Learn about the technical specifications for the production of high-grade beef in Xiannan cattle
Lin Fengpeng et al
1 General
1.1 The purpose of formulating this technical regulation is to improve the quality of Xiannan beef, realize the standardized production of high-quality high-grade beef, and enhance market competitiveness.
1.2 High-grade beef refers to high-quality beef that can be used as high-end food, such as steak, roast beef, fatty beef, etc. The production of high-grade beef, the slaughter weight is about 600kg, and the best is to fatten the steer.
2 High-grade beef and the main indicators it should have
2.1 The concept of high-grade beef
The so-called high-quality high-grade beef refers to high-quality high-grade carcass beef. The so-called high-grade beef cattle refer to cattle that have reached superior and special fat conditions after specific fattening, are within 30 months of age, slaughter more than 600kg, and can be divided into high-grade beef pieces of the specified quantity and quality.
2.2 The main indicators that high-grade beef should have
2.2.1 Live cattle Cattle are less than 30 months old, with a live weight of more than 600kg before slaughter, and the fat condition is superior (no bone protrusion can be seen); the tail root is flat and without grooves, the back is flat and wide, and the hands touch the shoulders, chest lobe, back and waist, upper abdomen, buttocks, the skin is thicker, and there is a thick fat layer.
2.2.2 Carcass The fat covered on the surface of the carcass is white, the fat coverage rate on the surface of the carcass is more than 80%, the appearance of the carcass is not seriously defective, and the fat is firm.
2.2.3 Beef quality (1) Beef tenderness: the shear value measured by the muscle shear meter is less than 3.62kg, and the number of occurrences should be more than 65%; easy to chew, no residue, no tooth plugging; completely thawed meat pieces, when touched with fingers, fingers are easy to enter the deep part of the meat pieces. (2) Marbling: According to the marbling grading standard (grade 1 is the best, grade 6 is the worst) tried in the mainland, it should be grade 1 or grade 2. (3) Weight of meat: each beef fillet weighs more than 2.0kg, each sirloin weighs more than 5.0kg, and each eye meat weighs more than 6.0kg.
2.2.4 Juicy Beef is loose, juicy and fragrant.
2.2.5 Cooking Meets the requirements of Western cooking, and domestic users are satisfied with cooking and eating.
3 The conditions that must be met for the production of high-grade beef
3.1 There are stable sales channels and the price of beef is relatively high;
3.2 Have an excellent source of cattle (or cattle source);
3.3 Equipped with scientific feeding equipment for beef cattle ad libitum feeding, free drinking water or tethered house feeding;
3.4 Have a high level of technical personnel;
3.5 There are excellent and abundant forage resources;
3.6 There are supporting slaughtering, carcass processing, segmentation, packaging and storage facilities.
4 Origin environment
4.1 Environmental Quality
4.1.1 The air quality of the cattle farm and the air quality in the house shall meet the requirements of NY/T388.
4.1.2 The discharge of sewage in cattle farms shall meet the requirements of GB 18596.
4.2 Site Selection
Cattle farms should be located in high and dry terrain, leeward and sunny, with reliable water and electricity supply, and should be more than 2000m away from chemical plants, slaughterhouses, animal product processing plants, breeding farms, garbage and sewage treatment plants, and scenic tourist areas, and at least 500m away from trunk roads, railways, towns, residential areas, and public places.
4.3 Layout and Facilities
4.3.1 The cattle farm shall be set up with living and management areas, production areas, isolation areas and waste disposal areas, and shall be isolated from each other.
4.3.2 The production area shall be located in the downwind or crosswind direction of the living and management area, and the upwind or crosswind direction of the isolation area and the waste disposal area.
4.3.3 The cattle farm shall be provided with clean and dirty channels, which shall not intersect each other.
4.3.4 The waste treatment area shall be equipped with harmless treatment facilities for wastes such as manure, sewage, sick and dead cattle.
4.3.5 Fences or epidemic prevention ditches should be set up around the cattle farm, and green isolation belts should be set up.
4.3.6 The gate of the cattle farm should be equipped with a disinfection room and a cement structure disinfection pool, of which the disinfection pool should be the same width as the door, the length (about one and a half times the length of the wheel of a large vehicle) and the depth can meet the disinfection requirements of the entering and exiting vehicles;
4.3.7 The layout and structure of the barn should meet the requirements of the phased feeding method, the roof of the barn should be insulated, the floor and walls should be easy to clean, and can resist acid and alkali.
