Meat+Poultry - September 2020 - 52

M E AT P E R S P E C T I V E S

Today's
ground beef
is more than
just blending
leaner with
fatter sources
of trimmings
to meet a
specified lean/
fat target.

blends such as chuck, sirloin, round, and brisket have increased the complexity of offerings,
especially when layered with lean-to-fat ratios
and packaging styles.
The contribution of trimmings from the
market cow channel, which often serve as
lean sources of the grind, along with the fatter
trimmings from the steer/heifer fed market, may
be the principal formula for most ground beef
manufactured today. Market cow trimmings, if
used at high proportions, may result in serumy
and liver-like off-flavors and less tender products
because of the amount of connective tissues.
Past research in the mid-1990s cautioned against
making ground beef patties exclusively from
market cow trimmings primarily because of
connective tissue concerns, but with the decline
in the number of cows in the United States
over the past 20 years, this likely will not occur.
In fact, a lack of high-lean content boneless
manufacturing beef has created additional
import markets for such products because of
shortages of market cow trimmings.

THE INTELLIGENT
SOLUTION FOR YOUR
VACUUM PROCESS
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52

MEAT+ POULTRY | 09.20 | www.meatpoultry.com

Speaking of cows, not all trimmings are
created equal with respect to color stability.
Research from Kansas State University found
that ground beef made with inside rounds from
dairy-type cows had greater display color life
in high-oxygen modified atmosphere packaging
than when made from inside rounds from beeftype cows.

THE HAMBURGER STEER
If ground beef is so popular and as a nation,
we consume so much of it, why not just raise
cattle for this purpose? The math just does not
work when there are so many subprimals that
have excellent domestic and export markets
that command prices way above those for
traditional beef trimmings. However, this high
volume of ground beef consumed annually
has to involve cuts from the chuck and round
and some minor cuts from the fed steer/
heifer market. Who knows, at this rate, one
day we may be championing the arrival of the
Hamburger Steer.


http://www.buschusa.com http://www.meatpoultry.com

Meat+Poultry - September 2020

Table of Contents for the Digital Edition of Meat+Poultry - September 2020

Meat+Poultry - September 2020 - 1
Meat+Poultry - September 2020 - 1
Meat+Poultry - September 2020 - 2
Meat+Poultry - September 2020 - 3
Meat+Poultry - September 2020 - 4
Meat+Poultry - September 2020 - 5
Meat+Poultry - September 2020 - 6
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Meat+Poultry - September 2020 - 8
Meat+Poultry - September 2020 - 9
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Meat+Poultry - September 2020 - 50
Meat+Poultry - September 2020 - VDG1
Meat+Poultry - September 2020 - VDG2
Meat+Poultry - September 2020 - 51
Meat+Poultry - September 2020 - 52
Meat+Poultry - September 2020 - 53
Meat+Poultry - September 2020 - 54
Meat+Poultry - September 2020 - 55
Meat+Poultry - September 2020 - 56
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