Innnovative wholesale carcass fabrication and retail cutting to optimize beef value
| dc.contributor | Savell, Jeffrey W. | |
| dc.creator | Pfeiffer, Kyle David | |
| dc.date.accessioned | 2006-04-12T16:06:59Z | |
| dc.date.accessioned | 2017-04-07T19:51:23Z | |
| dc.date.available | 2006-04-12T16:06:59Z | |
| dc.date.available | 2017-04-07T19:51:23Z | |
| dc.date.created | 2004-12 | |
| dc.date.issued | 2006-04-12 | |
| dc.description.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. | |
| dc.identifier.uri | http://hdl.handle.net/1969.1/3344 | |
| dc.language.iso | en_US | |
| dc.publisher | Texas A&M University | |
| dc.subject | beef | |
| dc.subject | value | |
| dc.subject | fabrication | |
| dc.subject | yield | |
| dc.title | Innnovative wholesale carcass fabrication and retail cutting to optimize beef value | |
| dc.type | Book | |
| dc.type | Thesis |