ABCs of Raising Animals for the Freezer: A Primer

During tonight’s program

• If you are at a video-conference site– You may ask questions interactively– If you do not want to ask the question yourself,

write it down and the room moderator will ask it for you

• If you are watching from home interactively, either ask or type in your questions

• If you are just watching at home, email questions to kriesla@auburn.edu

During tonight’s program

• If you have connection problems:– Email Sarah Helm at helmsar@auburn.edu

Things to Remember

• This is a primer• We are not going to debate which method of

finishing animals is best• You are here because you think you can add

more value to your animals by finishing and selling the product

• For Alabama, this is a niche market

Information will be basic

• These 2 sessions will be the groundwork for future programming

• Hands on workshop will be held in Auburn in January– Reinforce concepts– Go more in depth

1st Polling Question

• Which day would be best for you to come to Auburn for an optional hands-on workshop?– Friday– Saturday

2nd Polling Question

• Which date would be best for you to come to Auburn for an optional hands-on workshop?– Friday, January 7th– Saturday, January 8– Friday, January 28– Saturday, January 29

Provide understanding of:

• What a finished, ready to market looks like• What types of products you can produce• The economics of raising animals for freezer

meat and how to price it• How to feed the animals to the finished point• What to expect once the animal is slaughtered• What to do if you want to sell by the carcass

or piece

Never forget you are producing food!

Nutritional Facts• Beef

– #3 source of iron behind fortified cereal and grains

– Excellent source of Protein, Zinc, Phosphorous, Iron and B-Complex Vitamins

– 3 oz portion contributes 10% or less of a 2,000 cal/d diet

– 19 beef cuts leaner than a skinless chicken thigh

• Pork– Excellent source of Protein,

Thiamin, B-complex vitamins, Phosphorus and Zinc.

– Less than 50% of the fat in pork, beef and veal is saturated.

– The average fat and cholesterol content of trimmed, lean pork is 31% lower today than it was 20 years ago.

Serving Sizes and Nutritional Profiles of Lean Meats

3-ounce cooked serving-- Calories; Total Fat (g); Saturated Fat (g); Cholesterol (mg)

• LEAN CHICKEN – Skinless chicken breast*-- 140; 3.1; 0.9; 73 – Skinless chicken leg*-- 162; 7.1; 2.0; 80 – Skinless chicken thigh* -- 178; 9.3; 2.6; 81

• FISH – Cod*-- 89; 0.7; 0.1; 40 – Flounder*-- 99; 1.3; 0.3; 58 – Halibut*-- 119; 2.5; 0.4; 35 – Orange Roughy*-- 75; 0.8; 0.0; 22 – Salmon*-- 175; 11.0; 2.1; 54 – Shrimp**-- 84; 0.9; 0.2; 166

• LEAN CUTS OF PORK – Pork Tenderloin*-- 120; 3.0; 1.0; 62 – Pork boneless top loin chop**-- 173;

5.2; 1.8; 61 – Pork top loin roast*-- 147; 5.3; 1.6; 68 – Pork center loin chop**-- 153; 6.2; 1.8;

72 – Pork sirloin roast*-- 173; 8.0; 2.4; 76 – Pork rib chop**-- 158; 7.1; 2.2; 56

• LEAN CUTS OF BEEF – Beef eye of round*-- 141; 4.0; 1.5; 59 – Beef top round***-- 169; 4.3; 1.5; 76 – Beef tip round*-- 149; 5.0; 1.8; 69 – Beef top sirloin**-- 162; 8; 2.2; 76 – Beef top loin**-- 168; 7.1; 2.7; 65 – Beef tenderloin**-- 175; 8.1; 3.0; 71

Know your industry

• Have a working knowledge of practices in your industry– Know the conditions animals are raised – Know when and why animals are given antibiotics,

growth hormones– Make sure you have your facts straight