PASE Retail Meat ID Introduction

Chad Schimmels & Dr. Dennis Burson Author

09/05/2024 Added

118 Plays

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This is the introduction into the retail meat identification series. This series was created by Chad Schimmels, an AG teacher from Eustis-Farnam in Eustis, Nebraska, and Dr. Dennis Burson, an extension educator at the University of Nebraska.

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[00:00:00.000]This is the introduction to the Retail Meat Identification Series.
[00:00:08.000]This series was created by Chad Schimmels, the Ag Teacher at Eustis Farnham in Eustis, Nebraska,
[00:00:15.000]and Dr. Dennis Burson, Extension Educator at the University of Nebraska-Lincoln.
[00:00:20.000]The purpose of this series is to improve retail meat identification skills of students
[00:00:26.000]by teaching helpful hints and giving technical knowledge to Ag Teachers and Extension Educators
[00:00:31.000]who can then pass on that knowledge to their students.
[00:00:36.000]The local Ag Teachers and Extension Educators are best equipped at teaching their students.
[00:00:44.000]This is more about helping those local Ag Teachers and Extension Educators improve their knowledge
[00:00:51.000]so that they can then present this information to their students.
[00:00:56.000]There's a great deal of technical information in this,
[00:00:59.000]and beginning students and a lot of advanced students would be quickly overwhelmed by it.
[00:01:06.000]The way that I teach students to identify species of beef, pork, or lamb is to look at the size and color.
[00:01:15.000]Beef is large and cherry red.
[00:01:17.000]Pork is small and pink to gray in color.
[00:01:20.000]And lamb is tiny and dark red in color.
[00:01:25.000]Okay.
[00:01:26.000]This is an example of beef size and color.
[00:01:29.000]The bones are big.
[00:01:30.000]The muscles are big.
[00:01:32.000]And it is cherry red.
[00:01:36.000]As you can see in this slide, the muscles are medium sized and the color is pink to gray.
[00:01:45.000]If you compare this slide to the previous two, you'll see that the muscles and bones are very small by comparison.
[00:01:52.000]And this cut is very small, in fact.
[00:01:55.000]And the color is a dark red.
[00:01:58.000]I teach students to identify primal cuts by looking for bones or muscle groups, or individual muscles.
[00:02:06.000]Each primal will have a bone or bones, and muscle or muscle groups that are significant to that primal cut.
[00:02:16.000]These are the primal cuts of beef, the chuck, rib, loin, round,
[00:02:24.000]flank, plate, brisket, and shank.
[00:02:29.000]Here are the primal cuts of beef,
[00:02:32.320]of pork, the jowl, the shoulder which includes the Boston shoulder and the picnic shoulder,
[00:02:39.410]the loin, the ham leg if it's cooked or cured, it's ham if it's fresh, it's leg, the side
[00:02:49.550]and belly and the spare ribs.
[00:02:53.310]The primal cuts that students need to know in lamb are the shoulder, the rib, the loin,
[00:02:59.450]the leg and the breast.
[00:03:01.890]Take a special look at the leg in lamb.
[00:03:06.710]In beef and pork the sirloin region is cut off with the loin but in lamb we cut the sirloin
[00:03:17.010]off with the leg and that's why you'll get sirloin chops in the leg of lamb but you get
[00:03:24.270]sirloin steaks or sirloin chops in the loin for beef and pork.
[00:03:30.470]The general format of these presentations.
[00:03:31.470]There will be three slides per cut.
[00:03:35.050]Sometimes we'll have two different views or three different views in these three slides
[00:03:40.650]but there will always be three slides per cut.
[00:03:44.110]The first slide will be labeled and I will announce the name of the cut.
[00:03:51.910]The second slide will have specific drawings of muscles or bone structure and hints on
[00:04:00.350]it.
[00:04:01.050]And I will explain how I teach students to identify that cut.
[00:04:06.330]The third slide has generally been left without a recording over it, specifically to allow
[00:04:15.450]the ag teacher or extension educator to stop that slide, to look it over and to see that
[00:04:23.690]they see the muscles or bone structures that were presented in the previous two slides.
[00:04:28.030]So the format is generally going to be.
[00:04:30.630]It's going to be three slides per cut, sometimes there's a fourth slide, and generally there
[00:04:36.750]are no voiceover recordings over the third slide.
[00:04:42.770]The references that were used for this series were beef myology, pork myology, and the uniform
[00:04:49.430]retail meat identity standards.
[00:04:51.350]All these references are available online and are a great resource when teaching retail
[00:04:58.570]meat identification standards.
[00:05:00.210]Thank you.
[00:05:01.270]Thanks for watching!

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PASE Retail Meat ID Introduction

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