GRADES AND CUTS OF MAINLAND BEEF SHIPPED TO HAWAII FOR CIVILIAN USE. Agricultural Economics Report 34. in cooperation with

Transcription

1 GRADES AND CUTS OF MANLAND BEEF SHPPED TO HAWA FOR CVLAN USE WENDELL CALHOUN Agricultural Economics Report 34 HAWA AGRCULTURAL EXPERMENT STATON, UNVERSTY OF HAWA in cooperation with AGRCULTURAL MARKETNG SERVCE, U.S. DEPARTMENT OF AGRCULTURE JULY 1958,,',...

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3 CONTENTS ntroduction Proportions by Weight of the Total Receipts from the Mainland. 3 Proportions by Grades of the Carcass Beef and Cuts from the Mainland 4 Proportions by Grades of the Total Receipts of Mainland Beef and Veal. 5 Proportion of U.S. Choice Grade of Beef in the Total Territorial Civilian Supply... 6 Civilian Per Capita Supply of Beef and Veal in the Territory, Appendix Brief Descriptions of the Standard United States Grades for Carcass Beef Page TABLES 1. Civilian Supplies of Beef and Veal in the Territory of Hawaii, Proportions by Cuts and Types of Mainland Beef in the temized Sample of 5,291, Proportions by u. s. Grades of 1,476,000 of Mainland Beef Listed by Grade in the temized Sample Approximate Proportions by U. S. Grades of the Total Receipts of Mainland Beef During the 12-month Period October September Approximate Proportions of U. S. Choice and Other Grades in the Total Territorial Supply of Beef and Veal, October September

4 GRADES AND CUTS OF MANLAND BEEF SHPPED TO HAWA FOR CVLAN USE During the 12-Month Period of October 1956 through September 1957 WENDELL CALHOUN 'J:.. NTRODUCTON Production of beef cattle long has been the third major agricultural industry in the Territory of Hawaii, ranking next in value after sugar cane and pineapple. Most of the cattle are raised in the upper elevations of the slands of Hawaii, Maui, and Kauai, and transported by barge to Honolulu, the principal market. With very minor exceptions the cattle have been moved directly from the ranges to the slaughter plants, without supplemental feeding or finishing. The number of beef cattle on ranches in the Territory was about 157,000 at the end of The Territorial slaughter of beef and veal during that year totaled 21 million pounds (table 1). Practically all of this was used in the local civilian market, together with 16 million pounds shipped in from the Mainland, and 2 million pounds received from Australia, New Zealand, and Canada. These quantities do not include direct shipments to the Armed Forces. Thus the total supply of beef and veal for civilian use was about 39 million pounds, of which 55 percent was produced in the Territory and the other 45 percent shipped in. nformation available regarding the beef received from outside the Territory has heretofore been limited to total tonnage, with no breakdown by cuts or by grades. When sland cattlemen consider the possibilities of increasing their output of beef to supply more of the local demand, two major questions come up: (1) What are the relative proportions of carcass beef and of the respective cuts, in shipments received from the Mainland? That is, how much is still in carcass form,~ and how much is made up of the various cuts - loins, rounds, ribs, etc., and in what proportions by cuts? (2) What are the proportions of these shipments by official United States grades of beef -- Prime, Choice, Good, Commercial, and Utility?i This is the report of a study designed to answer these questions. Analysis has been made of the cargo manifests of ships bringing Mainland beef to the Territory during the 12-month period October 1956 through September Total receipts during this time were 14,737,000 pounds. A sample of about one-third of these unloads was used. This was accomplished by analyzing the manifests of! Agricultural Economist, Agricultural Marketing Service, U.S.D.A., in cooperation with Department of Agricultural Economics, Hawaii Agricultural Experiment Station, University of Hawaii. ~ The carcass beef is cut into quarters for handling and shipment. Additional quarters are also brought in as needed. The available information indicates that more extra hindquarters than forequarters are received, but in annual total these probably do not exceed 5 percent of all carcass beef received from the Mainland. 11 Brief descriptions of the standard United States grades for carcass beef appear in the appendix, page 8.

