General Meat Carcass Information
• Beef, pork, lamb and goat animals that are processed before 2 years
of age typically yield higher quality meat. Older animals are also
processed, but quality of meat is usually lower.
• After following humane guidelines for stunning an animal, the
carcass is bled out and hung upside down on a rail for further
processing.
• Animals are initially processed into wholesale or “primal” cuts.
These wholesale cuts are then broken into either subprimal cuts
and/or a variety of retail cuts.
– Beef Example
• Wholesale/Primal: chuck.
• Subprimal: blade.
• Retail: blade steak.
– Pork Example
• Wholesale/Primal: loin.
• Subprimal: tenderloin.
• Retail: loin chops.
General Meat Carcass Information
Cuts of Beef
• Wholesale/Primal
– High Value- loin, rib, round, rump.
– Low Value- chuck, brisket, flank, plate or navel, shank.
• Retail
– High Value
•
•
•
•
•
Ribeye from rib.
Tenderloin from loin.
Sirloin from loin.
Rump from rump.
T-bone from loin.
– Low Value- stew beef, ground beef, cubed steak,
brisket.
B. DIAGRAM AND IDENTIFY THE WHOLESALE CUTS OF
BEEF, PORK, AND LAMB
BEEF
Chuck
Rib
Loin
Round
Brisket
Shank
Plate
C. LIST RETAIL MEAT CUTS AND IDENTIFY THE
WHOLESALE CUT THAT IT CAME FROM
Eye Steak
T Bone Steak
7 Bone Steak/Roast
Brisket
Round
Steak/Roast
Cross Cuts
Short Ribs
Flank Steak
General Meat Carcass Information
Cuts of Pork
• Wholesale/Primal Cuts
– High Value- loin, leg or ham, picnic shoulder, Boston shoulder or
shoulder. butt. The ham, loin, picnic shoulder and Boston
shoulder make up about 75% of the retail value of a carcass.
– Low Value- spareribs or belly, feet, jowl, backfat, spareribs or
side, bacon.
• Retail
– High Value
•
•
•
•
•
Ham from leg.
Loin.
Pork chops from loin.
Boston butt from shoulder.
Picnic from shoulder.
– Low Value- hocks, spareribs, belly, bacon, jowl, fatback.
Pork
Loin
Side
Jowl
Ham
Loin Chop
Boston Blade
Loin
Side
Jowel
Jowel
Bacon
Ham
Ham
General Meat Carcass Information
Cuts of Poultry
• Poultry are not classified into wholesale and
retail cuts like pork and beef because of the
size of the carcass.
• The USDA sets standards for “ready to cook”
chicken and turkeys whether they are sold
whole or as parts/cuts of poultry.
• Parts include: poultry halves, breast, leg thigh,
drumstick, wing and tenderloin.
Lamb
Rib Loin
Breast
Leg
Rib Chop
Loin Chop
Arm Chop
Rib Loin
Breast
Breast
Leg
American
Style Roast
Beef and Swine Livestock Evaluation
• Livestock producers use visual observations to:
– Select breeding cattle or swine based on conformation, breed character,
structural soundness of feet and legs, and body capacity.
– Select market animals based on muscle, frame size, body capacity, finish and
structural soundness.
• Anatomy- the science of body structure or parts of an animal. External
anatomy terms are used to classify animals.
• Conformation- the physical arrangement of bone and body tissue. It
includes the skeletal structure, muscling, fat balance, straightness of the
animal’s lines and structural soundness.
• Breed Character- visible in the head and general appearance of the
animal.
• Muscle- refers to the distribution of muscle throughout the animal. Well
muscled animals will show fullness through the back, loin and rump.
• Finish- refers to the amount of fat cover on an animal.
Beef and Swine Livestock Evaluation
•
•
•
•
•
•
•
Structural Soundness- the arrangement of bone and muscle tissue. The legs of
animal should be long and straight and have adequate bone and foot to carry
the animal throughout its life span.
Body Capacity- the depth of rib the animal displays. Typically analyzed from
the side view of the animal.
Frame Size- the length and size of the animal. Used to compare animals that
are of similar age to indicate growth and breeding potential. Frame should be
proportional to muscle development.
Livestock animals are compared to other animals of similar breed, age and sex
to determine their ability to produce high quality beef or pork.
Producers use these traits to select animals that carry desirable traits and cull
(remove) animals that display poor traits and qualities.
Animals that display undesirable traits should not be used for breeding
purposes.
