts of meat, considering factors such as marbling, color, and freshness.
Proper Meat Handling: Students will be taught proper techniques for handling raw meat to prevent contamination and ensure food safety.
Meat Preparation Techniques: Students will learn basic meat preparation techniques, including trimming, portioning, and tenderizing.
Cooking Methods: The lesson will cover different cooking methods such as grilling, roasting, braising, and pan-searing, along with appropriate seasoning and flavoring techniques.
Food Safety Practices: Emphasis will be placed on maintaining proper hygiene and sanitation practices throughout the meat preparation and cooking process to prevent foodborne illnesses.
Instructional Materials:
Visual aids: Charts or posters illustrating different cuts of meat, proper handling techniques, and cooking methods.
Demonstration Videos: Videos showing step-by-step instructions for meat preparation and cooking methods.
Recipe Cards: Simple yet flavorful recipes that students can follow to practice their skills.
Safety Equipment: Aprons, gloves, and other safety gear to ensure safe handling of raw meat.
Teaching Methodology:
Lecture and Demonstration: The instructor will provide explanations and demonstrations of meat preparation and cooking techniques.
Hands-On Practice: Students will have the opportunity to practice their skills in a supervised kitchen environment, preparing and cooking meat dishes.
Group Activities: Collaborative activities such as recipe development or cooking competitions can encourage teamwork and creativity.
Discussion and Reflection: Class discussions on food safety, flavor profiles, and cooking tips will allow students to deepen their understanding and reflect on their learning.
Assessment:
Practical Skills Assessment: Students will be assessed based on their ability to properly prepare and cook meat dishes, considering factors such as flavor, texture, and presentation.
Written Assessments: Quizzes or exams may include questions on meat selection, handling, cooking methods, and food safety practices.
Participation: Active participation in class activities and discussions will be considered in the overall assessment of student engagement and learning.
Overall, this lesson aims to equip Grade 10 students with the knowledge and skills necessary to confidently prepare and cook meat dishes while prioritizing food safety and culinary excellence.
Chatham University Food Studies Program Meat Production PresentationMary Hagan
Sustainable Meat Production Presentation from Chatham University students in the Food Studies program. Compiled presentations of chicken, pork, beef, and sustainable seafood.
This document provides an overview of sustainable goat production. It discusses selecting healthy goats, feeding ruminants, raising goats on pasture through both continuous and controlled grazing, and related ATTRA publications on topics like dairy goats, meat goats, grazing, and predator control. The document is from the National Sustainable Agriculture Information Service and provides fundamental information on feeding, reproduction, health, and includes an extensive resource list for goat producers.
This document provides information on preparing and cooking meat. It discusses the objectives of learning about meat preparation, which are to perform mise en place, cook meat cuts, present and evaluate meat dishes, and store meat. It then covers topics like the different types of meat, meat cuts, cooking methods, factors that affect tenderness, and types of marinades. Key points covered are the different primal cuts of beef and how to best cook each one.
Beef comes from cattle and can be prepared in various ways like steak or ground in hamburgers. Cattle are sent to packing plants around 18-22 months old where they are examined, humanely slaughtered, and processed under federal inspection. USDA inspectors oversee operations and grade cuts of beef based on factors like marbling and maturity. Higher grades like Prime have more marbling while Select has less. Steaks from tender cuts like the rib and loin are best cooked quickly with high heat to medium-rare, while tougher cuts like chuck are cooked longer with moist heat. Ground beef must be cooked to 160°F.
Beef comes from cattle and can be prepared in various ways like steak or ground in hamburgers. Cattle are sent to packing plants around 18-22 months old where they are examined, humanely slaughtered, and inspected. USDA inspectors oversee processing to ensure safety. Beef is graded based on age, marbling, and quality into Prime, Choice, Select, or Standard. Aging beef for 10-12 days enhances tenderness. Rib and loin cuts are more tender while chuck and round need lower heat and longer cooking. Steak and roasts must reach 145°F while ground beef must reach 160°F. Marinades can tenderize but only penetrate surface-level.
