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Working with your Processor

Working with your Processor. Josh Elmore, PAS Advisor III, Natural Resource Program. Objectives . Working with your processor Understanding what your animal will yield Basic Cutting Specifications. Meat Processor. Owner Human Resource Manager Accountant Meat Cutter QC Manager

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Working with your Processor

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  1. Working with your Processor Josh Elmore, PAS Advisor III, Natural Resource Program

  2. Objectives • Working with your processor • Understanding what your animal will yield • Basic Cutting Specifications

  3. Meat Processor • Owner • Human Resource Manager • Accountant • Meat Cutter • QC Manager • Sanitation Manager • Food Safety Coordinator • Public Relations Manager

  4. Livestock delivery • Quality Control Point • Subject to Inspection • Humane Handling- minimize excitement when handling livestock

  5. Does the processor know you are delivering animals? • What time does the processor receive livestock? • Are there any documents that need to be signed? • Does the animal have access to water? • Does the animal have room to lay down if held overnight?

  6. Yield • Live Weight • Hot Carcass Weight • Cold Carcass Weight • Cutout Weight • Yield Grade • Quality Grade

  7. Live Weight- many factors, most likely before taken to processor

  8. Hot Carcass Weight (HCW) -weight of live animal minus the hide, head, intestinal tract, and internal organs. • Cold Carcass Weight (CCW) - weight of the carcass after it chilled and prior to fabrication.

  9. Cutout Weight

  10. YG 2 YG 5 Yield Grades Adopted from: R.E. Taylor. Scientific Farm Animal Production. 4th Ed. 1992.

  11. Quality Grades

  12. Yield and Quality Grading

  13. Cutting Specifications • Know the variety of cuts available: T-bones vs. Strip Loin & Tenderloin Steaks • Know the possible quantity of available cuts- Flank Steak vs. Tri tip Tenderloin New York Strip

  14. Carcass Breakdown information

  15. Make the determination- you and processor • What cuts do you want? What cuts do they cut? • If selling, what specific cuts do you want?

  16. How Much Do I Get? Meat from a typical half beef (from a 1,000-1,200 lb. live animal) consists of approximately: 14 T-bone steaks (3/4” thick) 14 rib steaks (3/4”) 8 sirloin steaks (3/4”) 8 round steaks (3/4”) 2 sirloin tip roasts (3lbs.) 6 chuck roasts (4 lbs.) 4 arm roasts (3lbs.) 2 rump roasts (3lbs.) 8 packages of stew beef (1lb.) 4 packages of short ribs (1.5lbs.) 4 packages of soup bones (1.5lbs.) 80-100 lbs. ground beef (variety meats, if desired, such as heart, liver, tongue, and oxtail)

  17. How Much Do I Get? Meat from a typical half hog ( from a 250- 270 lb. live animal) consists of approximately: 12-14 lbs. pork chops 6-10 lbs. ground pork and/or ground sausage 2 packages of spare ribs (1.5lbs.) 1 ham (15-18 lbs.; can be cut smaller) 3 shoulder roasts (4lbs.) 8-10 lbs. bacon 2 smoked hocks (0.75lbs.) (variety meats, if desired, such as heart, liver, tongue, and fat/lard)

  18. Documentation • Documentation is the best method to ensure you and your meat processor are on the same page! • Meat processors advice • Get every cut that is available • Figure out what cuts you /customers want • Refine selection • Determine price

  19. Yield • Collect it.. Don’t assume processor will collect it for you. • Know what the processor will collect HCW • Know what you must collect • Live animal weight • Cutting Yield

  20. Packaging • What is available? • How many cuts/ package? • How may lbs/ package?

  21. References • AMSA. 2001. Meat Evaluation Handbook. Savoy, Ill. • Boggs, D.L. , Merkel, R.A. 1993. Live Animal Carcass Evaluation and Selection Manual 4th Edition • Burson, D.E. 2002. CDE Meats Evaluation and Identification Contest. Available: http://animalscience.unl.edu/meats/cde2002/cde2002Meatsweb_files/frame.htm. Accessed May 3, 2005. • Lawrence, T.E., J.D. Whatley, T.H. Montgomery, L.J. Perino. 2001. A comparison of the USDA ossification-based maturity system to a system based on dentition. • McKenna, D.R., D.L. Roeber, P.K. Bates, T.B. Schmidt, D.S. Hale, D.B. Griffin, J.W. Savell, J.C. Brooks, J.B. Morgan, T.H. Montgomery, K.E. Belk, G.C. Smith. 2002. National Beef Quality Audit – 2000: Survey of targeted cattle and carcass characteristics related to quality, quantity, and value of fed steers and heifers. • TAMU. 2005. Available at: http://meat.tamu.edu/producer.html. Accessed December 8, 2005. • Price, M.A. 1980. Can Judges judge what hides hide? University of Alberta, Department of Animal Science, Agriculture and Forestry Bulletin, 3:9-12. • University of Nebraska-Lincoln. 2002. Available at: http://citnews.unl.edu/assuringquality/product.html. Accessed November 30, 2005. • Wenther, J.B. NMPAN. 2009. Understanding the Meat Processors Language. Accessed Novemeber 12, 2010. Available at: http://www.extension.org/mediawiki/files/c/c7/Wenther_webinar_slides_handout_9-15-09.pdf

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