2/6/2017
Meat Quality Workshop: Know Your Muscle, Know Your Meat Principles of Muscle Profiling, Aging, and Nutrition Dale R. Woerner, Ph.D., Colorado State University
BEEF- Determining Value
1 2/6/2017
Slight00 Small00 Modest00 Moderate00 SLAB00 MAB00
ACE ABC
Maturity Group Approximate Age A 9‐30 months B 30‐42 months C 42‐72 months D E 72‐96 months 96 months or older
Augmentation of USDA Grade Application
2 2/6/2017
Effect of Marbling Degree on Probability of a Positive Sensory Experience
Probability of a Positive Sensory Experience 0.99a 0.98a 1 0.88b 0.9 0.82b 0.8 0.7 0.62c 0.6 0.5 0.4 0.29d 0.3 0.2 0.15e 0.1 0 TR SL SM MT MD SA MA
Colorado State University M.S. Thesis: M. R. Emerson (2011)
3 2/6/2017
Carcass Weight Trend 900 All Fed Cattle CAB® 875
850 +55 lbs. in 5 years 825 +11 lbs. / year 800
775
750 +117 lbs. in 20 years Hot Carcass (lbs.) Weight +5.8 lbs. / year 725
Year
4 2/6/2017
Further Problems
• Food service portion cutting problems = 8 oz. • Steak preparation problems
= 8 oz.
A 1,300‐pound, Yield Grade 3 steer yields 639 pounds of retail cuts from an 806‐pound carcass. Of the retail cuts, 62% are roasts and steaks (396 pounds) and 38% are ground beef and stew meat (243 pounds).
5 2/6/2017
Objective of Innovative Fabrication
• Use quality-based break points during fabrication • Add value to beef by optimizing use of high-quality cuts • Add value to beef cuts by improving leanness and portion size
$2.25 $7.56 $2.75 $4.66 $2.50 $12.73
$2.31 $2.85 $3.57
$1.99
Aging Response
Premium USDA Choice USDA Select Muscle Aging response Aging response Biceps femoris - long head Low Moderate Complexus Moderate Moderate Gluteus medius Moderate Moderate Infraspinatus Moderate Moderate Longissimus dorsi Moderately low High Psoas major Moderate Moderate Rectus femoris Moderately low Moderate Semimembranosus Moderate High Semitendinosus Moderate Moderate Serratus ventralis Moderately low Moderately low Spinalis dorsi/Multifidus dorsi Moderately low Moderate Supraspinatus Moderate Moderate Tensor fascia latae Moderately low Moderate Teres major Moderately low - Triceps brachii - long head Moderate Moderate Vastus lateralis Moderate Moderate Vastus medialis Moderately high Moderately high High = ≥ 2.3 kg, Moderately high = 2.2 to 1.8 kg, Moderate = 1.7 to 1.1 kg Moderately low = 1.0 to 0.7 kg, Low = ≤ 0.6 kg (est. by SD from grand mean).
