beef lecture

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Beef 101 Beef 101 From Pasture to Plate From Pasture to Plate Courtesy of the Utah Beef Council Courtesy of the Utah Beef Council

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Page 1: Beef Lecture

Beef 101Beef 101From Pasture to PlateFrom Pasture to Plate

Courtesy of the Utah Beef CouncilCourtesy of the Utah Beef Council

Page 2: Beef Lecture

Packing PlantPacking Plant

• Cattle weigh between 1,100 and 1,250 pounds (typically 18 to 22 months old) when they are considered “finished” and sent to be processed

• USDA Public Health Veterinarians examine every single animal before processing. Animals unable to walk or showing signs of any illness are prohibited from the human food supply.

• The slaughter process is based on scientific research to ensure humane animal treatment and the safe production of food

– The Humane Slaughter Act dictates strict animal handling and slaughtering standards for packing plants

– These facilities are under continuous federal inspection

Page 3: Beef Lecture

Packing Plant ContinuedPacking Plant Continued

• There are multiple interventions in place that decrease and attempt to eliminate potential food safety concerns at packing plants

• USDA inspectors oversee the slaughter process, food safety interventions and carcass grading that take place at packing plants

Page 4: Beef Lecture

Meat InspectionMeat Inspection

• Mandatory inspection for all beef sold at retail and foodservice levels

• FSIS and USDA carry out inspection

Page 5: Beef Lecture

Meat GradingMeat Grading

• Beef grading is voluntary and paid for by the processor or packer

• Grading provides an estimate of palatability (tenderness, juiciness & flavor) of the cooked lean meat

Page 6: Beef Lecture

Step 1 - MaturityStep 1 - Maturity

• Age is the most important factor in the overall tenderness of beef

• As cattle age:– The amount of connective

tissue increases

– Muscles & tissues becomes tougher

– Connective tissue will not break down as readily when cooked

Page 7: Beef Lecture

Step 2 - MarblingStep 2 - Marbling

• The visible fat within the muscle is called marbling

• This relates to the flavor and juiciness of cooked beef

• There are ten degrees of marbling that range from abundant to devoid

Page 8: Beef Lecture
Page 9: Beef Lecture

Grades of Beef

• Prime– Abundant Marbling– Young animals– Not available in grocery store– <3% of all beef

• Choice – Moderate marbling– Grocery store steak– ~50% of all beef

• Select– Lesser quality steaks– Grass-fed beef

• Standard– Not used for steak or roasts

Page 10: Beef Lecture

Step 3 – Final GradingStep 3 – Final Grading

• USDA grader determines if there is acceptable lean color, texture and firmness

• If acceptable, final quality grade is based on maturity level and degree of marbling

Page 11: Beef Lecture

Beef Carcass DivisionBeef Carcass Division

Page 12: Beef Lecture

Farmer Brown froze in his tracks; the cows stared wide-eyed back at him. Somewhere, off in the distance, a dog barked.

Page 13: Beef Lecture

Beef AgingBeef Aging

• Occurs through natural enzymatic processes

• Tenderness is enhanced and connective tissue is broken down

• Maximum tenderization occurs after aging for 10-12 days under refrigeration

• Can be done “wet” or “dry”

Page 14: Beef Lecture

Beef AgingBeef Aging

DRY AGING FACTORS WET AGING

No Difference Tenderness No Difference

No Difference Juiciness No Difference

More Intense Beefy & Meaty Flavor Notes

Flavor Milder

4 to 19% Yield Loss Less Than 1%

No Difference Cooking Loss No Difference

Page 15: Beef Lecture

Beef CookeryBeef Cookery

• Cuts from rib and loin are more tender– Cook with high, dry heat, and quickly– Cook to medium rare

• Cuts from chuck & round are less tender– Cook with lower, moist heat and longer

• Usually cooked either to medium-rare doneness for round cuts or to the well-done stage for chuck cuts

• Tenderizing marinade is recommended

Page 16: Beef Lecture

Cookery ContinuedCookery Continued

• Steaks and roasts must be cooked to a minimum of 145 degrees F – May use thermometer or visual

inspection to check for doneness

• Ground beef must be cooked to 160 degrees F– Use instant read

thermometer to check the temperature

Page 17: Beef Lecture

MarinadesMarinades• Contain a weak acid to tenderize meat

surface by breaking down muscle fiber– lemon juice, tomatoes, wine, vinegar or yogurt

• Only penetrate ¼ inch into meat– Less useful for larger cuts of meat and roasts unless

using for flavor

• Always marinate in the refrigerator

• Use a plastic bag or glass utility dish– Do not use a metal container because marinades are

acidic

• Allow ¼ to ½ cup of marinade for each 1-2 pounds of beef

Page 18: Beef Lecture
Page 19: Beef Lecture

Beef NutritionBeef Nutrition

1940’s Steer

Steer Today

• Beef is leaner than ever before– Resulting from genetic

changes and feeding/management practices of producers

• There are 29 beef cuts that qualify as lean – <10g fat, <4.5g sat fat, &

<95mg cholesterol

Page 20: Beef Lecture

Producer ToolsProducer Tools• Many cattle are administered a growth promotant

to help them build more muscle and produce a leaner beef product for consumers

• Pellets the size of small pencil erasers are placed under the skin behind an animal’s ear that releases tiny amounts of hormones and safely dissolve as the treatment is completed.