Producers typically use additional data tools such as Average Daily Gain and
Expected Progeny Differences to analyze breeding animals.
External Anatomy Identification
• Cattle
–
–
–
–
–
–
–
–
–
Rump- part of animal between the loin and tail.
Round- the muscled portion of the rear leg.
Loin- the muscled portion along the backbone of the animal.
Shoulder- the muscled portion between the neck and ribs of the animal.
Brisket- muscled portion between the front legs of the animal.
Switch- the hair at the bottom of the tail.
Poll- the top of the animal’s head.
Flank- the pelvic region of the animal.
Hock- the part of the rear leg that corresponds to the knee, but bends the
other direction.
– Ribs- the side section of the animal between the belly and top of the animal.
– Heart girth- the area that encircles the animal’s body just behind the front
legs.
– Pin bones- bones on each side of the tailhead.
External Anatomy Identification
• Swine
– Ham- rear leg of animal.
– Loin- the muscled portion along the backbone of the animal.
– Shoulder- the muscled portion between the neck and ribs of the
animal.
– Rump- part of animal between the loin and tail.
– Ribs- the side section of the animal between the belly and top of the
animal.
– Jowl- the chin area.
– Pastern- the part of the animal’s leg between the fetlock and hoof.
– Side- the section between the belly and the top of the hog. Includes
the ribs.
– Belly- the underside of the animal.
– Hock- the part of the rear leg that corresponds to the knee, but bends
the other direction.
Poultry Evaluation
•
Poultry External Anatomy- used to evaluate live birds, and laying hens.
– Comb- the red structure on top of the bird’s head.
– Wattles- the fleshy structures on each side of the head just below the beak.
– Beak- pointed structure on the front of the bird’s face. Gathers the food.
– Eye Ring- the ring of color that surrounds the eye.
– Ear Lobe- the slightly thickened tissue just below the ear opening.
– Vent- external opening at the back of the bird.
– Hock- corresponds to the knee of the human.
– Shank- the leg of the animal.
– Toes- the structures at the bottom of the bird’s foot.
– Breast- the muscled portion at the front of the animal along the breastbone.
– Back- flattened area behind the head of the animal.
– Abdomen- the front of the bird.
– Body- the area on the side of the bird.
Poultry Evaluation
Broiler Breeder Conformation Selection
• Live birds are evaluated by assessing deformities, body
confirmation and breast meat quantity. These birds are
classified as either keep or cull animals to improve the overall
flock traits that are passed on to their offspring.
• Producers should have the bird stand and move to accurately
assess traits and characteristics the bird carries.
• Body Conformation- refers to the bird’s structure and includes
factors such as: width across the shoulder, length of the back,
depth of body, spring of rib and width of keel.
Poultry Evaluation
Broiler Breeder Conformation Selection
• Deformities- refer to traits the birds carry that will cause them
to be culled from the flock to prevent undesirable
characteristics in future generations of birds. Common
deformities include:
–
–
–
–
Severely crooked toes.
Leg and foot abnormalities.
Crossed beak.
Severely crooked back.
• Breast Meat Quantity- closely related to body conformation.
Refers to amount of meat the bird carries. Producers measure
the length, width, depth and how the muscle is carried on the
bird. When evaluating birds, raise the bird and ask the animal
to walk in order to evaluate legs, feet and toes.
POULTRY
CARCASS
POULTRY CARCASS
A.
Wing E. Breast
B. Rolls
F. Leg:
C. NuggetsDrumstick
D. Thigh G. Patties
Quality Standards for Beef, Pork and
Poultry
• The United States Department of Agriculture
sets forth quality features for beef, pork and
poultry.
• The quality features are classified into grades
as determined by the USDA.
• Grades indicate quality NOT sanitation.
Examples of Quality
Grade (Beef)
Prime
Choice
Select
Standard
22
Beef Classes
• Beef Classes
• Beef animals are classified according to their purpose.
• Animals are grouped by age and sex.
– Age Classes
•
•
•
•
•
Calves- less than one year of age.
Cattle- one year or older.
Veal calves- less than 3 months old.
Slaughter calves- 3 months to one year old.
Feeder calves- 6 months to one year old.
– Sex Classes
•
•
•
•
•
Steer- male castrated before reaching sexual maturity.
Heifer- female that has not had a calf or matured as a cow.
Cow- female that has had one or more calves or is mature.
Bull- uncastrated male.
