lean matters chronicling beef’s change from gate to plate
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LEAN MATTERSChronicling Beef’s Change from Gate
to Plate
LEAN MATTERS
Leaner Beef: Changes in Breeding
1942 prize-winning Hereford steer
2011 prize-winning Hereford-Gelbvieh cross steer
Used with permission from Audrey Monroe, MS, RD
LEAN MATTERS
Leaner Beef: Changes in Feeding
Animal feed ingredients are used to help optimize cattle nutrient intake and maintain their natural muscle building ability, leading to high-quality lean muscle and less external
fat.
Cattle receive feed that is rationed and balanced by professional nutritionists.
LEAN MATTERS
Leaner Beef: Trimming External Fat
The cattle community’s “War on Fat” successfully reduced the amount of external trim on retail beef cuts.
LEAN MATTERS
Leaner Beef: Calling Industry To Action
Source: 1986 Reciprocal Meat Conference Proceedings, Volume 39, 1986
LEAN MATTERS
Leaner Beef: Trimming External Fat
Through increased retail trimming, beef external fat has decreased 80% in the past 20 years
Calculated from Cross et al., 1986 and Mason et al., 2006
Sirloin: Then Sirloin: Now
LEAN MATTERSSource: McNeill et al., Evolution of Lean Beef. Meat Science, 2011 pp 1-8
* Values are for 100 grams of sirloin steak, cooked via broiling (Watt and Merrill, 1963; USDA, 2010)
Today’s Breeding & Feeding = LESS FAT
LEAN MATTERS
Lean Beef: Easy to Find and Popular• 65% of beef cuts in the fresh meat case are lean.• Many of Americans’ favorite cuts such as Tenderloin, Strip Steak and 93 percent
lean Ground Beef are lean.Popular Beef Cuts are Leaner Than You Thought
Most popular lean beef steaks chosen at restaurants:
Most popular lean beef steaks in the meat case:
Top Sirloin Top Loin (Strip or New York steak)
Tenderloin (Filet Mignon or Medallions)
Top Round steak
Top Loin (Strip or New York steak)
Top Sirloin
Fresh Look Marketing Group, Total US Beef, 52 Weeks Ending 9/25/2011
Definition of “Lean”Per 100g (3.5 oz) cooked serving
<10 g total fat
< 4.5 g saturated fat
< 95 mg cholesterol
LEAN MATTERS
Today’s Growing Number of Lean Cuts
LEAN MATTERS
Nutrient Data: The Anchor for Nutrition Education
LEAN MATTERS
Chronicling Change TimelineUniform Retail Meat Identity Standards Adopted
Dietary Goals for American People released--call for reduction in foods high in fat and high in animal fat
US Govt issues first Dietary Guidelines for Americans
National Consumer Beef Retail Study sparked reduced trim levels for retail beef cuts
National Market Basket Study assessed nutrient comp of beef cuts at retail
Analyzed nutrient comp of beef cuts with ¼” trim
Analyzed nutrient comp of beef cuts with 1/8” trim
USDA updates nutrient database identifying 7 beef cuts as lean
SR 14 released—includes beef with ¼” and 0” trim
SR 16:19 lean cuts
SR 18 released: 29 lean cuts
Ground Beef Calculator launched
SR 23 released; USDA releases final rule on Nutrition Labeling
SR 24; 38 lean cuts
As of March 1, 2012, all retailers must comply with Mandatory Nutrition Labeling; URMIS nomenclature updated
SR 26 released including Phase 3, loin and round of NDI
LEAN MATTERS
Nutrient Database Improvement Research Provides Gold-Standard, Nationally Representative Data
LEAN MATTERS
Nutrient Database Improvement Research: A Distinctive Public/Private Collaboration
LEAN MATTERS
Accurate Nutrient Data Empowers Consumers
LEAN MATTERS
Today’s Leaner Beef Delivers on Flavor and Nutrition
A 3-ounce serving of Lean Beef = About 150 Calories
10 Essential Nutrients
LEAN MATTERS
Thank You!
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