Figure 1 - uploaded by Robert J Maddock
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Schematic of ribeye/chuck eye roll (RCR) location and consecutive steaks from each rib location represented in the RCR. Relative size of muscles present at each rib location is shown.
Source publication
This study determined whether there is a logical point of value change, related to either tenderness or consumer acceptance, at which to separate the beef carcass within the rib/chuck region. Rib/chuck rolls (RCR); (n = 30) consisting of the ribeye roll and chuck eye roll subprimals (2nd through 12th rib locations) were cut into 22 steaks each (two...
Contexts in source publication
Context 1
... 48 h postmortem, a bone-in section con- sisting of the 2nd though 12th ribs, termed the ribeye/ chuck roll (RCR), was removed from the left side of each carcass. Figure 1 shows the anatomical location of the RCR. The cap muscles (latissimus dorsi, rhomboi- deus, and trapezius) were removed and RCR were vac- uum-packaged and aged for eight additional days at 2°C. ...
Context 2
... surface areas of each muscle from a steak from each rib location of five randomly chosen RCR were traced on acetate pa- per. The muscles present in each steak location are shown in Figure 1. ...
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Citations
... Significant effects of the measurement location on measured meat quality traits were previously described (e.g. Knecht, Duziński, & Jankowska-Mąkosa, 2018;Reuter, Wulf, Shanks, & Maddock, 2002). Similarly, there is a clear effect of time of ageing and location on the SF measures and the CWL. ...
The present study estimated genetic parameters and evaluated the genetic and phenotypic correlations between meat quality characteristics of Nellore cattle evaluated at different anatomical points of the longissimus. Data from 1329 Nellore young bulls were used to evaluate, in the 5th and 12th ribs, marbling score (MAR), shear force (SF), cooking weight losses (CWL) and intramuscular fat (IMF). In addition, the subcutaneous fat thickness was measured at the 12th rib (SFT12) and between the last lumbar and the first sacral vertebrae (SFTLR), in the separation of loin and round. Results yielded moderate heritability coefficients for evaluated characteristics, except CWL. High genetic correlations (0.61) were found between measurements of SFT12 and SFTLR. MAR, IMF and SF were evaluated at the 5th and 12th rib. Meat quality and subcutaneous fat thickness measured at different anatomical points of the longissimus are genetically correlated and can be used in genetic selection programs to improve meat quality characteristics in Nellore cattle.
... The rib was separated from the plate, along a line parallel to the vertebral column, by a cut across the 10th rib at 180 mm from the ventral edge of the 10th thoracic vertebra. The choice of this rib-cut was related to the use of live ultrasound to predict carcass composition (Bergen et al., 2005), by the differences in tissue amounts from different anatomical locations within the wholesale rib (Wulf, Romans, & Costello, 1994) and its meat quality (Reuter, Wulf, Shanks, & Maddock, 2002). Immediately after arrival at the laboratory, tracings of the 12th-13th rib interface were taken on acetate paper and the ribeye measurements and fat thickness were determined. ...
... The weight-carcass effect was significant (P b 0.048) on both faces for LD, LDD, BD and LD/BD, and on face B for LD/FD, LD/SFD and LD/IFD, and positive in both faces for LD, LDD and LD/BD, and on face B for LD/FD and LD/SFD. As expected, the composition of both faces was different, since the cross-sectional areas from LT and fat depots (subcutaneous and intermuscular) are not constant undergoing a marked change in cranio-caudal direction (Oliván et al., 2001;Reuter et al., 2002). The data obtained from image analysis of 12th-13th rib interface showed higher proportions of lean (63.6% vs. 61.5%, ...
