Beef Lecture

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

Packing 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

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 Packing Plant Continued

Meat Inspection Mandatory inspection for all beef sold at retail and foodservice levels FSIS and USDA carry out inspection

Meat 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

Step 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

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 Step 2 - Marbling

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

Step 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

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

Beef 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”

Beef Aging No Difference Cooking Loss No Difference Less Than 1% Yield Loss 4 to 19% Milder Flavor More Intense Beefy & Meaty Flavor Notes No Difference Juiciness No Difference No Difference Tenderness No Difference WET AGING FACTORS DRY AGING

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 Beef Cookery

Cookery 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

Marinades 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

Beef 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

Producer 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.

Hormones 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

Estrogen Levels in Common Foods

BSE (Bovine Spongiform 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)

BSE 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

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 BSE Surveillance

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 Conventional 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 Natural Beef

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 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 Grass Finished 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) Branded Beef

Utah Beef Council www.utahbeef.org Beef Nutrition Website www.beefnutrition.org National Cattlemen’s Beef Association www.beef.org www.beeffrompasturetoplate.org RESOURCES

Beef Lecture

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