Exam 3 Study Guide - Beef Fabrication Swine Primal Cuts study guide 2023

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Exam 3 Study Guide - Beef Fabrication Swine Primal Cuts study guide 2023 this is a document contains the best summaries and the best study guides this is an example of what it has The carcass wei... ght is approximately 63% of the live animal weight • The carcass weight is missing: ○ Hide ○ Head ○ Blood ○ Some fat ○ Internal Organs ○ Hooves • Dressing % ○ The percentage of the live animal weight that becomes the carcass weight at slaughter. It is determined by dividing the carcass weight by the live weight, then multiplying by 100. Aging − improves tenderness • Dry aging ○ Open air ▪ ▪ • Wet aging Either in carcass form or sitting on a metal shelf In a cooler ○ In a vacuum bag ▪ ▪ • After aging Anaerobic environment Meat sits in its own juices Rigor mortis (RM) − stiffening of death • Muscles stiffen up When grading, you have to expose the ribeye by ribbing the carcass (cutting the space between the 12th and 13th rib) Cutting between the 5th and 6th ribs separates the ``primal rib`` from the ``primal chuck. Ribeye gets smaller as you go closer to the head Ligamentum nuchae (backstrap) − tendon that helps the head move up and down • Connective tissue that is removed because nobody eats that Diaphragm − skirt steak Institutional Meat Purchasing Specifications (IMPS) • USDA guidelines so that every cut is "the same" Short ribs− biggest valued item in the plate area of the carcass Some fats are tougher than others • Soft Fat − Unsaturated Download to enjoy the best study guide from this document [Show More]

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