This document discusses weed management in pastures to improve yield and quality. It outlines the problems caused by weeds through competition, lower feed quality, toxicity, and lack of palatability. Cultural control methods are recommended, including proper fertility and pasture management. Mowing and hand removal can help prevent weed seed set over several years. Overseeding and crop rotation are also suggested to fill gaps and provide pasture rest. The document briefly mentions biological and chemical controls, emphasizing an integrated approach using good cultural practices and targeted methods.
The document discusses key factors to consider when selecting breeding bulls and females for a grass-based cattle system. It is important to choose breeds suited to the local environment that can efficiently convert grass. Genetic information like EPDs should be examined, focusing on optimal growth and moderate milk production. Phenotypic traits like sound feet and legs, and proper udder and teat size are essential. Health records and the cattle's past performance history provide valuable insights. Purchasing replacements from one's own herd provides familiarity, but their success still needs to be evaluated. The overall recommendation is to do thorough evaluations of soundness, records, and genetics to find cattle well-suited to the operation's goals and management.
This document discusses housing and facilities needs for beef cattle operations. It addresses seasonal requirements like grazing areas in summer and shelters in winter. It recommends perimeter fencing of high tensile or smooth electric wire and interior temporary fencing. Housing should provide shelter from weather and have proper ventilation. Portable three-sided calf shelters can provide protection for young stock. Windbreaks are also important to protect cattle from wind. The climatic conditions cattle can tolerate depend on factors like temperature, wind and diet. Overall housing needs vary based on the cattle's growth phases and local climate.
How Barcodes Can Be Leveraged Within Odoo 17Celine George
In this presentation, we will explore how barcodes can be leveraged within Odoo 17 to streamline our manufacturing processes. We will cover the configuration steps, how to utilize barcodes in different manufacturing scenarios, and the overall benefits of implementing this technology.
🔥🔥🔥🔥🔥🔥🔥🔥🔥
إضغ بين إيديكم من أقوى الملازم التي صممتها
ملزمة تشريح الجهاز الهيكلي (نظري 3)
💀💀💀💀💀💀💀💀💀💀
تتميز هذهِ الملزمة بعِدة مُميزات :
1- مُترجمة ترجمة تُناسب جميع المستويات
2- تحتوي على 78 رسم توضيحي لكل كلمة موجودة بالملزمة (لكل كلمة !!!!)
#فهم_ماكو_درخ
3- دقة الكتابة والصور عالية جداً جداً جداً
4- هُنالك بعض المعلومات تم توضيحها بشكل تفصيلي جداً (تُعتبر لدى الطالب أو الطالبة بإنها معلومات مُبهمة ومع ذلك تم توضيح هذهِ المعلومات المُبهمة بشكل تفصيلي جداً
5- الملزمة تشرح نفسها ب نفسها بس تكلك تعال اقراني
6- تحتوي الملزمة في اول سلايد على خارطة تتضمن جميع تفرُعات معلومات الجهاز الهيكلي المذكورة في هذهِ الملزمة
واخيراً هذهِ الملزمة حلالٌ عليكم وإتمنى منكم إن تدعولي بالخير والصحة والعافية فقط
كل التوفيق زملائي وزميلاتي ، زميلكم محمد الذهبي 💊💊
🔥🔥🔥🔥🔥🔥🔥🔥🔥
Philippine Edukasyong Pantahanan at Pangkabuhayan (EPP) CurriculumMJDuyan
(𝐓𝐋𝐄 𝟏𝟎𝟎) (𝐋𝐞𝐬𝐬𝐨𝐧 𝟏)-𝐏𝐫𝐞𝐥𝐢𝐦𝐬
𝐃𝐢𝐬𝐜𝐮𝐬𝐬 𝐭𝐡𝐞 𝐄𝐏𝐏 𝐂𝐮𝐫𝐫𝐢𝐜𝐮𝐥𝐮𝐦 𝐢𝐧 𝐭𝐡𝐞 𝐏𝐡𝐢𝐥𝐢𝐩𝐩𝐢𝐧𝐞𝐬:
- Understand the goals and objectives of the Edukasyong Pantahanan at Pangkabuhayan (EPP) curriculum, recognizing its importance in fostering practical life skills and values among students. Students will also be able to identify the key components and subjects covered, such as agriculture, home economics, industrial arts, and information and communication technology.
