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LEAN MATTERS

LEAN MATTERS. Chronicling Beef’s Change from Gate to Plate. Leaner Beef: Changes in Breeding. 1942 prize-winning Hereford steer. 2011 prize-winning Hereford- Gelbvieh cross steer. Used with permission from Audrey Monroe, MS, RD. Leaner Beef: Changes in Feeding.

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LEAN MATTERS

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  1. LEAN MATTERS Chronicling Beef’s Change from Gate to Plate

  2. Leaner Beef: Changes in Breeding 1942 prize-winning Hereford steer 2011 prize-winning Hereford-Gelbvieh cross steer Used with permission from Audrey Monroe, MS, RD

  3. Leaner Beef: Changes in Feeding Cattle receive feed that is rationed and balanced by professional nutritionists. Animal feed ingredients are used to help optimize cattle nutrient intake and maintain their natural muscle building ability, leading to high-quality lean muscle and less external fat.

  4. Leaner Beef: Trimming External Fat The cattle community’s “War on Fat” successfully reduced the amount of external trim on retail beef cuts.

  5. Leaner Beef: Calling Industry To Action “The beef industry must begin a comprehensive effort to reduce fatness of retail beef cuts … The implications of the study challenge the traditional production practices and marketing systems in the beef industry. However, a consumer-driven industry listens and re-directs its approaches from point of sale back through the production chain.” --Texas A&M Scientists and Beef Checkoff Lead Industry to Action, 1986 Reciprocal Meat Conference Proceedings Source: 1986 Reciprocal Meat Conference Proceedings, Volume 39, 1986

  6. Leaner Beef: Trimming External Fat Sirloin: Then Sirloin: Now Through increased retail trimming, beef external fathas decreased 80% in the past 20 years Calculated from Cross et al., 1986 and Mason et al., 2006

  7. Today’s Breeding & Feeding = LESS FAT * Values are for 100 grams of sirloin steak, cooked via broiling (Watt and Merrill, 1963; USDA, 2010) Source: McNeill et al., Evolution of Lean Beef. Meat Science, 2011 pp 1-8

  8. Lean Beef: Easy to Find and Popular • 65% of beef cuts in the fresh meat case are lean. • Many of Americans’ favorite cuts such as Tenderloin, Strip Steak and 93 percent lean Ground Beef are lean. Fresh Look Marketing Group, Total US Beef, 52 Weeks Ending 9/25/2011

  9. Today’s Growing Number of Lean Cuts

  10. Nutrient Data: The Anchor for Nutrition Education

  11. Chronicling Change Timeline Uniform Retail Meat Identity Standards Adopted Ground Beef Calculator launched SR 26 released including Phase 3, loin and round of NDI USDA updates nutrient database identifying 7 beef cuts as lean US Govtissues first Dietary Guidelines for Americans SR 16: 19 lean cuts SR 24; 38 lean cuts National Market Basket Study assessed nutrient comp of beef cuts at retail Analyzed nutrient comp of beef cuts with 1/8” trim Analyzed nutrient comp of beef cuts with ¼” trim SR 18 released: 29 lean cuts National Consumer Beef Retail Study sparked reduced trim levels for retail beef cuts SR 23 released; USDA releases final rule on Nutrition Labeling As of March 1, 2012, all retailers must comply with Mandatory Nutrition Labeling; URMIS nomenclature updated SR 14 released—includes beef with ¼” and 0” trim Dietary Goals for American People released--call for reduction in foods high in fat and high in animal fat

  12. Nutrient Database Improvement Research Provides Gold-Standard, Nationally Representative Data

  13. Nutrient Database Improvement Research: A Distinctive Public/Private Collaboration

  14. Accurate Nutrient Data Empowers Consumers

  15. Today’s Leaner Beef Delivers on Flavor and Nutrition A 3-ounce serving of Lean Beef = About 150 Calories 10 Essential Nutrients

  16. Thank You!

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