title: Retail cutting characteristics for US Choice and US Select beef subprimals.
abstract: US Choice (Ch) and US Select (Se) beef subprimals from the rib, chuck, plate, loin, and round were obtained to conduct retail cutting tests. Subprimals were merchandised into bone-in or boneless retail cuts and associated components by experienced retail meat merchandisers. These Se subprimals had less (P<0.05) trimmable fat than their Ch counterparts: ball tip, top sirloin, outside round, inside round, and ribeye. Se inside rounds, outside rounds, eye of rounds, boneless striploins, and ball tips had greater (P<0.05) purge losses than the same cuts from Ch. The only subprimals where grade impacted total saleable yield were the top (inside) rounds (Ch=80.13%, Se=87.34%; P=0.004) and outside rounds cut into roasts, steaks, and cubed steaks (Ch=87.61%, Se=90.28%; P=0.05). Methods to increase retail yields from beef subprimals should consider minimizing purge and increasing cutting efficiencies in addition to reducing fat trim.
authors: Meat Science Section, Department of Animal Science, Texas Agricultural Experiment Station, Texas A&M University, 2471 TAMU, College Station, TX 77843-2471, USA.
authors: K L
authors: KL
authors: Voges
authors: K D
authors: KD
authors: Pfeiffer
authors: B E
authors: BE
authors: Baird
authors: D A
authors: DA
authors: King
authors: H K
authors: HK
authors: Johnson
authors: D B
authors: DB
authors: Griffin
authors: J W
authors: JW
authors: Savell