𝐄𝐱𝐩𝐥𝐚𝐢𝐧 𝐭𝐡𝐞 𝐍𝐚𝐭𝐮𝐫𝐞 𝐚𝐧𝐝 𝐒𝐜𝐨𝐩𝐞 𝐨𝐟 𝐚𝐧 𝐄𝐧𝐭𝐫𝐞𝐩𝐫𝐞𝐧𝐞𝐮𝐫:
-Define entrepreneurship, distinguishing it from general business activities by emphasizing its focus on innovation, risk-taking, and value creation. Students will describe the characteristics and traits of successful entrepreneurs, including their roles and responsibilities, and discuss the broader economic and social impacts of entrepreneurial activities on both local and global scales.
Elevate Your Nonprofit's Online Presence_ A Guide to Effective SEO Strategies...TechSoup
Whether you're new to SEO or looking to refine your existing strategies, this webinar will provide you with actionable insights and practical tips to elevate your nonprofit's online presence.
Chapter wise All Notes of First year Basic Civil Engineering.pptxDenish Jangid
Chapter wise All Notes of First year Basic Civil Engineering
Syllabus
Chapter-1
Introduction to objective, scope and outcome the subject
Chapter 2
Introduction: Scope and Specialization of Civil Engineering, Role of civil Engineer in Society, Impact of infrastructural development on economy of country.
Chapter 3
Surveying: Object Principles & Types of Surveying; Site Plans, Plans & Maps; Scales & Unit of different Measurements.
Linear Measurements: Instruments used. Linear Measurement by Tape, Ranging out Survey Lines and overcoming Obstructions; Measurements on sloping ground; Tape corrections, conventional symbols. Angular Measurements: Instruments used; Introduction to Compass Surveying, Bearings and Longitude & Latitude of a Line, Introduction to total station.
Levelling: Instrument used Object of levelling, Methods of levelling in brief, and Contour maps.
Chapter 4
Buildings: Selection of site for Buildings, Layout of Building Plan, Types of buildings, Plinth area, carpet area, floor space index, Introduction to building byelaws, concept of sun light & ventilation. Components of Buildings & their functions, Basic concept of R.C.C., Introduction to types of foundation
Chapter 5
Transportation: Introduction to Transportation Engineering; Traffic and Road Safety: Types and Characteristics of Various Modes of Transportation; Various Road Traffic Signs, Causes of Accidents and Road Safety Measures.
Chapter 6
Environmental Engineering: Environmental Pollution, Environmental Acts and Regulations, Functional Concepts of Ecology, Basics of Species, Biodiversity, Ecosystem, Hydrological Cycle; Chemical Cycles: Carbon, Nitrogen & Phosphorus; Energy Flow in Ecosystems.
Water Pollution: Water Quality standards, Introduction to Treatment & Disposal of Waste Water. Reuse and Saving of Water, Rain Water Harvesting. Solid Waste Management: Classification of Solid Waste, Collection, Transportation and Disposal of Solid. Recycling of Solid Waste: Energy Recovery, Sanitary Landfill, On-Site Sanitation. Air & Noise Pollution: Primary and Secondary air pollutants, Harmful effects of Air Pollution, Control of Air Pollution. . Noise Pollution Harmful Effects of noise pollution, control of noise pollution, Global warming & Climate Change, Ozone depletion, Greenhouse effect
Text Books:
1. Palancharmy, Basic Civil Engineering, McGraw Hill publishers.
2. Satheesh Gopi, Basic Civil Engineering, Pearson Publishers.
3. Ketki Rangwala Dalal, Essentials of Civil Engineering, Charotar Publishing House.
4. BCP, Surveying volume 1
This presentation was provided by Rebecca Benner, Ph.D., of the American Society of Anesthesiologists, for the second session of NISO's 2024 Training Series "DEIA in the Scholarly Landscape." Session Two: 'Expanding Pathways to Publishing Careers,' was held June 13, 2024.
