To Market - Georgia Beef Board
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Transcript To Market - Georgia Beef Board
To Market
From the Ranch to the Dinner
Plate
Inspecting Beef
Grading Beef
‘Branding’ Beef
Enhancing Beef
Color of Beef
Beef Inspection
Began in 1891
Responsibility of the Food Safety and Inspection Service
(FSIS), the public health agency the USDA
Considered by many to be the most regulated segment of
the food industry
Beef Inspection
Federal Meat Inspection Program
Mandatory (paid for by taxpayers)
Ensures only meat from healthy animals enters food
chain
Ensures facilities and equipment meet sanitation
standards
U.S. Inspected and Passed stamp on each primal
On outside of container if packaged
Includes official establishment number of processing
plant
Producing Wholesome Beef
The beef industry takes responsibility for
producing the safest products possible
Includes everyone:
Livestock producer (Beef Quality
Assurance Program)
Packer/processor (USDA-FSIS oversight
and HACCP implementation)
Wholesaler/retailer operations (cold chain
management)
Foodservice operator or consumer
(ServSafe ®, proper cookery)
BEEF INSPECTION:
Kosher Beef
Hebrew meaning “fit and proper” or “properly prepared”
Processed under supervision of a rabbi; independent of
the requirements for federal/state meat inspection
Hindquarter cuts not available as kosher
Kosher inspection stamp applied after meeting
kosher and federal/state inspection requirements
BEEF INSPECTION:
Halal Beef
Arabic meaning “lawful” or “permitted”
Dietary standard of Muslims
Animal or poultry must be harvested in a ritual, “Zibah”
Animal must be alive and healthy at time of harvest
A Muslim must perform the harvest
“Halal” or “Zabiah Halal” labels must be handled
according to Islamic law under Islamic authority
Independent of the requirements for federal/state meat
inspection
BEEF GRADING:
History of Federal Program
USDA meat-grading program
Established in 1927
Administered by the USDA’s Agricultural Marketing
Service (AMS)
Sets “standards” of quality and cutability
Generates federal grade standards for beef and veal
Grading is voluntary (meat inspection is mandatory)
Paid for by meat packers
Provides operator with a prediction of palatability
Tenderness, juiciness, flavor
BEEF GRADING:
Quality and Yield Grades
8 Quality Grades
3 most familiar:
5 remaining: Standard, Commercial, Utility, Cutter and
Canner
Less than 1% of older cattle that could qualify for
Commercial or Utility are graded
5 Yield Grades
1=leanest
5=fattest
SOURCE: USDA, 2010
BEEF GRADING:
What’s Graded?
Beef carcass, not individual cuts
Grade carries forward to all wholesale/primal and portion
cuts derived from graded carcass
Roughly 95% of all federally inspected slaughter gets a
grade
BEEF INSPECTION:
Rolled and “No Roll” Beef
Rolled:
Graded carcass “rolled” with blue ink stamp or shield
to designate grade
Rolled along back from Round to Chuck and over the
clod and brisket
No Roll:
Ungraded carcass
No official USDA grade standard
No official “no roll” stamp
BEEF GRADING:
Lower Quality Still Valuable
Carcasses from lower quality grades not typically graded
Wholesome and nutritious, but less tender
Commonly used in
Ground beef
Sausages
Other manufactured meat products
The best cuts/subprimals of lower grades may be
tenderized and used in lower-priced beef entrées
BEEF GRADING:
Carcass Fat
Plays important role in determining quality and yield grades
Types of fat:
Marbling (intramuscular)
Fat deposited within the muscle
Important factor in determining quality grade
Last area for fat to be deposited
External (subcutaneous)
Covers outside of the carcass
Has negative impact on final yield grade
Seam (intermuscular)
Lies between muscles
Has negative impact on final yield grade
Internal (KPH)
Protects internal organs
Has negative impact on final yield grade
Slightly abundant
marbling
Moderate marbling
Small marbling
BEEF GRADING:
The Final Word About Quality
Relationship Between Marbling, Maturity, and Carcass
Quality Grade*
Degrees of
Marbling
Slightly
Abundant
Moderate
Modest
Small
Slight
Traces
Practically
Devoid
* Assumes that firmness of lean is comparably developed with the degree of marbling
and that the carcass is not a “dark cutter.”
