Abstract
Twenty-nine selected styles of subprimals or sections of veal were obtained from a commercial facility to assist in the development of a software support program for retailers. They were fabricated into bone-in or boneless retail cuts and associated components by trained meat cutters. Each style selected (n = 6) was used to generate mean retail yields and labor requirements, which were calculated from wholesale and retail weights (kg) and processing times (s) . Means and standard errors for veal ribs consisting of five different styles (n 30) revealed that style # 2, 7 rib 4 (10 cm) x 4 (10 cm), had the lowest percentage of total retail yield (P <.05) due to the greatest percentage bone. Furthermore, rib style # 2 required the most total processing time (P < .05). Rib styles # 3, 7 rib chop ready, and # 5, 6 rib chop ready, yielded the greatest percentage total retail yield and also had the lowest total processing time (P < .05) . Within veal loins, style # 2, 4 (10 cm) x 4 (10 cm) loin kidney fat in, had the greatest percentage fat (P < .05). Loin styles # 2 and # 3, 4 (10 cm) x 4 (10 cm) loin special trimmed, generated more lean and fat trimmings, and bone, resulting in lower percentage total retail yields than loin style # 1, 0 (O cm) x 1 (2.5 cm) loin special trimmed (P < .05). Results showed that bone-in subprimals and sections required more processing time if fabricated into a boneless endpoint. In addition, as the number of different retail cuts increased, processing times also increased. As percent yield increases on higher priced retail cuts of the rib and loin, their associated profit also increases. Ribs and loins that yielded higher percentages of chops required less labor.
McNeill, Michael Scott (1997). Communicating the value of veal to retail and food service. Master's thesis, Texas A&M University. Available electronically from
https : / /hdl .handle .net /1969 .1 /ETD -TAMU -1997 -THESIS -M3332.