RUSSELL, Man. – The country’s major packing plants are expected to move to a computer-based carcass grading system on April 1.
“We’re moving from the eyeball to the microscope, and Canada is leading in this development,” Dennis Laycraft, Canadian Cattlemen’s Association executive vice-president told a meeting of Manitoba Cattle Producers Association held here recently.
“This is the most exciting development we’ve seen in 25 years.”
The Canadian-made system uses electronic identification, photography, probes, scales and computers for more accurate, quicker and inexpensive grading. It promises to virtually eliminate variability in grading and provide detailed records.
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The system will make it practical for ranchers to tag animals at birth, which will allow them, packers and retailers to trace the animals’ performance through to the meat display case, Laycraft said.
The first large scale test of the grading system was done Dec. 6 at Cargill’s High River, Alta. plant.
Linked to ear tag
Each animal receives an electronic identification number as it enters the plant. If it has an ear tag, the tag ID can be linked to the electronic ID.
The system can do measurements on a load of animals in moments. Until now, such tracking would have taken three to five people following the animals through the packing plant and it would have slowed the production line.
The new system records hot carcass weight, quality and yield grade and yield percentage of each animal. It can give rib-eye area, fat thickness and other meat quality measurements. If there’s a grading dispute, the statistics will be backed up by two photos of each animal, one in the chute and one of the carcass.
“We can finally start to get individual animal information,” Laycraft said.
“… it’s going to cost a lot less than the paperwork for the type of grading that’s currently done.”
This system reads the curvature of the hip, which no other system has done. At the same time, a new probe still being refined checks the tenderness of connective tissue before slaughter.
“It appears to be the first device in the world to actually measure tenderness at the time of grading. This has enormous implications. It will obviously allow us to segregate those carcasses that are tougher.”
Marbling also can be scored using photos taken with a special lighting system.
“By the fact that this light will be the same every time every animal is graded at every plant, you’re going to get a lot more uniformity,” Laycraft said.
“Just by getting rid of the bottom 20 percent (of animals), let alone getting premiums on the top, you can make a remarkable change in your whole profit picture as an industry,” Laycraft said.
Players in the industry are working on other projects to help boost beef quality as well, Laycraft said.
The cattlemen’s association has produced a manual of practical management tips for cow-calf operators. A similar publication for feedlot operators has sold nearly 3,000 copies in a few months since its release.
As well, the Agriculture Canada research station at Lacombe, Alta., has developed a carcass pasteurization system. By removing or controlling microbiological contamination, it extends the shelf life of beef, said Laycraft.
A modified method of hanging carcasses also is being introduced. By severing the backbone and some connective tissue in two locations, he said, certain cuts can be 25 percent more tender.