6 2/6/2017
WBSF = (a * exp(‐b * (age‐2)) + (a2 * exp(‐b2 * (age‐2))
Premium Choice Gracilis: WBSF = (a + dChoice) * exp(‐b * (age‐2) + (a2 + dChoice) * exp(‐b2 * (age‐2)
Rate of Tenderization
Difference Between Muscles of the Same Quality Grade
7.5
7.0 Select Semimembranosus Select Serratus ventralis 6.5
6.0
5.5
5.0
WBSF, kg 4.5
4.0
3.5
3.0
2.5 246 1014 21 28 Days postmortem
7 2/6/2017
Rate of Tenderization
Difference Between Quality Grades within a Muscle
7.5 Select Longissimus dorsi 7.0 Premium Choice Longissimus dorsi 6.5
6.0
5.5
5.0
WBSF,kg 4.5
4.0
3.5
3.0
2.5 246 1014 21 28 Days postmortem
RECOMMENDED AGING TIMES Premium USDA Muscle Associated Name USDA Choice Select Round Biceps femoris - long head Bottom/outside round, flat 6 26 Rectus femoris Round tip center 15 25 Semimembranosus Top/inside round 16 23 Semitendinosus Eye of round 18 23 Vastus lateralis Round tip side 21 20 Vastus medialis Round tip bottom 21 25 Loin Gluteus medius Top sirloin 21 27 Longissimus dorsi Striploin 15 26 Psoas major Tenderloin 25 27 Tensor fasciae latae Tri-tip 12 22 Chuck Complexus -2327 Infraspinatus Top blade, flat iron 18 25 Serratus ventralis Chuck under blade 25 24 Spinalis dorsi -1323 Supraspinatus Chuck/mock tender 14 23 Teres major Shoulder/petite tender 21 - Triceps brachii - long head Clod heart, shoulder center 16 21
8 2/6/2017
Estimated Fresh Muscle Tenderness Ranking at Optimal Postmortem Aging Time
2 Ranking of combined USDA Select and upper /3 USDA Choice muscles from lowest to highest WBSF at optimum aging timea derived from expected means on exponential decay curve Rank Muscle WBSF, kg Rank Muscle WBSF, kg 1 Pectineus 2.96 11 Rectus femorisa 4.06 2 Psoas majora 3.26 12 Triceps brachiia 4.09 3 Infraspinatusa 3.32 13 Gracilis 4.17 4 Serratus ventralisa 3.54 14 Complexusa 4.18 4 Teres majorab 3.54 15 Gluteus mediusa 4.49 5 Adductor 3.62 15 Supraspinatusa 4.49 6 Spinalis dorsia 3.64 16 Vastus lateralisa 4.50 7 Gastrocnemius 3.68 17 Biceps femorisa 4.75 8 Tensor fasciae lataea 3.88 18 Semitendinosusa 4.79 9 Vastus medialisa 3.89 19 Semimembranosusa 4.86 10 Longissimus dorsia 4.02 20 Superficial digital flexorc NA a Values derived from Gruber et al., 2006 study. b USDA Select Teres major showed no improvement with aging to 28 d, so value represents premium USDA Choice samples. c No improvement in WBSF with aging to 28 d occurred in the Superficial digital flexor.
Estimated Fresh Muscle Tenderness Ranking at Optimal Postmortem Aging Time
2 Ranking of combined USDA Select and upper /3 USDA Choice muscles from lowest to highest WBSF at optimum aging timea derived from expected means on exponential decay curve Rank Muscle WBSF, kg Rank Muscle WBSF, kg 1 Pectineus 2.96 11 Rectus femorisa 4.06 2 Psoas majora 3.26 12 Triceps brachiia 4.09 3 Infraspinatusa 3.32 13 Gracilis 4.17 4 Serratus ventralisa 3.54 14 Complexusa 4.18 4 Teres majorab 3.54 15 Gluteus mediusa 4.49 5 Adductor 3.62 15 Supraspinatusa 4.49 6 Spinalis dorsia 3.64 16 Vastus lateralisa 4.50 7 Gastrocnemius 3.68 17 Biceps femorisa 4.75 8 Tensor fasciae lataea 3.88 18 Semitendinosusa 4.79 9 Vastus medialisa 3.89 19 Semimembranosusa 4.86 10 Longissimus dorsia 4.02 20 Superficial digital flexorc NA a Values derived from Gruber et al., 2006 study. b USDA Select Teres major showed no improvement with aging to 28 d, so value represents premium USDA Choice samples. c No improvement in WBSF with aging to 28 d occurred in the Superficial digital flexor.
