Retail yields from beef chuck and round subprimals from two grade groups when merchandised as single muscle cuts

Retail cutting characteristics for US Choice and US Select beef subprimals

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.

Innovative wholesale carcass fabrication and retail cutting to optimize beef value

Innovations in beef carcass fabrication to improve subprimal yield, retail cut yield, and overall carcass value were evaluated. Alternating sides from 30 beef carcasses were assigned to either an innovative or conventional style of fabrication. The innovative method resulted in greater (P<0.001) total subprimal yield and less (P<0.001) lean trimmings from the forequarter; however, hindquarter total subprimal yield and lean trimmings were not affected (P>0.05) by fabrication style. Value was greater for the innovative forequarter (P<0.001) and hindquarter (P<0.01), and total value was increased by more than US $14 per beef carcass compared to the conventional style. Selected subprimals were evaluated in retail cutting tests. In general, the innovative retail subprimals had yields equal to or greater than the conventional subprimals. Innovative carcass fabrication may allow for greater marketing options for beef cuts to improve carcass value and to offer greater retail merchandizing opportunities.