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Meat Quality Workshop: Know Your Muscle, Know Your MeatPrinciples of Muscle Profiling, Aging, and
NutritionDale R. Woerner, Ph.D., Colorado State
University
BEEF- Determining Value
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Maturity GroupABCDE
Approximate Age
9‐30 months
30‐42 months
42‐72 months
72‐96 months
96 months or older
Slight00 Small00 Modest00 Moderate00 MAB00SLAB00
A C E A B C
Augmentation of USDA Grade Application
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Effect of Marbling Degree on Probability of a Positive Sensory Experience
0.15e
0.29d
0.62c
0.82b0.88b
0.99a 0.98a
0
0.1
0.2
0.3
0.4
0.5
0.6
0.7
0.8
0.9
1
TR SL SM MT MD SA MA
Probability of a Positive Sensory Experience
Colorado State University M.S. Thesis: M. R. Emerson (2011)
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Carcass Weight Trend
725
750
775
800
825
850
875
900
Ho
t C
arca
ss W
eig
ht
(lb
s.)
Year
All Fed Cattle CAB®
+117 lbs. in 20 years+5.8 lbs. / year
+55 lbs. in 5 years+11 lbs. / year
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Further Problems
• Food service portion cutting problems
• Steak preparation problems
= 8 oz.
= 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).
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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
$2.31
$2.25
$2.75
$2.85
$4.66
$3.57
$7.56
$2.50
$1.99
$12.73
Muscle Premium USDA Choice
Aging response USDA Select
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).
Aging Response
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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
WB
SF
, kg
2.5
3.0
3.5
4.0
4.5
5.0
5.5
6.0
6.5
7.0
7.5
Days postmortem
2 4 6 10 14 21 28
Select SemimembranosusSelect Serratus ventralis
Difference Between Muscles of the Same Quality Grade
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Rate of Tenderization
Difference Between Quality Grades within a Muscle
WB
SF
, kg
2.5
3.0
3.5
4.0
4.5
5.0
5.5
6.0
6.5
7.0
7.5
Days postmortem
2 4 6 10 14 21 28
Select Longissimus dorsiPremium Choice Longissimus dorsi
RECOMMENDED AGING TIMES Muscle Associated Name
Premium USDA Choice
USDA Select
RoundBiceps femoris - long head Bottom/outside round, flat 6 26Rectus femoris Round tip center 15 25Semimembranosus Top/inside round 16 23Semitendinosus Eye of round 18 23Vastus lateralis Round tip side 21 20Vastus medialis Round tip bottom 21 25LoinGluteus medius Top sirloin 21 27Longissimus dorsi Striploin 15 26Psoas major Tenderloin 25 27Tensor fasciae latae Tri-tip 12 22ChuckComplexus - 23 27Infraspinatus Top blade, flat iron 18 25Serratus ventralis Chuck under blade 25 24Spinalis dorsi - 13 23Supraspinatus Chuck/mock tender 14 23Teres major Shoulder/petite tender 21 -Triceps brachii - long head Clod heart, shoulder center 16 21
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Estimated Fresh Muscle Tenderness Ranking at Optimal Postmortem Aging Time
Ranking of combined USDA Select and upper 2/3 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, kg1 Pectineus 2.96 11 Rectus femorisa 4.062 Psoas majora 3.26 12 Triceps brachiia 4.093 Infraspinatusa 3.32 13 Gracilis 4.174 Serratus ventralisa 3.54 14 Complexusa 4.184 Teres majorab 3.54 15 Gluteus mediusa 4.495 Adductor 3.62 15 Supraspinatusa 4.496 Spinalis dorsia 3.64 16 Vastus lateralisa 4.507 Gastrocnemius 3.68 17 Biceps femorisa 4.758 Tensor fasciae lataea 3.88 18 Semitendinosusa 4.799 Vastus medialisa 3.89 19 Semimembranosusa 4.86
10 Longissimus dorsia 4.02 20 Superficial digital flexorc NAa 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
Ranking of combined USDA Select and upper 2/3 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, kg1 Pectineus 2.96 11 Rectus femorisa 4.062 Psoas majora 3.26 12 Triceps brachiia 4.093 Infraspinatusa 3.32 13 Gracilis 4.174 Serratus ventralisa 3.54 14 Complexusa 4.184 Teres majorab 3.54 15 Gluteus mediusa 4.495 Adductor 3.62 15 Supraspinatusa 4.496 Spinalis dorsia 3.64 16 Vastus lateralisa 4.507 Gastrocnemius 3.68 17 Biceps femorisa 4.758 Tensor fasciae lataea 3.88 18 Semitendinosusa 4.799 Vastus medialisa 3.89 19 Semimembranosusa 4.86
10 Longissimus dorsia 4.02 20 Superficial digital flexorc NAa 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.
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Estimated Fresh Muscle Tenderness Ranking at Optimal Postmortem Aging Time
Ranking of combined USDA Select and upper 2/3 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, kg1 Pectineus 2.96 11 Rectus femorisa 4.062 Psoas majora 3.26 12 Triceps brachiia 4.093 Infraspinatusa 3.32 13 Gracilis 4.174 Serratus ventralisa 3.54 14 Complexusa 4.184 Teres majorab 3.54 15 Gluteus mediusa 4.495 Adductor 3.62 15 Supraspinatusa 4.496 Spinalis dorsia 3.64 16 Vastus lateralisa 4.507 Gastrocnemius 3.68 17 Biceps femorisa 4.758 Tensor fasciae lataea 3.88 18 Semitendinosusa 4.799 Vastus medialisa 3.89 19 Semimembranosusa 4.86
10 Longissimus dorsia 4.02 20 Superficial digital flexorc NAa 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.
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MuscleSaturated fat,
g/100ga
Total fat, g/100ga
Cholesterol,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
aValues presented as normalized weight percentages of the fatty acids.
