ADSC 3600 Lecture Notes - Lecture 3: Rib Eye Steak, Ground Beef, Feeder
27 Jan 2017
School
Department
Course
Professor
Document Summary
27. 6 lbs (42%) ground beef- most people eat ground beef. Mid 20th century- 1950s butchers got swinging carcasses and would make their own hamburger and everything there. 21st century- most things at walmart are case ready meats. Institutional (school lunches, dining hall, prison) 5% Georgia: cow-calf and stocker (almost all cow-calf and stocker, good grass and mild climate, 1,020,000 total head, 522,000 beef cows, 78,000 dairy cows. Breakers- breaking cows are the fat cows use most of cows. Pull out ribeye, briskets to make corn beef, then bone it out. Get the trim and other meat, and blend to get the fat content you want to get the hamburger meet you want. Cull cow- will have yellow fat on them, but if you feed them on corn for a little while, the yellow fat will become white (called premium whites) usually young pretty fat and rare.
