Innovative wholesale carcass fabrication and retail cutting to optimize beef value

• Published in: Meat science Vol. 71; no. 4; pp. 743 - 752
• Main Authors: Pfeiffer, K.D., Voges, K.L., King, D.A., Griffin, D.B., Savell, J.W.
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 01.12.2005; Elsevier
• Subjects: Beef; beef carcasses; Biological and medical sciences; carcass yield; Cutability; dressing percentage; Food industries; Fundamental and applied biological sciences. Psychology; Meat and meat product industries; meat cuts; profit maximization; Retail cut yields; Value; Value; Cutability; Beef; Retail cut yields; Meat product; Yield
• ISSN: 0309-1740; 1873-4138
• DOI: 10.1016/j.meatsci.2005.05.023

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.