Stag- male castrated after reaching sexual maturity.
Beef Classes
• Feeder Cattle (6 months and older)- graded based on visual
appraisal. The frame size, muscle thickness and thriftiness of
the animal are scored and animals are grouped according to a
USDA scale.
– USDA Feeder Steer & Heifer Grades
• USDA No. 1.
• USDA No. 2.
• USDA No. 3.
• Each USDA grade also has a large, medium and small
frame category.
Beef Classes
•
Slaughter Cattle- also evaluated visually, but they are also graded according to USDA
standards. All animals are assigned quality and yield grades when they are slaughtered.
– Quality Grades
• Prime.
• Choice.
• Select.
• Standard.
• Commercial.
• Utility.
• Cutter.
• Canner.
– Yield Grades
• Yield Grade 1.
• Yield Grade 2.
• Yield Grade 3.
• Yield Grade 4.
• Yield Grade 5.
The ages per each maturity group are as follows: A = 9 to 30 months, B = 30 to 42
months, C = 42 to 72 months, D = 72 to 96 months, E = 96 months and older.
Quality Features of Beef
• USDA Feeder Cattle Grades- uses the three factors discussed above to assign a
“grade” to the animal.
– Large Frame No. 1- animal that is taller in size compared to others and displays thick
muscling throughout body.
– Large Frame No. 2- same frame size as No. 1, but has slightly less muscling. Back and
loin have a sunken appearance.
– Large Frame No. 3- same frame size as No. 2, but has less thickness and width than
No. 2.
– Medium Frame No.1- animal with a moderate or average frame size and thick
muscling throughout.
– Medium Frame No. 2- same frame size as No. 2, but less muscling as compared to
No. 1. Loin and back have a sunken appearance.
– Medium Frame No. 3- same frame size as No. 2, but less thickness and width than
No.2.
– Small Frame No. 1- the size of the animal is smaller than other grades, but animal
displays thick muscling throughout.
– Small Frame No. 2- same frame size as No. 1, but less muscled. Back and loin appear
sunken in.
– Small Frame No. 3- same frame size as No. 2, but less thickness and width than No. 2.
– Inferior- feeder cattle that are unthrifty and not expected to grow or fatten normally.
Usually indicative of disease, parasites, etc.
Feeder Steer and Heifer Grades
✴ USDA Number 1, 2 and 3
✴ Each USDA Grade has:
– Large Frame
– Medium Frame
– Small Frame
28
Quality Features of Beef
• Slaughter Steer & Heifers Quality Grades
– Quality grade is determined by:
• Age or maturity of animal.
• Muscling or firmness of meat tissue.
• Amount of marbling or fat distribution in the lean meat.
– Marbling is the dispersal or intermingling of fat among the muscle fiber in
the ribeye between the twelfth and thirteenth ribs.
– Cutability is the yield of closely trimmed, boneless retail cuts that come from
the major wholesale cuts of carcass.
– Maximum age of Standard, Select, Choice or Prime grades is 42 months.
– Commercial grade is over 42 months.
– Utility, Cutter or Canner grades have no age limit.
– There is no Prime grade for slaughter cows.
– Adequate marbling must be present for tenderness in the higher quality
grades.
– Prime grades have maximum marbling.
– Low choice or higher grades are the most desirable.
– About 80% of grain fed grade beef is graded as choice.
Quality Features of Beef
• Slaughter Steer & Heifers Yield Grades
– Yield grade is determined by the percentage of the
carcass that is boneless, closely trimmed retail cuts
from the round, loin rib, and chuck
– Yield grades are affected by muscling and amount of
fat.
– Yield 1- best muscling with least fat waste. Highest
percentage of retail cuts.
– Yield 2, 3, 4- grades that are in between the highest
percentage of yield versus the lowest grade.
– Yield 5- worst grade, less muscle and more fat waste.
Yield Grades
(Beef)
31
Poultry Quality Factors
•
•
•
•
•
•
•
•
Conformations- ideal is normal breastbone, back, legs and wings.
Fleshing- well fleshed or muscled is ideal.
Fat Covering- well covered is ideal.
Exposed Flesh- none is ideal, to grade A – breast and legs cannot
have more than 1/4" exposed flesh (under 6 lb. carcass) from cuts,
tears. Other parts such as back and wings can have from 1” to 3”
depending on weight of carcass with larger carcasses able to have
more and still be grade A
Discolorations- bruises are not allowed on breast and legs of grade
A, some from other causes allowed.
