Retail cutting characteristics for US Choice and US Select beef subprimals

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• 作者：K.L. Voges ; K.D. Pfeiffer ; B.E. Baird ; D.A. King ; H.K. Johnson ; D.B. Griffin and J.W. Savell
• 刊名：Meat Science
• 出版年：2006
• 出版时间：May 2006
• 年：2006
• 卷：73
• 期：1
• 页码：116-131
• 全文大小：185 K

文摘

US Choice (Ch) and US Select (Se) beef subprimals from the rib, chuck, plate, loin, and round were obtained to conduct retail cutting tests. Subprimals were merchandised into bone-in or boneless retail cuts and associated components by experienced retail meat merchandisers. These Se subprimals had less (P < 0.05) trimmable fat than their Ch counterparts: ball tip, top sirloin, outside round, inside round, and ribeye. Se inside rounds, outside rounds, eye of rounds, boneless striploins, and ball tips had greater (P < 0.05) purge losses than the same cuts from Ch. The only subprimals where grade impacted total saleable yield were the top (inside) rounds (Ch = 80.13 % , Se = 87.34 % ; P = 0.004) and outside rounds cut into roasts, steaks, and cubed steaks (Ch = 87.61 % , Se = 90.28 % ; P = 0.05). Methods to increase retail yields from beef subprimals should consider minimizing purge and increasing cutting efficiencies in addition to reducing fat trim.