Beef Primals Price Trends

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Buddy Summers
6 years ago
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1 Muscle Profiling

2 % C H A N G E 10% 5% 0% -5% -10% -15% Beef Primals Price Trends 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

Percent of Total Carcass Weight Ch/Rd/Tr 69% Rb/Ln 26% Total 568.

3 Percent of Total Carcass Weight Ch/Rd/Tr 69% Rb/Ln 26% Total Source: Cattle-Fax Round 89.2 Loin 87.3 Trimmings 57.3 Rib Chuck

4 The Ultimate Goal of Muscle Profiling: Add value to the chuck & round

5 HURDLES TO OVERCOME Tenderness Tenderness variation Connective tissue (internal and external) Seam fat Convenience factor/cooking method Fabrication style

6 OPPORTUNITIES Upgrade lower value muscles Capture best use for tender muscles Increase menu variety Increase raw material options Remove obstacles

7 Profiling Muscles of the Chuck and Round Upper 2/3 Choice Low Choice Select YG 1 YG 2 YG 3 YG 4&5 YG 1 YG 2 YG 3 YG4&5 YG 1 YG 2 YG 3 YG 4&5 Carcass Weight lbs lbs lbs.

8 Profiling Muscles of the Chuck and Round University of Nebraska University of Florida 144 chucks and rounds 39 muscles per carcass 5,616 muscles

9 University of Florida Animal Science, Meats Section Boning Yields Physical Characterization Warner-Bratzler Shear Force (37 muscles) Sensory Panel (22 muscles)

10 University of Nebraska-Lincoln Animal Science, Meats Section Proximate analysis (fat & moisture) Color Pigment concentration Collagen (connective tissue) ph Water holding capacity Bind Muscle fiber type

11 Chuck Summary Data Fat % ph WHC Bind, ml Myoglobin Collagen mg/g mg/g Moist, WBS Dry, 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 Shear G = <8.5 Force Y = Value R = >11.0 Fat G = < 5% Y = 5-10 % R = > 10% ph G = > 5.8 Y = R = < 5.7 PressibleG = < 36% Moisture Y = 36-38% (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

12 Adductor Biceps femoris Gluteus medius Gracilus Pectineus Rectus femoris Sartorius Semimembranosus Semitendinosus Vastus intermedius Vastus lateralis Vastus medialis Round Summary Data Fat % ph WHC Bind, ml Myoglobin mg/g Collagen mg/g Moist,WBS Dry, WBS Shear G = <8.5 Force Y = Value R = >11.0 Fat G = < 5% Y = 5-10 % R = > 10% ph G = > 5.8 Y = R = < 5.7 Expressible G = < 36% Moisture y = 36-38% (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

18 Cow Muscle Profiling D. D. Johnson University of Florida B.L. Gwartney NCBA C. R. Calkins University of Nebraska

19 Objective:! To determine the physical, chemical, and sensory properties of the primary muscles of the cow carcass.! To explore differences between beef and diary cow carcasses.! To study the effects of carcass weight, maturity, fat thickness, and muscling on the characteristics of beef and dairy cow muscles.

20 Goal:!To establish a data base of information that could be used to upgrade the value of market cow carcasses.

21 Motivation for the Project! Success with steer and heifer muscle profiling! 43% of cow beef sold as boxed beef (in primal/subprimal form)! Opportunities to upgrade specific muscles (enhance value)! A significant part of our industry that has not been carefully studied! Establish a baseline for cow carcasses

22 The Planning Process! Planning committee (including packers) - identified needs, reviewed selection criteria! Identified a cooperating packer - Packerland Packing Co.! A cooperative effort - University of Nebraska and University of Florida

23 The Design:! Identification of selection criteria - cow carcass grading systems - not all are ribbed! Definition of carcass weight -1 st by cow audit - by plant numbers (more current0! The selection grid! How dairy vs beef were identified! Collection of carcass data

24 Selection Grid For Beef Carcass wt, lbs Carcass wt, lbs Fat thickness, in Muscling Maturity < 0.1 Heavy & Medium C/D Heavy & Medium E Light C/D Light E > 0.1 Heavy & Medium C/D Heavy & Medium E Light C/D Light E

25 Selection Grid For Dairy Carcass wt, lbs Carcass wt, lbs Fat thickness, in Muscling Maturity < 0.1 Heavy & Medium C/D Heavy & Medium E Light C/D Light E > 0.1 Heavy & Medium C/D Heavy & Medium E Light C/D Light E

26 Sampling sites B B,D D B

27 Muscling Score Heavy Mediu m Light

38 Muscles Studied Muscle Lab analyses* Shear Force Sensory Panel Adductor Biceps femoris Complexus Deep pectoral Gluteus medius Infraspinatus Latissimus dorsi Longissimus dorsi Multifidus/Spinalis dorsi Psoas major