Data from 180 bulls from Charolais, Limousine and Retinta breeds were used to evaluate image analysis of cross-sections as method of predicting the physical composition of the 10th-11th-12th rib-cut. The site along the longissimus thoracis muscle (between either the 9th and10th ribs or the 12th and 13th ribs), and the breed had significant influence on most of the variables analyzed. The correlation coefficients between the rib composition obtained by image analysis and by dissection were low to moderate (r=0.18-0.59, P<0.01-P<0.001). The R(2) values of the composition components of the 12th-13th rib cross-section to 10th-11th-12th rib-cut composition were higher than those recorded from the 9th-10th rib cross-section (R(2)=0.535 to 0.759 vs. 0.148 to 0.502). The accuracy of the predictions of lean, longissimus thoracis m. and bone percentages improved significantly with the addition of carcass weight. Results indicate that image analysis can predict rib composition in lean cattle with moderate accuracy and precision.
... Furthermore most dimension parameters had rather weak correlations with carcass LMA. Previous research has demonstrated that significant variation in size, eating quality, and other muscle characteristics, can and do exist within individual muscles of a beef carcass, specifically the LM (Reuter et al., 2002, Sweeter et al., 2005 Bass et al., 2008). Meat merchandisers and foodservice chefs across the nation were surveyed to assess relationships between LMA and retail portion size acceptability of the 9 remaining individual muscles (IN, LFT, DP, RBF, RLM, SLLD, GM, TBL, ST) for which portion characteristics were related to carcass LMA (P < 0.05). ...
Carcasses that do not conform to mainstream specifications (i.e., those with nonconforming ribeye area) may not achieve their full potential value. Research was conducted to evaluate the relationship between beef carcass LM area at the 12th and 13th rib interface (LMA) and portion size acceptability of other muscles in the carcass. Sixty beef carcass sides of varying LMA sizes (between 67.74 and 116.13 cm(2)) were fabricated to generate 14 individual muscle cuts (triceps brachii long head, infraspinatus, chuckeye complexus, pectoralis profundus, longissimus thoracis, latissimus dorsi, gluteus medius, longissimus lumborum, tensor fasciae latae, psoas major, semimembranosus, biceps femoris, semitendinosus, and vastus lateralis). Retail portion size (g/1.27-cm-thick steak) as well as face surface area and dimensions were recorded for each steak cut perpendicular at the midpoint of the longitudinal axis of each muscle. Subsequently, a nationwide survey was conducted with foodservice chefs and retail meat merchandisers to evaluate acceptability of portion sizes and dimensions of individual muscle cuts. Simple linear regression and nonparametric regression analyses were used to evaluate results of the carcass muscle evaluation and survey, respectively. Results demonstrated that LMA did not affect (P < 0.05) retail portion size of 7 of the 14 muscles (chuckeye complexus, pectoralis profundus, psoas major, semimembranosus, tensor fasciae latae, triceps brachii, and vastus lateralis). Similarly, LMA did not affect (P < 0.05) surface area of steak cross-sectional face areas from 7 of the 14 muscles (chuckeye complexus, psoas major, semimembranosus, tensor fasciae latae, infraspinatus, vastus lateralis, and latissimus dorsi). Muscles for which carcass LMA (P < 0.05) was related to portion size or surface area of portion steaks, or both, were included in the survey. Results of the survey demonstrated that portion size for many muscles were still acceptable to retail merchandisers and foodservice chefs, even though carcass LMA was outside the range of commercially acceptable sizes. Results of this study demonstrated that carcass LMA is not an accurate determinant of the size, and subsequent acceptability, of many other muscles of beef in the carcasses, and may not be a good determinant of value of the beef carcass.
... Much of the basis for how a carcass is fabricated is based on tradition, rather than optimizing value of the resultant cuts. For example, Reuter et al. (2002a) investigated the efficacy of the traditional rib/chuck separation between the fifth and sixth rib. Their work pinpointed two logical points of separation to optimize value of the primal rib and chuck, depending on the customer base and marketing strategy. ...
