Import Demand for Goat Meat, Sheep and Lamb, and Other Lesser
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Greater China Beef & Sheepmeat Market Snapshot
MARKET SNAPSHOT l BEEF & SHEEPMEAT Despite being the most populous country in the world, the proportion of Chinese consumers who can regularly afford to buy Greater China high quality imported meat is relatively small in comparison to more developed markets such as the US and Japan. However, (China, Hong Kong and Taiwan) continued strong import demand for premium red meat will be driven by a significant increase in the number of wealthy households. Focusing on targeted opportunities with a differentiated product will help to build preference in what is a large, complex and competitive market. Taiwan and Hong Kong are smaller by comparison but still important markets for Australian red meat, underpinned by a high proportion of affluent households. China meat consumption 1 2 Population Household number by disposable income per capita3 US$35,000+ US$75,000+ 1,444 13% million 94.3 23% 8% 50 kg 56% 44.8 China grocery spend4 10.6 24.2 3.3 5.9 million million 333 26 3.0 51 16.1 Australia A$ Australia Korea China Korea Australia China US US China US Korea 1,573 per person 1,455 million by 2024 5% of total households 0.7% of total households (+1% from 2021) (9% by 2024) (1% by 2024) Australian beef exports to China have grown rapidly, increasing 70-fold over the past 10 years, with the country becoming Australia’s largest market in 2019. Australian beef Australian beef Australia’s share of Australian beef/veal exports – volume5 exports – value6 direct beef imports7 offal cuts exports8 4% 3% 6% 6% 3% Tripe 21% 16% Chilled grass Heart 9% A$ Chilled grain Chilled Australia Tendon Other Frozen grass Frozen 10% 65 71% Tail 17% countries million Frozen grain 84% Kidney 67% Other Total 303,283 tonnes swt Total A$2.83 billion Total 29,687 tonnes swt China has rapidly become Australia’s single largest export destination for both lamb and mutton. -
Information on How to Buy Lamb
LAMB Lamb is produced from animals less than a year old. Since the quality of lamb varies according to the age of the animal, it is advisable to buy lamb that has been USDA-graded. USDA Prime: Prime grade lamb is very high in tenderness, juiciness, and flavor. It has moderate marbling, which enhances both flavor and juiciness. Prime chops and roasts are excellent for dry-heat cooking (broiling and roasting). USDA Choice: Choice grade lamb has slightly less marbling than Prime, but still is of very high quality. Choice chops and roasts also are very tender, juicy, and flavorful and suited to dry-heat cooking. Lower grades of lamb and mutton (USDA Good, Utility, and Cull) are seldom marked with the grade if sold at retail. Most cuts of USDA Prime and Choice lamb - including shoulder cuts - are tender and can be oven roasted, broiled, or pan broiled. A leg of lamb graded Choice or Prime, for example, is delectable when oven roasted. The less tender cuts - the breast, riblets, neck, and shank - can be braised slowly to make excellent (and tender) lamb dishes. Meat from older sheep is called yearling mutton or mutton and, if it is graded, these words will be stamped on the meat along with the shield-shaped grade mark. Grades for yearling mutton and mutton are the same as for lamb, except that mutton does not qualify for the Prime grade and the Cull grade applies only to mutton. The best way to identify lamb cuts is with the lamb carcass chart shown above. -
United States Standards for Grades of Lamb, Yearling Mutton, and Mutton Carcasses
