Beef Retail Cut Composition: 2. Proximate Analysis

Abstract

The proximate composition of the separable lean of beef retail cuts as influenced by USDA quality grade and external fat trim level was determined. Carcasses (n=20) were selected from two commercial packing plants, one in the Texas Panhandle and the other in Nebraska, by trained Texas A&M University personnel. Ten USDA Choice and 10 USDA Select, yield grade 2 and 3 carcasses were selected to reflect the approximate distribution found in the U.S. beef supply. Thirteen cuts (in sets of four) were fabricated and assigned to one of four treatments: (1) 0.3 cm external fat trim, raw; (2) 0.0 cm external fat trim, cooked; (3) 0.3 cm external fat trim, cooked; and (4) 0.6 cm external fat trim, cooked. Retail cuts assigned to the cooked treatment were braised, broiled or roasted. Proximate analysis on the separable lean was done to determine fat, moisture, protein, and ash content. Trimming cuts of external fat before cooking had few (P<0.05) effects on chemical fat, moisture, protein or ash content within a cut. However, separable lean from the Choice quality grade retail cuts had higher (P<0.05) chemical fat contents than Select cuts. The lipid content for separable lean from most cuts in the present study was lower than that currently reported in Agriculture Handbook 8–13. Lipid retention was not affected by USDA quality grade or trim level. Therefore, health conscious consumers attempting to reduce fat intake by consuming only separable lean should make their selection based on USDA quality grade rather than external trim level.