Foodservice yield and fabrication times for beef as influenced by purchasing options and merchandising styles

Abstract

Thirty-seven selected styles of subprimals of beef were obtained from the fabrication lines of three foodservice purveyors to assist in the development of a software support program for the beef foodservice industry. They were fabricated into bone-in or boneless foodservice cuts and associated components by trained meat cutters. Once fabrication was completed, data were analyzed to determine means and standard errors on percentage yields and timing scores for each subprimal. Each style selected was used to generate mean foodservice yields and labor requirements, which were calculated from foodservice weights (kg) and processing times (s). Subprimals consisting of only one cutting style were evaluated for mean foodservice yields and processing times and, no comparisons were made within cut. These subprimals included: rib-roast ready; ribeye roll, lip-on, bone-in; boneless brisket, deckle-off; inside round; and bottom sirloin flap. Subprimals consisting of multiple cutting styles also were evaluated for mean foodservice yields and processing times, and comparisons were made within cut. These subprimals included: ribeye rolls; top sirloin caps; tenderloin butts; ribeye rolls, lepton; shorthorns; strip loins; top sirloin butts; and tenderloins. Significant variations in foodservice yields and cutting times were found within cutting styles. In general, as the target portion size decreased, the number of steaks increased, causing total foodservices yield to decrease and total processing time to increase. Furthermore, an inverse relationship tended to exist between processing times and foodservice yields. This dataset will serve as the foundation for the software program CAFES (Computer Assisted Foodservice Evaluation System).