** Maturity increases from left to right (A through E).
*** The A Maturity portion of the Figure is the only portion applicable to bullock carcasses.
SOURCE: USDA
BEEF GRADING:
A Word About Yield Grading
Performed by same USDA grader who determines quality grade
Identify differences in carcass cutability
Cutability: the amount of saleable meat obtained from the
carcass as boneless, trimmed retail cuts
USDA Yield Grades and Quality Grades are “rolled” onto the
beef carcass at the same time
Useful at purchasing level
Lower yield grade number translates to:
Smaller cutting loss
Less seam fat within individual cuts
Higher cooking yield
Yield Grade 1
greatest amount of
saleable meat
Yield Grade 5
least amount of
saleable meat
Certification – Assists Branding
“Branding” is increasingly popular
Agricultural Marketing Service (AMS)
Provides voluntary certification services
Provides for certification of specific carcass
characteristics within each program’s published
requirements
Provides confidence that claims made were
substantiated by independent 3rd party oversight
Currently has approved certification services for 60+
beef programs
For more information visit
http://www.ams.usda.gov/AMSv1.0/getfile?dDocName=ST
ELDEV3025674
Aging
A natural enzymatic process that occurs in all muscles
after harvesting
Two types of aging:
Dry
Wet (vacuum packaged)
Research suggests that tenderness of cooked beef can be
affected by:
Individual muscles
USDA quality grade
Length of aging time
To download a copy of Industry Guide for Beef Aging, visit
www.beefresearch.org/executivesummaries.aspx
Dry vs. Wet Aging
Wet Aging
Dry Aging
Vacuum Bags
Uncovered
Under Refrigeration
Under Refrigeration
N/A
Controlled Humidity & Air Flow
Up to 45 Days
Up to 35 Days
Tenderness Increases
Tenderness Increases
Traditional Flavor
Distinctive Brown-Roasted Beefy
Flavor
Yield Loss less than 1%
Yield Loss 4-19%
Less Expensive than Dry Aged
More Expensive than Wet Aged
Enhanced Beef
Meat is soaked, massaged, tumbled and/or injected with a
marinade to:
Enhance tenderness or juiciness
Impart other attributes, such as color or flavor
All prepackaged products must disclose on the label the
amount of marinade and the ingredients used
Enhancement Ingredients,
Purposes
Primary ingredients are:
Water
Salt
Phosphates
These ingredients affect:
Texture
Water-holding capacity (increases it)
Meat proteins = 20% of beef’s composition and can hold 4X
their weight in water
Secondary ingredients are:
Seasonings
Acids
Sweeteners
Results:
Impart unique flavors
Improve visual appearance
Provide extended shelf life
DARK-CUTTING BEEF:
A Natural Phenomenon
Abnormally dark color,
generally the result of reduced
glycogen (muscle “sugar”)
when animal is harvested
Causes:
Excessive animal stress
prior to harvest
Stressful conditions (i.e.,
severe weather changes)
Effects:
Does not affect eating quality
Higher muscle pH (less acid) after carcass is chilled
May receive one full grade lower
DARK-CUTTING BEEF:
Quality Not Affected
About 2% of steers and heifers are dark cutters
Acceptable for many foodservice applications
Appears the same as “normal” colored beef after cooking
Does NOT have as long a shelf-life
Beef Color
Myoglobin
A protein in muscles, similar to hemoglobin, the oxygencarrying protein in blood
Various amounts give meats their distinctive colors
Myoglobin in a Gram of Meat
Meat
mg
Meat Color
Beef
8
Bright Red
Lamb
6
Red
Pork
2
Grayish-Pink
Veal
2
Light-Pink
Chicken
2
Light-Pink
Fish
2
Light-Pink
BEEF COLOR:
Oxygen & Color
Beef muscle not exposed to air (oxygen) is a
purplish-red color
Foodservice operator will recognize a color change
with vacuum-packaged beef cuts
Sealed bag, color appears purple-red
Opened bag, “blooms” to bright, cherry-red
Fresh meat exposed to oxygen for a longer period
of time may change to a “brownish” color
Chemical change is called oxidation
Color can toggle between purple and red but once
it changes to brown, it cannot go back
BEEF COLOR:
Color and Meat Cookery
Myoglobin, along with other meat proteins, “denatures”
when cooked
The higher the internal temperature of the meat, the less
red the cooked meat becomes, reflecting the “degree of
doneness” of the cooked meat
medium rare
(145°F)
medium
(160°F)
well done
(170°F)
BEEF COLOR:
Iridescent Beef
Rainbow color in raw and cooked beef
Naturally occurring phenomenon
Does not affect quality or palatability
Created by interference of light waves reflected off the
meat’s surface
Smooth meat surfaces may exhibit iridescence more
vividly than rough surfaces
Common in Roast Beef and Eye Round
Beef Color Dynamics
Persistent pinking - cooked fresh meats that
remain red on the surface or interior despite
being fully cooked
i.e. meatloaf that remains pink even when
fully cooked
Scientifically proven causes are:
Traces of nitrates in water supplies
Traces of nitrites and nitrates in
vegetables
Use of pepper solution (which may
contain a trace of natural nitrate)
Presence of carbon monoxide in heating
gases and exhaust gases may lead to the
red ring on cooked meats
Beef’s Journey to the Dinner Plate
Inspection is mandatory; federally administered
Grading for quality and yield is voluntary
Aging and marinating enhance beef's tenderness and
flavor
Color of meat is an important factor