The Meat We Eat is a course designed to create a more informed consumer about the quality, safety, healthfulness and sustainability of muscle foods and address current issues in animal agriculture in developed and developing countries.
Quality Grades
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來自 University of Florida 的課程
肉类食品
25 個評分
從本節課中
Week 4
This week we'll learn about meat quality, fabrication, and packaging.
與講師見面
Chad Carr, Ph.D.
We think about US lamb quality grades.
It's driven by three things, 'Kay?
They're not going to tell us how old they are, all right?
But there's a big difference in value and eating quality between an
old sheep, and a young lamb, big difference in eating quality and value.
So, this is a young lamb and how we know that is that when this lamb was
harvested these front two feet here, what we call
the trotters, they broke at this epiphyseal growth plate.
If they wouldn't of bro, broken there, if they
would've broken and it would've looked like a spool or
looked like a jagged edge then that would have come
from an old sheep which ultimately would be called mutton.
Big difference in eating quality in those products.
So that's one component to USDA quality grading.
The other components is that we would look here within the
flanks and see how much streaks of fat are within there.
And this would be average choice flank streaking is what that would be.
The amount of fat streaking you see within the flanks,
it would be indicative of kind of what we see when
we look directly at the marbling, within the ribeye of a
beef carcass, like we'll show you here, in a second, 'Kay?
So, those that have a little more flank streaking is preferred.
So, we've talked about the maturity.
We've talked about flank streaking.
And then the third component is just to look at the confirmation of the carcass.
And that's the width as compared to length.
Those that are wider and thicker relative to
their length or higher conforming, but we put more
emphasis on this flank streaking and circling on the,
the maturity than, than we do with the confirmation.
Collectively this carcass would probably be low choice to average choice.
Yield grade for a lamb carcass is only driven by how much fat
that it has and this would be probably a yield grade one lamb carcass.
It's very trim and well muscled.
USDA beef quality grades are very important as to ultimately merchandising
products as it associates with
their value, both domestically and internationally.
And so how that works, the USDA comes in, they are a third party, which
uses, applies the grades and standards for the grades of beef carcasses
and applies them to let's say at a beef processing facility, and then those grades
relative to the supply and demand indicate the ultimate value of those carcasses.
So, we just wanted to show you here, we'll predominantly do this with slides, what we
did want to show you, that these carcasses here, we think about quality grades.
Again, they're not going to tell, the animals
aren't going to tell us how old they are.
So what we use to indicate differences in maturity
is how much of this cartilage has changed into bone.
And as you look here, these cartilaginous buttons
that we see here all along these thoracic vertebrae.
It's still entirely cartilage.
As we become older, that cartilage will change into bone.
It will change into skeleton.
So we take that, combined with the amount of fat that we see here within the
muscle, or marbling, and that's how we come up with USDA quality grades.
So, this would be a, an average choice, or USDA average choice beef carcass.
As it looks, got fine marbling distribution and it's very
youthful in its color and it looks like high quality meat.
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