Removing Excess Subcutaneous and Internal Fat from Beef Carcasses before Chilling

Savell, J. W.; Knapp, R.H.; Miller, M. F.; Recio, H. A.; Cross, H. R.

doi:10.2527/jas1989.674881x

Cited by 8 publications

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“…The "close-trimmed" (to .64 cm of surface fat) lines of boxed beef produced by three major U.S. beef processors for retailers and purveyors currently account for approximately 45% of total boxed beef production. Although variation in cutability among carcasses and yield grades is reduced with hot-fat trimming of subcutaneous (s.c.) fat and kidney knob (Savell et al, 1989;Williams et al, 1989;Ahmed et al, 1992;Miller et al, 1995), the extent of variation in cutability that remains because of differences in intermuscular ( i.e.m.) fat has not been well quantified.…”

Section: Introductionmentioning

confidence: 99%

Relative contributions of subcutaneous and intermuscular fat to yields and predictability of retail product, fat trim, and bone in beef carcasses.

Dikeman

Cundiff

Gregory

et al. 1998

Journal of Animal Science

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Carcass data from one side of 610 steers born from 1988 to 1990 in Cycle IV of the Germ Plasm Evaluation research program were analyzed to develop means for carcass traits and retail product percentages at two fat trim levels (.76 and .00 cm) by yield grade categories. Weights of subcutaneous (s.c.) fat and intermuscular (i.e.m.) fat were recorded separately at each trim level. Quadratic regression curves were plotted for percentages of roast and steak meat (R&S), retail product (RP), and fat trim components relative to incremental changes in USDA yield grade. Prediction equations were developed on a randomly chosen half of the 610 carcasses to predict weights and percentages of R&S, RP, and fat trim using carcass traits obtained at the time of USDA grading and then tested on the remaining half of the carcasses. In addition, prediction equations were developed using s.c. and i.e.m. fat plus carcass traits to evaluate the contribution of each to carcass fabrication yields. Percentage of RP, trimmed to either .76 cm or .00 cm of fat, decreased by an average of 3.5% for each full yield grade increase. Trimming to .00 cm of fat resulted in about 5.3% less RP compared to trimming to .76 cm. A prediction equation for percentage of RP trimmed to .00 cm using adjusted fat thickness, carcass weight, longissimus muscle area, and percentage of kidney knob had an R2 value of .54. The variations in percentage of R&S and percentage of RP at both trim levels were reduced by removing s.c. fat trimmed to .76 cm; however, considerable variation still existed. Subcutaneous fat expressed as a percentage of the sum of i.e.m. and s.c. fat increased as yield grade increased, but the percentage of i.e.m. fat was higher than the percentage of s.c. fat for all yield grades. On the basis of partial correlation coefficients, i.e.m. fat was approximately twice as important as s.c. fat in accounting for variations in fabrication yields.

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Section: Introductionmentioning

confidence: 99%

Relative contributions of subcutaneous and intermuscular fat to yields and predictability of retail product, fat trim, and bone in beef carcasses.

Dikeman

Cundiff

Gregory

et al. 1998

Journal of Animal Science

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“…Thus, the two types of steers did not differ ( P .05) in total percentage of hot fat trim (5.24 vs 5.631, although the English crossbred steer carcasses had .4 cm more fat thickness over the longissimus muscle. Knapp et al (1989) showed that steers with increased dairy breeding had more kidney, pelvic, and heart fat than steers of English beef breeding.…”

Section: Resultsmentioning

confidence: 99%

“…Hot-fat trimming (removing subcutaneous fat in excess of .6 cm, all kidney, pelvic, and heart fat [KPHF], and all cod or udder fat from carcasses before chilling) has been described by several researchers (Savell et al, 1989;Williams et al, 1989;Ahmed et al, 1992). This procedure allows beef packers to produce closely trimmed subprimals more efficiently and reduces labor costs without negatively affecting palatability through cold shortening (Ahmed et al, 1991).…”

Section: Introductionmentioning

confidence: 99%

“…This procedure allows beef packers to produce closely trimmed subprimals more efficiently and reduces labor costs without negatively affecting palatability through cold shortening (Ahmed et al, 1991). Hot-fat trimming reduced the variation in cutability across different cattle types (Savell et al, 1989;Williams et al, 1989) and yield grades (Ahmed et al, 1992).…”

Section: Introductionmentioning

confidence: 99%

“…The differences in retail yields of dairy and beef steers have been studied and most of the researchers agreed that if the beef and dairy cattle are finished on the same type of diet under similar environmental conditions and the same length of feeding, similar carcass retail yields are expected (Dikeman et al, 1977;Perry et al, 1991). However, Knapp et al (1989) concluded that cattle types differed in cutability when not trimmed to .6 cm of fat, and the differences were more important when carcasses were fabricated into boneless, closely trimmed, boxed subprimals. Mies et al (1992) reported that, when the fat was trimmed to less than 1.3 or .6 cm, the leaner cattle had an advantage on a live value basis.…”

Section: Introductionmentioning

confidence: 99%

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Effects of breed type and accelerated fat removal on subprimal yields and carcass values

Miller

Ramsey

Claborn

et al. 1995

Journal of Animal Science

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Nine Brown Swiss and nine English crossbred steers representing the industry standard were slaughtered to determine the effects of cattle type and hot fat removal on subprimal yields and carcass value. After dressing, cod fat, kidney, pelvic, and heart fat (KPHF), and subcutaneous fat thicker than .6 cm was removed from the right side of each carcass (HFT). The left side was not hot-fat trimmed (NFT). Both sides were fabricated into subprimal cuts with no more than .6 cm of subcutaneous fat. Carcass side values were adjusted to a 300-kg chilled carcass weight basis. All comparisons were made for the carcasses using a USDA Select quality grade end point. English crossbred steer carcasses had more (P < .05) subcutaneous fat on the loin and chuck and more (P < .05) total hot fat trim, when KPHF was not included, than Brown Swiss steers (P < .05). Brown Swiss steers had more (P < .05) KPHF. Hot-fat trimmed sides had higher (P < .05) percentage yields from the chuck, brisket, foreshank, rib, plate, round primal cuts, and most of the subprimal cuts than NFT sides, but the primal loin percentage was higher (P < .05) in the NFT sides. The total subprimal cuts yield was approximately 5% higher for the HFT sides than for the NFT sides, and the total fat trim during fabrication was more than 6% less. When the value of the sides was calculated from unadjusted weights, the NFT sides were approximately $26.50 more valuable than the HFT sides.(ABSTRACT TRUNCATED AT 250 WORDS)

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Predictability of lean product, bone, and fat trim in beef carcasses from Costa Rica

et al. 2018

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Removing Excess Subcutaneous and Internal Fat from Beef Carcasses before Chilling

Cited by 8 publications

References 0 publications

Relative contributions of subcutaneous and intermuscular fat to yields and predictability of retail product, fat trim, and bone in beef carcasses.

Relative contributions of subcutaneous and intermuscular fat to yields and predictability of retail product, fat trim, and bone in beef carcasses.

Effects of breed type and accelerated fat removal on subprimal yields and carcass values

Predictability of lean product, bone, and fat trim in beef carcasses from Costa Rica

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