FOODSERVICE INDUSTRY MARKET PROFILE STUDY - IN-PLANT BEEF FAT TRIM LEVEL SURVEY AND CUTTING YIELDS

Fifty foodservice purveying companies were sampled in 12 U.S. cities e venly distributed across six geographical regions. Beef whole muscle c uts (WMC) and portion control items (PCI) from the primal rib and loin were evaluated for surface fat levels. Fat thicknesses were measured on WMC before and after fabrication, whereas additional PCI were measu red for fat trim levels before distribution. The average initial fat t hickness was 11.9 mm (174 Short Loin and 180A Strip Loin) and 15.6 mm (184 Top Sirloin Butt); maximum fat thicknesses ranged from 16.2 mm (s trip loin) to 22.2 mm (top sirloin butt). After fabrication, average f at thicknesses were 6.2, 5. 1, and 4. 0 mm for resulting products from the short loin, strip loin, and top sirloin butt, respectively. The a verage initial fat thickness for the strip loin was greater (P < .05) in Southeast and Northeast regions than in Mountain/Desert, Midwest, a nd Southwest regions. In contrast, average trimmed fat thicknesses for products from the strip loin and top sirloin butt were lower (P < .05 ) in the Southeast and Northeast than in all other regions. Average fa t trim levels for PCI were 3.0 (1112A Ribeye Roll steak, Lip-On), 5.3 (1173B/1174B T-Bone/Porterhouse steak), 5.0 (1180A Strip Loin steak), and 4.0 mm (1184B Top Sirloin steak). Maximum fat trim levels were 4.4 (IMPS 1112A), 7.4 (IMPS 1173B/1174B), 6.9 (IMPS 1180A), and 5.5 mm (I MPS 1184B). The PCI had average and maximum fat trim levels in complia nce with USDA (1988) recommendations for fat trim specifications. The strip loin steaks and top sirloin steaks from the Northeast and Southe ast regions had lower (P < .05) surface fat trim levels than steaks fr om the other regions.