EFFECTS OF FAT TRIM ON THE COMPOSITION OF BEEF RETAIL CUTS – 1. SEPARATE TISSUE COMPONENTS

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Abstract
Thirty beef carcass sides varying in USDA quality and yield grade were fabricated into various steaks and roasts. The retail cuts were assigned serially to the following treatments: (A) raw, trimmed to 0.6 cm external fat; (B) trimmed to 0.6 cm external fat, cooked; (C) trimmed to 0.0 cm external fat, cooked. All cuts were dissected into separable lean, external fat, intermuscular fat, and heavy connective tissue and bone (waste). Regression analyses were used to predict values for the percentage of each dissected entity as influenced by USDA marbling score and yield grade. Dissection data revealed that trimming boneless retail cuts to 0.0 cm before cooking increased percentage separable lean and decreased percentage separable waste and separable fat. It was observed that certain bone‐in retail cuts such as arm roasts, blade roasts, and large‐end rib roasts had large predicted percentages of intermuscular fat, even if the external fat was trimmed off before cooking.