Leveraging Generative AI to Drive Nonprofit InnovationTechSoup
In this webinar, participants learned how to utilize Generative AI to streamline operations and elevate member engagement. Amazon Web Service experts provided a customer specific use cases and dived into low/no-code tools that are quick and easy to deploy through Amazon Web Service (AWS.)
1. Meat Madness: What
Message is Shaping Your
Opinions about Beef?
Lynn A Bliven
Association Team Coordinator
Cornell Cooperative Extension Allegany/Cattaraugus County
2. Where life begins the Cow-Calf Farms
• Cows are bred & give birth to a calf every year.
• For the first few months of life, calves drink their mother’s
milk & graze on pastures.
• Calves are weaned at 6-8 months old, weighing 400-500
pounds. Then eat grass & forages.
• 1-in-3 female calves are kept on the cow-calf farm as breeding
animals (“replacement heifers”).
4. Stockers & Backgrounders
• Stockers and backgrounders graze cattle on many
different kinds of pastures all across the United
States. These cattle gain weight and, in
effect, convert forage and grass into protein.
5. Types of feeds:
• Silage, corn silage: The entire
corn plant, chopped and stored
“wet”, fermented. Ensiled corn.
• Shelled corn: Dry, whole
kernel corn.
• Cracked corn: Dry, whole
kernel corn which is ground into
smaller pieces.
6. Feedlots
• Mature calves are moved to feedlots.
• Typically spend 4-6 months.
• Have constant access to water, room to move
around & are free to graze at feed bunks
containing a carefully balanced diet.
• Veterinarians, nutritionists and cattlemen work
together to look after each animal.
7. Marketplace Confusion
Grass-Fed
Low Calorie
Reduced sodium
Fat-Free
Organic
Sugar-free
Natural
Local
Gluten-free
Enriched
Whole Grain
Low-Fat
High Fiber
Fortified
Added Protein
Free Range
No GMO
Sustainably Raised
10. What is:
Natural?
• “minimally processed, no artificial ingredients”.
• Commonly used on products raised without
antibiotics or hormone implants.
So, is feeding expired baked
goods “natural”?
Potato peels?
Citrus rinds?
11. What is:
Certified Naturally
Raised?
• Cattle can be grain-finished or grass-finished (look at
the label for details)
• Have never received antibiotics or growth promoting
hormones
• May be given vitamin & mineral supplements
• Must be certified by USDA’s Agricultural Marketing
Service
12. What is:
Grain-finished?
• Cattle spend most of their lives grazing on
pasture, then spend 4-6 months in a feedlot
• Fed scientifically & healthy balanced diet of
grains, such as corn, wheat or soybeans
• May judiciously be given FDA-approved antibiotics or
growth promoting hormones
• May be given vitamin and mineral supplements
• Have continuous access to clean water & room to
grow & roam
13. What is:
Grass-fed?
• Varies, implies a grass diet.
• Sometimes specified as “ 100%” or “strictly”.
Grass (Forage) Fed – Grass and forage shall be the feed source consumed for the lifetime of the ruminant
animal, with the exception of milk consumed prior to weaning. The diet shall be derived solely from forage
consisting of grass (annual and perennial), forbs (e.g., legumes, Brassica), browse, or cereal grain crops in the
vegetative (pre-grain) state. Animals cannot be fed grain or grain byproducts and must have continuous access
to pasture during the growing season. Hay, haylage, baleage, silage, crop residue without grain, and other
roughage sources may also be included as acceptable feed sources. Routine mineral and vitamin
supplementation may also be included in the feeding regimen.
Grass (Forage) Fed Marketing Claim Standard (October 16, 2007, Federal Register Notice (72 FR 58631)) PDF
So, are steers fed hay inside a barn all winter grass-fed?
Does grazing in a field of “young corn” mean grass-fed?
Where is this grass fed beef coming from?
14. What is:
Grass-finished?
• Cattle spend their entire lives grazing on
pasture
• May judiciously be given FDA-approved
antibiotics or growth promoting hormones
• May be given vitamin and mineral
supplements
• Can be difficult to produce year-round in
North America due to changing seasons &
weather conditions
15. What is:
•
•
•
•
Organic?
