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National beef market basket survey
J W Savell1, J J Harris, H R Cross
1Dept. of Anim. Sci., Texas A&M University, College Station 77843-2471.
Journal of Animal Science
|July 1, 1991
Summary
Beef retail cuts, including steaks and ground beef, were analyzed for fat content. Results show less separable fat in retail beef compared to USDA data, indicating leaner options for consumers.
Area of Science:
- Food Science
- Meat Science
- Agricultural Economics
Background:
- Understanding the composition of retail beef cuts is crucial for consumers and the industry.
- Previous data may not accurately reflect current fat content in beef products.
Purpose of the Study:
- To assess the fat thickness, composition, and lean percentage of beef retail cuts.
- To compare the fat content of retail beef with established USDA data.
Main Methods:
- Surveyed beef retail cases across 12 US cities for fat thickness, cut representation, and packaging.
- Purchased and dissected retail cuts to determine separable lean, fat, and bone percentages.
- Chemically analyzed ground beef samples for fat content.
Main Results:
- Over 42% of retail cuts lacked external fat; 75% were boneless.
- Mean fat thickness was 0.31 cm overall and 0.38 cm for steaks/roasts from major primals.
- Retail beef contained 27.4% less separable fat than USDA Agriculture Handbook 8-13 values; ground beef had ~10% less fat.
Conclusions:
- Retail beef cuts, particularly steaks and roasts, are leaner than previously reported.
- Ground beef varieties (regular, lean, extra lean) show significant variation in fat content.
- Findings suggest updated nutritional information for beef products may be warranted.