Improving the Value of Fresh Meat

Transcription

1 Improving the Value of Fresh Meat Chris R. Calkins, Ph.D. Nebraska Beef Industry Professor of Animal Science University of Nebraska-Lincoln, USA

2 Beef Primals Price Trends % C H A N G E 10% 5% 0% -5% -10% -15% LOIN +4% RIB +3% 26% of carcass by weight -20% -25% -30% *1998 vs values Source: Cattle-Fax CHUCK -24% ROUND -25% TRIMMINGS -28% 69% of carcass by weight

3 Cheap Chuck Roast

4 Hurdles to Overcome Tenderness Connective tissue (internal and external) Seam fat Fabrication style Tradition

5 Muscle Profiling - Goal 1. Increase the value of the chuck and round 2. Create an encyclopedia of knowledge of each muscle

6 Muscle Profiling Is: A comprehensive body of work that fully characterizes the chuck and round, such as: Tenderness Composition Processing traits Dimensions Color Others

7 Muscle Profiling - How 144 carcasses x 39 muscles in each = 5,616 muscles 3 quality grade classes, 4 yield grade classes, 3 weight classes Cooperative project with University of Florida

8 Muscle Profiling - Results Chuck Summary Data Fat % ph WHC Bind, ml Collagen Moist, mg/g mg/g WBS Biceps brachii Brachiocephalicus omot. Brachialis Cutaneous omo brachialis Complexus Deep pectoral Deltoideus Dorsalis oblique Infraspinatus Intertransversales Latissmus dorsi Longissimus cap. et Atlantis Longissimus costarum Longissimus dorsi Levatores costarum Multifidus & spinalis dorsi Rhomboidus Scalenius dorsalis Serratus ventralis Splenius Superficial pectoral Subscapularis Supraspinatus Tensor fascia antibrachii Teres major Trapezius Triceps brachii Dry, WBS Shear G = <8.5 Force Y = Value R = >11.0 Fat G = < 5% Y = % R = > 10% ph G = > 5.8 Y = R = < 5.7 Pressible G = < 36% Moisture Y = 36-38% 38% (WHC) R = > 38% Bind G = >175 ml Y = ml R = <170 ml Myoglobin G = >25 mg/g Y = mg/g R = <20 mg/g Collagen G = <10 mg/g Y = mg/g R = >15 mg/g

9

10 Bovine Myology Muscle Profiling Web Site Univ. of NE

11

12 Muscle Profiling - Consequences The Value Cuts - Flat Iron Steak - Shoulder Tender - Ranch Cut (Clod Heart) - Knuckle Center - Western Griller

13 Shoulder Clod, 114 A

14 Shoulder Clod, separated Shoulder Top Blade Shoulder Tender

15 Cutting the Shoulder Clod Ranch Steaks Flat Iron Steaks Petite Tenders

16 167A Beef Round Knuckle, Peeled

17 Value-added Merchandising At Retail Tip Side Steak Tip Center Roast Center Steak

18 Common Merchandising Beef Value Cuts Merchandising Cut Yield % Cut Yield % Shoulder Shoulder Total Steak 14 Total Steak 47 Total Roast 58 Total Roast ---- Knuckle Knuckle Total Steak 46 Total Steak 57 Total Roast 31 Total Roast ---- Bottom Round Bottom Round Total Steak 37 Total Steak 55 Total Roast 40 Total Roast 13

19 Volume of Cuts in Foodservice 2005 versus 2007 (million pounds) Cut Increase Flat Iron % Petite Tender % Ranch Cut % Total %

20 Volume - Steaks in Foodservice 2007 Steaks Ribeye and Strip Steaks Pounds in Millions % Sirloin Other steaks Filet Mignon T- Bone Porterhouse Flat Iron Petite Tender Ranch Cut Source: Technomic Usage and Volumetric Assessment of Beef, 2006

21 Value of Chuck versus Live Animal Price per cwt CHUCK LIVE Date

22 Value of Chuck versus Live Animal Price per cwt CHUCK LIVE Date

23 160 Values of Chuck versus Live Animal Price per cwt LIVE CHUCK Date

24 What is Next? Low Hanging Fruit is Over!

25 Muscle Rank Based on Tenderness

26 Next Frontier Chuck Roll Chuck Roll NAMP 116A

27 Beef Chuck, Chuck Roll NAMP 116A Beef Chuck, Chuck Eye Roll NAMP 116D Beef Chuck, Under Blade Roast NAMP 116E

28 Chuck Eye Steaks

29 Boneless, Country-Style Beef Chuck Eye Ribs

30 America s Beef Roast

31 Anterior C B C H U C K A Posterior 116D Beef Chuck, Chuck Eye Roll C A Starting at the posterior end generate three one-inch Delmonico Steaks C Delmonico Steaks E Y E Country-Style Ribs can be generated from B or C B B Country-Style ribs can be generated from B or C Boneless Country-Style Beef Chuck Ribs America s Beef Roast. Can be generated From area C or B Internal fat may be removed and net applied to maintain shape America s Beef Roast

32 Denver Cut

33 Sierra Cut

34 C H U C K U N D E R 116E Beef Chuck, Under Blade Roast C B A Follow natural seam to separate Rhomboideus (A) Trimmed Rhomboideus. Application: Beef Stew or Cubed Steak B L A D E Serratus ventralis (C) with Splenius (B) attached. Remove connective tissue from Splenius and separate from Serratus ventralis by following natural seam Sierra Cut (Splenius) Untrimmed Serratus Ventralis Posterior 116G Beef Chuck, Edge Roast (IM). Trimmed Serratus Ventralis Denver Cut. From the thick-end (posterior), cut steaks end to end ¾ to 1 thick

35 Regular Fab. Chuck eye steaks Bnls Rib Fab. 10.5% Bnls Ribs 37.3% Bnls chuck roast 67.2% Denver steaks 21.4% Stew 8.4% Sierra cut 6.0% 80/20 8.4% Stew 13.4% 80/ %

36 Regular Fab. Chuck eye steaks Bnls Rib Fab. 10.5% Bnls Ribs 37.3% Bnls chuck roast 67.2% Denver steaks 21.4% Stew 8.4% Sierra cut 6.0% 80/20 8.4% Stew 13.4% 80/ % Cut Yield Net $ $ $ Net % 41.0% 53.5%

37 The Chuck is on a Roll! Chuck Eye Roll Blade Roast Delmonico Steak (Chuck Eye Steak) Country-Style Beef Chuck Ribs America s Beef Roast Sierra Cut Denver Cut

38 Delmonico Steak Sierra Cut Boneless Country-Style Ribs Denver Cut America s Beef Roast

39 Access to Cutting Sheets and Sell Sheets Click on Value-Added Cuts for: How To Cut Sell Sheets

40

41 Chris R. Calkins, Ph.D. University of Nebraska-Lincoln, USA (402)