5 Table 1. Civilian supplies of beef and veal in the Territory of Hawaii, not including direct shipments to tne military forces, nor processed beef products, Year Territorial annual Beef cattle slau~hter cattle Beef Dairy Total on ranches* N b Dressed Dressed Dressed um er weig. ht weight weight Head Head -- 1,000 lbs. 141,500 34,140 16,941 1,567 18, ,200 33,640 16,171 1,365 17, ,200 29,470 14, , ,900 33,400 16,801 1,130 17,931! 147,300 33,650 16,915 1,384 18, ,300 30,030 13, , ,300 34,350 16, , ,900 36,430 19,379 1,066 20, ,800 38,030 19,885 1,541 21, ,500 39,730 21,112 1,676 22,900 nshipments of dressed beef Main-1. f land Foreign Total Weight 1,000 lbs. 4, ,023 6,721 1,070 7,791 7, ,709 5, ,204 7, ,498 12, ,446 14,037 1,061 15,098 13,738 1,706 15,444 15,919 1,681 17,600 14,768 3,194 17,962 Total supply of beef and veal Weight 1,000 bs. 23,531 25,327 23,267 23,135 25,797 28,331 32,949 35,889 39,026 40,862 Percent Territorial slaughter of total beef supply Percent Average N * Cattle on ranches on December 31. f Australia, New Zealand, and Canada. Source: "Livestock Products: Prices and Supplies in Hawaii," September, 1953, and "Statistics of Hawaiian Agriculture," 1953, 1956, and 1957; University of Hawaii and U. S. Department of Agriculture.

6 - 3 - the ships arriving during the last 10 days of each month.~ Record was made of the weight of the chilled and frozen beef and veal in such cargoes, by carcass, cut, or other form, and by the U. S. grades of beef where such are listed on the manifests. Canned, smoked, cured, or processed meats and edible offal are not included. n final total, tabulation was made of 5,291,300 pounds of Mainland beef, which was 36 percent of the total receipts of such meat during this 12-month period. PROPORTONS BY WECHT OF THE TOTAL RECEPTS FROM THE MANLAND The receipts included in this sample were made up of the quantities and percentages of the cuts and types of beef listed in table 2. Table 2. Proportions by cuts and types of Mainland beef in the itemized sample of 5,291,300 pounds Carcass, cuts, and types Carcass beef.... Primal cuts Rounds. Loins.... Ribs Chucks and plates Fabricated cuts Loins.... Other Portion control. Ground beef. Rib eye*.... Subtotals Totals Percent 60, , ,800 68, , ,106, , ,300 25, , ,300 Total.... 5,291, * Also known as regular beef rolls, cottage rolls, cube steak rolls, etc. On the basis of this 36 percent sample, the total receipts of 14,737,000 pounds of Mainland beef during the specified 12-month period are indicated to have been of about the following quantities and percentages: Percent Carcass beef Primal cuts 8,695,000 1,474, Fabricated cuts 1,769, Portion control 147,000 1 Ground beef 1,330,000 9 Rib eye ,737, For December 1956 the analysis was extended to include the period December 13-31~ because receipts after Christmas were very light

7 - 4 - PROPORTONS BY CRADES OF THE CARCASS BEEF AND CUTS FROM THE MANLAND AU. S. grade is seldom listed on the manifests for the ground beef or the rib eye. Exclusive of these two items, the carcass beef and cuts which were tabulated in the sample totaled 4,297,500 pounds. Of this quantity, the U. S. grade is specified for 1,467,600 pounds, as follows: Percent u. s. Choice 1,391, u. s. Good 66,300 5 u. s. Prime, u. s. Connnercial, and U. s. Utility ,476, ; By carcass and cuts, and by U. S. grades, this 1,476,600 pounds was made up of the quantities and proportions listed in table 3. Table 3. Proportions by U. S. grades of 1,476,600 pounds of Mainland beef listed by grade in the itemized sample u. s. Carcass u. s. u. s. u. s. u. s. by Percent and cuts Prime Choice Good Commer- Totals Utility cial 1 weight Carcass beef ,051,800 43,300 5, ,100, Percent i 100 Primal cuts Rounds ,800 1,000 32,600 Loins ,500 1, ,800 Ribs ,200 3,200 75,400 Chucks and plates ,600 5, , Percent Fabricated cuts Loins.... 1, ,800 6,900 3, ,600 Other 'so , ,000 17,200 7,300 3, , Percent Portion control , T - -2, Totals... 2,700 1,391,500 66,300 12,500 3,600 11,476, Percent by grade * 94 5 l* * 100 * Prime, Conunercial, and Utility totaled 18,800 pounds or 1 percent. L Carcass beef comprised three-fourths of the total, and the remainder was divided about equally between primal and fabricated cuts. The carcass beef and primal cuts consisted of 96 and 97 percent, respectively, of U.S. Choice, with the remainder U. S. Good. The fabricated cuts consisted of 84 percent u. S. Choice, 10 percent U. s. Good, and 6 percent of U. S. Prime, Connnercial, and Utility.