4.3.8 There should be a good water supply and sewage drainage system in the cattle farm area and in the barn.
4.3.9 Cattle farms should be equipped with biological protection facilities against pests and rodents.
4.3.10 No other animals should be kept in the cattle farm, and the canteen should not purchase fresh meat and by-products of cloven-hoofed animals.
4.3.11 The cattle farm shall obtain the "Animal Epidemic Prevention Conditions Certificate" issued by the local animal epidemic prevention supervision department.
5 Selection of fattening cattle
5.1 Selection of age and sex of cattle
The best starting age is 5~6 months old, and the steer is more than 24 months old and the cow is more than 30 months old, which is not suitable for fattening and producing high-grade beef.
5.2 Weight selection of cattle
To produce high-grade beef, the weight of the shelf cattle is more suitable for about 200kg.
5.3 Selection of cattle's body shape and appearance
Choose a rectangular body shape, a large head and a broad mouth, a short and thick neck, a deep chest with wide ribs, a straight back and waist, a wide and straight shiri length, thick limbs, and solid hooves, and the fattening effect is better.
6 Determination of the fattening period
According to the growth and development law of Xiannan cattle and the factors available for the production of high-grade beef, it is more suitable to produce high-grade beef, starting from 5~6 months old and ending at 27~30 months old. The best fattening period is 20~24 months. The two phases before and after are about 12 months each, that is, more than 12 months in the shelf cattle stage, and about 10 months in intensive fattening.
7 Fattening methods
The drinking water quality meets the requirements of NY5027, the feed quality meets the requirements of NY5127, the use of veterinary drugs meets the requirements of NY5125, and the veterinary epidemic prevention meets the requirements of NY5126.
7.1 Feed supply
The fattening time required for the production of high-grade beef is longer, depending on the fattening status of the cattle, generally 20~24 months. The fattening period can be divided into two phases: the weight gain period and the meat quality improvement period. The early stage is the weight gain period, fattening 12~14 months, the main purpose of this period of feeding is to promote the growth of muscles, try to increase the proportion of high-quality meat pieces; the later stage is the meat quality improvement period, fattening 8~10 months, the main purpose of feeding in this period is to precipitate fat in the middle of muscle fibers.
7.1.1 weight gain period after the purchase of fattening cattle, due to the feeding methods and feeding environment has undergone great changes, it is necessary to go through about 1 month of adaptation period, so that it gradually adapts to the concentrated feed-based feeding management mode, if it is not castrated cattle, must be surgically castrated, castration recovery period can be used as an adaptation period. During the adaptation period, the amount of concentrate feed should be gradually increased from less to more, 7~10d to reach the specified feeding amount, roughage should be maintained in a balanced supply, not easily replaced.
The reference formula of concentrate in the weight gain period is 18.7% cotton meal, 47.0% corn, 31.8% wheat bran, 1.0% premix, 1.5% salt, (note: 20g of pure rumen per ton is added to concentrate feed). Feed the mixed concentrate at 1.3% of body weight, and then increase the mixed concentrate by 1kg for every 100kg of body weight.
Roughage is mainly silage corn, wheat straw and peanut seedlings, etc., and is eaten ad libitum.
7.1.2 Meat quality improvement period When the body weight of high-grade beef cattle gelding reaches more than 500kg, they can be gradually replaced with a diet during the meat quality improvement period. During this period, the weight gain of the steer gradually slows down, mainly by depositing fat to form marbling of muscle.
The reference formula of concentrate in the meat quality improvement period is 52% corn, 5% soybean meal, 12.7% cotton meal, 26.8% wheat bran, 1% premix, 1.5% salt, (note: 20g of pure rumen per ton is added to concentrate feed). Feed the mixed concentrate at 1.7% of body weight, and then increase the mixed concentrate by 1kg for every 100kg of body weight.
Roughage is the same as the weight gain period. During the meat quality improvement period, due to the gradual increase in the fatness of the cattle, the appetite will gradually decrease, and the amount of concentrate feed is very large, in order to increase the feed intake, it is best to mix various feeds to make pellet feed.
7.2 Feeding techniques
7.2.1 Feeding method Small pen free-range, 3~4 heads of a column is appropriate.
7.2.2 Feed matching and mixing All kinds of feed, in proportion (accurate weighing) all mixed, mixed and fed (in order to make the feed mixed evenly, when mixing with machinery, at least 3 minutes on the machinery, when stirring by hand, at least 3 times, in order to not see the feed pile of various feed levels). In this way, the cattle will not be picky eaters, and the proportion of feed collected by the cattle in the upper trough is basically the same.