Certified organic feed, can include grain.
Housing, health, & handling specifically defined.
Processing done at a certified facility.
No antibiotics, no hormone implants allowed.
Could this farm be
certified organic?
17. What is:
Dry-Aged
• Most locally raised beef carcasses “hang” 10-14
days in the cooler.
• Technically, “dry aging” is for individual primals
for a period of 21 days or more.
18. What is:
Prime?
• Only USDA Graders can assign USDA Quality
Grades.
• There are NO USDA Graders in NYS.
% IMF
(intramuscular fat):
% of US Beef Supply in
the 3 top USDA Grades:
2.5-3.9%
31.5%
3.9-8.5%
61.5%
8.5-12+%
2.7%
Beef Research Report, Iowa SU 1998
NBQA 2011
20. Define what is important to you,
seek it from local sources.
1. “What do I want?” Common answers are
“affordable, healthy, safe, humane meats.”
2. VISIT farmers’ markets, ASK around, and
TALK with area farmers.
3. If you like what you see/hear…buy it! Buy
small quantities to sample, figure out what
you like.
21. What is important to me?
Healthy animals, healthy feed
• Pasture, when it is available.
• Haylage, balage, some grains, but not straight corn.
• “Free choice” hay.
• No food waste from
industrial food
processing.
• Treat sick animals
as needed.
22. Clean, humane farm conditions
• Animals have access to the outdoors, shade/
shelter, water, feed, and pasture (seasonal).
• General farm and livestock appearance.
23. High Quality Meats
• A good eating experience!
• Adequate marbling & fat cover.
•Animals of the
appropriate age.
•Beef: 16-32 mos.
•Lamb/goat: <1year
•Pigs: <1year
•Poultry: <1year
24. Humane, clean processing
• Properly wrapped for long
freezer life.
• Beef animals should “hang”
between 1-2 weeks.
• USDA inspected is good, not
necessary.
25. USDA & NYS Regulations
• USDA Inspected: Livestock
(beef, pork, goat, lamb) meat can be sold to the
public.
• “Custom” & NYS 5A: Livestock meat cannot be
sold. Consumers can buy a live animal (or
portion of live animal) from a farmer & have it
processed at a 5A.
• NYS 20C: Can process (butcher) & sell livestock
killed at USDA inspected facility.
30. FORE SHANK AND BRISKET
The fore shank and
brisket come from the
shoulder and chest of
cattle.
It’s most common retail
cut is the brisket.
31. Beef Brisket
The Beef Brisket is a very course textured muscle. The heavy layer
of fat and the sternum or breast bone have been removed. Due to
the course texture of this muscle, cooking in liquid is recommended.
32. THE ROUND
The round is the hind
quarter of cattle, similar to
the ham of a hog.
The rump roast is a
common example of a
retail cut from the round.
33. Round Steak
This steak is identified by the round leg bone and three muscles. At
the top of the screen is the top round, at the lower left is the bottom
round, and lower right is the eye of the round.
34. Rump Roast- Boneless
When the rump is removed, boned, rolled and tied, a retail cut called
the Beef Round Rump Roast is made. This represents a cut only
moderately tender, moist heat is often used. However with a cut
from choice and prime cattle, it is often cooked with dry heat.
35. Tip Steak
The Tip Steak is cut from the tip roast. Like the roast this steak is
identified by four individual muscles within one large muscle mass.
36. THE CHUCK
The chuck is the
neck region.
You may recognize
the boneless chuck
roast as a retail cut
from the chuck.
37. Chuck Blade Steak
The Beef Chuck Blade Steak is similar to the beef chuck blade
roast. It is usually cut less than one inch thick. The blade bone
shown in this slide has the typical shape of the "sevenbone", a term
frequently used in the meat trade.
38. Chuck Arm Roast
The Beef Chuck Arm Roast is identified by its thickness as a
roast, the large round bone in the center of the cut and the many
small muscles of which it is made. This roast may or may not have a
cross cut rib bones showing but if present would be at the bottom of
the picture.
