This document discusses new cuts of beef that add value through a scientific approach. It is divided into three parts. Part 1 defines the problem of certain beef cuts like chuck and round being undervalued. Part 2 discusses gathering detailed information on muscles through profiling over 5,600 muscles across various quality and yield grades. Part 3 applies the results to create new cuts from the chuck and round like flat iron steaks, petite tenders and ranch steaks that increased the value of live cattle by $50-70 per head, totaling $1.3-1.7 billion annually for the beef industry. The new cuts also increased or maintained consumer demand and changed how beef is cut in the United States.
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17 chris calkins
1. New cuts of beef – a scientific
approach to adding value
Chris R. Calkins, Ph.D.
Nebraska Beef Industry Professor
UNL Animal Science
University of Nebraska-Lincoln, USA
2. A Story in Three Parts
• Part 1 – Defining the problem
• Part 2 – Gathering information
• Part 3 – Applying the results
3.
4. Beef Primals Price Trends
10%
26% of
5% LOIN +4% carcass
RIB +3% by
weight
% 0%
C
H -5%
A
N -10%
G
E -15%
-20%
69% of
-25% CHUCK -24% carcass
ROUND -25% by
-30% *1998 vs. 1993 values TRIMMINGS -28% weight
Source: Cattle-Fax
29. Impact
• Increased the value of the live animal
• Increased (or maintained) consumer demand
• Created new products
• Changed the way beef is cut in the U.S.
• Made it easier for the industry to
consider/adopt other new cutting suggestions
