stockmans practice info meat identification & judging
TRANSCRIPT
Stockman’s Practice Info
Meat Identification &
Judging
Wholesale Cuts - Pork
Boston Butt
Picnic Shoulder
Loin
Ham
Bacon
Jowl
Wholesale Cuts - Lamb
Shoulder
Rack Loin
Leg
Wholesale Cuts - Beef
Chuck
Rib Loin
Round
Flank
Meat Identification
Points to Look for :
– Color of the Lean– Size of the Cut– Size & Number of Muscles– Shape of Bones– Fat Cover
Meat Identification
Color of the Lean
Beef = Bright Cherry Red
Pork = Pinkish-Gray
Lamb - Purplish Red
Meat Identification
Size of the Cut
Beef = Large
Pork = Medium
Lamb = Small
Meat Identification
Size & Number of Muscles
Chuck or Shoulder Area =
Rib or Rack =
Loin =
Round, Leg or Ham =
Many Small Muscles
1 (+/-) Large Muscle
1 -2 Large Muscles
2 -3(+/-) Large Muscles
Meat Identification
Size & Shape of the Bones
Chuck or Shoulder Area =
Rib or Rack =
Loin =
Round, Leg or Ham =
Flat & Round Bones
Curved Flat Bones
Vertebrae Bones
Round Bones & Wedge Shaped
Meat Identification Fat Cover - Fat is on the top of the animal
and in the muscles
Chuck or Shoulder Area =
Rib or Rack=
Loin or Sirloin =
Round, Leg or Ham =
Fat Between Muscles
Marbling & Fat Around Muscle
Top Side of the Cut & Marbling
Top Side of the Cut & Lack of Marbling
Beef - 7-bone - steak
From the Chuck - Moist Heat (Braise or Crock-Pot )
Beef - T-Bone - Steak
From the Loin - Dry Heat (Grill or Pan-fry)
Beef - Rib Steak - Boneless
From the Rib - Dry Heat
Beef - Top Round - Steak - Boneless
From the Round - Dry Heat
Beef - Round - Steak
From the Round - Dry/Moist Heat
Beef Blade Chuck - Roast
From the Chuck - Moist Heat
Beef - Porterhouse - Steak
From the Loin - Dry Heat
Beef - Rib - Roast
From the Rib - Dry Heat
Pork - Blade - Chop
From the Boston Butt - Dry/Moist Heat
Pork - Rib - Chop
From the Loin - Dry/Moist Heat
Pork - Loin - Chop
From the Loin - Dry/Moist Heat
Pork - Loin -Boneless - Butterfly -Chop
From the Loin - Dry/Moist Heat
Pork - Ham Center Slice - “Smoked”
From the Ham - Dry Heat
Pork - Ham Center Slice - “Fresh”
From the Ham - Dry/Moist Heat
Pork - Whole Fresh Ham
From the Ham - Dry Heat
Pork - Blade - Roast
From the Boston Butt - Dry Heat
Pork - Bacon
Slab Sliced
From the Belly - Dry Heat
Lamb - Leg - French Style
From the Leg - Dry Heat
Lamb - Leg - American Style
From the Leg - Dry Heat
Lamb - Rib - Chop
From the Rack - Dry Heat
Lamb - Arm - Chop
From the Shoulder - Dry/Moist Heat
Lamb - Blade - Chop
From the Shoulder - Dry/Moist Heat
Beef - Arm - Roast
From the Chuck - Moist Heat
Pork - Back - Ribs
From the Rib - Dry/Moist Heat
Beef - Sirloin - Steak
From the Loin - Dry Heat
Beef - Tenderloin - Roast
From the Loin - Dry Heat
Pork - Blade - Roast
From the Boston Butt - Dry Heat
Beef - Brisket
From the Brisket - Moist Heat
See the Muscle Fibers
Beef - Cube Steak
Can be from several cuts - machine tenderized
Dry /Moist Heat
Beef - Eye Round - Roast
From the Round - Dry/Moist Heat
Beef - Tenderloin - Steak(Filet Mignon)
From the Loin - Dry Heat
Beef - Flank - Steak
From the Flank - Dry/Moist Heat
See the Muscle Fibers
Beef - Ground Beef
From Various Cuts - Dry/Moist Heat
Lamb- Loin - Chop
From the Loin - Dry Heat
Lamb- Sirloin - Chop
From the Leg - Dry Heat
Veal- Cutlet
From the Leg
Veal- Loin - Chop
From the Loin
Pork- Rib- Chop - Smoked
From the Loin - Dry Heat
Pork- Tenderloin
From the Loin - Dry/Moist Heat
Pork- Picnic
From the Shoulder - Dry Heat
Pork- Sirloin- Chop
From the Loin - Dry/Moist Heat
Beef- Rump- Roast
From the Round - Dry/Moist Heat
Top Round
Eye of Round
Bottom Round
Beef- Rib- Roast
From the Rib - Dry Heat
Beef - (lobes)
Lamb
Pork
Kidneys
Variety Meats - Dry/Moist Heat
Liver
Beef Lamb
Pork - (lobes)
Variety Meats - Dry/Moist Heat
Heart
Beef
Lamb
Pork
Variety Meats - Dry/Moist Heat
Meat Judging
• Shape & Confirmation
– People buy meat for it’s lean tissue (muscle)– Look for plump ,“meaty” cuts– Cuts with the greatest amount of edible lean meat.
