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Title: meat type beef animal
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Title: meat type beef animal
Series Title: meat type beef animal
Physical Description: Book
Creator: Palmer, A. Z.
Publisher: Range Cattle Station
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Bibliographic ID: UF00076459
Volume ID: VID00001
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Resource Identifier: oclc - 133465333

Table of Contents
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        Page 5
        Page 6
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,yyl


THE MEAT TYPE BEEF ANIMAL*



The Meat Type Carcass -- A.Z. Palmer
Animal Science Dept., U. of Fla.
Live Animal Cutability -- J.W. Carpenter
Animal Science Dept., U, of Fla.


IUUME LERARy I

JAN 0 1969

r. .S.Univ c k:.,


* Presenv-.d at the Beef Cattle Field Day, Range Cattle Station, October 4, 19:38






AGRI CULTURAL Ll tARY







- 1 -


Table 1. YIELD GRADES OF FED BEEF *


YIELD GRADE % OF FED CATTLE

1 Less Than 1.0
2 25.0
3 50.0
4 20.0
5 5.0


* About 80% of steer and heifer production can
be classed as "fed" beef.





Table 2. TRIMMABLE FAT *


YIELD GRADE % EXCESS FAT TRIM *

I ----
2 12.5
3 17.8
4 22.9
5 2"..0


Leaving up to one-half inch of fat on all
trimmed cuts.



Table 3. EXCESS BEEF FAT PRODUCTION--"ECONOMIC WASTE"


1. In 19'7, U.S. Beef Industry produced almost 2.4 billion pounds of excess fat.

2. The production and transportation of this quantity of fat cost about $1,4-5 million
more than its ultimate value.

3. H1"r of this loss could be saved through improved breeding, feeding and management.

4. Thi' amounts to $730 million or about $35/head fed (21 million in U.S. in !957).



Present-ed t t.h Beef Cattle Field Day, Range Cattle Station, October i', 198 '
A,Z, Palmer, Animal Science Dept., Univ. of Florida






- 2 -


Table :. CARCASS CHARACTERISTICS


Carcass #

USDA GRADE

DEGREE OF MARBLING


HOT CARCASS WT., LB.

FAT OVER EYE, IN.

RIB EYE AREA, SQ. IN.

% KIDNEY & PELVIC FAT


EST. % YIELD *

YIELD GRADE


1

Good +

Slight +


S50

.90

10.50

3.0%


4'.4 1:


2

Good +

Small -


-rc

.20

15.10L

2.0%


54.. !

I. 00


* Estimated % of fat trimmed, boneless retail cuts from the
round, rump, loin, rib & chuck -- based on carcass wt.


Table 5. CUT OUT SUMMARY


Carcass #

% Throw Away Fat

% Throw Away Bone

% Packaged for Retail

% Cutting and Evaporation Loss


Side Cost

Side Sale Value

Gross Profit, $

Gross Profit, %


1

19.88

9.7

68.31

1.75


144.62

195.64

51.02

35.28


2

9.53

10.30

79. :3

0.53


143.98

228.72

84.74

58.86


Retailer would make 6.84%0 more profit on #2 than #1.

Presente-d at the Beef Cattle ,-ield Day, rangee C-ttle Station, Oct;ober 1968 by
A.Z. PalrIn r, Animal Science Dept., Univ. of Florida.


_ __ __







-3-


Table 6. LEFT SIDE CUT OUT DATA*-
Good Carcasses


Price/ Carcass #1 Carcass #2
Retail Cut lb. 314.4 Ibs. 313.0 lbs.
I


Cubed Steak
Porter housee
T-Bone Steak
Del Mon'co Steak
Sirloi Steak
Sirloin Tip Steak
Flank Sieak


(boneless)


Sirloi;i Tip Roast
Eye of the Round Roast
Rib Ro.: t
English Cut Chuck Roast
Shoulder Roast (Arm)
Pot Roc. t
Chuck Aioast
Chuck Roast (boneless)
Round roast

Boneless Stew
Short libs
Plate .eef
Chuck Boneless (Stew)


$1.37
1.J7
1.37
1.97
1.27
1.37
1.27


1.27
1.:47
1.17
.97
.87
.77
.57
.87
1.27


.53
.59


Ground Beef
Beef K!dney

Waste Pat
Waste Sone


Retail value,
cut out***/cwt.


