1meats by populatiry
pig
poultry
beef
sheep/ goat
2where to IM
lower value
areas (neck, front of shoulder)
3blood sampling sites
jugular
4what LN are removed in butchery
cattle: incised in PM exam, removed during hygienic dressing
pigs: easy LN removal, some remain in leg
lambs: most removed. except= popliteal and prescapular: hard to get without damaging
5cattle beef anatomy
neck
chuck
fire rib
thick rib at front
brisket- under side at front
sirloin= back area
flank= underside
rump
topside and silver side= arse area
thick flank= back thigh
6how can beef carcases be split in general
hind quater and fore quater
7difference beween gluteal muscle cuts
rump steaks- along the grain
picanha steaks- across the grain, increases tenderness
8what muscle are silverside and top side from
semimembranous and adductor muscle groups
tougher- boiling
9what is loin muscles
longissimus dorssi
psoas
intercostal
10how can psoas muscle be broken down
tail
filet mignon
chain side muscle
11what are t bone steaks
verterbrael column with l.dorsii and psoas
bone is most the weight
bnned during BSE
12whta is the difference between t bone and porterhouse steak
porter house hasnt gone the verterbrae bone in
13what steaks can come from forerib in cattle
forerib bone in
french trim
ribeye steaks
tomahawk steak
14how is brisket made
boned and rolled, the brisket (sternum) comprises the Pectoralis
superficialis and Pectoralis profundus muscles
15parts of pig
head
spare rib roast
blade
hand- armpit
loin- back
belly
leg/ ham
hock
trotters- safe to eat from point
16lumbar area main muscle in pigs
l. dorsis
17bacon origination
back bacon= loin
streaky bacon= belly
normally from older sows
18wheres gammon form
rolled hindleg to keep it moist
smoked, steaked, bones and tied
19how does smoke kill bacteria
remove moisture and can give off aldehydes from the wood
antibac properties
20how can shoulder be prepared
boned or rolled
21how are spare ribs made
Thoracic bones removed from belly by
‘sheet boning’ then cut into individual slices
of a rib and intercostal muscles
22sheep anatomy
neck- scrag end
middle neck
best end (behind scaupla shoulder ish)
loin
chump- back end
leg
shoulder- brisker
breast= belly
23meat from sheep neck
bone in slices
tough and chewy
SC- lamb doesnt matter, mutton matter
24most valuable sheep part
loin
25what is a barnsley chop
must be from lamb <1 year of age
cut with SC in
26how is chicken meat divided
white meat (breast,
wings) and dark meat (thighs,
drumsticks)
offal- liver and hearts
27where can farmers sell their animals
- Directly to abattoir = Deadweight (paid per carcase weight and quality)
- Through auction = Liveweight (paid per live animal weight)
more for sheep and cattle
28largest meat market buyers
top 4 supermarkets take 61%
29what can change carcase quality objectives
carcase destination- whos buying it
resources available to you to be the most economically efficient
future customer demand
30what is the 5th quater
all the parts apart from the carcase the abbatoir gets to kkep and can get profit from
31main expenses to abbatoirs
the carcase
cat 1, 2, ABPs need to get rid off
32what does economies of scale mean
making money off the cheap shit because theres so much of it
Economies of scale: Large abattoirs have lower operational costs and can make better use
of unwanted cuts and products, especially for international markets
33pros and con of boning
con: time labour wasted, cut becoems more meat so less cuts to sell
pro: higher value cuts
34difference between tapeworm and cyst names
cysts= cystercircus
taenia= adult worm