Meat Judging
• Cutability (yield)
– Some fat is needed, but too much around and in between muscle is bad
– should have a moderate, white fat covering muscle
Meat Judging
• Quality– Marbling
• should have moderate amount of fat within the muscle• indicator of juiciness and flavor of the lean muscle
– Texture - velvety, fine texture– Firmness -
• not saggy or soft. • no separation between muscle
– Maturity - hard white bones = older animals– Color - bright, natural color for the species– Color of Fat - creamy white fat.
Try a Meats Judging or ID
Contest On-line
http://www.ca.uky.edu/agripedia/agmania/meats/
The “Ideal” Carcass
Beef = Rib-Eye Area = 12.0 “
Backfat = .3” - .5”
Carcass Weight = 700 lbs
Yield Grade - 2.0
Quality Grade = Choice
The “Ideal” Carcass
Sheep = Loin-Eye Area = 2.5 “
Backfat = .1”
Carcass Weight = 65 lbs
Yield Grade - 2.0
Quality Grade = Choice
The “Ideal” Carcass
Swine = Loin-Eye Area = 5.0 “
Backfat = ..8” - 1.0”
Carcass Weight = 180 lbs
Yield Grade - #1
Carcass Terms
Yield Grade = Amount of lean, fat & bones
Measure the quantity of boneless, closely trimmed retail cuts from a carcass
Estimated lean meat a carcass will produce
Quality Grade = How good the meat will appear & taste for the consumer
CUTABILITY
PALATABILITY
Beef Yield Grades
Scale of 1 ---------5
(trim) (fat)
Beef Yield Grades are determined by 4 Things:
1. Amount of fat (@ 10th rib)
4. Amount of KPH Fat (kidney, pelvic & heart fat)
3. Rib-eye Area
2. Hot Carcass Weight
Beef Quality Grades
Prime, Choice, Select, Standard, Commercial, Utility Cutter, Canner
Best Worst
Beef Quality Grades are determined by 2 Things:
1. Marbiling - Intramuscular fat
Flecks of fat within the lean meat
Evaluated at the 12th - 13th rib
2. Maturity - Age of the animal
Look at bone & cartilage
Pork Yield Grades
Scale of 1 --------- 4
(trim) (fat)
Pork Yield Grades are determined by 2 Things:
1. Back Fat Thickness
2. Muscling - amount of lean meat
Pork Quality Grades
Acceptable - gray-pink color & firm, some marbling
OR
Unacceptable - dark, soft, watery
Quality of lean is observed at the 10th - 11th ribs
Lamb Yield Grades
Scale of 1 --------- 5
(trim) (fat)
Lamb Yield Grades are determined by 3 Things:
2. Leg Score - conformation (“meatiness”) of the leg
1. Fat thickness - measured at 12th - 13th rib
** Most Important Factor **
3. KP fat (kidney & pelvic fat)
Lamb Quality Grades
1. Comformation - evaluate overall muscling & thickness
Lamb Yield Grades are determined by 4 factors:
2. Maturity - age of carcass - lamb vs. mutton
lamb(under 1 year old)- will have a break joint
3. Flank Streaking - marbling in the flank muscle
4. Flank Firmness - firmness of the meat
Prime, Choice, Good, Utility
Lamb Carcasses are NOT RIBBED or SPLIT to during slaughter to Quality or Yield Grades