Meat By-Products Improve Value Per Animal

Competitive Agricultural Systems in Global Economy
Research Year: 
2002
Issue: 

Meat animals, including cattle, sheep, swine, goats, and poultry animals such as ostrich and emu yield both edible and inedible by-products at slaughter. At the request of ranchers and processors, the Meat Laboratory at the University of Arizona has developed an array of meat by-products (anything that comes from the slaughter of a meat animal) to increase the value of each animal.

Description of Action: 

Meat animals, including cattle, sheep, swine, goats, and poultry animals such as ostrich and emu yield both edible and inedible by-products at slaughter. At the request of ranchers and processors, the Meat Laboratory at the University of Arizona has developed an array of meat by-products (anything that comes from the slaughter of a meat animal) to increase the value of each animal.

Impact: 

These products have improved the value of each animal by $45. The amount of waste that would ordinarily go to a renderer is reduced by an average of 20 percent. Ostrich products, considered lean meat, have been picked up by pet food companies to be marketed in overweight dog products. Some of the procedures developed at the University of Arizona for producing animal by-products have been adopted by the commercial meat industry.

Funding Agencies: 

University of Arizona Meat Lab

Conact Name: 
John Marchello
Contact E-mail: 
Contact Address: 

Meat Science Laboratory

4181 N. Campbell Avenue

Tucson, AZ 85719

Tel: (520) 318-7021; FAX (520) 318-7019