United States Department of Agriculture United States Standards Agricultural Marketing for Grades of Service Livestock Lamb, Yearling Mutton, and and Seed Division Mutton Carcasses Effective date July 6, 1992 United States Standards for Grades of Lamb, Yearling Mutton, and Mutton Carcasses The following is a reprint of the Official United States Standards for the Grades of Lamb, Yearling Mutton, and Mutton Carcasses promulgated by the Secretary of Agriculture under the Agricultural Marketing Act of 1946 (60 Stat. 1087; 7 U.S.C. 1621-1627) as amended and related authority in the annual appropriation acts for the Department of Agriculture. The standards are reprinted with amendments effective July 6, 1992. Development of the Standards The official standards for grades of lamb and mutton carcasses were initially promulgated and made effective on February 16, 1931. The standards were amended in October 1940 (Amendment No. 1 to S.R.A. 123) so as to change the grade designations Medium and common to Commercial and Utility, respectively. In April 1951, the official standards were again amended (Amendment No. 2 to S.R.A. 123). By this amendment, Prime and Choice grades were combined and designated as Prime. The Good grade was renamed Choice, which also became the highest grade for carcasses of mutton older than yearlings. The top two-thirds of the Commercial grade was combined with the top two-third of the Utility grade and designated as Utility, thereby eliminating the Commercial grade name. The lower one-third of the Utility grade was combined with the Cull grade and designated as Cull. This amendment also provided for reflecting the minimum requirements for each grade, specified the grade requirements for varying degrees of maturity, and clarified the method for differentiating between lamb, yearling mutton, and mutton carcasses. -
2009 Goat Meat Recipes
GOAT MEAT RECIPES The following goat meat recipes are compiled from numerous listings on the Internet. You will find many more by taking the time to look up “goat meat recipes” online. CHEESE BURGER BAKE (Krista Darnell) 1 lb ground goat 2 cups Bisquick or substitute 1/3 cup chopped onion ¼ cup Milk 1 can (11oz) condensed ¾ cup water Cheddar Cheese Soup 1 cup shredded Cheddar Cheese 1 cup frozen mixed veggies, salt, pepper to taste Preheat oven to 400°. Generously grease rectangular baking dish (13x9x2). Cook ground goat and onions with salt & pepper to taste in 10” skillet over medium heat stirring occ. Until meat is brown, drain. Stir in soup, vegetables and milk. Stir Bisquick powder and water in baking dish until moistened. Spread evenly. Spread meat mixture over batter. Sprinkle with shredded cheese. (Optional additions: Mushrooms) APRICOT MUSTARD GLAZED LEG OF GOAT (Krista Darnell) ¼ cup Apricot jam 1 tsp dried Rosemary 2 tbs Honey Mustard3 lb goat leg, butterflied 2 Garlic Cloves, chopped ½ cup Red Wine 2 tbs Soy sauce 1 cup Beef stock 2 tbs Olive oil Salt & Pepper to taste Combine jam, mustard, garlic, soy sauce, olive oil and rosemary reserving 2 tbs of marinade for sauce. Brush remainder all over goat. Season with salt & pepper. Marinate for 30 minutes. Broil goat for 3 minutes per side. Bake goat at 425° fat side up for 20 minutes or until just pink. Remove from oven and let rest on serving dish for 10 minutes. Pour off any fat in pan. Add Red wine to pan and reduce to 1tbs. -
Boom in Goat and Sheep Sectors As Affluence Grows
SECTOR REPORT – FRESH MEAT Boom in goat and sheep sectors as affluence grows Higher incomes, religious customs and cultural events have been driving demand for goat and sheep meat, ARIEF FACHRUDIN and the Aqiqah Al-Hafiz processes 20-30 sheep per week to meet Asian Agribiz team find. demand for aqiqah. 2 ASIAN MEAT MAGAZINE – March/April 2020 Increasing demand for goat meat has been driving growth in Vietnam’s goat population. Official data shows that from 2016-19, the market grew by an average of 18% per year. In 2018 alone, it increased by a quarter on the back of strong sales in China. Last year, goat numbers reached 2.8 million heads, an increase of 15% over 2018. Most goat production takes place in Ninh Binh province in the north and south-central Ninh Thuan province. Capacities at farms in these two regions range from 1500-3000 heads, and from 15-20 animals. Pham Van Hung, owner of a 3000-head goat farm in Lam Dong, told Asian Meat Magazine that goats are happy in Vietnam’s harsh, arid and hilly conditions. “Yet we don’t yet have widespread commercial production. The main problem is a lack of high-quality breeding goats and an effective farming model,” Mr Hung said. “We have to import breeding goats. This raises production cost to beyond consumer affordability.” Perception Concerns over food safety, a growing issue in Vietnam, have helped drive goat meat sales. “Consumers think that goat meat is extremely safe, with no antibiotics and banned substances, while also rich in nutrients,” said Mr Hung. -
