The Effect of Carcass Sorting Specifications on Boxed Beef Subprimal and Retail Cut Variation

Abstract

ObjectivesInconsistencies within the boxed beef supply have led to increased cost and variability for consumers. Our goal was to quantify adherence to Institutional Meat Purchase Specifications (IMPS) guidelines and differences in quality and yield parameters including marbling score (MARB), retail yield (RY, %), and Warner-Bratzler shear force (WBSF, kg).Materials and MethodsFive boxes each of USDA Choice (CH), custom sorted (CS), and Certified Angus Beef (CAB) subprimals (SUB) were utilized: IMPS 112A Lip-On Ribeye Roll, 120 Deckle-Off Brisket, 180 Strip Loin, and 184 Top Sirloin Butt. Six days’ of USDA video image analysis data was collected 1 wk prior to CS carcass selection and used to calculate selection criteria ranges for hot carcass weight, calculated yield grade, MARB, ribeye area, and backfat thickness of 790 to 887 lbs., 2.31 to 3.22, 316.60 to 437.73, and 11.24 to 14.85 in2, respectively. Each SUB was cut into 2.54-cm thick steaks, weighed, assessed for adherence to IMPS, trimmed to spec if needed, and reweighed post trimming to calculate RY.ResultsMeans of ribeye box weight (BW), SUB weight (SUBW), MARB and WBSF differed across groups (P ≤ 0.01), with RY being similar (P = 0.24). Differences in BW and SUBW indicated CH and CAB were heavier than CS (P 0.15). Differences in BW and SUBW indicated CH and CS were heavier than CAB (P < 0.02), with all groups being different for total RY. Means of gluteus medius MARB indicated CH was improved compared to CS (P = 0.02) with a tendency for improvement compared to CAB (P = 0.07). Biceps femoris MARB for CH and CAB was greater than CS (P < 0.01). Number of retail cuts and specifications for non-square cuts at the cranial or caudal ends, gluteus medius exposure, SFT and presence of scoring were different across groups (P < 0.01).ConclusionThese results indicate a potential for carcasses to be sorted into more homogenous groups to improve uniformity and adherence to IMPS.