39 Muscles studied (continued) Muscle Lab analyses* Shear Force Sensory Panel Rectus femoris Semimembranosus Semitendinosus Serratus ventralis Supraspinatus Teres major Tensor fascia latae Triceps brachii Vastus intermedius Vastus lateralis Vastus medialis

40 University of Florida -Boning yields -Physical attributes -Warner-Bratzler shear force -Sensory panel evaluation *Juiciness *Flavor intensity *Tenderness *Connective tissue *Off-flavor University of Nebraska -Color -Water holding capacity -Emulsion capacity -Collagen content -Proximate analysis -ph

41 Results

42 Descriptive statistics for carcass data from all animals sampled for cow muscle profiling Variable N Mean SD Minimum Maximum Hot carcass weight, lb Skeletal maturity 145 D B 80 E 99 Lean maturity 97 D C 0 E 80 Overall maturity 139 D C 0 E 99 Actual fat, in Adjusted fat, in Muscling a Ribeye area, sq. in a Muscling: 1 = light -, 3 = light +, 7 = heavy -.

43 Beef Cow Muscles ph Heme-iron Expressible moisture Total collagen Fat L* Shear force Adductor Biceps femoris Complexus Deep pectoral Gluteus medius Infraspinatus Latissimus dorsi Longissimus dorsi, loin Multifidus/Spinalis dorsi Psoas major Rectus femoris Semimbranosis Semitendinosis Serratus ventralis Supraspinatus Tensor fascia latae Teres major Triceps brachii Vastus intermedius Vastus lateralis Vastus medialis

44 Dairy Cow Muscles ph Heme-iron Expressible moisture Total collagen Fat L* Shear force Adductor Biceps femoris Complexus Deep pectoral Gluteus medius Infraspinatus Latissimus dorsi Longissimus dorsi, loin Multifidus/Spinalis dorsi Psoas major Rectus femoris Semimbranosis Semitendinosis Serratus ventralis Supraspinatus Tensor fascia latae Teres major Triceps brachii Vastus intermedius Vastus lateralis Vastus medialis

45 Number of Muscles with Significant Main Effects for Shear Force (from 21 possible) and Sensory Traits (from 10 possible) -- BEEF Trait Fat Class Weight Maturity Muscling Warner Bratlzer Shear Force 1 1 1, 2 Sensory Tenderness 1 Sensory Connective Tissue 1 Sensory Beef Flavor Intensity 1 1 Off Flavor 2 1 Juiciness 1, 1 1

46 Number of Muscles with Significant Main Effects for Shear Force (from 21 possible) and Sensory Traits (from 10 possible) -- DAIRY Trait Fat Class Weight Maturity Muscling Warner Bratlzer Shear Force Sensory Tenderness Sensory Connective Tissue Sensory Beef Flavor Intensity 1 Off Flavor 1 1 Juiciness 1 2

47 Number of Muscles (from 21 possible) with Significant Main Effects -- BEEF Trait Fat Class Weight Maturity Muscling ph Expressible Moisture Collagen NA 0 1 NA Fat Moisture Ash

48 Number of Muscles (from 21 possible) with Significant Main Effects -- BEEF Trait Fat Class Weight Maturity Muscling L* (lightness) A* (redness) 6, 1 7, B* (yellowness) 4, 2 3, 1 2 7, 1 Heme Iron

49 Number of Muscles (from 21 possible) with Significant Main Effects -- DAIRY Trait Fat Class Weight Maturity Muscling ph Expressible Moisture Collagen NA 6 2 NA Fat Moisture Ash

50 Number of Muscles (from 21 possible) with Significant Main Effects -- DAIRY Trait Fat Class Weight Maturity Muscling L* (lightness) 3 1, A* (redness) B* (yellowness) Heme Iron

52 BEEF vs. DAIRY Number of Muscles with Significantly Higher Means Trait Beef Dairy WBS (21) 4 Sensory tenderness 2

53 BEEF vs. DAIRY Number of Muscles from (21 possible) with significantly higher means Trait ph L* (lightness) A* (redness) B* (yellowness) Heme Iron Expressible Moisture Collagen Fat Moisture Ash Beef Dairy

54 BEEF vs. DAIRY Number of Muscles from (21 possible) with significantly higher means Trait ph Expressible Moisture Collagen Beef Dairy 1 3 Fat Moisture Ash

55 BEEF vs. DAIRY Number of Muscles from (21 possible) with significantly higher means Trait Beef Dairy L* (lightness) 6 A* (redness) B* (yellowness) Heme Iron 1 3

57 Breed comparisons for Warner-Bratzler shear force and sensory panel tenderness scores (continued) Sensory Tenderness a Muscle Beef Dairy P Value Longissimus dorsi, loin NS Multifidus/Spinalis dorsi Psoas major NS Rectus femoris Semimembranosus Semitendinosus Serratus ventralis NS P < P <.05 a 3 = moderately tough, 4 = slightly tough, 5 = slightly tender, 6 = moderately tender

58 Bovine Myology Muscle Profiling Web Site Univ. of NE

59 National Cattlemen s Beef Association Customer Service Center Muscle Profiling Manual Item $40.00 Muscle Profiling/Bovine Myology CD-ROM Item $15.00

60 Beef Value Cuts New Cuts for the New Consumer

61 Changes in the Industry To Boxed Beef From Whole Sides

62 Changes in the Industry To Case Ready Beef To Closer Trimmed Beef

63 Chuck & Round The Impact of Muscle Profiling Muscle profiling provides the basis for single muscle, value added beef merchandising. Multi-muscle cuts will be phased out over time.