9 2/6/2017
Estimated Fresh Muscle Tenderness Ranking at Optimal Postmortem Aging Time
2 Ranking of combined USDA Select and upper /3 USDA Choice muscles from lowest to highest WBSF at optimum aging timea derived from expected means on exponential decay curve Rank Muscle WBSF, kg Rank Muscle WBSF, kg 1 Pectineus 2.96 11 Rectus femorisa 4.06 2 Psoas majora 3.26 12 Triceps brachiia 4.09 3 Infraspinatusa 3.32 13 Gracilis 4.17 4 Serratus ventralisa 3.54 14 Complexusa 4.18 4 Teres majorab 3.54 15 Gluteus mediusa 4.49 5 Adductor 3.62 15 Supraspinatusa 4.49 6 Spinalis dorsia 3.64 16 Vastus lateralisa 4.50 7 Gastrocnemius 3.68 17 Biceps femorisa 4.75 8 Tensor fasciae lataea 3.88 18 Semitendinosusa 4.79 9 Vastus medialisa 3.89 19 Semimembranosusa 4.86 10 Longissimus dorsia 4.02 20 Superficial digital flexorc NA a Values derived from Gruber et al., 2006 study. b USDA Select Teres major showed no improvement with aging to 28 d, so value represents premium USDA Choice samples. c No improvement in WBSF with aging to 28 d occurred in the Superficial digital flexor.
10 2/6/2017
USDA Requirements “Extra Lean” “Lean” Total fat < 5 g< 10 g Cholesterol < 95 mg < 95 mg Saturated fat < 2 g< 4.5 g
Saturated fat, Total fat, Cholesterol, Muscle g/100ga g/100ga mg/100g Ranking Adductor 1.13 2.80 66.43 Extra Lean Gastrocnemius 1.05 2.34 64.17 Extra Lean Gracilis 1.33 2.92 62.00 Extra Lean Pectineus 1.04 2.38 68.35 Extra Lean Semimembranosus 1.58 3.51 62.67 Extra Lean Superficial digital flexor 2.81 6.18 64.00 Lean a Values presented as normalized weight percentages of the fatty acids.
11 2/6/2017
Lean Beef: Easy to Find and Popular
• 65% of beef cuts in the fresh meat case are lean. • Many of Americans’ favorite cuts such as Tenderloin, Strip Steak and 93 percent lean Ground Beef are lean. Popular Beef Cuts are Leaner Than You Thought Definition of “Lean” Most popular lean beef Most popular lean beef Per 100g (3.5 oz) cooked serving steaks chosen at steaks in the meat case: restaurants: <10 g total fat Top Sirloin Top Loin (Strip or New York < 4.5 g saturated fat steak) Tenderloin (Filet Mignon Top Round steak or Medallions) < 95 mg cholesterol Top Loin Top Sirloin (Strip or New York steak)
Fresh Look Marketing Group, Total US Beef, 52 Weeks Ending 9/25/2011 LEAN MATTERS
Many Lean Beef Options • 38 cuts of beef are classified as lean and fall between the skinless chicken breast and skinless chicken thigh • Theses lean cuts provide (per 100 g serving): • <10 g total fat • 4.5 or less g saturated fat • <95 mg total cholesterol
12 2/6/2017
38
Today’s Growing Number of Lean Cuts
LEAN MATTERS
13 2/6/2017
Checkoff 2016 Featured Cuts: Foodservice & Distributor
On Trend – Cut Do not Utilization – Tri Tip & Brisket require Require Ribeye Ribeye Cap, Ribeye Filet, added added Petite Ribeye Roast fabrication fabrication
Chuck Flap/Edge Roast Flank & Skirt Steaks Chuck Roll Denver Steak, Top Loin/Strip Country-Style Ribs, Top Loin Filet, Petite Top Chuck Eye Steak, Loin Roast etc.