• Growth promotants are approved by FDA after rigorous scientific tests, similar to those required for human medications.

Page 21: Beef Lecture

HormonesHormones

• Exist naturally in virtually all foods from animals and plants

• There is no such thing as “hormone-free” beef

• The human body produces hormones in quantities substantially greater than would ever be consumed by eating beef or any other food

Page 22: Beef Lecture

Estrogen Levels in Common Estrogen Levels in Common FoodsFoods

Page 23: Beef Lecture

BSE BSE (Bovine Spongiform (Bovine Spongiform Encephalopathy)Encephalopathy)

• Commonly referred to as “mad cow disease”

• Degenerative neurological disease caused by misfolded proteins (prions)

• Affects cattle older than 30 months of age

• Does not spread from animal to animal – Only through feed containing ruminant-derived meat

and bone meal (MBM) from BSE-infected cattle (banned in 1997)

Page 24: Beef Lecture

BSE ContinuedBSE Continued•BSE agent is not found in meat (like steaks, roasts or ground beef) or milk

•BSE agent is found in central-nervous-system (CNS) tissue of infected animals (such as brain, spinal cord)

•In experimental studies, where large doses of the disease agent are injected into the brains of cattle, the BSE agent has never been found in muscle meat

–In naturally infected cattle, exposure to the disease agent is even lower than in the experiments

•The USDA mandates removal of all CNS tissue that could potentially carry BSE

•USDA and the FDA are taking all necessary steps to protect consumers, animal health and the food supply

Page 25: Beef Lecture

BSE SurveillanceBSE Surveillance

• USDA's Enhanced BSE Surveillance Program began June 1, 2004

• 787,711 high risk animals have been tested with only two confirmed cases

• This is evidence that the safeguards work and prevalence in the U.S. is extremely low

• Testing 268,500 animals can detect BSE at 1 in 10 million adult cattle at a 99 percent confidence level

Page 26: Beef Lecture

Conventional BeefConventional Beef

• Majority of beef found in grocery stores

• From cattle raised in pasture most of their lives (12-18 months)

• Finished on grain-based diet for 120-200 days

Page 27: Beef Lecture

Natural BeefNatural Beef

• Most fresh beef found in meat case is natural

• Refers to beef that is minimally processed and contains no additives (artificial flavors, colors or preservatives)

• Applies to all meat with no ingredient label

• Some use the term “natural” for marketing purposes

Page 28: Beef Lecture

• Must meet USDA National Organic Standards– Cattle must be fed 100% organic feed– No hormones to promote growth or

antibiotics for any reason– Cattle must have access to pasture

• Practically all cattle meet this standard

– Beef must be certified through USDA’s Agricultural Marketing Service (AMS)

Certified Organic BeefCertified Organic Beef

Page 29: Beef Lecture

Grass Finished BeefGrass Finished Beef

• Comes from cattle that have grazed in pasture their entire lives

• Tends to grade “Select” (minimal marbling)

• Less tender than grain-finished beef• Flavor panel studies show consumers

prefer the overall flavor of grain-finished• http://www.ianr.unl.edu/pubs/beef/mp80.pdf

• Can contain as much as double the CLA as grain-finished beef

• CLA is a PUFA that is believed to have cancer-fighting properties

Page 30: Beef Lecture

Branded BeefBranded Beef

• “Breed Specific” – chooses cattle from a specific breed (i.e. Kobe beef from Wagyu cattle raised in Japan – beer-fed, massaged & brushed with sake or Angus)

• “Company Specific” – criteria in terms of grade, marbling, size, types of feed and/or restrictions on pesticides, antibiotics & hormones

• “Store Branded” – branded by grocery stores (Safeway “Rancher’s Reserve” fresh beef)

Page 31: Beef Lecture

RESOURCESRESOURCES

• Utah Beef Council– www.utahbeef.org

• Beef Nutrition Website– www.beefnutrition.org

• National Cattlemen’s Beef Association– www.beef.org– www.beeffrompasturetoplate.org