high dollar taste on a low dollar budget roll...porterhouse 35 2.5 flat iron 92 6.5 petite tender 40...
TRANSCRIPT
![Page 1: High Dollar Taste on a Low Dollar Budget Roll...Porterhouse 35 2.5 Flat Iron 92 6.5 Petite Tender 40 2.8 Ranch Cut 37 2.6 Source: Technomic Usage and Volumetric Assessment of Beef,](https://reader033.vdocuments.net/reader033/viewer/2022043009/5f9dab958f3d6d191e091e64/html5/thumbnails/1.jpg)
High Dollar Taste on a Low
Dollar BudgetSteve Pritchard
UNL Extension Educator
Special Acknowledgement
Chris Calkins & Dennis Burson
![Page 2: High Dollar Taste on a Low Dollar Budget Roll...Porterhouse 35 2.5 Flat Iron 92 6.5 Petite Tender 40 2.8 Ranch Cut 37 2.6 Source: Technomic Usage and Volumetric Assessment of Beef,](https://reader033.vdocuments.net/reader033/viewer/2022043009/5f9dab958f3d6d191e091e64/html5/thumbnails/2.jpg)
The Beef Carcass
Chuck 30% Rib 10%Loin 17%
Round 23%
Brisket, Plate & Flank 20%
![Page 3: High Dollar Taste on a Low Dollar Budget Roll...Porterhouse 35 2.5 Flat Iron 92 6.5 Petite Tender 40 2.8 Ranch Cut 37 2.6 Source: Technomic Usage and Volumetric Assessment of Beef,](https://reader033.vdocuments.net/reader033/viewer/2022043009/5f9dab958f3d6d191e091e64/html5/thumbnails/3.jpg)
Cheap Chuck Roast
![Page 4: High Dollar Taste on a Low Dollar Budget Roll...Porterhouse 35 2.5 Flat Iron 92 6.5 Petite Tender 40 2.8 Ranch Cut 37 2.6 Source: Technomic Usage and Volumetric Assessment of Beef,](https://reader033.vdocuments.net/reader033/viewer/2022043009/5f9dab958f3d6d191e091e64/html5/thumbnails/4.jpg)
A comprehensive body of work that
fully characterizes the chuck and
round, such as: Tenderness
Composition
Processing traits
Dimensions
Color
Others
Muscle Profiling is:
![Page 5: High Dollar Taste on a Low Dollar Budget Roll...Porterhouse 35 2.5 Flat Iron 92 6.5 Petite Tender 40 2.8 Ranch Cut 37 2.6 Source: Technomic Usage and Volumetric Assessment of Beef,](https://reader033.vdocuments.net/reader033/viewer/2022043009/5f9dab958f3d6d191e091e64/html5/thumbnails/5.jpg)
Chuck Summary Data
Fat G = < 5%Y = 5-10 %R = > 10%
pH G = > 5.8Y = 5.8 - 5.7R = < 5.7
PressibleG = < 36%Moisture Y = 36-38%(WHC) R = > 38%
Bind G = >175 mLY = 170-175 mLR = <170 mL
Myoglobin G = >25 mg/gY = 20-25 mg/gR = <20 mg/g
Collagen G = <10 mg/gY = 10-15 mg/gR = >15 mg/g
Shear G = <8.5Force Y = 8.5-11.0Value R = >11.0
Fat % pH WHC Bind, mLMyoglobin
mg/g
Collagen
mg/g
Moist,
WBSDry, WBS
Biceps brachii
Brachiocephalicus omot.
