and you are gonna like it! grading vs. tasting why? of all bbqs you have, you could not possibly...

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... and you are gonna like it! By James Berry By James Berry Introduction to Introduction to Beef Quality Beef Quality Grading Grading

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Page 1: and you are gonna like it! Grading vs. Tasting Why? Of all BBQs you have, you could not possibly taste every animal! What if the product is not consumable?

... and you are gonna like it!

By James BerryBy James Berry

Introduction to Beef Introduction to Beef Quality GradingQuality Grading

Page 2: and you are gonna like it! Grading vs. Tasting Why? Of all BBQs you have, you could not possibly taste every animal! What if the product is not consumable?

Grading vs. Tasting Why?

• Of all BBQs you have, you could not possibly taste every animal!

• What if the product is not consumable?

• Tasting is too time consuming and subjective

Page 3: and you are gonna like it! Grading vs. Tasting Why? Of all BBQs you have, you could not possibly taste every animal! What if the product is not consumable?

What is the purpose beef carcass grading?

• To allow beef producers, packers, and retailers to be paid for the level of quality product they distribute.

• The USDA implemented meat grading to ensure that the product is of the right quality that consumers want.

• To create a basis for comparison and data in the beef industry.

• It is NOT mandatory for beef producers to use– But many markets such as Safeway and Kroger

require it.

Page 4: and you are gonna like it! Grading vs. Tasting Why? Of all BBQs you have, you could not possibly taste every animal! What if the product is not consumable?

How do beef grades affect me?

• They guarantee a grade of meat that we can trust at the quality level of the product you are buying.

• They increase the chance that we will be satisfied with our product.

Page 5: and you are gonna like it! Grading vs. Tasting Why? Of all BBQs you have, you could not possibly taste every animal! What if the product is not consumable?

What are the two types of grades?

• Quality Grade – Qualitative

• Yield Grade - Quantitative

Page 6: and you are gonna like it! Grading vs. Tasting Why? Of all BBQs you have, you could not possibly taste every animal! What if the product is not consumable?
Page 7: and you are gonna like it! Grading vs. Tasting Why? Of all BBQs you have, you could not possibly taste every animal! What if the product is not consumable?

What are the 8 types of quality grades?

• Three for purchase at the store:Prime (very rare)

Choice – Starting to be the standard at stores

Select – used to be the standard

• Others consumed by people in different waysStandard, Commercial, Utility, Cutter, and

Canner

Page 8: and you are gonna like it! Grading vs. Tasting Why? Of all BBQs you have, you could not possibly taste every animal! What if the product is not consumable?

What is the purpose of Quality Grades?

• Reflects the differences in the eating quality of meat based on:Marbling scores - the amount of fat interspersed

in the muscle.

Maturity scores - reflects the age of the animal at slaughter.

Page 9: and you are gonna like it! Grading vs. Tasting Why? Of all BBQs you have, you could not possibly taste every animal! What if the product is not consumable?

Factors influencing Quality Grade

1. Direct• Marbling• Maturity

2. Indirect• Texture• Firmness• Color

Page 10: and you are gonna like it! Grading vs. Tasting Why? Of all BBQs you have, you could not possibly taste every animal! What if the product is not consumable?
Page 11: and you are gonna like it! Grading vs. Tasting Why? Of all BBQs you have, you could not possibly taste every animal! What if the product is not consumable?
Page 12: and you are gonna like it! Grading vs. Tasting Why? Of all BBQs you have, you could not possibly taste every animal! What if the product is not consumable?

Prime 1 in 26

Upper 2/3 of Choice 1 in 19

Lower 1/3 of Choice 1 in 7

Select 1 in 5

Standard 1 in 2

Prime 1 in 26

Upper 2/3 of Choice 1 in 19

Lower 1/3 of Choice 1 in 7

Select 1 in 5

Standard 1 in 2

No fat is good right? ...Not always.

Quality GradeOdds of

poor steak

Page 13: and you are gonna like it! Grading vs. Tasting Why? Of all BBQs you have, you could not possibly taste every animal! What if the product is not consumable?

Prime

• This carcass has superior marbling, proper carcass conformation, and adequate maturity. – Found in fine restaurants and gourmet stores.

• Not economical for meat packers – The cattle are required to get very fat to

obtain enough marbling – A small percentage of cattle meet the

conformation standards.

Page 14: and you are gonna like it! Grading vs. Tasting Why? Of all BBQs you have, you could not possibly taste every animal! What if the product is not consumable?

Choice

• This is the most economical and most desirable carcass grade. – Adequate marbling and carcass conformation

are required.

Page 15: and you are gonna like it! Grading vs. Tasting Why? Of all BBQs you have, you could not possibly taste every animal! What if the product is not consumable?

Select

• (Used to be called "Good") This beef may be referred to as "no-roll" since it isn't stamped with the USDA grade.

