Do Carcass Weight and Ribeye Size Impact Beef Palatability?
Abstract
The foodservice sector of the meat industry comprises a considerable percentage of beef
consumption across the United States, with beef representing approximately 40% of the share of
all foodservice menu items (Dunn, Williams, Tatum, Bertrand, & Pringle, 2000). Therefore,
maintaining uniformity among beef cuts while meeting consumer expectations is of upmost
importance within an industry that is ever-changing. According to the National Beef Quality
Audits (Boleman et al., 1998; Boykin et al., 2017a, 2017b; Garcia et al., 2008; Gray et al., 2012;
McKenna et al., 2002; Moore et al., 2012), average hot carcass weights and ribeye areas have
steadily increased over the past decades. Moreover, challenges associated with merchandising
steaks from heavier carcasses and larger ribeye sizes have been identified for both retail and
foodservice (Dunn et al., 2000). Genetic selection and enhanced management practices by
producers across the United States have allowed for heavier carcasses and larger subprimals
(West et al., 2011). Dunn et al. (2000) emphasized the impact increasing hot carcass weights and
ribeye sizes has across the industry, stating that variability within the foodservice sector creates
inconsistencies in portioned steaks resulting in discrepancies in consumer acceptability and the
overall eating experience. Therefore, understanding how carcass weights and ribeye sizes
influence portion cutting of certain subprimals is of great importance.
Citation
Foster, Morgan Katharine (2020). Do Carcass Weight and Ribeye Size Impact Beef Palatability?. Master's thesis, Texas A&M University. Available electronically from https : / /hdl .handle .net /1969 .1 /191632.