64 167A Beef Round Knuckle, Peeled

65 167A Beef Round Knuckle, Peeled Value Added

66 Value-Added Merchandising Tip Side Tip Center Tip Soft

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

68 Beef Value Cuts Creating steaks out more of the carcass Discovering value in the chuck and round subprimals through muscle separation Moderately priced beef fills the void between premium steak and ground beef 14 cuts, including 9 exciting new steaks and roasts More options for consumers and foodservice operators great taste, moderately priced

69 Beef s T-Rex Cuts Chuck Arm Roast Chuck Blade Roast Soon to be extinct!

70 Top Blade Flat Iron Steak

71 Shoulder Center Steak Ranch Cut Steak

72 Tender Medallions Shoulder Tender

73 Round Tip Center Sirloin Tip Steak Round Tip Side Sirloin Tip Steak

74 Bottom Round Western Griller Steak

75 Shoulder Clod, 114 A

76 Shoulder Clod, separated Shoulder Top Blade Shoulder Tender

77 Shoulder - Value Added Cuts Shoulder Center Steak Top Blade Steak Tender Medallions

78 Value Cuts 114 Shoulder Clod CAB/Choice UPC Retail Cut Weight % Yield 1162 Shoulder Center Steaks Shoulder Top Steaks Shoulder Tender Shoulder Top Blade Steak Ground Beef No Ground Beef No Beef Cubes for Kabobs Fat Cutting Loss Totals %

79 Value Cuts Yield & Cutting Times 114 Shoulder Clod Select CAB Choice % Yield 78.65% 73.7% Labor Time Labor Costs % Margin 54.31% 51.94% Net Retail $1.94 $1.86

80 Value Cuts 114E Shoulder Clod CAB/Choice UPC Retail Cut Weight % Yield 1162 Shoulder Center Steaks Shoulder Top Steaks Ground Beef No Ground Beef No Beef Cubes for Kabobs Fat Cutting Loss Totals %

81 Value Cuts Yield & Cutting Times 114E Shoulder Clod, Arm Roast Select CAB Choice % Yield 91.0% 89.0% Labor Time Labor Costs % Margin 51.06% 52.38% Net Retail $2.04 $2.10

82 Value Cuts 114D Top Blade CAB/Choice UPC Retail Cut Weight % Yield 1166 Shoulder Top Blade Steaks Ground Beef No Fat Cutting Loss Totals %

83 Value Cuts Yield & Cutting Times 114D Shoulder Clod, Top Blade Select CAB Choice % Yield 86.6% 84.4% Labor Time Labor Costs % Margin 41.9% 39.35% Net Retail $1.47 $1.37

84 Beef Value Cuts Yield and Labor Procedures Provide accurate and unbiased cutting yields and labor times 5 Subprimals Shoulder Clod 114; 2 Piece Clod - Top Blade 114D & Shoulder Clod 114E; Round Knuckle 167A; Round Outside Flat 171B

85 Beef Value Cuts Yield and Labor Procedures Quality Grade Select and CAB Choice Yield Grade YG 3 or better Database 120 Cutting Tests Acknowledgements Texas A&M Lone Star, Foodservice

86 URMIS Names Beef Shoulder Top Blade (Flat Iron) Steak Beef Shoulder Center Steak Beef Shoulder Tender Petite Roast Beef Round Sirloin Tip Center Steak Beef Round Sirloin Tip Side Steak Beef Bottom Round (Western Griller) Steak

87 Consumer Benefits Greater variety of steaks & roasts Better overall beef value More satisfying eating experience Single muscle means no connective tissue Consistent tenderness throughout steak Convenient, smaller portions Nutritious, most are lean or extra lean

88 Named Flat Iron Steak On Trend for 2002

89 Beef Value Cuts Foodservice

91 National Provisioner Names Value Cuts Program one of the most innovative new product ideas for 2001

92 Beef Value Cuts Retail/Warehouse

96 Checkoff Dollars at work!

Improving the Value of Fresh Meat

Improving the Value of Fresh Meat Chris R. Calkins, Ph.D. Nebraska Beef Industry Professor of Animal Science University of Nebraska-Lincoln, USA Beef Primals Price Trends % C H A N G E 10% 5% 0% -5% -10%