Hitting the targets. Manufacturing Beef 11/9/2010. Manufacturing. The process of turning grass into high quality, edible protein

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1 Hitting the targets Josh Elmore, PAS Advisor III, Natural Resource Programs Manufacturing Factory Machine Product Manufacturing Beef The process of turning grass into high quality, edible protein 1

2 Conventional System Overview 24 months for conception to consumption Production Issues Breed or breed type Finding the right animal for your nutrition and market. Nutrition All forage vs. concentrate vs. hybrid Natural vs. Organic vs. Conventional Regulations and labeling Antibiotics, implants and ionophors Who will buy this and how much will they pay? Objectives Impart knowledge of raising animals for food. rowth, Development, and Fattening Basic Anatomy ield and Quality 2

3 3 Concepts of rowth, Development, and Fattening Muscle will eventually become meat. Bone (structural soundness) is needed for production efficiency i during growth. Fat is needed to ensure eating quality and protection from storage. Anatomy of a Beef Animal Swine Anatomy 3

4 What is rowth? True rowth is described as an increase in the structural tissues: Bone Muscle Connective tissues associated with muscle. These tissues are different from fat..most fattening occurs after bone development is complete and as muscle approaches maximum development. rowth Curve The rowth Curve 4

5 rowth and Development of Bone, Muscle and Fat Fat is laid down in four major deposits Kidney KPH internal fat deposits around kidney, pelvis and heart Subcutaneous Back Fat is highly correlated with yield of retail cuts Intermuscular Seam Fat not easily measured Intramuscular Marbling important in beef carcass evaluation. Flank streaking in lamb, feathering in pork Fat is laid down in four major deposits Kidney KPH internal fat deposits around kidney, pelvis and heart 5

6 Fat is laid down in four major deposits Subcutaneous Back Fat is highly correlated with yield of retail cuts Fat is laid down in four major deposits Intermuscular Seam Fat not easily measured Fat is laid down in four major deposits Intramuscular Marbling important in beef carcass evaluation. Flank streaking in lamb, feathering in pork 6

7 Physiological age refers to the difference in stage of maturity among animals of the same species and chronological age. rowth Curves Criteria Used to Evaluate rowth, Development and Fattening The Targets Weight Muscle Fat 7

8 Muscle Fat CONVERSION OF LIVE ANIMAL TO CARCASS Dressing percentage (HCW Live wt.) x 100 Normal range of 58 to 65%» ( ) x 100 =.635 or 63.5%) Carcass Muscle (40 to 65%) Fat (15 to 45%) Bone (10 to 15%) 8

9 The yield grade equation was developed to estimate %BCTRC 1 = >52.3 %BCTRLCR 2 = %BCTRLCR 3 = %BCTRLCR 4 = %BCTRLCR 5 = <45.4 %BCTRLCR 2 5 Adopted from: R.E. Taylor. Scientific Farm Animal Production. 4 th Ed Adopted from: R.E. Taylor. Scientific Farm Animal Production. 4 th Ed

10 2 5 Adopted from: R.E. Taylor. Scientific Farm Animal Production. 4 th Ed Adopted from: R.E. Taylor. Scientific Farm Animal Production. 4 th Ed Weight Accuracy and completeness for selection Frame Size Frame Size Finish early and at a lighter weight Earlier maturity at desired fat thickness 10

11 Target weight Standard 1 Live weight = 1257 lbs. Carcass weight = 880 lbs. Dressed yield = 70% Drop = 30% (377 lbs.) $94/cwt. live value $1,182 $128/cwt. carcass grid value $1,126 Lightweight Select 3 Live weight = 979 lbs. Carcass weight = 588 lbs. Dressed yield = 60% Drop = 40% (391 lbs.) Target weight Choice 3 Live weight = 1094 lbs. Carcass weight = 714 lbs. Dressed yield = 65% Drop = 35% (380 lbs.) $94/cwt. live value $1,028 $150/cwt. carcass grid value $1,070 11

12 Weight Accuracy and completeness for selection Frame Size Finish early and at a lighter weight Earlier maturity at desired fat thickness ender Heifers will finish earlier with a smaller carcass weight Steers will grow faster and yield higher Breed type Crossbreeding rowth curve dynamics Established carcass quality traits Selection Tools Selection tools Expected progeny differences (EPDs) Ultrasound DNA profiles Residual feed intake (RFI) Temperament scoring On farm records Performance Carcass quality Profitability References AMSA Meat Evaluation Handbook. Savoy, Ill. Boggs, D.L., Merkel, R.A Live Animal Carcass Evaluation and Selection Manual 4 th Edition Burson, D.E CDE Meats Evaluation and Identification Contest. Available: Accessed May 3, Lawrence, T.E., J.D. Whatley, T.H. Montgomery, L.J. Perino 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. riffin, J.W. Savell, J.C. Brooks, J.B. Morgan, T.H. Montgomery, K.E. Belk,.C. Smith National Beef Quality Audit 2000: Survey of targeted cattle and carcass characteristics related to quality, quantity, and value of fed steers and heifers. TAMU Available at: Accessed December 8, Price, M.A Can Judges judge what hides hide? University of Alberta, Department of Animal Science, Agriculture and Forestry Bulletin, 3:9 12. University of Nebraska Lincoln Available at: Accessed November 30,