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Meat Quality Workshop: Know Your Muscle, Know Your MeatPrinciples of Muscle Profiling, Aging, and 

NutritionDale R. Woerner, Ph.D., Colorado State 

University

BEEF- Determining Value

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Maturity GroupABCDE

Approximate Age

9‐30 months

30‐42 months

42‐72 months

72‐96 months

96 months or older

Slight00 Small00 Modest00 Moderate00 MAB00SLAB00

A C E A B C

Augmentation of USDA Grade Application

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Effect of Marbling Degree on Probability of a Positive Sensory Experience

0.15e

0.29d

0.62c

0.82b0.88b

0.99a 0.98a

0

0.1

0.2

0.3

0.4

0.5

0.6

0.7

0.8

0.9

1

TR SL SM MT MD SA MA

Probability of a Positive Sensory Experience

Colorado State University M.S. Thesis: M. R. Emerson (2011)

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Carcass Weight Trend

725

750

775

800

825

850

875

900

Ho

t C

arca

ss W

eig

ht

(lb

s.)

Year

All Fed Cattle CAB®

+117 lbs. in 20 years+5.8 lbs. / year

+55 lbs. in 5 years+11 lbs. / year

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Further Problems

• Food service portion cutting problems

• Steak preparation problems

= 8 oz.

= 8 oz.

A 1,300‐pound, Yield Grade 3 steer yields 639 pounds of retail cuts from an 806‐pound carcass. Of the retail cuts, 62% are roasts and steaks (396 pounds) and 38% are ground beef and stew meat (243 pounds).

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Objective of Innovative Fabrication

• Use quality-based break points during fabrication• Add value to beef by optimizing use of high-quality cuts• Add value to beef cuts by improving leanness and

portion size

$2.31

$2.25

$2.75

$2.85

$4.66

$3.57

$7.56

$2.50

$1.99

$12.73

Muscle Premium USDA Choice

Aging response USDA Select

Aging response

Biceps femoris - long head Low Moderate Complexus Moderate Moderate Gluteus medius Moderate Moderate Infraspinatus Moderate Moderate Longissimus dorsi Moderately low High Psoas major Moderate Moderate Rectus femoris Moderately low Moderate Semimembranosus Moderate High Semitendinosus Moderate Moderate Serratus ventralis Moderately low Moderately low Spinalis dorsi/Multifidus dorsi Moderately low Moderate Supraspinatus Moderate Moderate Tensor fascia latae Moderately low Moderate Teres major Moderately low - Triceps brachii - long head Moderate Moderate Vastus lateralis Moderate Moderate Vastus medialis Moderately high Moderately high High = ≥ 2.3 kg, Moderately high = 2.2 to 1.8 kg, Moderate = 1.7 to 1.1 kg Moderately low = 1.0

to 0.7 kg, Low = ≤ 0.6 kg (est. by SD from grand mean).

Aging Response

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WBSF = (a * exp(‐b * (age‐2)) + (a2 * exp(‐b2 * (age‐2)) 

Premium Choice Gracilis:

WBSF = (a + dChoice) * exp(‐b * (age‐2) + (a2 + dChoice) * exp(‐b2 * (age‐2)

Rate of Tenderization

WB

SF

, kg

2.5

3.0

3.5

4.0

4.5

5.0

5.5

6.0

6.5

7.0

7.5

Days postmortem

2 4 6 10 14 21 28

Select SemimembranosusSelect Serratus ventralis

Difference Between Muscles of the Same Quality Grade

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Rate of Tenderization

Difference Between Quality Grades within a Muscle

WB

SF

, kg

2.5

3.0

3.5

4.0

4.5

5.0

5.5

6.0

6.5

7.0

7.5

Days postmortem

2 4 6 10 14 21 28

Select Longissimus dorsiPremium Choice Longissimus dorsi

RECOMMENDED AGING TIMES Muscle Associated Name

Premium USDA Choice

USDA Select

RoundBiceps femoris - long head Bottom/outside round, flat 6 26Rectus femoris Round tip center 15 25Semimembranosus Top/inside round 16 23Semitendinosus Eye of round 18 23Vastus lateralis Round tip side 21 20Vastus medialis Round tip bottom 21 25LoinGluteus medius Top sirloin 21 27Longissimus dorsi Striploin 15 26Psoas major Tenderloin 25 27Tensor fasciae latae Tri-tip 12 22ChuckComplexus - 23 27Infraspinatus Top blade, flat iron 18 25Serratus ventralis Chuck under blade 25 24Spinalis dorsi - 13 23Supraspinatus Chuck/mock tender 14 23Teres major Shoulder/petite tender 21 -Triceps brachii - long head Clod heart, shoulder center 16 21

