Transcript Thoroughbreds - University of Nevada, Reno

THE BASICS OF
MEAT JUDING
(beef, pork, lamb, & veal)
Stephen R Schafer, EdD
University of Nevada-Reno
2008
Partially Funded By
Ag Council of Nevada
4 Hall Lane
Yerington, NV 89447
This presentation was developed for use as an
educational resource and is provided as an
educational service. User/purchase fees are
not associated with this presentation.
Information Sources
Much effort and time was devoted to:
developing accurate/current information
incorporating appropriate pictures/graphics
providing proper credit of pictures/graphics
obtaining copyright/educational permission
Any and/or all errors, omissions, etc.
are purely unintentional/accidental.
Information Sources
American Meat Science Association (Meat Judging)
National 4-H/4HCCS (Livestock Manuals)
National Livestock & Meat Board (Meat Cuts)
Purdue University (Retail Meat Cut Identification)
Texas A&M University (Retail Meat Cut Identification)
Texas A&M University (Meat Judging)
United States Dept of Agriculture (Meat Grading)
University of Kentucky (Agripedia)
University of Nebraska (Meat Identification Slides)
University of Nebraska (Meat Judging)
University of Wisconsin-Madison (Meat Resources)
University of Wyoming (4-H Meat Manual)
THE BASICS OF
MEAT JUDGING
Author
Dr. Steve Schafer, University of Nevada-Reno
Reviewers
Dr. Warrie Means, University of Wyoming
Dr. Rosie Nold, South Dakota State University
Mr. Wayne Tatman, University of Wyoming
Meat Contest Basics
Currently, there are four types of animals used
in a Meats Contest (judging and
identification):
Beef
Sheep
Pork
Veal
Meat Contest Basics
Since beef, swine, sheep, and veal are the basis
of Meat Judging/Meat Identification, it is very
important to have a basic understanding of each
animal and how it might relate to the others:
relative size of each type of animal
(largest to smallest: beef, veal, pork, sheep)
color of meat of each type of animal
(lamb is reddest, beef is red, pork tends to be
much less red, and veal is very light in color)
wholesale meat cuts of each type
(detailed in upcoming slides)
Meat Judging/Identification
The three aspects of size, color, and wholesale
cuts form the foundation of Meat Identification
and Meat Judging. However, it is now time to
diverge into separate discussions.
Meat Identification centers on cuts of meat.
Meat Judging centers on quality factors of meat.
Judging is the purpose of this presentation, so it will now center
solely on meat judging & leave identification for another presentation.
Wholesale Cuts
Photos: National Livestock & Meat Board
Wholesale Carcasses/Cuts
Photos: Unknown Sources
Beef
Veal
Pork
Lamb
sizes are relatively in proportion
Carcass/Cuts Judging
Meat Judging (carcass or retail cuts) centers on the
factors that affect and influence meat quality:
Amount of Fat
Internal to the meat (called marbling)
External to the meat (call fat covering)
Size of the Muscle (Meat)
Size, in relation to respective cut
Color of the Meat
Be proper color for respective type of meat
Blemishes/Injury
Bruising, injection sites, etc
Meat Judging (generic)
Photos: Unknown Sources
1
2
Number 1 has larger muscle (more for consumer)
Number 2 has more external fat (more waste)
The amount of marbling is about the same for each
Color is correct and appropriate for each
Placing (all factors considered) would be: 1 over 2
Meat Judging (generic)
Photos: Unknown Sources
1
2
Number 1 is much larger muscle (more product)
Marbling is about the same (maybe more in 2)
The amount of external fat is about the same
Color is correct and appropriate for each
Placing (all factors considered) would be: 1 over 2
Meat Judging (generic)
Photos: Unknown Sources
1
2
Number 1 has more external fat (more waste)
Number 1 is much larger muscle (more product)
Marbling is about the same (maybe more in 2)
Color is correct and appropriate for each
Placing (all factors considered) would be: 1 over 2
