Innnovative wholesale carcass fabrication and retail cutting to optimize beef value

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Title: Innnovative wholesale carcass fabrication and retail cutting to optimize beef value
Author: Pfeiffer, Kyle David
Abstract: This study evaluated innovations in beef wholesale carcass fabrication that may have potential for improving subprimal yield and overall value of the beef carcass . Thirty beef carcasses , equally representing USDA Choice and Select and USDA yield grade 1 and 2 , were selected from a commercial processing facility and transported to Texas A &M University for subsequent fabrication . Beef sides were utilized in comparing a conventional carcass fabrication style to a more innovative method . Innovative forequarter subprimal yields were greater (P < 0 .001 ) for the brisket , ribeye roll , blade meat , and back ribs . The innovative method resulted in greater subprimal yield and less lean trim (P < 0 .001 ) from the forequarter . Innovative hindquarter subprimal yields were greater (P < 0 .001 ) for the tenderloin , top sirloin cap , bottom sirloin tri -tip , and round tip . Hindquarter subprimal yield and lean trim were not affected (P > 0 .05 ) . Value was greater for the innovative forequarter (P < 0 .001 ) and hindquarter (P < 0 .01 ) ; value was increased by more than seven dollars per beef side , thus greater than fourteen dollars per beef carcass . Selected subprimals were evaluated in a retail cutting test . Experienced retail professionals were utilized in fabricating the retail cuts . In general , the innovative retail subprimals performed equally or better than the conventional subprimals . The M . Serratus ventralis fabricated from the innovative side , comprising over 4 .5 % of the innovative forequarter , generated greater than 57 % steak yield and 94 % saleable yield . Innovative carcass fabrication techniques resulted in greater subprimal yield and increased the value of the entire beef carcass . These results were verified by retail cutting tests conducted on selected subprimals .
URI: http : / /hdl .handle .net /1969 .1 /3344
Date: 2006-04-12

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Innnovative wholesale carcass fabrication and retail cutting to optimize beef value. Available electronically from http : / /hdl .handle .net /1969 .1 /3344 .

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