8 - 5 - The primal cuts consisted mostly of loins and ribs, and the fabricated cuts mostly of loin. Most of the Honolulu receivers of Mainland beef also were requested to indicate the proportions of their receipts of carcass beef and cuts by the respective U. s. grades -- not including ground beef and rib eye. n this survey, representatives of a few firms said that they bring in considerable quantities of the lower grades -- U. S. Conunercial and U. S. Utility. Others stated that they bring in nothing but U.S. Choice grade. A majority of the receivers stated that 90 to 95 percent of their receipts from the Mainland are U. s. Choice, and that the remainder is U. S. Good. A surmnation of these individual estimates by receivers agrees closely with the grade distribution obtained from the 10 percent sample of manifests of Mainland cargoes which were tabulated by grade for the 12-month period. On the basis of these findings it is evident that more than 90 percent of the Territorial receipts of carcass beef and cuts from the Mainland is U. S. Choice grade. PROPORTONS BY CRADES OF THE TOTAL RECEPTS OF MANLAND BEEF AND VEAL The preceding tabulations by U. S. grades of the sland receipts of Mainland beef have applied only to carcass beef and cuts. They have not included the ground beef and rib eye, for which a U. S. grade is seldom indicated on the cargo manifests. Of the total quantity of 14,737,000 pounds of chilled and frozen beef and veal received from the Mainland during the 12 months covered by the study, expansion of the sample indicates the following quantities and percentages by U. S. grades (table 4): Table 4. Approximate proportions by U. S. grades of the total receipts -0f Mainland beef during the 12-month period October September 1957.f i Carcass, cuts, and t es Carcass beef. Primal cuts... Fabricated cuts. Portion control Ground beef... Other grades or ungraded u. s. Choice u. s. Good Total 8,306, ,000 43,000 8,695,000 1,420,000 44,000 10,000 1,474,000 1,486, , ,000 1,769, , ,000 1,330,000 1,330,000 Rib eye ,322,000 1,322,000 Totals ,359, ,000 2,811,000 14,737,000 Percent

9 - 6 - PROPORTON OF U.S. CHOCE GRADE OF BEEF N THE TOTAL TERRTORAL CVLAN SUPPLY The information available about the grades of sland-produced beef indicates that very little thus far has met the requirements of U. S. Choice. The same is true of the inshipments from foreign countries. Therefore the U.S. Choice beef received from the Mainland represents about all of that grade available in the Territory. During the 12-month period of this study, the approximate totals and proportions by grade were as shown in table 5. Table 5. Approximate proportions of u. S. Choice and other grades in the total Territorial supply of beef and veal, October September 1957 Source of supply Territorial slaughter Mainland receipts.. Foreign receipts Totals... Percent. Other grades U. s. Choice or un raded 11,500,000 11,500, ,500,000 3,500,000 3,000,000 28,000, Total 21,500,000 15,000,000 3,000,000 39,500, By comparison with the 29 percent of U. S. Choice grade indicated in the Territorial civilian supply, total beef production in the United States in 1956 was estimated to contain 33 percent of U. S. Choice. The proportions of all grades in the total national supply of that year were estimated to have been as follows:11 Grade Percent Prime 4 Choice 33 Good 21 Conunercial and Standard 16 Utility 13 Canner and Cutter ' CVLAN PER CAPTA SUPPLY OF BEEF AND VEAL N THE TERRTORY, The supply of beef and veal in the Territory averaged around 50 pounds per person per year from 1948 to During this period the civilian population continued to decline from wartime levels, and reached a low point of 465,000 (figure l}. Beginning in 1953, the numbers of persons again increased, and totaled 539,000 in At the same time the consumption of beef increased even more rapidly, jumping from 50 to 75 pounds per person. As more beef was used by the expanding population, a larger proportion came from the Mainland. During the years , Territorial slaughter had averaged 73 percent of the total supply (table 1, page 2). n 1953, drought 11 "The Livestock and Meat Situation," Agricultural Marketi ng Service, U.S.D.A., LMS-94, March, 1958.

