TY - JOUR
T1 - Current merchandising practices and characteristics of beef wholesale rib usage in three U.S. cities.
AU - Wulf, D. M.
AU - Romans, J. R.
AU - Costello, W. J.
PY - 1994/1
Y1 - 1994/1
N2 - Packers/processors, supermarket meat managers, and restaurant meat purchasers were surveyed to determine industry utilization of the beef wholesale rib. Nine packer/processors representing > 52% of the U.S. steer-heifer slaughter reported that more than two-thirds (68.5%) of the ribs were wholesaled as ribeye, lip-on (IMPS 112A) subprimals and that its predominance in the market makes it the standard for pricing. For merchandising variations of this cut (e.g., ribeye, lip-off), packer prices are adjusted to lip-on bases according to the relative yield. Excess fat was the most common complaint about ribeye steaks, reported by 78% of the packer/processors. In particular, 71% of them reported the "kernel" fat near the center of a ribeye steak between the longissimus and spinalis dorsi muscles is quite difficult to trim out and represents the greatest problem in merchandising. Forty-two percent of supermarket meat managers and 58% of restaurant meat purchasers thought the fat content of beef ribeyes discouraged consumers from purchasing all beef. Kernel fat was specifically cited by 36% of the restaurateurs. Alternative merchandising strategies should be employed to minimize the negative value effects of kernel fat. Even with excess fat being a concern to approximately half of the beef rib buyers, most still bought lip-on ribeyes and trimmed excess fat away. Apparently, they made this choice of lower price per weight, even though price per trimmed serving might be similar to lip-off ribeyes. Excess fat is being transported from packer/processor to buyers in the form of lip-on ribeyes because of the price relationships.(ABSTRACT TRUNCATED AT 250 WORDS)
AB - Packers/processors, supermarket meat managers, and restaurant meat purchasers were surveyed to determine industry utilization of the beef wholesale rib. Nine packer/processors representing > 52% of the U.S. steer-heifer slaughter reported that more than two-thirds (68.5%) of the ribs were wholesaled as ribeye, lip-on (IMPS 112A) subprimals and that its predominance in the market makes it the standard for pricing. For merchandising variations of this cut (e.g., ribeye, lip-off), packer prices are adjusted to lip-on bases according to the relative yield. Excess fat was the most common complaint about ribeye steaks, reported by 78% of the packer/processors. In particular, 71% of them reported the "kernel" fat near the center of a ribeye steak between the longissimus and spinalis dorsi muscles is quite difficult to trim out and represents the greatest problem in merchandising. Forty-two percent of supermarket meat managers and 58% of restaurant meat purchasers thought the fat content of beef ribeyes discouraged consumers from purchasing all beef. Kernel fat was specifically cited by 36% of the restaurateurs. Alternative merchandising strategies should be employed to minimize the negative value effects of kernel fat. Even with excess fat being a concern to approximately half of the beef rib buyers, most still bought lip-on ribeyes and trimmed excess fat away. Apparently, they made this choice of lower price per weight, even though price per trimmed serving might be similar to lip-off ribeyes. Excess fat is being transported from packer/processor to buyers in the form of lip-on ribeyes because of the price relationships.(ABSTRACT TRUNCATED AT 250 WORDS)
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U2 - 10.2527/1994.72187x
DO - 10.2527/1994.72187x
M3 - Article
C2 - 8138506
AN - SCOPUS:0028250593
SN - 0021-8812
VL - 72
SP - 87
EP - 93
JO - Journal of animal science
JF - Journal of animal science
IS - 1
ER -