39. Shank Cross Cut
The Beef Shank Cross Cut is identified by a cross section of the arm
bone and many very small muscles, each surrounded by connective
tissue.
40. THE RIB
The rib cut is the
rib section of the
animal.
We derive several
retail cuts from this
area including
prime rib, and back
ribs.
41. Rib Eye Steak
The Beef Rib Eye Steak come from the large end of the beef rib and
is made by removing back and rib bones.
42. Rib Roast, Small End
The Beef Rib Roast, Small End, contains several ribs, a portion of
the backbone and one large muscle, the rib eye.
44. THE SHORT LOIN
The short loin
consists of the loin
and short ribs of the
animal.
45. T-Bone Steak
This steak has the characteristic "T" shaped vertebrae and the large
eye muscle. The smaller muscle located below the T-bone is the
tenderloin.
46. Porterhouse Steak
The Porterhouse Steak is similar to the beef loin T-bone steak.
However the tenderloin muscle is much larger and an extra muscle
is located in the center of the porterhouse steak on the upper side.
47. Tenderloin Steak
(Filet Mignon)
The most tender retail cut from the entire beef carcass is the Beef
Loin Tenderloin Steak. This steak has a fine texture, is circular in
shape and is usually about three inches in diameter.
48. THE SIRLION
The sirloin is the
waist of the
animal, located
between the ribs and
round.
The top sirloin steak
is the favorite retail
cut from this section.
49. Sirloin Steak, Round Bone
The Sirloin Steak, Round Bone is located further back on the sirloin
area of the beef loin. This particular sirloin steak has the greatest
amount of lean and the least amount of bone.
50. Sirloin Steak, Round Bone
The Sirloin Steak, Round Bone is located further back on the sirloin
area of the beef loin. This particular sirloin steak has the greatest
amount of lean and the least amount of bone.
51. FLANK AND SHORT PLATE
The flank is the area
between the body and
the hind legs.
You may be familiar
with the flank steak
often used for beef
jerky.
52. Flank Steak
The Beef Flank Steak is the only steak in the carcass containing an
entire large muscle. Also, although most other steaks are cut across
the muscle fibers, the flank steak fibers run the full length of the
steak. To help tenderize these long fibers, you will notice the knife
scores across the cut. Since the flank steak is one of the less tender
steaks, it should be cooked with moist heat cookery.
53. OTHER CUTS
Other cuts consist of
less desirable sections
and are often cubed as
stew meat or ground.
57. The important message
• Shopping locally allows you to choose based on
a relationship rather than a claim.
• You want a good eating experience.
• Buying local has many benefits (the “triple
bottom line”).
• Talk to farmers to learn more.
58. Questions
Credit for content and photos:
Michael J. Baker, Cornell University
Beef Extension Specialist
Matt LeRoux, Ag. Marketing Specialist
CCE - Tompkins
County
Audrey Monroe, RD, LD
Kansas Beef Council
Editor's Notes
LimousinWorked for 8 years in 4-H Youth Development.Past 17 year working in adult agriculture.Beef producer for 21 years; grass-fed 18 years.Pastured poultry and grass-fed lamb producer.
Beginning of the cycle.A newborn calf weighs 60-100 pounds.Calves can be born year round, but many farmers & ranchers plan for spring.
Hay: dried grasses & legumes.Haylage: Hay stored “wet” and fermented. Ensiled hay.Balage: Large wrapped bales of haylage. Ensiled hay.
Younger or lighter weight calves may be sent to a backgrounder or stockerto graze. 500-750#. Depends on the area of the country and the resources they have available (for example, California has a nearly year-round supply of grass). Utilize co-products (citrus pulp, cottonseed hulls, rice hulls)
Feedlots are used to efficiently put weight on cattle and control what, and how much, they are fed before they are sent for processing. Cattle usually spend four to six months in a feedlot, during which time they have constant access to water and are fed a scientifically formulated diet averaging 70 percent to 80 percent grain. The time cattle spend in a feedlot is often called the “finishing phase.”Cattle are checked daily for health and well-being by a “pen-rider,” also called a “cowboy.”
