Value Cuts: Extracting Greater Profits from the Carcass

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Value Cuts Extracting Greater Profits from the
Carcass
Chris R. Calkins, Ph.D. Nebraska Beef Industry
Professor of Animal Science University of
Nebraska-Lincoln, USA
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The Beef Carcass
Chuck 30
Rib 10
Loin 17
Round 23
Brisket, Plate Flank 20
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Beef Primals Price Trends
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LOIN 4
5
RIB 3
C H A N G E
0
-5
-10
-15

-20
CHUCK -24
-25
ROUND -25
-30
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Hurdles to Overcome

• Tenderness
• Connective tissue (internal and external)
• Seam fat
• Fabrication style
• LACK OF INFORMATION!

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Muscle Profiling - Goal

• Increase the value of the chuck and round
• Create an encyclopedia of knowledge of each muscle

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Muscle Profiling Is

• A comprehensive body of workthat fully
  characterizes the chuckand round, such as
• Tenderness
• Composition
• Processing traits
• Dimensions
• Color
• Others

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Muscle Profiling - How

• 144 carcasses x 39 muscles in each 5,616
  muscles
• 3 quality grade classes, 4 yield grade
  classes, 3 weight classes
• Cooperative project with University of Florida

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Profiling Muscles of the Chuck and Round

• Carcass Weight
• 250-295 kg 318-363 kg
  386-431 kg
• Upper 2/3 Choice
• Low Choice
• Select

YG 1 YG 2 YG 3 YG 45 YG 1 YG 2 YG 3 YG45 YG
1 YG 2 YG 3 YG 45
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Muscle Profiling - Results
Round Summary Data
Myoglobin mg/g
Collagenmg/g
Fat
pH
WHC
Bind, mL
Moist,WBS
Dry, WBS
Adductor
Biceps femoris
Gluteus medius
Gracilus
Pectineus
Rectus femoris
Sartorius
Semimembranosus
Semitendinosus
Vastus intermedius
Vastus lateralis
Vastus medialis
Fat G lt 5 Y 5-10 R gt
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pH G gt 5.8 Y 5.8 - 5.7 R
lt 5.7
Expressible G lt 36 Moisture y
36-38 (WHC) R gt 38
Shear G lt8.5 Force Y 8.5-11.0 Value
R gt11.0
Bind G gt175 mL Y 170-175 mL
R lt170 mL
Myoglobin G gt25 mg/g Y
20-25 mg/g R lt20 mg/g
Collagen G lt10 mg/g Y 10-15
mg/g R gt15 mg/g
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Muscle Profiling - Results
Chuck Summary Data
Shear G lt8.5 Force Y 8.5-11.0 Value R gt11.0
Fat G lt 5 Y 5-10 R gt 10
pH G gt 5.8 Y 5.8 - 5.7 R lt 5.7
Pressible G lt 36 Moisture Y 36-38 (WHC) R
gt 38
Bind G gt175 mL Y 170-175 mL R lt170 mL
Myoglobin G gt25 mg/g Y 20-25 mg/g R lt20
mg/g
Collagen G lt10 mg/g Y 10-15 mg/g R gt15
mg/g
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Bovine Myology Muscle Profiling Web Site Univ.
of NE

http//bovine.unl.edu
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Muscle Profiling - Consequences

• The Value Cuts - Flat Iron Steak
• - Shoulder Tender
• - Ranch Cut (Clod Heart)
• - Knuckle Center
• - Western Griller

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Shoulder Clod, 114 A
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Shoulder Clod, separated
Top Blade
Shoulder
Shoulder Tender
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Cutting the Shoulder Clod
Ranch Steaks
Flat Iron Steaks
Petite Tenders
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Shoulder - Value Added Cuts
Shoulder Center Steak
Top Blade Steak
Tender Medallions
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167A Beef Round Knuckle, Peeled
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Value-added MerchandisingAt Retail
Tip Side Steak
Tip Center Roast
Center Steak
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Foodservice Trade Advertising
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More than 20,000 Restaurants
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More than 20,000 Restaurants
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Volume of Cuts in Foodservice2005 versus
2007(million pounds)
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Volume - Steaks in Foodservice 2007
Source Technomic Usage and Volumetric
Assessment of Beef, 2006
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More than 9,000 Supermarkets

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Value-added Cuts
4.79/lb
5.29/lb
3.79/lb
4.39/lb
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Impact on Price of Live Cattle
The New Cuts Added 60 to 70 per Head for the
Live Animal
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Muscle Rank Based on Tenderness
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Next FrontierChuck Roll
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Beef Chuck, Chuck Roll NAMP 116A
Beef Chuck, Under Blade Roast NAMP 116E
Beef Chuck, Chuck Eye Roll NAMP 116D
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Anterior
C
B
A
A
A
Posterior
CHUCKEYE
Starting at the posterior end generate three
one-inch Delmonico Steaks
Delmonico Steaks
116D Beef Chuck, Chuck Eye Roll
C
C
B
B
Country-Style Ribs can be generated from B or C
Country-Style ribs can be generated from B or C
Boneless Country-Style Beef Chuck Ribs
Americas Beef Roast. Can be generated From area
C or B
Internal fat may be removed and net applied to
maintain shape
Americas Beef Roast
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CHUCKUNDER BLADE
A
116E Beef Chuck, Under Blade Roast
Follow natural seam to separate Rhomboideus (A)
Trimmed Rhomboideus. Application Beef Stew or
Cubed Steak
B
C
Serratus ventralis (C) with Splenius (B) attached.
Remove connective tissue from Splenius and
separate from Serratus ventralis by following
natural seam
Sierra Cut (Splenius)
Posterior
Denver Cut. From the thick-end (posterior), cut
steaks end to end ¾ to 1 thick
Untrimmed Serratus Ventralis
116G Beef Chuck, Edge Roast (IM).
Trimmed Serratus Ventralis
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Access to Cutting Sheets and Sell Sheets

• http//www.beefinnovationsgroup.com/
• Click on Value-Added Cuts for
• How To Cut
• Sell Sheets

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Sharing the Good Newsfrom the Chuck Round

• Chris Calkins
• University of Nebraska Lincoln
• Ellen Gibson
• National Cattlemens Beef Association

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Next FrontierChuck Roll
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Chuck Eye Steaks
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Boneless, Country-Style Beef Chuck Eye Ribs
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Americas Beef Roast
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Denver Cut
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Sierra Cut
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The Chuck is on a Roll!

Chuck Eye Roll
Blade Roast
Sierra Cut
Denver Cut
Country-Style Beef Chuck Ribs
Americas Beef Roast
Delmonico Steak (Chuck Eye Steak)
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Delmonico Steak
Sierra Cut
Boneless Country-Style Ribs
Denver Cut
Americas Beef Roast
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Producer Bottom Line

• Chuck Increased Values
• 50 - 70 per head

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For Extra Information

• www.beefinnovationsgroup.com

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Chuck Eye Steaks
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Boneless, Country-Style Beef Chuck Eye Ribs
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Americas Beef Roast
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Denver Cut
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Sierra Cut
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The Chuck is on a Roll!

Chuck Eye Roll
Blade Roast
Sierra Cut
Denver Cut
Country-Style Beef Chuck Ribs
Americas Beef Roast
Delmonico Steak (Chuck Eye Steak)
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Delmonico Steak
Sierra Cut
Boneless Country-Style Ribs
Denver Cut
Americas Beef Roast
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Access to Cutting Sheets and Sell Sheets

• http//www.beefinnovationsgroup.com/
• Click on Value-Added Cuts for
• How To Cut
• Sell Sheets

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