Short Ribs Sirloin Bavette/Sirloin Flap
Top Sirloin Shoulder Clod Coulotte Roast and Steak, Flat Iron, Petite Top Sirloin Filet, Petite Strips, Cubes, Tender, Top Sirloin Roast Hanger Steak Shaved & Shreds Ranch Steak
Beeffoodservice.com Resources
14 2/6/2017
Beefinnovationsgroup.com Resources
15 2/6/2017
Checkoff 2016 Featured Cuts: Retail
Trending & Petite Sirloin & Opportunity Sirloin Tip Steaks Cuts
Sirloin Flank/Skirt Bavette/Sirloin Steak Flap Steak
Flat Iron Beef Ribs Steak
2016 Restaurant Trends
• Fine dining:
• Casual:
• Fast casual:
• Quick service:
16 2/6/2017
Petite Sirloin Example
Round
Loin
Rib
Chuck
17 2/6/2017
Thin Meats or Loose Meats
Tri-tip
Skirt Flank
Plate
Brisket
Chuck (233.7 pounds) Some Popular Chuck Cuts Subprimal Pounds • Chuck Roll – Chuck Eye Steak, Chuck Roll 2 x 2 37.9 Boneless Country‐Style Ribs, Under Blade, Edge Roast 7.0 Under Blade Pot Roast & Steak Chuck Short Ribs 2.8 • Clod Top Blade –Top Blade Steak, Chuck Tender (Mock Tender) 6.3 Flat Iron Steak Clod Top Blade 10.3 • Clod Teres Major – Shoulder Clod Heart 14.7 Petite Tender, Petite Tender Clod Teres Major 2.1 Medallions Stewing/ Ground Beef Trim 117.6 • Clod Heart – Shoulder Center Fat/Bone Loss 35.0 Roast and Steak
18 2/6/2017
Chuck Fabrication
Chuck Clod
Chuck Roll
Anatomical Locations
TAIL
Scapula SPINE
Chuck Shoulder
Roll Clod
The Chuck
19 2/6/2017
The Chuck Clod
The Chuck Clod Infraspinatus Top Blade Steaks Flat Iron Steaks California Cut
Teres major Petite tender Medallions
Triceps brachii Ranch steaks
20 2/6/2017
The Chuck Roll & Underblade
The Chuck Roll & Underblade
Beef Chuck Roll
Chuck Eye Roll
Underblade Serratus ventralis Denver Steaks
21 2/6/2017
TraditionalCHUCK Chuck Retail Cuts
Blade Chuck Roast Cross Rib Chuck Roast Blade Chuck Steak Shoulder Roast
7-Bone Chuck Roast
Chuck Center Roast Chuck Center Steak Ranch Steak Shoulder Steak
Flat Iron Steak
Denver Steak Top Blade Steak Chuck Eye Roast Petite Tender Roast
Trending & Export Chuck Cuts
Chuck Eye (Delmonico) Block Ready Chuck Roll Special, Short-Cut Chuck Roll Portion
Chuck Flap Chuck Finger Chuck Short Rib Bnls. Chuck Short Rib (Edge Roast) – Meat - (4 rib) - Serratus - Serratus ventralis Serratus ventralis Intercostal ventralis
22 2/6/2017
Rib (72.5 pounds) Some Popular Rib Cuts
Subprimal Pounds • Ribeye Roll 2x2 –RibeyeRoast Ribeye Roll 2 x 2 27.2 (Bone‐in and Boneless), Ribeye Steak (Bone‐in and Boneless), Peeled Cap 6.7 Ribeye Petite Roast, Ribeye Filet Rib, Blade Meat 9.3 • Peeled Cap – Ribeye Cap Steak Short Ribs 8.7 (Boneless) Stewing/ Ground Beef Trim 11.3 • Short Ribs – Rib Short Ribs, Fat/Bone Loss 9.3 (Bone‐In and Boneless)
Rib & Plate Fabrication
Bone-in Rib “Wing” – Rib/Plate Complex
Plate (Navel)
23 2/6/2017
Rib & Plate RetailRIB Cuts
Ribeye Roast, Bone-InRibeye Steak, Bone-In Back Ribs Ribeye Roast, Boneless