Brachialis
Cutaneous omo brachialis ----- -----
Complexus
Deep pectoral
Deltoideus
Dorsalis oblique
Infraspinatus
Intertransversales
Latissmus dorsi
Longissimus cap. et Atlantis
Longissimus costarum
Longissimus dorsi
Levatores costarum
Multifidus & spinalis dorsi
Rhomboidus
Scalenius dorsalis
Serratus ventralis
Splenius
Superficial pectoral
Subscapularis
Supraspinatus
Tensor fascia antibrachii
Teres major
Trapezius ----- -----
Triceps brachii
![Page 6: High Dollar Taste on a Low Dollar Budget Roll...Porterhouse 35 2.5 Flat Iron 92 6.5 Petite Tender 40 2.8 Ranch Cut 37 2.6 Source: Technomic Usage and Volumetric Assessment of Beef,](https://reader033.vdocuments.net/reader033/viewer/2022043009/5f9dab958f3d6d191e091e64/html5/thumbnails/6.jpg)
Bovine Myology – Muscle
Profiling Web Site
Dr. Steve Jones
Univ. of NE
http://bovine.unl.edu
![Page 7: High Dollar Taste on a Low Dollar Budget Roll...Porterhouse 35 2.5 Flat Iron 92 6.5 Petite Tender 40 2.8 Ranch Cut 37 2.6 Source: Technomic Usage and Volumetric Assessment of Beef,](https://reader033.vdocuments.net/reader033/viewer/2022043009/5f9dab958f3d6d191e091e64/html5/thumbnails/7.jpg)
SteaksPounds in
Millions%
Ribeye and Strip
Steaks373 26
Sirloin 292 21
Other steaks 222 16
Filet Mignon 253 18
T- Bone 62 4.4
Porterhouse 35 2.5
Flat Iron 92 6.5
Petite Tender 40 2.8
Ranch Cut 37 2.6
Source: Technomic Usage and Volumetric Assessment of Beef, 2006
Volume - Steaks in Foodservice 2007
![Page 8: High Dollar Taste on a Low Dollar Budget Roll...Porterhouse 35 2.5 Flat Iron 92 6.5 Petite Tender 40 2.8 Ranch Cut 37 2.6 Source: Technomic Usage and Volumetric Assessment of Beef,](https://reader033.vdocuments.net/reader033/viewer/2022043009/5f9dab958f3d6d191e091e64/html5/thumbnails/8.jpg)
Muscle Rank based on Tenderness
![Page 9: High Dollar Taste on a Low Dollar Budget Roll...Porterhouse 35 2.5 Flat Iron 92 6.5 Petite Tender 40 2.8 Ranch Cut 37 2.6 Source: Technomic Usage and Volumetric Assessment of Beef,](https://reader033.vdocuments.net/reader033/viewer/2022043009/5f9dab958f3d6d191e091e64/html5/thumbnails/9.jpg)
Next Frontier…Chuck Roll
Chuck Roll
NAMP 116A
![Page 10: High Dollar Taste on a Low Dollar Budget Roll...Porterhouse 35 2.5 Flat Iron 92 6.5 Petite Tender 40 2.8 Ranch Cut 37 2.6 Source: Technomic Usage and Volumetric Assessment of Beef,](https://reader033.vdocuments.net/reader033/viewer/2022043009/5f9dab958f3d6d191e091e64/html5/thumbnails/10.jpg)
Chuck Eye
NAMP 116D
Under blade
NAMP 116E
Chuck Roll
NAMP 116A
![Page 11: High Dollar Taste on a Low Dollar Budget Roll...Porterhouse 35 2.5 Flat Iron 92 6.5 Petite Tender 40 2.8 Ranch Cut 37 2.6 Source: Technomic Usage and Volumetric Assessment of Beef,](https://reader033.vdocuments.net/reader033/viewer/2022043009/5f9dab958f3d6d191e091e64/html5/thumbnails/11.jpg)
Chuck Eye Steaks
![Page 12: High Dollar Taste on a Low Dollar Budget Roll...Porterhouse 35 2.5 Flat Iron 92 6.5 Petite Tender 40 2.8 Ranch Cut 37 2.6 Source: Technomic Usage and Volumetric Assessment of Beef,](https://reader033.vdocuments.net/reader033/viewer/2022043009/5f9dab958f3d6d191e091e64/html5/thumbnails/12.jpg)
Boneless, Country-Style
Beef Chuck Eye Ribs
![Page 13: High Dollar Taste on a Low Dollar Budget Roll...Porterhouse 35 2.5 Flat Iron 92 6.5 Petite Tender 40 2.8 Ranch Cut 37 2.6 Source: Technomic Usage and Volumetric Assessment of Beef,](https://reader033.vdocuments.net/reader033/viewer/2022043009/5f9dab958f3d6d191e091e64/html5/thumbnails/13.jpg)
America’s Beef Roast
![Page 14: High Dollar Taste on a Low Dollar Budget Roll...Porterhouse 35 2.5 Flat Iron 92 6.5 Petite Tender 40 2.8 Ranch Cut 37 2.6 Source: Technomic Usage and Volumetric Assessment of Beef,](https://reader033.vdocuments.net/reader033/viewer/2022043009/5f9dab958f3d6d191e091e64/html5/thumbnails/14.jpg)
Sierra Cut
![Page 15: High Dollar Taste on a Low Dollar Budget Roll...Porterhouse 35 2.5 Flat Iron 92 6.5 Petite Tender 40 2.8 Ranch Cut 37 2.6 Source: Technomic Usage and Volumetric Assessment of Beef,](https://reader033.vdocuments.net/reader033/viewer/2022043009/5f9dab958f3d6d191e091e64/html5/thumbnails/15.jpg)
Denver Cut
![Page 16: High Dollar Taste on a Low Dollar Budget Roll...Porterhouse 35 2.5 Flat Iron 92 6.5 Petite Tender 40 2.8 Ranch Cut 37 2.6 Source: Technomic Usage and Volumetric Assessment of Beef,](https://reader033.vdocuments.net/reader033/viewer/2022043009/5f9dab958f3d6d191e091e64/html5/thumbnails/16.jpg)
Sierra
CutDenver Cut
The Chuck is on a Roll!
