PRELIMINARY REPORT FOR YIELD AND TIME DATA ON IBP USER FRIENDLY PRODUCTS. Andrew M. Martin, Carol L. Lorenzen, Davey B. Griffin, John P.
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1 PRELIMINARY REPORT FOR YIELD AND TIME DATA ON IBP USER FRIENDLY PRODUCTS Andrew M. Martin, Carol L. Lorenzen, Davey B. Griffin, John P. Walter, Jeff W. Savell, H. Kenneth Johnson and T.R. Dockerty Texas A&M University College Station, Texas and National Live Stock and Meat Board Chicago, Illinois November, 1992
2 TABLE OF CONTENTS I. Introduction...2 II. Tables Chuck Cuts Neck-Off Chuck Roll...3 Two-Piece Clod Clod Portion...4 Top Blade Portion...5 Whole Clod...6 Rib Cuts Clean Ribeye...7 Two-Inch Lip-On Ribeye...8 Loin Cuts 0x1 Short Loin...9 0x1 Boneless Striploin x1 Bone-In Striploin...11 Two-Piece Top Sirloin Denuded Top Butt Portion...12 Cap Portion...13 Boneless Top Sirloin...14 Peeled Butt Tender...15 PSMO Tenderloin...16 Round Cuts Two-Piece Round Knuckle Portion...17 Round Portion...18 Denuded Eye of Round...19 Denuded Round Flat...20 Denuded Inside Round...21 Peeled Knuckle
3 YIELD AND TIME DATA FOR IBP USER FRIENDLY PRODUCTS This study evaluated the yield of beef retail cuts from IBP User Friendly primals and subprimals that differed in quality grade (Choice and Select). In addition, time-in-motion data were collected to assess the economic differences associated with labor. A simulated retail market fabrication room and two professional meat cutters from Texas State Technical College were used to conduct this study. The data collected will be incorporated into the CARDS program to provide additional information pertaining to closelytrimmed retail products. The yield and time data are presented in the following tables. The multiple component products ( 2-piece round, 2-piece clod and 2-piece top sirloin) were fabricated as separate pieces and were therefore presented in separate tables. The reasoning for this procedure was that actual retail meat cutters would most likely fabricate similar pieces of a multiple component product as a group rather than one whole product at a time. Yield data presented in the tables are percentages based on an unbagged weight, so not all purge loss is accounted for. Time information is presented in seconds The purpose of this research was to collect data that would be beneficial to retailers in the decision making process of whether or not closely trimmed primals and subprimals, such as the IBP User Friendly products, could be incorporated into their retail beef programs. The retailer must be educated concerning the economics of increased yields of saleable product and decreased labor associated with closely-trimmed products. These data should provide valuable information and insight on this subject. 2
4 NECK-OFF CHUCK ROLL STRATIFIED BY 1108 Eye Stk., Bnls Blade Rst., Bnls Beef Cubed Stk Lean Trim Fat Trim N/A Cut Loss NECK-OFF CHUCK ROLL STRATIFIED BY Box to Table Cutting Trim & Tray Leaning-Out Total Time
5 TWO-PIECE CLOD (CLOD PORTION) STRATIFIED BY 1050 Shoulder Stk., Bnls Shoulder Pot Rst., Bnls Beef Cubed Stk Lean Trim Fat Trim N/A Cut Loss TWO-PIECE CLOD (CLOD PORTION) STRATIFIED BY Table Cutting Trim & Tray Total Time
6 TWO-PIECE CLOD (TOP BLADE PORTION) STRATIFIED BY 1084 Top Blade Stk., Bnls Top Blade Pot Rst., Bnls Beef Cubed Stk Lean Trim Fat Trim N/A Cut Loss TWO-PIECE CLOD (TOP BLADE PORTION) STRATIFIED BY Box to Table Pre-Trim Cutting Trim & Tray Total Time