Motivations and Barriers for Sheep and Goat Meat Consumption in Europe: a Means–End Chain Study
animals Article Motivations and Barriers for Sheep and Goat Meat Consumption in Europe: A Means–End Chain Study Serena Mandolesi 1 , Simona Naspetti 1,* , Georgios Arsenos 2 , Emmanuelle Caramelle-Holtz 3, Terhi Latvala 4, Daniel Martin-Collado 5, Stefano Orsini 6, Emel Ozturk 7 and Raffaele Zanoli 7,* 1 Department of Materials, Environmental Sciences and Urban Planning (SIMAU), Università Politecnica delle Marche, Via Brecce Bianche, 60131 Ancona, Italy; [email protected] 2 Faculty of Veterinary Medicine, Aristotle University of Thessaloniki, P.O. Box 393, GR-54124 Thessaloniki, Greece; [email protected] 3 The French Livestock Institute/Institut de l’Elevage (IDELE), Campus INRA—Chemin de Borde Rouge, CEDEX, BP 42118-31321 Castanet Tolosan, France; [email protected] 4 Economic Research, Natural Resources Institute Finland (Luke), Koetilantie 5, 00790 Helsinki, Finland; terhi.latvala@luke.fi 5 Animal Production and Health Unit, Agrifood Research and Technology Centre of Aragon (CITA), Gobierno de Aragón, Avenida Montañana 93, 050059 Zaragoza, Spain; [email protected] 6 Organic Research Centre, Trent Lodge, Stroud Road, Cirencester, Gloucestershire GL7 6JN, UK; [email protected] 7 Department of Agricultural, Food and Environemntal Sciences (D3A), Università Politecnica delle Marche, Via Brecce Bianche, 60131 Ancona, Italy; [email protected] * Correspondence: [email protected] (S.N.); [email protected] (R.Z.); Tel.: +39-071-220-4929 (R.Z.) Received: 15 April 2020; Accepted: 18 June 2020; Published: 26 June 2020 Simple Summary: In Europe, human consumption of sheep/goat meat is lower than for other types of meat (e.g., chicken, beef). This study contributes to a better understanding of why/why not sheep/goat meat is consumed in Europe, and which are the relevant attributes, situations associated with small ruminants’ meat consumption by consumers. -
Sensory Evaluation of Various Lamb Meat Foods by Judging Consumers
KUKOVICS & NÉMETH: SENSORY EVALUATION OF LAMB MEAT FOODS BY CONSUMERS Acta Alimentaria, Vol. 43 (2), pp. 254–263 (2014) DOI: 10.1556/AAlim.43.2014.2.9 SENSORY EVALUATION OF VARIOUS LAMB MEAT FOODS BY JUDGING CONSUMERS S. KUKOVICS* and T. NÉMETH Research Institute for Animal Breeding and Nutrition, 2053 Herceghalom, Gesztenyés u. 1. Hungary (Received: 6 November 2012; accepted: 24 February 2013) Four kinds of lamb meat foods (Wiener sausage, ham, roasted meat, and roasted leg) were developed based on 8 different genotypes to improve lamb meat quality and quantity, and to study the differences among them. The stringiness, flavour, and odour of the products were judged in food sensory evaluation by a total of 265 (60% male and 40% female) randomly selected consumers. In stringiness and flavour five (from 1 to 5), and concerning odour three (from 1 to 3) categories were created according to decreasing quality. The consumers represented different age groups: below 20 years, between 21–30, 31–40, 41–50, 51–60, 61–70, and above 70 years. The groups of consumers were involved in sheep farming, other animal farming, other agriculture sector, industry, catering, education, other service; administrative department of the state, were students, and others. Analyses of variance were calculated to estimate the effects of the genotype of lamb, the gender, age, and occupation of judging consumers on the sensory evaluation of the meat foods. In conclusion, new lamb meat foods were highly appreciated by consumers, who made definite distinctions among genotypes according to flavour, stinginess, and odour. There were significant interactions between gender, age, and occupation of consumers as well as sensory evaluation of various lamb meat foods. -
Carcass Yield and Physico-Chemical Characteristics of Japanese Quail Meat