Disjointed and Broken Bones- no broken and one disjointed allowed
for grade A.
Missing Parts- wing tips and tail can be missing on grade A.
Freezing Defects- slight ones allowed for grade A.
USDA Ready-to Cook Poultry Grades
•
•
•
•
•
USDA Ready to Cook Poultry Grade A.
USDA Ready to Cook Poultry Grade B.
USDA Ready to Cook Poultry Grade C.
USDA Ready to Cook Poultry: No grade.
Ready-to-cook means the head, feet feathers,
blood and viscera (soft internal parts) have
been removed.
A VS. B GRADES, BROILER
QUALITY FEATURES OF BEEF
FEEDER STEER & HEIFER GRADES
Animals are divided into three groups- calves, yearlings and older
feeders based on their age and weight.
 Feeder animals weigh between 350 to 1,000lbs.
 Feeder cattle grades are the basis for reporting market prices for
cattle.
 Three factors are used to determine the grade of feeder cattle:

Thriftiness- the apparent health of the animal and its potential to fatten
and grow normally.
 Frame Size- the size of the animal’s skeleton (height & body length).
 Large- tall and long bodied for their age.
 Medium- slightly large in size for their age.
 Small- shorter bodied and not as tall as medium frame cattle.
 Thickness- development of muscle in relation the size of the skeleton.
 US No. 1- slightly thick throughout, moderate width between legs.
 US No. 2- narrow throughout, legs set close together, back and loin
have sunken appearance.
 US No. 3- less thickness and width between legs than No. 2.

Swine Classes
• Use Classes
– Slaughter- to be killed and sold as meat.
– Feeder- to be fed to heavier weights before slaughter.
• Sex Classes
–
–
–
–
–
Barrow- male castrated before sexual maturity.
Gilt- young female that has not had pigs.
Sow- older female that has had pigs.
Boar- uncastrated male.
Stag- male castrated after reaching sexual maturity.
Quality Features of Swine
• Feeder Pig Grades
– Potential for feeding out to slaughter weight and thriftiness affects
feeder pig grades.
– USDA No. 1 Feeder Pig- large frame, thick muscled animal that is trim.
Legs set wide apart and ham is wider than loin.
– USDA No. 2 Feeder Pig- moderately large frame with moderate
muscling. Animal is slightly fatter than No. 1.
– USDA No. 3 Feeder Pig- slightly smaller frame with thin muscling. Ham
and loin are about the same width. Legs are fairly close together.
– USDA No. 4 Feeder Pig- small frame with thin muscling. Ham and loin
are same width. Back is flat. Ham will show signs of too much fat.
– USDA Utility Feeder Pig- animal shows unthriftiness because of
disease or poor care. Skin is wrinkled and head appears too large for
the rest of the body.
– USDA Cull Feeder Pig- animal is “unthrifty.” It has poor appearance
that indicates improper care and disease. The head appears too big for
the body and has wrinkled skin.
Feeder pig grading
U.S.No.3
U.S. No.1
U.S.No.4
U.S. No. 2
Quality Features of Swine
• Slaughter Barrows & Gilts
– Quality grade is determined by quality of lean meat and
yield.
– Quality of lean is determined by firmness of lean, firmness
of fat, and distribution of external finish (fat).
– Yield is evaluated by thickness of backfat and degree of
muscling.
– Thick muscling helps offset backfat thickness.
– United States No. 1 hog must have at least average
muscling.
– United States No. 1 should yield 60.4% or higher.
– Grade is determined by the percent of carcass weight
made up of ham, loin, Boston butt and picnic shoulder.
– Backfat and degree of muscling are used to evaluate live
hogs for yield.
Quality Features of Swine
• Slaughter Barrows & Gilts
– USDA slaughter barrow and gilt grades:
•
•
•
•
•
U. S. No. 1.
U. S. No. 2.
U. S. No. 3.
U. S. No. 4.
U. S. Utility.
Quality Features of Swine
– Calculating Slaughter Barrow & Gilt Grades
• The estimated backfat thickness over the last rib and
the muscling score are used to determine the USDA
slaughter barrow and gilt grade.
• Degrees of muscling are thick, average and thin.
– Thick Muscle Score =3.0.
– Average Muscle Score = 2.0.
– Thin Muscle Score = 1.0.
• The formula used to calculate slaughter barrow and gilt
grades is:
– Grade= (4.0 x backfat) – (1.0 x muscling score).