Innovations in beef carcass fabrication to improve subprimal yield, retail cut yield, and overall carcass value were evaluated. Alternating sides from 30 beef carcasses were assigned to either an innovative or conventional style of fabrication. The innovative method resulted in greater (P < 0.001) total subprimal yield and less (P < 0.001) lean trimmings from the forequarter; however, hindquarter total subprimal yield and lean trimmings were not affected (P > 0.05) by fabrication style. Value was greater for the innovative forequarter (P < 0.001) and hindquarter (P < 0.01), and total value was increased by more than US $14 per beef carcass compared to the conventional style. Selected subprimals were evaluated in retail cutting tests. In general, the innovative retail subprimals had yields equal to or greater than the conventional subprimals. Innovative carcass fabrication may allow for greater marketing options for beef cuts to improve carcass value and to offer greater retail merchandizing opportunities.
Three subprimals from beef carcasses, Average (mean=340.6kg) and Heavy weight (mean=461.6kg), were cut using Innovative versus Conventional cutting styles. Longer (P<0.05) processing times were required for the Heavy compared to Average and Innovative compared to Conventional. Total saleable yields were lower for the Innovative compared to Conventional for the top sirloin butt (P=0.0025) and ribeye (P<0.0001), but not for the strip loin (P=0.1416). However, yields were higher for the Heavy compared to Average for the ribeye (P=0.0054) and strip loin (P=0.0017), but not for the top sirloin butt (P=0.6797). Retail pricing increases for the Innovative compared to Conventional were 11.6% for top sirloin butt, 26.9% for ribeye, and 2.6% for strip loin. Retailers adopting innovative cutting styles to more effectively merchandise heavyweight beef must account for the decreased primary saleable yields and increased labor requirements through increased retail pricing.
Research was conducted in two phases to determine the optimum beef LM size for retail consumers. In Phase I, 50 USDA Choice beef carcass sides were selected at a commercial packing plant and assigned to five different categories (10 sides per category) based on LM size: 61 to 68 cm2 (A), 70 to 78 cm2 (B), 80 to 90 cm2 (C), 92 to 103 cm2 (D), and 105 to 119 cm2 (E). Ribeye rolls were retrieved from all carcass sides. Steaks (2.5-cm thick; 14 per ribeye roll) were cut as needed and transported in groups of 35 steaks (seven per LM size category) to a retail grocery store in Brookings, SD, where they were placed into a designated section of the retail meat case. Steaks were tallied every 4 h on weekdays and every 2 h on weekends and holidays to determine the number of monitoring periods that each steak remained in the retail case. Steaks that did not sell within an allotted time were removed from the case and termed "pulled." Time in case and percentage of steaks pulled from the case did not differ among LM size categories (P > 0.16). Quadratic regression indicated that larger LM steaks sold faster (P < 0.05) than average and small LM steaks. Steaks from rib locations 6 and 7 spent more (P < 0.05) time in the case than steaks from rib locations 8 through 12. Steaks from the 7th rib location were more (P < 0.05) likely to be pulled than steaks from the 8th through 12th rib locations. In Phase II, 15 USDA Choice ribeye rolls were selected from a commercial packing plant to represent two LM size categories: 80 to 90 cm2 (AVG; n = 5); and 105 to 119 cm2 (LARGE; n = 10) and cut into 2.5-cm-thick steaks. A portion of the LARGE steaks was subsequently cut in half (HALF). Four display steaks represented each treatment group in each of five random nth price auctions. Seventy-five people were recruited from the Brookings, SD area to participate in the auctions to determine their willingness to pay for the three different types of ribeye steak. Consumers were willing to pay a premium of 1.50 dollars/kg for LARGE ribeye steaks over AVG ribeye steaks (P < 0.05). Consumers discounted HALF ribeye steaks by 1.01 dollars/kg compared with AVG ribeye steaks (P < 0.05). In conclusion, no optimum LM size existed for beef retail consumers; however, a trend existed toward greater demand for larger LM sizes over smaller LM sizes.