ISSN 1023-1072 Pak. J. Agri., Agril. Engg., Vet. Sci., 2017, 33 (1): 111-120 CARCASS YIELD AND PHYSICO-CHEMICAL CHARACTERISTICS OF JAPANESE QUAIL MEAT F. N. Awan1, A. H. Shah1, A. H. Soomro2, G. S. Barahm1 and S. G. Tunio1 1 1Departgment of Animal Products Technology, 2Institute of Food Science and Technology, Sindh Agriculture University Tandojam, Pakistan ABSTRACT The use of poultry meat and its products has grown throughout the world. Over the last few years, quail (C. coturnix) meat has attained much attractiveness among consumers. During present study twenty (n=20) Japenese quails were purchased and carcass yield and physico-chemical characteristics of meat were determined. Carcass yield, physico-chemical characteristics such as pH, water holding capacity, drip loss, cooking loss, protein, fat, ash, glycogen and calorific value were determined according to the established methods. The results revealed that the average carcass yield in group A (69.52±0.42%) was statistically lower (P< 0.05) to that of group B (72.16±0.73%) whereas the pH values in both groups were non-significant (group A, 6.44±0.06%; group B, 6.52±0.04%). The difference in water holding capacity and cooking loss of quail meat in two groups was found non-significant (P> 0.05). Average drip loss in quail meat of group A (2.64±0.26%) was remarkably higher than that of group B (2.62±0.25%). The protein content of quail meat in group B (21.21±0.58%) was significantly (P> 0.05) higher than group A (19.40±0.49%). -
Sheep Skill-A-Thon Booklet
2016-2017 Citrus County Fair Sheep Skill-a-Thon Sheep Skill-a-thon 1 INTRODUCTION This manual has been developed by the Animal Sciences Department Faculty at the University of Florida as a study guide for the Sheep Skill-a-thon. The topic for this year’s Skill-a-thon is Products and Marketing. The Citrus County Fair recognizes that agricultural education instructors, parents, 4H agents and leaders provide the traditional and logical instructional link between youth, their livestock projects and current trends in the animal agriculture industry. PLEASE NOTE: This manual is provided as a study guide for the Skill-a-thon competition and should be used as an additional aid to ongoing educational programs. Sections are labeled Junior, Intermediate & Senior, Intermediate & Senior, or Senior to help exhibitors and educators identify which materials are required for each age level. The knowledge and skills vary by age group and may include: Juniors (age 8-10 as of September 1, 2016) By Products, Wholesale cuts & Primal Intermediates (age 11-13 as of September 1, 2016) all of the above plus... Retail Cuts Cookery Seniors (age 14 and over as of September 1, 2016) all of the above plus.... Sheep/Lamb Evaluation Wool Grades Quality Assurance Skeletal Anatomy GOOD LUCK! Sheep Skill -a-thon 2 Products and Marketing Youth livestock projects focus on the selection, raising, showing and often selling of animals. By virtue of their participation in livestock projects, youth become part of an industry that provides food and fiber for the world. Steps involved in the movement of animals and animal products from producer to consumer are known as processing and marketing. -
Federal Register Notice Pdf Icon[PDF – 266
52488 Federal Register / Vol. 85, No. 166 / Wednesday, August 26, 2020 / Rules and Regulations PART 180—[AMENDED] TABLE 2 TO § 180.712 • Federal eRulemaking Portal: http:// www.regulations.gov. Follow the ■ 1. The authority citation for part 180 Parts per instructions for submitting comments. Commodity million continues to read as follows: • Mail: National Institute for Authority: 21 U.S.C. 321(q), 346a and 371. Cattle, fat .................................... 0.01 Occupational Safety and Health, NIOSH Cattle, meat ................................ 0.01 Docket Office, 1090 Tusculum Avenue, ■ 2. Add § 180.712 to subpart C to read Cattle, meat byproducts ............. 0.01 MS C–34, Cincinnati, Ohio 45226–1998. as follows: Egg ............................................. 0.01 Goat, fat ...................................... 0.01 Instructions: All information received § 180.712 Inpyrfluxam; tolerances for Goat, meat .................................. 