USDARequirements “Extra Lean” “Lean”
Total fat < 5 g < 10 g
Cholesterol < 95 mg < 95 mg
Saturated fat < 2 g < 4.5 g
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LEAN MATTERS
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
Most popular lean beef steaks chosen at restaurants:
Most popular lean beef steaks in the meat case:
Top Sirloin Top Loin (Strip or New York steak)
Tenderloin (Filet Mignon or Medallions)
Top Round steak
Top Loin (Strip or New York steak)
Top Sirloin
Fresh Look Marketing Group, Total US Beef, 52 Weeks Ending 9/25/2011
Definition of “Lean”Per 100g (3.5 oz) cooked serving
<10 g total fat
< 4.5 g saturated fat
< 95 mg cholesterol
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
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LEAN MATTERS
Today’s Growing Number of Lean Cuts
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Checkoff 2016 Featured Cuts: Foodservice & Distributor
On Trend –Do not require added
fabrication
Cut Utilization –
Require added
fabrication
Chuck Roll Denver Steak,
Country-Style Ribs, Chuck Eye Steak,
etc.
Chuck Roll Denver Steak,
Country-Style Ribs, Chuck Eye Steak,
etc.
Shoulder Clod Flat Iron, Petite
Tender, Ranch Steak
Shoulder Clod Flat Iron, Petite
Tender, Ranch Steak
Tri Tip & BrisketRibeye
Ribeye Cap, Ribeye Filet, Petite Ribeye Roast
Top Loin/Strip Top Loin Filet, Petite Top
Loin Roast
Top Sirloin Coulotte Roast and Steak,
Top Sirloin Filet, Petite Top Sirloin RoastStrips, Cubes,
Shaved & ShredsHanger Steak
Short Ribs
Flank & Skirt Steaks
Sirloin Bavette/Sirloin Flap
Chuck Flap/Edge Roast
Beeffoodservice.com Resources
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Beefinnovationsgroup.com Resources
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Checkoff 2016 Featured Cuts: Retail
Trending & Opportunity
Cuts
Flank/Skirt Steak
Flank/Skirt Steak
Petite Sirloin & Sirloin Tip
Steaks
Sirloin Bavette/Sirloin
Flap Steak
Beef RibsFlat Iron Steak
2016 Restaurant Trends
• Fine dining:
• Casual:
• Fast casual:
• Quick service:
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Petite Sirloin Example
Round
Loin
Rib
Chuck
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Flank
Plate
Brisket
Tri-tip
Skirt
Thin Meats or Loose Meats
Some Popular Chuck Cuts
• Chuck Roll – Chuck Eye Steak,
Boneless Country‐Style Ribs,
Under Blade Pot Roast & Steak
• Clod Top Blade – Top Blade Steak,
Flat Iron Steak
• Clod Teres Major – Shoulder
Petite Tender, Petite Tender
Medallions
• Clod Heart – Shoulder Center
Roast and Steak
Chuck (233.7 pounds)
Subprimal Pounds
Chuck Roll 2 x 2 37.9
Under Blade, Edge Roast 7.0
Chuck Short Ribs 2.8
Chuck Tender (Mock Tender) 6.3
Clod Top Blade 10.3
Clod Heart 14.7
Clod Teres Major 2.1
Stewing/ Ground Beef Trim 117.6
Fat/Bone Loss 35.0
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Chuck Fabrication
Chuck Clod
Chuck Roll
Anatomical Locations
The Chuck
SP
INE
Scapula
Chuck
Roll
Shoulder
Clod
TAIL
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The Chuck Clod
The Chuck ClodInfraspinatusTop Blade SteaksFlat Iron SteaksCalifornia Cut
Teres majorPetite tenderMedallions
Triceps brachiiRanch steaks
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The Chuck Roll & Underblade
The Chuck Roll & Underblade
Beef Chuck Roll
Chuck Eye Roll
UnderbladeSerratus ventralisDenver Steaks
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CHUCK
Blade Chuck SteakCross Rib Chuck RoastBlade Chuck Roast Shoulder Roast
7-Bone Chuck Roast
Shoulder SteakChuck Center Roast Ranch SteakChuck Center Steak
Flat Iron Steak
Denver Steak Top Blade Steak Chuck Eye Roast Petite Tender Roast
Traditional Chuck Retail Cuts
Trending & Export Chuck Cuts
Block Ready Chuck Roll Special, Short-Cut Chuck Roll
Chuck Eye (Delmonico)Portion
Chuck Short Rib(4 rib) - Serratus
ventralis
Bnls. Chuck Short Rib- Serratus ventralis