Meat Judging (generic)
Photos: Unknown Sources
1
2
Number 1 has larger muscle (more for consumer)
Number 2 has much less marbling than Number 1
Number 2 has very dark color (not desirable)
The amount of external fat is about the same
Placing (all factors considered) would be: 1 over 2
Meat Judging (generic)
Photos: Unknown Sources
1
2
Number 1 has more external fat (more waste)
Number 1 has larger muscle (more for consumer)
Number 2 has much less marbling than Number 1
Number 2 has very dark color (not desirable)
Placing (all factors considered) would be: 1 over 2
Meat Judging (generic)
Photos: Unknown Sources
1
2
3
Muscle…..Number 1 has largest muscle (most meat)
Fat Cover…..Number 2 has the most to trim
Marbling…..Numbers 1 & 2 are good (3 has least)
Color…..Numbers 1 & 2 are good (3 is very dark)
Placing (all factors considered ) would be: 1–2–3
Meat Judging (generic)
Photos: Unknown Sources
1
2
3
Muscle….Number 1 has largest, 3 is the smallest
Fat Cover….Number 2 has the most to trim
Marbling….All three are good (maybe 3 has most)
Color….All three have good and appropriate color
Placing (all factors considered ) would be: 1–2–3
Meat Judging (Beef Rib Eye Steaks)
Photos: Meat Evaluation Handbook, Published by American Meat Science Association
Muscle…..Number 1 has the most muscle/meat
Fat Cover…..Number 2 has the most to trim
Marbling…..About the same, good for both
Color…..Both have good and appropriate color
Placing (all factors considered) would be: 1 over 2
Meat Judging (Pork Loin Chops)
Photos: Meat Evaluation Handbook, Published by American Meat Science Association
Muscle…..Number 2 has the most muscle/meat
Fat Cover…..Number 1 has the most to trim
Color…..Both have good and appropriate color
Placing (all factors considered) would be: 2 over 1
Meat Judging (Beef Rib Roasts)
Photos: Meat Evaluation Handbook, Published by American Meat Science Association
Muscle…..Number 2 has the most
Fat Cover…..Number 1 has much more to trim
Marbling…..Both have acceptable marbling
Color…..Both have good and appropriate color
Placing (all factors considered) would be: 2 over 1
Meat Judging (Pork Steaks)
Photos: Texas A&M University
Muscle…..Number 1 has the most muscle/meat
Fat Cover…..Number 2 has the most to trim
Color…..All have good and appropriate color
Placing (all factors considered) would be: 1-3-2
Meat Judging (Pork Loin Chops)
Photos: Texas A&M University
Please Place This Class
The Placing Is: 2-1-4-3
Meat Judging (Lamb Loin Chops)
Photos: Texas A&M University
Please Place This Class
The Placing Is: 3-2-4-1
Meat Judging (Lamb Loin Chops)
Photos: Texas A&M University
Please Place This Class
The Placing Is: 3-1-2-4
Meat Judging (Pork Rib Chops)
Photos: Texas A&M University
Please Place This Class
The Placing Is: 4-1-3-2
Meat Judging (Beef Rib Eye Steaks)
Photos: Unknown Sources
Please Place This Class
The Placing Is: 4-1-3-2
Meat Judging (Beef T-Bone Steaks)
Photos: Texas A&M University
Please Place This Class
The Placing Is: 4-3-1-2
Meat Judging (Pork Steaks)
Photos: Texas A&M University
Please Place This Class
The Placing Is: 4-3-1-2
Other Items
There are many other items that could have been
included in this presentation; and maybe some of
them should have been included, and maybe some of
those that were included should have been excluded.
Regardless of your thoughts and opinions concerning
the inclusion/exclusion of the various items, it can be
agreed that consensus would be difficult to achieve.
Other Items
Given the thoughts stated on the previous slide, it is
recommended that additional items be identified for
additional review and study.
Conducting an internet search for meat judging
meat identification, meat cuts, meat grading, or
related subject areas is an excellent starting point.
The Meat Evaluation Handbook published by the
American Meat Science Association is also an
excellent educational resource to utilize.