Beef Industry's Muscle Profiling Now Focusing on the Beef RoundMon, 17 May 2010 4:39:43 CDT
The Third Phase of the Muscle Profiling Project of the Beef Industry has identified more beef cuts from another underutilized area of the beef carcass, and could offer more lasting value to beef producers in the years ahead.
This most recent phase of the project has focused on maximizing value of the beef round. The chuck and the round combined make up about 50% of the weight of the carcass, but only contribute 25% of the value. Of this amount, the round makes up 23% of the beef carcass. One of the biggest attributes of the round is that its large size allows for many cuts to be generated.
According to Tony Mata of the Beef Innovations Group, "The muscles of the round have the advantage that they are pretty good size, they are easy to train personnel for fabricating them, and the yield is pretty good. So, unlike for example the top blade which we had a challenge in convincing packers to fabricate it and sell it as the flat iron, and processors, and that item has a yield of 45-50 percent, and also you really have to have trained personnel to handle it. However, that’s not the case with the muscles from the round. They’re easier and higher yields.”
You can hear comments with Mata on this latest work on muscle profiling on today's Beef Buzz.
The Beef Buzz is a regular feature heard on radio stations around the state on the Radio Oklahoma Network- but is also a regular audio feature found on this website as well. Click on the listen bar below for today's show- and check out our archives for older Beef Buzz shows covering the gamut of the beef cattle industry today.
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