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!