Newsletter 49 – Item 2

The WOA published a document “Factors Influencing Meat Quality”.  The document covers 10 sections that indicate how many things influence the quality of meat.  The influences are the same for any meat production specie and cover many factors throughout the production chain.  The following graphic comes from the book “Garth Pig Stockmanship Standards” and illustrates well just how many production factors influence meat quality.

Nutrition, in excess of 60% of the input costs of any commercial livestock production, is at the very top as it has the greatest influence.  Many of the factors referenced are dependent on the correct nutrition.  A breakdown in any one of those factors influences the quality of the meat as received by the consumer.

A visitor recently published this message to the American Ostrich Association public forum on their web site.  The message illustrates again the importance of consistent quality, especially when introducing a totally new meat specie to the marketplace.

Quote: I recently purchased several cuts of ostrich. I am writing an article on ostrich and would feel bad if I didn’t at least try to put a positive spin on it. But I cooked the filet to medium as I read was necessary for ostrich and I couldn’t take how tough it was. The roast was almost inedible. I tried again by pressure cooking it like I do with tough beef cuts. It just broke down into smaller tough pieces. I haven’t touched the ground ostrich. What am I doing wrong? Any cooking suggestions or recipes would be appreciated. Thank you. End quote

One factor missing from the above graphic is ‘age at slaughter’.  It is very possible that this lady purchased meat from an old breeder bird.  There are many reasons why meat can be tough.

The WOA has produced a Carcass Grading System that requires understanding and utilisation for all actively involved in our industry.  Grading a product differentiates quality and enables the setting of prices according to quality.  Grading also enables our customers to identify the level of quality they are purchasing.