Ibs.* Value
5.98 $ 8.19
1.48 2.03
16.10 22.07
1.70 3.35
13.81 17.54
3.93 5.39
1.28 1. 3


6.34
3.97
15.97
2.59
7.98
4.19
23.75
3.14
19.43

10.32
12.25
10.97
3.30

4S.4'S
0.72


8.06
5.384
18.S8
2.51
6.95
3.23
15.91
2.73
24.74

8.98
5.76
3.41
3.21

24. '2
0. 42


:2.50 0.31
30.70 0.08

308.91 $195.64


$ '2.70


Ibs,* Valule
9.41 12.89
3.48 L,77
17.00 23.29
2.49 4.91
i5.99 20
4.06 5.55
1,1 1.446


8.09
,.39
12.97
3. 47
11.27
13.11
31.54

22.01

11 .4
1 1.80
8.98
8.22

45.50
. 13


10.27

15.17
3.37

10,09
21o


9.95
- 5'4
2.78
7.98

24. 13
0,68


30.00 O. 1
33.8 30 ,L


311.33


$228 72
eL I/


$ 73.07


* W-.ights on Ibs. and hundredths of Ibs. basis
"* Cutting, packaging and pricing was on a practical food chain store basis
Includes mark-up

Presented at the Beef Cattle Field Day, Range Cattle Station, October !9i; by
A,Z. Palmer, Animal Science Dept., Univ. of Florida


--






- 4 -


Table 7. Physical Composition of Retail Cuts


% Fat % Lean % Bone

Carcass #1
Porter House Steak 25.7 $4.3 10.0
Blade Chuck Roast 19.2 S8.3 12.5

Carcass #2
Porter House Steak 22.7 65.9 il.4
Blade Chuck Roast 17.5 69.9 12.5


Presented at thi Beef Cattle Day, Range Cattle Gtation, October 4, 19C(- 'y A,.. Palmer
Animal Sc'ence Dept., Univ. of Florida






-5-

Table 8,
YIELD GRADE AND CARCASS CUTABILITY


CARCASS CHAR. CTERISTICS


Carcass ;,

USDA GRAlE

DEGREE OF MARBLING


HOT CARC. WT., LB.

FAT OVER EYE, IN.

RIB EYE AREA, SQ. IN.

% KIDNEY ". PELVIC FAT


EST, % YvLD*

YIELD GRADE


!

Choice

Modest -


582

.80

11,:0

4.0%


L7.93

3,86


% Throw Away Fat

% Throw A.-yy Bone

% Package for retail

% Cutting loss


Side Cost

Side Sale Value

,ross Profit, $

:*ross Profit, % **


CUT OUT SUMMARY

16.37 12.53

8.71 9.54

73.42 77.93

1.50 ---


$136.22

183.69

3;0.47

37.05


$132.54

192.6

60.14

45.37


x Estimated % of fat trimmed, boneless retail cuts from the round, rump, loin, ri aid
chuck -- based on carcass wt.

** Retailer would make 22.4'% more profit on Carcass #2 than Carcass #1, Ret: vr
would make 52.73% more profit on Carcass #4 than Carcass #3.