7 WHOLE CLOD STRATIFIED BY 1084 Top Blade Stk., Bnls Top Blade Pot Rst., Bnls Shoulder Stk., Bnls Shoulder Pot Rst., Bnls Beef Cubed Stk Lean Trim Fat Trim Beef Cubes, Sm N/A Cut Loss WHOLE CLOD STRATIFIED BY Box to Table Pre-Trim Cutting Trim & Tray Leaning-Out Total Time
8 CLEAN RIBEYE STRATIFIED BY 1207 Ribeye Stk., Bnls Beef for Stew Fat Trim N/A Cut Loss CLEAN RIBEYE STRATIFIED BY Box to Table Cutting Trim & Tray Total Time 7
9 2" LIP-ON RIBEYE STRATIFIED BY 1223 Ribeye Stk., Lip-On, Bnls Beef for Stew Lean Trim Fat Trim N/A Cut Loss " LIP-ON RIBEYE STRATIFIED BY Box to Table Pre-Trim Cutting Trim & Tray Leaning-Out Total Time
10 0x1 SHORT LOIN STRATIFIED BY 1316 Porterhouse Stk T-Bone Stk Top Loin Stk., Bnls Beef Cubes, Small Lean Trim Fat Trim Bone N/A Cut Loss x1 SHORT LOIN STRATIFIED BY Box to Table Pre-Trim Cutting Trim & Tray Total Time
11 0x1 BONELESS STRIPLOIN STRATIFIED BY 1295 Top Loin Steak, Bnls Beef Cubes, Small Lean Trim Fat Trim N/A Cut Loss x1 BONELESS STRIPLOINS STRATIFIED BY Box to Table Pre-Trim Cutting Trim & Tray Total Time
12 1x1 BONE-IN STRIPLOIN STRATIFIED BY 1289 Top Loin Stk., BI Beef Cubes, Small Lean Trim Fat Trim Bone N/A Cut Loss x1 BONE-IN STRIPLOIN STRATIFIED BY Box to Table Pre-Trim Cutting Trim & Tray Total Time
13 TWO-PIECE TOP SIRLOIN (DENUDED TOP BUTT PORTION) STRATIFIED BY 1346 Top Sirloin Stk., Bnls Cubes for Kabobs Lean Trim Fat Trim N/A Cut Loss TWO-PIECE TOP SIRLOIN (DENUDED TOP BUTT PORTION) STRATIFIED BY Box to Table Cutting Trim & Tray Leaning-Out Total Time
14 TWO-PIECE TOP SIRLOIN (CAP PORTION) STRATIFIED BY 1346 Top Sirloin Stk., Bnls Cubes for Kabobs N/A Cut Loss TWO-PIECE TOP SIRLOIN (CAP PORTION) STRATIFIED BY Box to Table Cutting Trim & Tray Total Time
15 BONELESS TOP SIRLOIN STRATIFIED BY 1346 Top Sirloin Stk., Bnls Sirloin Cubes, Medium Lean Trim Fat Trim N/A Cut Loss BONELESS TOP SIRLOIN STRATIFIED BY Box to Table Cutting Trim & Tray Total Time
16 PEELED BUTT TENDER STRATIFIED BY 1384 Tenderloin Stk Lean Trim Fat Trim N/A Cut Loss PEELED BUTT TENDER STRATIFIED BY Box to Table Cutting Trim & Tray Total Time
17 PSMO TENDERLOIN STRATIFIED BY 1384 Tenderloin Stk Tenderloin Tips Tenderloin Rst., Pld N/A Cut Loss PSMO TENDERLOIN STRATIFIED BY Box to Table Cutting Trim & Tray Total Time
18 TWO-PIECE ROUND (KNUCKLE PORTION) STRATIFIED BY 1510 Tip Rst Tip Stk Tip Cubes, Sm Lean Trim Fat Trim N/A Cut Loss TWO-PIECE ROUND (KNUCKLE PORTION) STRATIFIED BY Box to Table Cutting Trim & Tray Leaning-Out Total Time
19 TWO-PIECE ROUND (ROUND PORTION) STRATIFIED BY 1484 Rump Rst., Bnls Round Stk Eye of Round Stk Top Round Rst Beef Cubes, Sm Lean Trim Fat Trim N/A Cut Loss TWO-PIECE ROUND (ROUND PORTION) STRATIFIED BY Box to Table Cutting Trim & Tray Leaning-Out Total Time
20 DENUDED EYE OF ROUND STRATIFIED BY 1500 Eye of Round Rst Eye of Round Stk Fat Trim N/A Cut Loss DENUDED EYE OF ROUND STRATIFIED BY Box to Table Pre-Trim Cutting Trim & Tray Total Time
21 DENUDED ROUND FLAT STRATIFIED BY 1487 Bottom Round Rst Bottom Round Stk Round Cubes, Sm Lean Trim Fat Trim N/A Cut Loss DENUDED ROUND FLAT STRATIFIED BY Box to Table Pre-Trim Cutting Trim & Tray Leaning-Out Total Time
22 DENUDED INSIDE ROUND STRATIFIED BY 1475 Top Round Rst Top Round Stk Top Round Stk., Thick Top Round Cubes, Sm Lean Trim N/A Cut Loss DENUDED INSIDE ROUND STRATIFIED BY Box to Table Cutting Trim & Tray Leaning-Out Total Time
23 PEELED KNUCKLE STRATIFIED BY 1510 Tip Rst Tip Stk Tip Cubes, Sm Lean Trim Fat Trim N/A Cut Loss PEELED KNUCKLE STRATIFIED BY Box to Table Cutting Trim & Tray Leaning-Out Total Time
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