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Journal of Animal Science, Vol 72, Issue 1 87-93, Copyright © 1994 by American Society of Animal Science

JOURNAL ARTICLE

Current merchandising practices and characteristics of beef wholesale rib usage in three U.S. cities

D. M. Wulf, J. R. Romans and W. J. Costello
Department of Animal and Range Sciences, South Dakota State University, Brookings 57007-0392.

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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Copyright © 1994 by the American Society of Animal Science.