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Retail cutting characteristics for US Choice and US Select beef subprimals.

K L Voges¹, K D Pfeiffer, B E Baird

¹Meat Science Section, Department of Animal Science, Texas Agricultural Experiment Station, Texas A&M University, 2471 TAMU, College Station, TX 77843-2471, USA.

|November 9, 2011

Summary

US beef grading impacts retail yield. US Select (Se) subprimals have less fat but higher purge losses than US Choice (Ch) cuts, affecting overall saleable yield.

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Area of Science:

Food Science
Animal Science
Agricultural Economics

Background:

Beef grading systems (US Choice and US Select) influence carcass composition and retail potential.
Retail meat merchandising involves optimizing subprimal cuts into consumer-ready products.
Understanding yield differences between beef grades is crucial for the supply chain.

Purpose of the Study:

To evaluate the impact of US Choice (Ch) and US Select (Se) beef grades on retail cutting yields.
To compare trimmable fat, purge losses, and saleable yield across different beef subprimals and cuts.

Main Methods:

Retail cutting tests were performed on US Choice and US Select subprimals from rib, chuck, plate, loin, and round.
Subprimals were merchandised into bone-in or boneless retail cuts by experienced merchandisers.
Trimmable fat, purge losses, and total saleable yield were measured and statistically analyzed.

Main Results:

US Select subprimals exhibited significantly less trimmable fat compared to US Choice counterparts in several cuts.
US Select cuts, including inside rounds and striploins, showed greater purge losses than US Choice.
Grade significantly impacted total saleable yield in top (inside) rounds and outside rounds (roasts, steaks, cubed steaks).

Conclusions:

Beef grade influences retail yield through variations in fat trim and purge losses.
Strategies to enhance retail yields should focus on minimizing purge and improving cutting efficiencies.
Further research into optimizing merchandising methods for different beef grades is warranted.