Grass-Fed: All cattle spend a majority of their lives eating grass on pasturesNatural: Most beef does not contain any additives and is not more than minimally processed.Nutritious: Beef is a powerful protein and an excellent or good source of 10 essential nutrientsSafe: Vigilance on farms, rigorous safety inspections and strict government guidelines ensure the highest level of safety3% of beef is Organic, Grass-fed, Certified Natural/ 97% commodity meat. More than 1 million farmers & ranchers raise cattle in every state in the country. They use the diverse resources available in their local areas to produce nutritious, safe and delicious beef. For consumers, that means there are a variety of beef choices such as grain-finished, grass-finished, natural and certified organic beef.
There are other voluntary labels for livestock products, such as meat and eggs. Animal raising claims must be truthful and not misleading. USDA’s Food Safety Inspection Service verifies the truthfulness of these claims:Free-range. This label indicates that the flock was provided shelter in a building, room, or area with unlimited access to food, fresh water, and continuous access to the outdoors during their production cycle. The outdoor area may or may not be fenced and/or covered with netting-like material. This label is regulated by the USDA.Cage-free. This label indicates that the flock was able to freely roam a building, room, or enclosed area with unlimited access to food and fresh water during their production cycle.Natural. As required by USDA, meat, poultry, and egg products labeled as “natural” must be minimally processed and contain no artificial ingredients. However, the natural label does not include any standards regarding farm practices and only applies to processing of meat and egg products. There are no standards or regulations for the labeling of natural food products if they do not contain meat or eggs.Grass-fed. Grass-fed animals receive a majority of their nutrients from grass throughout their life, while organic animals’ pasture diet may be supplemented with grain. Also USDA regulated, the grass-fed label does not limit the use of antibiotics, hormones, or pesticides. Meat products may be labeled as grass-fed organic.Pasture-raised. Due to the number of variables involved in pasture-raised agricultural systems, the USDA has not developed a federal definition for pasture-raised products. Humane. Multiple labeling programs make claims that animals were treated humanely during the production cycle, but the verification of these claims varies widely. These labeling programs are not regulated under a single USDA definition.No added hormones. A similar claim includes “Raised without Hormones.” Federal regulations have never permitted hormones or steroids in poultry, pork, or goat.
If you see “naturally raised” on a label, check further for what that claim is meaning. NATURAL: A product containing no artificial ingredient or added color and is only minimally processed. Minimal processing means that the product was processed in a manner that does not fundamentally alter the product. The label must include a statement explaining the meaning of the term natural (such as "no artificial ingredients; minimally processed").
CERTIFIED: The term "certified" implies that the USDA's Food Safety and Inspection Service and the Agriculture Marketing Service have officially evaluated a meat product for class, grade, or other quality characteristics (e.g., "Certified Angus Beef"). When used under other circumstances, the term must be closely associated with the name of the organization responsible for the "certification" process, e.g., "XYZ Company's Certified Beef."
The main difference in how grain-finished and grass-finished beef is raised is the diet fed to the cattle. Most beef that is grain-finished comes from cattle that spend most of their lives grazing on pasture and then spend four to six months in a feedlot, where they are fed a diet of grains such as corn, wheat or soybeans. Beef that is grass-finished comes from cattle that spend their entire lives grazing on pasture. Both types of beef come from cattle that may judiciously be given Food and Drug Administration (FDA)-approved antibiotics or growth promoting hormones and also vitamin and mineral supplements (2).
the animal cannot be fed grain or grain by-products and must have continuous access to pasture during the growing season. However, a marketing claim of grass fed does not mean the animal was raised in free-range conditions
In October 2007, the U.S. Department of Agriculture (USDA) Agricultural Marketing Service (AMS) issued a voluntary standard for grass- (forage-) fed marketing claims (2). This voluntary standard established minimum requirements for cattle farmers and ranchers operating a USDA-verified program involving this claim. The grass-fed standard states that grass and/or forage shall be the feed source consumed for the lifetime of the ruminant animals, with the exception of milk consumed prior to weaning. Forage consists of grass (annual and perennial), forbs (e.g., legumes), browse (trigs of trees and shrubs) or cereal grain crops in the vegetative (pre-grain) state. Hay, haylage, baleage, silage, crop residue without grain and other roughage sources (most commonly, forages that have been removed from the ground and bundled) also are acceptable feed sources for grass-fed cattle. Additionally, the animal cannot be fed grain or grain by-products and must have continuous access to pasture during the growing season. However, a marketing claim of grass fed does not mean the animal was raised in free-range conditions (2).