7.2.3 Semi-dry and semi-wet feed Mix the fine roughage in proportion and stir well, and add an appropriate amount of clean water at the same time, so that the water content of the mixed feed is 40% ~ 50%, which is semi-dry and semi-wet. It should be stirred several times, and the feed intake can be limited to 4 (summer) to 6 (winter) hours at a time, and then mixed after use. Spread the mixture evenly in a cool place, 10cm thick is preferred. Otherwise, it is easy to heat and ferment, which affects the palatability.
7.2.4 Number of feedings: ad libitum.
7.2.5 feeding method will be proportionally matched with the feed stacked on the side of the cattle trough, less frequent feeding, not feeding lazy trough. But pay attention to the feeding habits of cattle when less frequent feeding, the general rule is that the amount of feed in the morning is large, so the first time in the morning to add more feed, always keep a small amount of feed in the trough, the last time to add more at night, to meet the cattle in the night feeding, do not feed the next day's ration.
7.2.6 Adequate supply of clean drinking water Always maintain an appropriate amount of clean drinking water in the sink, especially in summer, to prevent drinking water from contaminating and deteriorating.
7.3 Fertility assessment
Highly fattened cattle, the back and waist are wide and flat, the bone tubercles are not obvious, the scrotum is full, full of fat, the thickness of the fat grasped by the hands under the ribs is large, and the back crotch stretches to the thighs (commonly known as open crotch), the age is less than 36 months old, the weight is more than 600kg, and the fat coverage rate on the surface of the carcass is more than 85%.
8 Daily management
8.1 According to the health and epidemic prevention system and epidemic prevention procedures, implement health measures to reduce the damage of cattle diseases and prevent the spread of diseases in the field.
8.2 Prevent heat stroke in summer and cold in winter, so that cattle can live in a suitable temperature environment of 7 °C ~ 27 °C and grow and develop rapidly. In summer, shade shelters are erected on the sports grounds, water curtains are installed at the entrances, and tall shade trees are planted around the barns. Installation of heating equipment in winter.
8.3 Timely manure removal, daily cleaning and cleaning of cow beds, cattle troughs, and water troughs.
8.4 The forage should be cut short and cleaned, and foreign matter pollution should be strictly prevented (no nails, plastics, etc.).
8.5 Brush every day to ensure that the cow body is clean, and automatic massage body brushes can be installed if conditions permit.
8.6 The cow bed is installed with plastic paving, and the floor of the cowshed should be moderately soft and hard, and it is best to use fine sand soil to prevent slip and limb diseases.
8.7 Safe Transportation. The transportation of frame cattle entering the field and fattening cattle for slaughter should be handled in accordance with transportation safety measures to ensure the safety of humans and animals.
9 Slaughtering, segmentation, processing and storage
According to the technical plan, after intensive fattening, the age of beef cattle is 27~30 months old, and the cattle have reached the best fat, with a live weight of more than 600kg, and they are slaughtered and slaughtered in time.
9.1 Butcher
Beef cattle are required to stop eating 24 hours before slaughter, and stop water for 6~8 hours.
Electric shock shock is used, and the blood vessels are immediately hung to kill the blood vessels, and the bloodletting is complete. Otherwise, the blood enters the muscles, and the flesh is dark red, which affects the appearance, microbial growth, and reduces the quality of the meat.
9.2 Carcass Handling
The temperature of beef after slaughter is generally about 38 °C, which is the optimal temperature for enzyme activity and microbial reproduction and growth. In order to reduce the activity of enzymes and inhibit the growth of microorganisms, the temperature of the beef must be rapidly reduced, so it is necessary to send it to the cooling room as soon as possible to cool.
The sequence of operations is: after slaughter, the cattle are immediately skinned, and then the internal organs are removed, split in half, washed, weighed, inspected, etc. Washing can reduce the pollution caused by slaughter and disintegration, the appearance of the carcass becomes clean, and the weight can also be increased by 0.1~0.15%.
Rapid cooling of beef can prevent high-temperature shrinkage and juice loss, but it should also prevent cold shrinkage of beef and maintain the high quality of beef. Under the condition of 0~2 °C, it is stored for one week for "post-ripening" or rapid tenderization and post-ripening by electrical stimulation. Then divide the package and store it in a cold storage at -15~-25°C.
9.3 Split Packaging
In the production of high-grade beef, scientific segmentation is an important link. It is required to strictly implement operating procedures and procedures, and divide sirloin, beef tenderloin, eye meat, rice dragon, millet dragon and other high-grade and high-quality meat pieces, and vacuum package and freeze or refrigerate respectively. For export, it can be divided and packaged according to the requirements of the receiving country.