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
10%
10%
LOIN +4%
RIB +3%
5%
5%
0%
% 0%
C
-5%
H -5%
A
N -10%
-10%
G
E -15%
-15%
-20%
-20%
-25%
-25%
-30%
-30%
*1998
*1998 vs.
vs. 1993
1993 values
values
Source:
Cattle-Fax
Source: Cattle-Fax
CHUCK -24%
ROUND --25%
25%
TRIMMINGS -28%
26%
26% of
of
carcass
carcass
by
by
weight
weight
69%
69% of
of
carcass
carcass
by
by
weight
weight
Cheap Chuck Roast
Hurdles to Overcome
• Tenderness
• Connective tissue (internal and external)
• Seam fat
• Fabrication style
•Tradition
Muscle Profiling - Goal
1. Increase the value of the chuck and
round
2. Create an encyclopedia of knowledge
of each muscle
Muscle Profiling Is:
• A comprehensive body of work
that fully characterizes the chuck
and round, such as:
–
–
–
–
–
–
Tenderness
Composition
Processing traits
Dimensions
Color
Others
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
Muscle Profiling - Results
Chuck Summary Data
Fat %
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
pH
WHC
Bind, mL
Myoglobin Collagen Moist,
mg/g
mg/g
WBS
-----
Dry, WBS
Shear G = <8.5
Force Y = 8.58.5-11.0
Value R = >11.0
-----
Fat G = < 5%
Y = 55-10 %
R = > 10%
pH G = > 5.8
Y = 5.8 - 5.7
R = < 5.7
Pressible G = < 36%
Moisture Y = 3636-38%
(WHC)
R = > 38%
Bind G = >175 mL
Y = 170170-175 mL
R = <170 mL
Myoglobin G = >25 mg/g
Y = 2020-25 mg/g
R = <20 mg/g
-----
-----
Collagen G = <10 mg/g
Y = 1010-15 mg/g
R = >15 mg/g
Bovine Myology – Muscle
Profiling Web Site
Univ. of NE
http://bovine.unl.edu
Muscle Profiling - Consequences
The Value Cuts
- Flat Iron Steak
- Shoulder Tender
- Ranch Cut (Clod Heart)
- Knuckle Center
- Western Griller
Shoulder Clod, 114 A
Shoulder Clod, separated
Top Blade
Shoulder
Shoulder Tender
Cutting the Shoulder Clod
Ranch Steaks
Flat Iron
Steaks
Petite Tenders
167A Beef Round Knuckle,
Peeled
Value-added Merchandising
…At Retail
Tip Side Steak
Tip Center Roast
Center Steak
Common Merchandising
Cut
Yield %
Beef Value Cuts Merchandising
Cut
Shoulder
Yield %
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
Volume of Cuts in Foodservice
2005 versus 2007
(million pounds)
Cut
2005
2007
Increase
Flat Iron
47
92
95%
Petite
Tender
28
40
42%
Ranch Cut
31
37
19%
106
169
59%
Total
Volume - Steaks in Foodservice 2007
Steaks
Pounds in
Millions
%
Ribeye and Strip
Steaks
373
26
Sirloin
292
21
Other steaks
222
16
Filet Mignon
253
18
T- Bone
62
4.4
Porterhouse
35
2.5
Flat Iron
92
6.5
Petite Tender
40
2.8
Ranch Cut
37
2.6
Source: Technomic Usage and Volumetric Assessment of Beef, 2006
Value of Chuck versus Live Animal
1995 - 1999
160.00
80.00
CHUCK
LIVE
40.00
Date
1999
1998
1997
1996
0.00
1995
Price per cwt.
120.00
Value of Chuck versus Live Animal
2000-2005
160.00
80.00
CHUCK
LIVE
40.00
Date
2004
2003
2002
2001
0.00
2000
Price per cwt.
120.00
Values of Chuck versus Live Animal
2005-2008
120
LIVE
CHUCK
80
40
2008
2007
2006
0
2005
Price per cwt.
160
Date
What is Next?
Low Hanging Fruit is Over!
Muscle Rank Based on Tenderness
Next Frontier…Chuck Roll
Chuck Roll
NAMP 116A
Beef Chuck, Chuck Roll
NAMP 116A
Beef Chuck, Chuck Eye Roll
NAMP 116D
Beef Chuck, Under Blade Roast
NAMP 116E
Chuck Eye Steaks
Boneless, Country-Style
Beef Chuck Eye Ribs
America’s Beef Roast
Anterior
C
B
A
A
C
H
U
C
K
Posterior
116D Beef Chuck, Chuck Eye Roll
Starting at the posterior end generate three
one-inch Delmonico Steaks
Delmonico Steaks
C
C
B
E
Y
E
B
Country-Style Ribs can be generated from B or C
America’s Beef Roast. Can be generated
From area C or B
Country-Style ribs can be generated from
B or C
Internal fat may be removed and net applied
to maintain shape
Boneless Country-Style Beef Chuck Ribs
America’s Beef Roast
Denver Cut
Sierra Cut
C
H
U
C
K
U
N
D
E
R
B
L
A
D
E
A
116E Beef Chuck, Under Blade Roast
Follow natural seam to separate
Rhomboideus (A)
Trimmed Rhomboideus. Application: Beef
Stew or Cubed Steak
B
C
Serratus ventralis (C) with Splenius (B)
attached.
Remove connective tissue from Splenius
and separate from Serratus ventralis by
following natural seam
Posterior
Untrimmed Serratus Ventralis
116G Beef Chuck, Edge Roast (IM). Trimmed
Serratus Ventralis
Sierra Cut (Splenius)
Denver Cut. From the thick-end (posterior),
cut steaks end to end ¾ “ to 1” thick
Regular Fab.
Bnls Rib Fab.
Chuck eye
steaks
Bnls Ribs
37.3%
Bnls chuck 67.2%
roast
Denver
steaks
21.4%
Stew
8.4%
Sierra cut
6.0%
80/20
8.4%
Stew
13.4%
80/20
12.3%
10.5%
Regular Fab.
Bnls Rib Fab.
Chuck eye
steaks
Bnls Ribs
37.3%
Bnls chuck 67.2%
roast
Denver
steaks
21.4%
Stew
8.4%
Sierra cut
6.0%
80/20
8.4%
Stew
13.4%
80/20
12.3%
10.5%
Cut Yield
94.54
90.34
Net $
$147.88
$255.35
Net %
41.0%
53.5%
The Chuck is on a Roll!
Blade Roast
Chuck Eye Roll
Delmonico Steak
(Chuck Eye
Steak)
Country-Style
Beef Chuck Ribs
America’s
Beef Roast
Sierra Cut
Denver Cut
Delmonico Steak
Sierra Cut
Boneless Country-Style Ribs
Denver Cut
America’s Beef Roast
Access to Cutting Sheets and
Sell Sheets
• http://www.beefinnovationsgroup.com/
• Click on Value-Added Cuts for:
– How To Cut
– Sell Sheets
Chris R. Calkins, Ph.D.
University of Nebraska-Lincoln, USA
(402) 472-6314
CCalkins1@unl.edu