Beef Value Cuts Links

LINKS: Beef Value Cuts | F.A.Q | Beef Value Cuts Short Course | Home Page

 

SDSU Research

 

Evaluating the point of separation, during carcass fabrication, between the beef wholesale rib and the beef wholesale chuck.

 

This research suggests alternative locations for the point of separation between the wholesale rib and wholesale chuck as a potential approach to increase the value of the beef chuck.  For a copy of the paper or to view the brochure click on the links below.

 

http://www.asas.org/jas/papers/2002/a0210101.pdf

 

 

Mapping intramuscular tenderness variation in four major muscles of the beef round.

The information presented in this study provides relatively detailed mapping of the tenderness regions within various round muscles and proposes several alternative fabrication and marketing practices.

http://www.asas.org/jas/papers/2002/a02A2594.pdf

 

 

Beef Value Cuts Instructional Video

 

Instructional video makes new beef value cuts easy for meat cutters.

To obtain a free copy of the Beef Value Cuts Training Video, please contact the NCBA Customer Service Department at 800-368-3138.

http://www.beef.org/dsp/dsp_content.cfm?locationId=44&contentId=1100&contentTypeId=2

 

Beef Value Cuts Powerpoint Presentation                                                                           

           www.meatami.com/content/TradeShow/ConferenceMaterials/johnson-10.24.02-Innovation%20Fabrication%20Methods.pdf

 

Boneless Beef Filet

Developed by the NCBA's R&D Ranch, the Boneless Beef Filet is the convenient steak operators have been looking for. Its versatility makes it great for sandwiches, entrées and more.

            http://www.beeffoodservice.com/ncba/pdffiles/notasteak.pdf

 

Bovine Myology

 

This website contains various information about different bovine muscles.  There is also a section that provides data from the muscle profiling project that the University of Nebraska and University of Florida conducted.

 

http://deal.unl.edu/bovine/

 

 

Smart Cut Steaks

A new line of steaks as a result of the beef industry's extensive muscle profiling research.

 

http://www.beeffoodservice.com/ncba/images/smart_cut.pdf

            http://rdranch.com/dsp/dsp_locationContent.cfm?locationId=1202

            http://www.ora.org/Magazine/pdfs/main_ingredient_pdfs/01_03_page14.pdf.

            http://www.nebeef.org/data/foodservice.

 

 

Traditional Beef Retail Cuts

 

http://www.beefboard.org/documents//BME_chart.pdf

 

 

Beef Value Cuts Raw Material Suppliers

            http://www.rdranch.com/documents/Raw%20Material%20Availability%20By%20Supplier.doc

 

 

For more information—

 

View NCBA’s website for the foodservice industry

http://www.beeffoodservice.com/ncba/INDEX.asp

 

or view the R & D ranch website.

http://rdranch.com/