Chuck Flap (Edge Roast) –Serratus ventralis
Chuck Finger Meat -Intercostal
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Some Popular Rib Cuts
• Ribeye Roll 2x2 – Ribeye Roast (Bone‐in and Boneless), RibeyeSteak (Bone‐in and Boneless), Ribeye Petite Roast, Ribeye Filet
• Peeled Cap – Ribeye Cap Steak (Boneless)
• Short Ribs – Rib Short Ribs, (Bone‐In and Boneless)
Rib (72.5 pounds)
Subprimal Pounds
Ribeye Roll 2 x 2 27.2
Peeled Cap 6.7
Rib, Blade Meat 9.3
Short Ribs 8.7
Stewing/ Ground Beef Trim 11.3
Fat/Bone Loss 9.3
Rib & Plate Fabrication
“Wing” – Rib/PlateComplex
Bone-in Rib
Plate (Navel)
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RIB
Back RibsRibeye Steak, Bone-InRibeye Roast, Bone-In Ribeye Roast, Boneless
Ribeye FiletRibeye Steak, Boneless Ribeye Petite RoastRibeye Cap Steak
Rib & Plate Retail Cuts
Inside Skirt Backrib Finger Outside Skirt Short Ribs
Trending Rib Fabrication
Lip-on Ribeye Rolls, Half Cut
Anterior and Posterior Ends of Ribeyes in the Same Case
Rib Lifter/Cap, Whole Rib Lifter/Cap, Trimmed –Latissimus dorsi and Trapezius
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112A Ribeye RollAnterior
Posterior
Longissimus
Complexus
Spinalis dorsi
LongissimusMultifidus dorsi
112A Ribeye Roll Fabrication
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Trending & Export Plate Cuts
Boneless NavelTrimmed Navel (Pastrami)
Unpeeled Skirt -Diaphram
Rib Short Rib (3 rib)
Candy Stripe / Tiger Tail
Rib Plate Fingers
Loin (129 pounds)
Subprimal Pounds
Peeled Tenderloin 11.9
Strip Loin, Boneless 24.9
Top Butt, Cap Off 17.0
Top Butt, Cap 3.8
Ball Tip 5.0
Subprimal Pounds
Tri‐Tip 8.8
Bottom Sirloin Flap 8.0
Stewing/Ground Beef Trim 20.1
Fat/Bone Loss 29.5
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Loin & Sirloin FabricationShort Loin / Strip Loin
Sirloin
Tenderloin
Strip Steak, Bone-InT-Bone SteakPorterhouse Steak Strip Steak, Boneless
Tenderloin FiletStrip Petite Roast Tenderloin RoastStrip Filet
Retail Cuts of the Short Loin
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SIRLOIN
Top Sirloin Petite RoastSirloin SteakTop Sirloin Steak Top Sirloin Filet
Petite Sirloin SteakCoulotte Roast Tri-Tip SteakTri-Tip Roast Sirloin Bavette
Retail Cuts of the Sirloin
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SIRLOINInnovative Sirloin Offerings
Top Sirloin Butt Top Sirloin Butt, Mouse (G. profundusand accessories) Out
Top Sirloin Butt, Cap (B. femoris) Off
Top Sirloin Cap (Coulotte or Picanha) – Biceps femoris
SIRLOINInnovative Bottom Sirloin Offerings
Tri-Tip – Tensor fasciae latae
Sirloin Tip (Ball Tip or Knuckle) –Quadriceps (Rectus femoris)
Peeled Tri-Tip – Tensor fasciae latae
Cap Bones – Patella
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Some Popular Thin Cuts
• Flank – Flank Steak
• Plate – Outside Skirt, Inside Skirt
• Brisket – Brisket (Boneless)
Thin Cuts (153.1 pounds)
Subprimal Pounds
Flank 4.3
Plate – Outside Skirt 3.4
Plate – Inside Skirt 6.2
Brisket 26.4
Stewing/Ground Beef Trim 90.1
Fat/Bone Loss 22.7
SIRLOINHindquarter Thin/Loose Meats
Loin, Sirloin Flap (Bavette) –Obliquus abdominis interni
Loin Tail – Transverse abdominis
Flank– Rectus abdominis Hanging Tender– Pillar of the diaphragm
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SIRLOINSkirt (Fajita) Options
Loin, Sirloin Flap (Bavette) –Obliquus abdominis interni
Loin Tail– Obliquus abdominis externi -or- Inside Round Cap –Gracilis
Flank– Rectus abdominis Outside (Diaphragm) and Inside Skirt (Obliquus abdominis externi)
Value Steak Options
Top Sirloin Cap Steaks – Biceps femorisTri-Tip Steaks – Tensor fasciae latae
Bavette Steaks – Obliquus abdominis interniDenver Steaks - Serratus ventralis
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Value Steak Options
Tip Steaks– Rectus femoris and Vastus lateralis
Ranch Steaks- Triceps brachii