#resented at Florida Angus Association Fif-ld Day, University of Florida, Aimal Science
Department, July 12, 1968, by A. Z, Palmer and J, W. Carpenter and '., ERddish


2

Choice

Modest


574

.20

13.70

3.0V%


53. ;

1.40


3

Good

Slight o


600

.80

10.30

3.0%


47.47

L.08


Good

Small -


573

.30

S1.,40

2.5%


51.61

2.28


22.77

3.38


$140.97

139.71

28.74

20.39


13.92


5.77
70.75

l^56


$132,3'

17 ,27

33.92

33.18I


_I_ _ ___


__ ~I~ __ __







STEPS IN DETERMINING LIVE YIELD GRADE

1. The preliminary yield grade is determined from the following table based on the
estimated adjusted thickness of fat over the rib eye:


Preliminary
yield orade
2.5
3.0
3.5


Fat over
rib eye
.8
1.0
1.2


Preliminary
yield grade
4.0
4.5
5.0


2. The adjustment for area of rib eye is based on the area of rib eye-carcass
weigh: relationships in the following table. For each square inch by which the
area of rib eye is estimated to exceed the area shown for the estimated carcass
weight, subtract .3 of a grade. For each square inch less than the area shown
for the estimated carcass weight, add .3 of a grade.


Warm
carcass
weiqht
in. 650 Ibs.
700
750
800
350
900


Area of
rib eye
11.6 sq. in.
12.2
12.6
13.4
14.0
14.6


3. The adjustment for estimated percent
the following table:


% Fat
.5
1.0
1.5
2.0
2.5


Adjustment
-.5
a)r


kidney, pelvic, and heart fat is made from


% Fat
3.0
3.5
4.0
L.50
5.0


Adjustment
-.1
0
+.1
+.2
-+1.3


4. Combine the preliminary yield grade and the adjustments to obtain the final
yield trade .

SCHEDULE FOR CONVERTING LIVE WEIGHT TO CARCASS WEIGHT FROM LIVE WEIGHT AND DRESSING


PERCENTAGE
Dressing Percentage


50 51 52 53 54 55 56 57 58 59 60 61 62 63 64 65
Carcass Weight


332
403
4)3
455
484
510
335
561
586
512
637
553


390
41:
442
4568
494
520
546
572
598
624
650
)76


397
42L4
450
477
503
530
556
5833
509

662
389


40 ,
432
455
438
513
540
5S7
594
621
648
675
702


412
440
467
4 95
522
550
577
So05
632

687
715


420
443
467
504
532
560
538
516
;44
672
700
723


427
456
4034
513
541
570
593
627
655
384
712
74 1


435
464
493
522
,.; 1
580
609
333
667
696
725
754-


442
472
501
531
;60
590
619
649
S 7d
703
737
767


450
480
510
540
370
600
630
660
590
720
750
780


457
488
518
549
579
610
640
571
701
732
762
793


45'
496
527
558
589
620
551
632
7 '
744
775
806


Fat over
rib eye
.2 inch
.4


Warm
carcass
weight
350 Ibs.
400
450
300
*50
S00


Area of
rib eye
3.0 sq.
3.6
9.2
9.38
10.4
11.0


Live
e!ei ght
750
300
850
;OO
950
,000


1150
'200
i250
1300


375
400
425
450
475
500
525
550
575
o00
625
650


472
504
535
567
593
630
661
693
727'
756(
737
, 'I-


480
512
544
576

640
672
704
731
738
800
932


487
520
552

617
650

715
:;7
7 30
312
345


I_ __C


_I _~






-7-


CHARACTERISTICS OF THE MEAT TYPE BEEF CARCASS



1. From sound parent stock -- thrifty, fast gaining and efficient
convertors of feed to meat.


2. Prolific -- from cow herd dropping and weaning at a rate of over 90%.


3. Weight for age -- Age Warm Carcass Wt./Day Age lb.

11-14 mos. 1.40
14-19 mos. 1.30
19-27 mos. 1.20


4. Fat over eye -- under 0.30 inch.


5. Kidney, pelvic and heart fat -- under 3%.


6. Rib eye area -- over 2 sq. in. per CWT of hot carcass.


7. Marbling -- at least a small amount


3. Tenderness -- at least 'average" or better by taste panel or under
10 Ibs. by Warner-Bratzler shear.


9. Yield grade or carcass cutability -- Yield grade #1 (52.3% lean cuts
or higher) is more desirable than #2 (50.0% to 52.3%). Absolute
Minimum Cutability of 50%.


10. Dressing percentage: 60% or higher.




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