Ribeye Steak, Boneless Ribeye Cap Steak Ribeye Petite Roast Ribeye Filet
Inside Skirt Backrib Finger Outside Skirt Short Ribs
Trending Rib Fabrication
Lip-on Ribeye Rolls, Half Anterior and Posterior Ends of Cut Ribeyes in the Same Case
Rib Lifter/Cap, Whole Rib Lifter/Cap, Trimmed – Latissimus dorsi and Trapezius
24 2/6/2017
Anterior112A Ribeye Roll
Posterior
Longissimus
Complexus Multifidus dorsi Spinalis Longissimus dorsi
112A Ribeye Roll Fabrication
25 2/6/2017
Trending & Export Plate Cuts
Trimmed Navel Boneless Navel Unpeeled Skirt - (Pastrami) Diaphram
Rib Short Rib (3 Candy Stripe / Rib Plate rib) Tiger Tail Fingers
Loin (129 pounds)
Subprimal Pounds Subprimal Pounds Peeled Tenderloin 11.9 Tri‐Tip 8.8 Strip Loin, Boneless 24.9 Bottom Sirloin Flap 8.0 Top Butt, Cap Off 17.0 Stewing/Ground Beef Trim 20.1 Top Butt, Cap 3.8 Fat/Bone Loss 29.5 Ball Tip 5.0
26 2/6/2017
Loin & Sirloin Fabrication Short Loin / Strip Loin
Tenderloin
Sirloin
Retail Cuts of the Short Loin
Porterhouse SteakT-Bone Steak Strip Steak, Bone-In Strip Steak, Boneless
Strip Petite Roast Strip Filet Tenderloin Roast Tenderloin Filet
27 2/6/2017
Retail CutsSIRLOIN of the Sirloin
Top Sirloin Steak Sirloin Steak Top Sirloin Petite Roast Top Sirloin Filet
Coulotte Roast Tri-Tip Roast Tri-Tip Steak Petite Sirloin Steak Sirloin Bavette
28 2/6/2017
InnovativeSIRLOIN Sirloin Offerings
Top Sirloin Butt Top Sirloin Butt, Mouse (G. profundus and accessories) Out
Top Sirloin Butt, Cap Top Sirloin Cap (Coulotte or (B. femoris) Off Picanha) – Biceps femoris
InnovativeSIRLOIN Bottom Sirloin Offerings
Tri-Tip – Tensor fasciae latae Peeled Tri-Tip – Tensor fasciae latae
Sirloin Tip (Ball Tip or Knuckle) – Cap Bones – Patella Quadriceps (Rectus femoris)
29 2/6/2017
Thin Cuts (153.1 pounds) Some Popular Thin Cuts
Subprimal Pounds • Flank –Flank Steak Flank 4.3 • Plate – Outside Skirt, Inside Skirt Plate – Outside Skirt 3.4 • Brisket – Brisket (Boneless) Plate – Inside Skirt 6.2 Brisket 26.4 Stewing/Ground Beef Trim 90.1 Fat/Bone Loss 22.7
HindquarterSIRLOIN Thin/Loose Meats
Loin, Sirloin Flap (Bavette) – Loin Tail – Transverse Obliquus abdominis interni abdominis
Flank– Rectus abdominis Hanging Tender– Pillar of the diaphragm
30 2/6/2017
Skirt (Fajita)SIRLOIN Options
Loin, Sirloin Flap (Bavette) – Loin Tail– Obliquus abdominis Obliquus abdominis interni externi -or- Inside Round Cap – Gracilis
Flank– Rectus abdominis Outside (Diaphragm) and Inside Skirt (Obliquus abdominis externi)
Value Steak Options
Denver Steaks - Serratus ventralis Bavette Steaks – Obliquus abdominis interni
Top Sirloin Cap Steaks – Biceps femoris Tri-Tip Steaks – Tensor fasciae latae
31 2/6/2017
Value Steak Options
Ranch Steaks- Triceps brachii
Tip Steaks– Rectus femoris and Vastus lateralis
32