Scientific Farm Animal Production

Biology

Quiz 3 :

Red Meat Products

Quiz 3 :

Red Meat Products

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Describe consumption and household expenditure trends of red meat.
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What are the wholesale cuts of beef, pork, and lamb?
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Wholesale or primary cuts involves, shipping of the meat in boxes such as boxed beef, boxed pork, and boxed lamb.
Wholesale cuts for beef, lamb, and pork are mentioned below separately:
1. Beef : - Round, sirloin, short loin, rib, chuck, fore shank, brisket, short plate, and flank.
2. Pork : - Ham or leg, loin, blade shoulder, jowl, arm shoulder, spareribs, side.
3. Lamb : - Leg, loin, rib, shoulder, neck, fore shank, breast.

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Compare the pricing protocols of beef and pork processors.
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Processors or packers buy animals through various marketing channels, cattle sheep and swine are generally purchased on live weight basis.
Pricing protocols used by packers are:
Beef : - Packer owned (6%), forward contract (60%), negotiated (34%)
Pork : - Packer owned (28%), forward contract (68%), negotiated (4%)

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What are the primary factors affecting demand for red meat?
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What are the impacts on meat merchandising due to the variety of retail cuts that originate from beef, lamb, and pork?
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Describe the market channels for cattle, hogs and sheep as well as beef, pork, and lamb.
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How does beef, pork, and lamb meet nutritional requirements (RDA, nutrient density, etc.)?
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Describe the global and domestic distribution of red meat production.
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Describe the various categories of retail food outlets.
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Compare the volume, average live and carcass weights, and dressing percent by species.
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Describe the importance of dressing percentage, its calculation, and the factors that influence it.
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Describe the structure of muscle and its composition.
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