Retail cutting characteristics for US Choice and US Select beef subprimals

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.