Thin cut steaks, one way to make beef industry more profitable
The way the beef carcase is cut begins to be important as a new test run by AHDB demonstrated that companies in the industry could save 7 million GBP (the equivalent 7.9 million euros) if they would reduce the size of the cuts, informs the association.
The test was run using a texture analyser to measure the force needed to "bite" through muscles from within the British beef carcase cut into thinner slices turned to quick cook pieces of meat. During the summer months, cuts used for winter dishes may lose value, needing to be frozen, exported or put through the mincer.
"Retailers could quantify quality and charge accordingly. It also helps to ensure consistency and boost consumer confidence in beefsteak", concluded Mike Whittemore, Head of Trade and Product Development at AHDB. According to the association thin cut steaks could represent a way to get consumers to eat more beef any day of the week. The AHDB experts believe that the industry could reap more than 5.2 million GBP (5.87 million euros) creating thin cut steaks from Chuck and 2.5 million GBP (2.82 million euros) from the Leg of Mutton Cut (LMC).
Further tests are to be conducted on UK beef potentially offering retailers an opportunity to label thin cut steaks from good through to premium. "This is a strategic move, allowing the wider meat industry to gain more value and improve quality from every beef carcase. The research offers processors opportunity to move cuts needing to go towards lower price options, into the higher value thin cut steak category, as and when they need. Most importantly, thin cut steaks meet consumer needs", said Laura Ryan, Strategy Director at AHDB Beef&Lamb.
Meanwhile, extended analysis has also been carried out on beef in the US. Campaigns for promoting thin cut steaks will be carried in 2018 in the UK.
(Photo source: Pixabay)
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