Bridget Wasser

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Welcome Bridget Wasser Jim Ethridge Chuck
Merchandising Case Study National Cattlemens
Beef Association 5-19-09
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Chuck 30
Rib 10
Loin 17
Round 23
Brisket, Plate Flank 20
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Beef Primal Price Trends
10
LOIN 4
5
RIB 3
C H A N G E
0
-5
-10
-15

-20
CHUCK -24
-25
ROUND -25
-30
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Muscle Profiling Research

• Goal add value to the chuck and round
• Full characterization of 39 individual muscles of
  the chuck and round
• Individual muscle data shared through
  http//bovine.unl.edu
• Identified diamonds in the rough for further
  application as value-added cuts

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Beef Value Cuts

• Create more steak options
• Discover value in the chuck and round
• Moderately priced
• More options for consumers and foodservice
  operators

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Anatomical Locations
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Warner-Bratzler Shear Force Rank
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Whole Beef Shoulder Clod
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Separated Beef Shoulder Clod
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Managing Connective Tissue
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2008 Foodservice Volume

• 83 M lbs Flat Iron
• 42 M lbs Petite Tender
• 36 M lbs Ranch Steak
• Compared to
• 25 M lbs Porterhouse and 51 M lbs T-bone
• Source Technomic, Inc.

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2008 Retail Volume

• 4.1 M pounds in 2005
• 7.5 M pounds in 2006
• 18.0 M pounds in 2007
• 18.5 M pounds in 2008
• Source Freshlook Marketing Total U.S. Pounds
  Sales
• FY 2008 ends 10/26/08

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Producer Bottom Line

• Chuck Round Values
• 50 - 70 per head in carcass value since 1998

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Next FrontierChuck Roll
Chuck RollNAMP 116A
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Anatomical Locations
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Warner-Bratzler Shear Force Rank
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Chuck Eye Steaks
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Boneless, Country-Style Beef Chuck Eye Ribs
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Americas Beef Roast
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Denver Cut
I really liked the steak. It was easy to cook,
it was a perfect size and I cooked it the way I
normally cook steak. It tasted good.
In-Home Use Test
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Sierra Cut
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Rhomboideus Muscle


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Working Together

• Beef Innovations Meeting April 10th

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Industry Education
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• For Access to Materials
• www.beefinnovationsgroup.com
• For Access to Research
• www.beefreserach.org