title: Foodservice industry market profile study: in-plant beef fat trim level survey and cutting yields.
abstract: Fifty foodservice purveying companies were sampled in 12 U.S. cities evenly distributed across six geographical regions. Beef whole muscle cuts (WMC) and portion control items (PCI) from the primal rib and loin were evaluated for surface fat levels. Fat thicknesses were measured on WMC before and after fabrication, whereas additional PCI were measured for fat trim levels before distribution. The average initial fat thickness was 11.9 mm (174 Short Loin and 180A Strip Loin) and 15.6 mm (184 Top Sirloin Butt); maximum fat thicknesses ranged from 16.2 mm (strip loin) to 22.2 mm (top sirloin butt). After fabrication, average fat thicknesses were 6.2, 5.1, and 4.0 mm for resulting products from the short loin, strip loin, and top sirloin butt, respectively. The average initial fat thickness for the strip loin was greater (P < .05) in Southeast and Northeast regions than in Mountain/Desert, Midwest, and Southwest regions. In contrast, average trimmed fat thicknesses for products from the strip loin and top sirloin butt were lower (P < .05) in the Southeast and Northeast than in all other regions. Average fat trim levels for PCI were 3.0 (1112A Ribeye Roll steak, Lip-On), 5.3 (1173B/1174B T-Bone/Porterhouse steak), 5.0 (1180A Strip Loin steak), and 4.0 mm (1184B Top Sirloin steak). Maximum fat trim levels were 4.4 (IMPS 1112A), 7.4 (IMPS 1173B/1174B), 6.9 (IMPS 1180A), and 5.5 mm (IMPS 1184B). The PCI had average and maximum fat trim levels in compliance with USDA (1988) recommendations for fat trim specifications.(ABSTRACT TRUNCATED AT 250 WORDS)
authors.affiliation: Department of Animal Science, University of Georgia, Athens 30602.
authors.forename: S W
authors.initials: SW
authors.lastname: Neel
authors.forename: S E
authors.initials: SE
authors.lastname: Williams
authors.forename: L P
authors.initials: LP
authors.lastname: Johnson
authors.forename: B L
authors.initials: BL
authors.lastname: Gwartney
authors.forename: J O
authors.initials: JO
authors.lastname: Reagan
mesh_terms: D000273:Adipose Tissue; D000818:Animals; D002417:Cattle; D003258:Consumer Behavior; D004041:Dietary Fats; D005511:Food Handling; D005522:Food Services / Q000592:standards* / Q000639:trends; D005525:Food-Processing Industry / Q000592:standards* / Q000639:trends; D008460:Meat / Q000592:standards*; D009753:Nutritive Value
chemical_list: D004041:Dietary Fats