Hamburger Industry An Overview of the Beef Industry in Georgia

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Hamburger Industry An Overview of the Beef Industry in Georgia Agricultural Education Curriculum Office Dr. Plain Flanders and Scott Register April 2006

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Objectives Students will have the capacity to: Explain the significance of the meat business in Georgia. Name 4 hamburger meat cuts. Name 3 of the 4 basic Georgia meat breeds. State key actualities about every breed. Name the three of the main 10 hamburger delivering regions. Rank the Beef Industry contrasted with other Georgia agrarian items. Rank Georgia with different states in meat creation.

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Why is the hamburger business essential? Consistently, 76 million Americans eat meat. 99% of an issue with is either utilized as meat or recuperated as by-items Consumers spend more than half of their meat spending plan on hamburger Beef is one of the best wellsprings of iron, the single supplement regularly missing in the eating methodologies of grown-up ladies, young kids and competitors.

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Beef Cuts There are 8 areas of the meat body that are assigned into retail cuts. There are 44 of these retail slices The diagram to one side demonstrate these most normal cuts of hamburger.

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Beef Cattle Breeds Breed Types Advantages Disadvantages British Angus Low birth weight Lower development rate Hereford High fertility Shorthorn Moderate drain production Moderate outline estimate European Charolais High development rate Increased dystocia Gelbvieh Larger outline size Increased upkeep Maine-Anjou High drain creation Pinzgauer Simmental South Devon Tarentaise Zebu American Brahman Adaptability to unfriendly environments Lower development rate British Derivatives Moderate to high drain production Poor corpse quality European Derivatives Maximum heterosis in crossbreeding

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Common Breeds of Georgia There are numerous hamburger breeds that are brought up in Georgia The accompanying are the 4 most regular: Angus Hereford Charolais Simmental

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Angus dairy cattle can be either dark or red in shading They started in the United Kingdom They have low, minimized bodies and are noted for the fine nature of their meat.

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Hereford Originated in England Came to the United States in 1817 They are an exceptionally generous breed An extremely gainful breed

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Charolais Originated in France Valued in light of the fact that they develop at a quick rate and reach large estimate They are white or velvety white in shading

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Simmental Originated in Switzerland Their shading changes from pale gold to dim ruddy cocoa. The head is typically white before the eyes with the lower parts of the legs likewise to a great extent white Valued for good weight pick up (2 to 3 pounds for every day) and extremely quiet

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Operations About 71% of Georgia dairy cattle operations are business bovine calf makers, 21% are thoroughbred cow calf makers, and 8% are stockers Cattle is brought up in each of the 159 areas of Georgia Therefore, the meat business largy affects the state's economy (evaluated at more than $2 billion). In Georgia, 87% of our 23,000 makers possess under 100 head of dairy cattle. However this gathering possesses just 46% of dairy cattle. The other 13% of Georgia cattlemen (3,300 makers) claim 54% of the steers.

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Beef in Georgia's Counties

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Georgia Commodities

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Assessment 1 . What rate of an aggravation with is utilized as either meat or as a result? A. 10% B. 28% C. 78% D. 99% 2. Buyers overall spend more than ____ of their meat spending plan on hamburger. A. 1/3 B.1/2 C. they make D. their month to month pay 3. There are 8 areas of the hamburger body that are assigned into ____. A. retail cuts B. generation cuts C. decision cuts D. USDA select 4. Name four of the eight cuts. 5. There are three classes that most meat dairy cattle fall under; Zebu, European and ___. 6. What are the four most copious types of hamburger dairy cattle in Georgia? 7. What shading can angus cows be? A. Dark B. White C. Red D. Dark or Red 8. Hamburger cows are developed in _______ districts in Georgia. A. 125 B. 159 C. 200 D. 36 9. Name two of the main five hamburger steers delivering areas in Georgia. 10. How does the meat business rank in contrast with other Georgia horticultural wares? A. 1 B. 7 C. 10 D. 25

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Assessment Key D 99% B ½ A retail cuts Round, Sirloin, Fore shank and Brisket, Chuck, Short loin, Rib, Flank and Short plate, and Other cuts British Angus, Hereford, Charolais, and Simmental D Black or Red B 159 Carroll, Morgan, Madison, Wilkes, and Jackson\ B 7

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References http://www.ansi.okstate.edu/breeds/cows/http://www.georgiastats.uga.edu/http://resources.caes.uga.edu/media/GAR/reportgaag.htm

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