– Must have slight marbling.– This meat is inspected but not marked with a

stamp as Prime and Choice.

Page 16: and you are gonna like it! Grading vs. Tasting Why? Of all BBQs you have, you could not possibly taste every animal! What if the product is not consumable?

Standard

• Usually older animals and thin animals. – Minimum marbling or below average carcass

conformation fits into this category.

Page 17: and you are gonna like it! Grading vs. Tasting Why? Of all BBQs you have, you could not possibly taste every animal! What if the product is not consumable?

Commercial

• Includes the designations of: Cutter

Canner

Utility.

– This meat is usually processed into lunch meats, soup, and canned meat products.

Page 18: and you are gonna like it! Grading vs. Tasting Why? Of all BBQs you have, you could not possibly taste every animal! What if the product is not consumable?

Cull

• Not acceptable for human consumption.– Often times put into animal consumption or

used to make other products.

– No longer used as animal consumption products

• BSE

Page 19: and you are gonna like it! Grading vs. Tasting Why? Of all BBQs you have, you could not possibly taste every animal! What if the product is not consumable?

Tenderness

Page 20: and you are gonna like it! Grading vs. Tasting Why? Of all BBQs you have, you could not possibly taste every animal! What if the product is not consumable?

Quality of Taste

Page 21: and you are gonna like it! Grading vs. Tasting Why? Of all BBQs you have, you could not possibly taste every animal! What if the product is not consumable?

Notice the visual difference in marbling (intramuscular fat) at each quality Grade

Page 22: and you are gonna like it! Grading vs. Tasting Why? Of all BBQs you have, you could not possibly taste every animal! What if the product is not consumable?

Moderately Abundant

Primeo

ModestChoiceo

Page 23: and you are gonna like it! Grading vs. Tasting Why? Of all BBQs you have, you could not possibly taste every animal! What if the product is not consumable?

ModestChoiceo

Slightly AbundantPrime-

Page 24: and you are gonna like it! Grading vs. Tasting Why? Of all BBQs you have, you could not possibly taste every animal! What if the product is not consumable?

ModestChoiceo

ModerateChoice+

Page 25: and you are gonna like it! Grading vs. Tasting Why? Of all BBQs you have, you could not possibly taste every animal! What if the product is not consumable?

ModestChoiceo

SmallChoice-

Page 26: and you are gonna like it! Grading vs. Tasting Why? Of all BBQs you have, you could not possibly taste every animal! What if the product is not consumable?

ModestChoiceo

SlightSelect

Page 27: and you are gonna like it! Grading vs. Tasting Why? Of all BBQs you have, you could not possibly taste every animal! What if the product is not consumable?

Relationship between Marbling, Maturity, and Carcass Quality Grade1

Maturity2

Degrees of Marbling A3 B C D E

Abundant Prime +

Moderately Abundant Prime Prime

Slightly Abundant Prime -

Moderate Choice + Choice

Modest Choice

Small Choice - Standard

Slight Select Standard

Traces Standard + Standard

Practically Devoid StandardAge < 30 months 30-42 months 42-72 months 72-96 months >96 months1Assumes that firmness of lean is comparably developed with the degree of marbling andthat the carcass is not a “dark cutter”.2Maturity increases from left to right (A through E).3The A maturity portion of the figure is the only portion applicable to bullock carcasses.

Page 28: and you are gonna like it! Grading vs. Tasting Why? Of all BBQs you have, you could not possibly taste every animal! What if the product is not consumable?
Page 29: and you are gonna like it! Grading vs. Tasting Why? Of all BBQs you have, you could not possibly taste every animal! What if the product is not consumable?

Based on marbling, what would you grade the cut on the left?

Page 30: and you are gonna like it! Grading vs. Tasting Why? Of all BBQs you have, you could not possibly taste every animal! What if the product is not consumable?

Based on marbling, what would you grade the cut on the left?

Prime

Page 31: and you are gonna like it! Grading vs. Tasting Why? Of all BBQs you have, you could not possibly taste every animal! What if the product is not consumable?

So what do we take from this?

• Why do we need to know this information?

• Do we go and buy the highest quality?

• How does beef grading affect how we eat?

Page 32: and you are gonna like it! Grading vs. Tasting Why? Of all BBQs you have, you could not possibly taste every animal! What if the product is not consumable?

Let’s get Grilling!Let’s get Grilling!

Page 33: and you are gonna like it! Grading vs. Tasting Why? Of all BBQs you have, you could not possibly taste every animal! What if the product is not consumable?

Sources

• Most information, slides and pictures provided by

Dr. Jon Beckett, Cal Poly, SLO

• USDA

• National Cattlemen’s Beef Association

• Slides 25 & 26 - www.ag.auburn.edu/ ~sschmidt/meats/sld011.htm