Beef Aging Guide Addendum Released
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The beef checkoff recently published an addendum to the Industry Guide for Aging Beef: Industry Guide for Beef Aging: Round Muscle Addendum.
The original guide covers findings by researchers at Colorado State University, who used 40 USDA Select and 40 upper two-thirds USDA Choice (Premium Choice) fresh carcasses to identify optimum aging periods for 17 individual cuts. During the seven-month study, subprimals were fabricated into one-inch thick steaks, vacuum-sealed, stored at 36°F and examined after 2, 4, 6, 10, 14, 21 and 28 days of aging.
The new addendum supports the launch of the new cuts from the round from the Beef Innovations Group (September 2010).
“Now, all of the relevant round muscles are covered regarding optimal aging,” says Paul Parker, chairman of the checkoff’s Product Enhancement committee from Shawnee Mission, Kan. “This addendum provides optimum aging recommendations by muscle, and by quality grade within muscle, to maximize performance.”
The Industry Guide for Beef Aging, including the Addendum on the round, is available for download here. You may also purchase both as a single item from the checkoff’s contracted Customer Service Department by calling 800-368-3138 or by visiting the beef store and clicking on Product Quality then Product Enhancement.
For more information about your beef checkoff investment in research programs, visit MyBeefCheckoff.com.
The Beef Checkoff Program was established as part of the 1985 Farm Bill. The checkoff assesses $1 per head on the sale of live domestic and imported cattle, in addition to a comparable assessment on imported beef and beef products. States retain up to 50 cents on the dollar and forward the other 50 cents per head to the Cattlemen’s Beef Promotion and Research Board, which administers the national checkoff program, subject to USDA approval.
Funded by the Beef Checkoff.
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