Cattle can be grain-finished or grass-finished, as long as the feed is 100% organic. Have never received antibiotics or growth promoting hormonesMay be given vitamin & mineral supplements. Must be certified by USDA’s Agricultural Marketing Service.Look for the official label.
NO HORMONES (beef): The term "no hormones administered" may be approved for use on the label of beef products if sufficient documentation is provided to the Agency by the producer showing no hormones have been used in raising the animals. NO ANTIBIOTICS (red meat and poultry): The terms "no antibiotics added" may be used on labels for meat or poultry products if sufficient documentation is provided by the producer to the Agency demonstrating that the animals were raised without antibiotics.
Dry Aged Fresh Meat is held (without vacuum packing) for various periods of time (usually 10 days to 6 weeks) under controlled temperatures (34°F to 38°F), humidity, and airflow to avoid spoilage and ensure flavor enhancement, tenderness, and palatability.
How is ungraded beef different?All beef is inspected for wholesomeness. The overall quality of ungraded beef may be higher or lower than most government grades found in retail markets.
What is marbling?Marbling is white flecks of fat within the meat muscle. The greater amount of marbling in beef, the higher the grade because marbling makes beef more tender, flavorful, and juicy.
How & why is some beef aged?Beef is aged to develop additional tenderness and flavor. It is done commercially under controlled temperatures and humidity. Since aging can take from 10 days to 6 weeks, USDA does not recommend aging beef in a home refrigerator.
Saturated fat is a function of total fat contentSaturated fat varies in beef products from 38% of total fat to 44% of total fat depending on the quality grade and the cut (USDA Nutrient Database)Saturated fat content does not vary in grain-or grass-fed beef at the same level of edible fat content (quality grade and marbling)Grain-fed = 43.4% of total fatGrass-fed = 44.2% of total fat (Duckett and Paven, 2007)Nutrition claims such as "lean" and "extra lean" are sometimes seen on beef products. Here are their definitions:"Lean" - 100 grams of beef with less than 10 grams of fat, 4.5 grams or less of saturated fat, and less than 95 milligrams of cholesterol."Extra Lean" - 100 grams of beef with less than 5 grams of fat, less than 2 grams of saturated fat, and less than 95 milligrams of cholesterol.
names for various cuts can vary regionally in stores, causing confusion over the choice of cooking method. For example, a boneless top loin steak is variously called: strip steak, Kansas City Steak, N.Y. strip steak, hotel cut strip steak, ambassador steak, or club sirloin steak.
Wholesale cuts are those which are shipped from the packing plant to Butchers and Grocers for further Processing into smaller cuts.
Retail Cuts are the smaller cuts that consumers buy at the Grocery Store, Butcher Shop or local farmer.Nutrition claims such as "lean" and "extra lean" are sometimes seen on beef products. Here are their definitions:"Lean" - 100 grams of beef with less than 10 grams of fat, 4.5 grams or less of saturated fat, and less than 95 milligrams of cholesterol."Extra Lean" - 100 grams of beef with less than 5 grams of fat, less than 2 grams of saturated fat, and less than 95 milligrams of cholesterol.
Buying beef in large quantities can result in significant cost savings. Savings are not always realized and the quality of the beef varies. The carcass represents about 60 percent of the market weight of a beef animal. Example, a 1,000-pound market animal = 600 pounds of carcass.Hindquarter-This is about 45-50 percent, the hindquarter from a 300-pound side should weigh about 135-150 pounds. Frontquarter-This is about 50 -55 percent, the frontquarter from a 300-pound side should weigh about 150-165 pounds.
You need to understand break down of carcass and value of part regardless of marketing channel.
People, profit, planet, maybe also the animals? The local economy?