High Dollar Taste on a Low Dollar Budget Steve Pritchard UNL - PowerPoint PPT Presentation

High Dollar Taste on a Low Dollar Budget Steve Pritchard UNL Extension Educator Special Acknowledgement Chris Calkins & Dennis Burson

The Beef Carcass Chuck 30% Rib 10% Loin 17% Round 23% Brisket, Plate & Flank 20%

Cheap Chuck Roast

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

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

Bovine Myology – Muscle Profiling Web Site Dr. Steve Jones Univ. of NE http://bovine.unl.edu

Volume - Steaks in Foodservice 2007 Pounds in Steaks % Millions Ribeye and Strip 373 26 Steaks 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 2.8 40 Ranch Cut 2.6 37 Source: Technomic Usage and Volumetric Assessment of Beef, 2006

Muscle Rank based on Tenderness

Next Frontier…Chuck Roll Chuck Roll NAMP 116A

Chuck Roll NAMP 116A Chuck Eye Under blade NAMP 116D NAMP 116E

Chuck Eye Steaks

Boneless, Country-Style Beef Chuck Eye Ribs

America’s Beef Roast

Sierra Cut

Denver Cut

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

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

Lean Beef Cuts – 3 oz serving Source: USDA, ARS, 2005. Skinless breast 0.9 3.0 Ch. Shoulder roast 1.8 5.7 g sat. fat g total fat Ch. shoulder steak 1.9 6.0 Skinless thigh 2.6 9.2 0 5 10 15

Access to Cutting Sheets and Sell Sheets • http://www.beefinnovationsgroup.com/ • Click on Value-Added Cuts for: – How To Cut – Sell Sheets

Funded by America’s Beef Producers

Steve Pritchard University of Nebraska-Lincoln Extension Boone & Nance Counties 402-395-2158 308-536-2691 spritchard1@unl.edu