0.01 in response to this document must residues. Goat, meat byproducts ............... 0.01 include the agency name and docket Hog, fat ....................................... 0.01 number [CDC–2020–0036; NIOSH–335]. (a) General. (1) Tolerances are Hog, meat ................................... 0.01 established for residues of the fungicide Hog, meat byproducts ................ 0.01 All relevant comments received will be inpyrfluxam, including its metabolites Horse, fat .................................... 0.01 posted without change to http:// and degradates, in or on the Horse, meat ............................... -
Dog Meat Politics in a Vietnamese Town
DOG MEAT POLITICS IN A VIETNAMESE TOWN Nir Avieli Ben Gurion University In 1999 there were only two semi-clandestine dog-meat restaurants in Hoi An, a town in Central Vietnam. In 2004 there were dozens, serving mostly men of the new middle class. This article explores the sudden popularity of dog meat in Hoi An and discusses its meanings. Based on traditional forms, eating dog meat expresses masculinity. While class distinctions, religious propensities, and pro- cesses of modernization shape local attitudes regarding this culinary trend, the overarching theme that explains the sudden proliferation of dog-meat restau- rants in Hoi An is political and has to do with the diners’ attitude towards the regime: eating dog meat expresses political allegiance, while avoiding it indi- cates disdain. (Dog meat, politics, masculinity, Confucianism, Vietnam) Dog-meat restaurants and eating dog meat have long been popular in the North of Vietnam, but not in the Center and South. In 1999, there were only a couple of places serving dog meat in Hoi An, a town in Central Vietnam. One was hidden in a maze of alleys beyond the town’s ancient quarter; the other was located outside the town, by a small country road. The signs for both restaurants read “Thit Cay” and not “Thit Cho” (dog meat). Cay, according to my Vietnamese language teacher, “is a kind of fox and a euphemism for dog meat in the Center and South, used to camouflage places selling dog meat.” But in 2004, there were dozens of eating venues throughout the town announcing “Thit Cho.” This rapid development of a culinary fashion stimulated exploring why dog meat became popular so quickly, and if any meanings were attributed to eating it. -
Nutritive Value of Goat Meat Is Becoming Increasingly Important in the Health Management H H H H H H H H H H H H H H H H H of People
ALABAMA A&M AND AUBURN UNIVERSITIES Nutritive Value of UNP-0061 Goat Meat Introduction Meat is the primary reason to raise goats, which is why meat goats constitute the majority of the world’s goat production systems. Goat meat comprises 63 percent of all red meat that is consumed worldwide. Currently, goats are the main source of animal protein in many North African and Middle Eastern mature goats is used primarily in processed foods such as nations. Goats are also sausage or chili. important in Southeast Asia, the Caribbean, and With a growing ethnic population that is accustomed to other tropical regions. eating goat meat, the future of the U.S. meat goat industry looks promising. Preferences and consumption patterns for goat meat are dictated by cultural, traditional, and Nutrient Composition religious backgrounds, and Goat meat has been established as a lean meat with the socioeconomic status favorable nutritional qualities, and it’s an ideal choice for of the community. Cabrito, the health-conscious consumer. Table 1 compares the a delicacy in Central and nutrient values of prepared goat meat, chicken, and other South America, is meat red meats consumed in the United States. from goat kids slaughtered when 1 to 3 months of Table 1. Nutrient Composition of Goat and Other age and weighing less Types of Meat1, 2 than 50 pounds. Chevon is meat from older goat Nutrient Goat Chicken Beef Pork Lamb ARCHIVE Calories 122 162 179 180 175 kids slaughtered when 6 to 9 months of age and Fat (g) 2.6 6.3 7.9 8.2 8.1 weighing from 50 to 75 Saturated Fat (g) 0.79 1.7 3.0 2.9 2.9 pounds.