Computer Program Aims at More Beef Use

April 30, 2001

Greater utilization of often overlooked beef muscles is the objective of a new checkoff-funded CD ROM from the National Cattlemen's Beef Association (NCBA). The interactive computer disk helps beef processors, retailers, restaurant operators and others see how utilization of individual muscles within the chuck and round can improve the value of the entire beef carcass.

The CD ROM uses information from the industry's checkoff-funded "muscle profiling" research which characterizes 39 muscles based on attributes such as tenderness, fat content, pH, color and water-holding capacity. With the information, companies in the beef marketing chain can enhance the value of the muscles by looking at how those muscles might be efficiently removed from the carcass and used to produce consumer-friendly beef dishes and products.

"Many marketers and manufacturers use computers these days, and this CD ROM is a natural way for them to find information on these beef chuck and round muscles easily and quickly," according to Bucky Gwartney, director of research and technical services for NCBA. Gwartney says the CD-ROM contains all of the information from the muscle profiling project, as well as educational material for the beef carcass and its cuts. The study and CD ROM will ultimately provide consumers with new choices in supermarkets and restaurants by providing manufacturers and marketers with options in fabrication and presentation, according to Gwartney.

Although beef chuck and round primals represent about two-thirds of the carcass by volume, they represent less than half the carcass by value. Profiling individual chuck and round muscles with attractive attributes could accelerate the growth in beef demand by creating new products that consumers value.

The CD is available for $15 from NCBA customer service at 1-800/368-3138. Its item number is 12-801.