10 - 7 - Figure 1. Percentage annual changes in civilian population of Hawaii, in total annual civilian supply of beef and veal, and in per capita supply, Percent (Not including direct shipments to the Armed Forces) Percent 80 Year Civilian Total Per capita eoeulation sueeli sueel:y: Number 491,100 23,531, ,500 25,327, ,400 23,267, ,600 23,135, ,300 25,797, ,200 28,331, ,400 32,949, , ,359 39,026,000 75,,,,.,,. 539,309 40,862,000 76,,.;.; 35,889, _,..,--,; so ~,, so 40 Per capita supply~, ( 20 10,, ' ' 0 supply of beef and veal -- ' ' ' ' ,,, ' ,,.-,...~Civilian population

11 - 8 - reduced the marketings of local cattle and the inshipments of dressed beef almost doubled. Since that year both Territorial slaughter and inshipments from the Mainland have increased steadily, but the share of sland beef producers in the local market has averaged only 55 percent. The conclusion to be drawn from this study is that current competition in the marketing of sland-produced and Mainland beef in the Territory is clearly in the finish and grade of the product. APPENDX Brief Descriptions of the Standard United States Grades for Carcass Beef2 USDA Prime: As the name implies, beef of this grade is highly acceptable and palatable. Prime grade beef is produced from young and well-fed beef-type cattle. The youth of the cattle and the careful intensive feeding which it has had combine to produce very high quality cuts of beef. Such cuts have liberal quantities of fat interspersed within the lean (marbling). These characteristics contribute greatly to the juiciness, tenderness, and flavor of the meat. Rib roasts and loin steaks of this grade are consistently tender and cuts from the round and chuck should also be highly satisfactory. USDA Choice: This grade is preferred by most consumers because it is of high quality but usually has less fat than beef of the Prime grade. More of this grade of beef is produced than of any other grade. Choice beef is usually available the year-round in substantial quantity. Roasts and steaks from the loin and rib are tender and juicy and other cuts, such as those from the round or chuck which are more suitable for braising and pot roasting, should be tender with a well-developed flavor. USDA Good: This grade pleases thrifty consumers who seek beef with little fat but with an acceptable degree of quality. Although cuts of this grade lack the juiciness associated with a higher degree of fatness, their relative tenderness and high proportion of lean to fat make them the preference of many people. USDA Standard: Beef of this grade has a very thin covering of fat and appeals to consumers whose primary concern is a high proportion of lean. When properly prepared, such beef is usually relatively tender. t is mild in flavor and lacks the juiciness usually found in beef with more marbling. USDA Commercial: Beef that is graded Commercial is produced from older cattle and usually lacks the tenderness of the higher grades. Cuts from this gfade, if carefully prepared, can be made into satisfactory and economical meat dishes. Most cuts require long slow cooking with moist heat to make them tender and to develop the rich, full, beef flavor characteristic of mature beef. USDA Utility: Beef of this grade is produced mostly from cattle somewhat advanced in age and is usually lacking in natural tenderness and juiciness. The cuts of this grade, as they appear in the retail markets, carry very little fat but provide a palatable, economical source of lean meat for pot roasting, stewing, boiling, or ground-meat dishes. For satisfactory results, long, slow cooking by moist heat is essential. Cutter and Canner: These two grades are ordinarily used in processed meat products and are rarely, if ever, sold as cuts in retail stores. 21 Prepared by the Livestock Division, Agricultural Marketing Service, U.S.D.A.

12 . l UNVERSTY OF HAWA COLLEGE OF AGRCULTURE HAWA AGRCULTURAL EXPERMENT STATON HONOLULU, HAWA LAURENCE H. SNYDER President of the University MORTON M. ROSENBERG Dean of the College and Director of the Experiment Station