Chuck Eye Roll Blade Roast
Country-Style
Beef Chuck Ribs
America’s
Beef RoastDelmonico Steak
(Chuck Eye
Steak)
![Page 17: High Dollar Taste on a Low Dollar Budget Roll...Porterhouse 35 2.5 Flat Iron 92 6.5 Petite Tender 40 2.8 Ranch Cut 37 2.6 Source: Technomic Usage and Volumetric Assessment of Beef,](https://reader033.vdocuments.net/reader033/viewer/2022043009/5f9dab958f3d6d191e091e64/html5/thumbnails/17.jpg)
Delmonico Steak
Boneless Country-Style Ribs
America’s Beef Roast
Sierra Cut
Denver Cut
![Page 18: High Dollar Taste on a Low Dollar Budget Roll...Porterhouse 35 2.5 Flat Iron 92 6.5 Petite Tender 40 2.8 Ranch Cut 37 2.6 Source: Technomic Usage and Volumetric Assessment of Beef,](https://reader033.vdocuments.net/reader033/viewer/2022043009/5f9dab958f3d6d191e091e64/html5/thumbnails/18.jpg)
Lean Beef Cuts – 3 oz servingSource: USDA, ARS, 2005.
2.6
1.9
1.8
0.9
9.2
6.0
5.7
3.0
0 5 10 15
Skinless thigh
Ch. shoulder steak
Ch. Shoulder roast
Skinless breast
g sat. fat
g total fat
![Page 19: High Dollar Taste on a Low Dollar Budget Roll...Porterhouse 35 2.5 Flat Iron 92 6.5 Petite Tender 40 2.8 Ranch Cut 37 2.6 Source: Technomic Usage and Volumetric Assessment of Beef,](https://reader033.vdocuments.net/reader033/viewer/2022043009/5f9dab958f3d6d191e091e64/html5/thumbnails/19.jpg)
Access to Cutting Sheets and Sell
Sheets
• http://www.beefinnovationsgroup.com/
• Click on Value-Added Cuts for:
– How To Cut
– Sell Sheets
![Page 20: High Dollar Taste on a Low Dollar Budget Roll...Porterhouse 35 2.5 Flat Iron 92 6.5 Petite Tender 40 2.8 Ranch Cut 37 2.6 Source: Technomic Usage and Volumetric Assessment of Beef,](https://reader033.vdocuments.net/reader033/viewer/2022043009/5f9dab958f3d6d191e091e64/html5/thumbnails/20.jpg)
Funded by America’s Beef Producers
![Page 21: High Dollar Taste on a Low Dollar Budget Roll...Porterhouse 35 2.5 Flat Iron 92 6.5 Petite Tender 40 2.8 Ranch Cut 37 2.6 Source: Technomic Usage and Volumetric Assessment of Beef,](https://reader033.vdocuments.net/reader033/viewer/2022043009/5f9dab958f3d6d191e091e64/html5/thumbnails/21.jpg)
Steve Pritchard
University of Nebraska-Lincoln Extension
Boone & Nance Counties
402-395-2158
308-536-2691