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Estimated Fresh Muscle Tenderness Ranking at Optimal Postmortem Aging Time

Ranking of combined USDA Select and upper 2/3 USDA Choice muscles from lowest to highest WBSF at optimum aging timea derived from expected means on

exponential decay curve

Rank Muscle WBSF, kg Rank Muscle WBSF, kg1 Pectineus 2.96 11 Rectus femorisa 4.062 Psoas majora 3.26 12 Triceps brachiia 4.093 Infraspinatusa 3.32 13 Gracilis 4.174 Serratus ventralisa 3.54 14 Complexusa 4.184 Teres majorab 3.54 15 Gluteus mediusa 4.495 Adductor 3.62 15 Supraspinatusa 4.496 Spinalis dorsia 3.64 16 Vastus lateralisa 4.507 Gastrocnemius 3.68 17 Biceps femorisa 4.758 Tensor fasciae lataea 3.88 18 Semitendinosusa 4.799 Vastus medialisa 3.89 19 Semimembranosusa 4.86

10 Longissimus dorsia 4.02 20 Superficial digital flexorc NAa Values derived from Gruber et al., 2006 study.b USDA Select Teres major showed no improvement with aging to 28 d, so value represents premium USDA Choice samples.c No improvement in WBSF with aging to 28 d occurred in the Superficial digital flexor.

Estimated Fresh Muscle Tenderness Ranking at Optimal Postmortem Aging Time

Ranking of combined USDA Select and upper 2/3 USDA Choice muscles from lowest to highest WBSF at optimum aging timea derived from expected means on

exponential decay curve

Rank Muscle WBSF, kg Rank Muscle WBSF, kg1 Pectineus 2.96 11 Rectus femorisa 4.062 Psoas majora 3.26 12 Triceps brachiia 4.093 Infraspinatusa 3.32 13 Gracilis 4.174 Serratus ventralisa 3.54 14 Complexusa 4.184 Teres majorab 3.54 15 Gluteus mediusa 4.495 Adductor 3.62 15 Supraspinatusa 4.496 Spinalis dorsia 3.64 16 Vastus lateralisa 4.507 Gastrocnemius 3.68 17 Biceps femorisa 4.758 Tensor fasciae lataea 3.88 18 Semitendinosusa 4.799 Vastus medialisa 3.89 19 Semimembranosusa 4.86

10 Longissimus dorsia 4.02 20 Superficial digital flexorc NAa Values derived from Gruber et al., 2006 study.b USDA Select Teres major showed no improvement with aging to 28 d, so value represents premium USDA Choice samples.c No improvement in WBSF with aging to 28 d occurred in the Superficial digital flexor.

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Estimated Fresh Muscle Tenderness Ranking at Optimal Postmortem Aging Time

Ranking of combined USDA Select and upper 2/3 USDA Choice muscles from lowest to highest WBSF at optimum aging timea derived from expected means on

exponential decay curve

Rank Muscle WBSF, kg Rank Muscle WBSF, kg1 Pectineus 2.96 11 Rectus femorisa 4.062 Psoas majora 3.26 12 Triceps brachiia 4.093 Infraspinatusa 3.32 13 Gracilis 4.174 Serratus ventralisa 3.54 14 Complexusa 4.184 Teres majorab 3.54 15 Gluteus mediusa 4.495 Adductor 3.62 15 Supraspinatusa 4.496 Spinalis dorsia 3.64 16 Vastus lateralisa 4.507 Gastrocnemius 3.68 17 Biceps femorisa 4.758 Tensor fasciae lataea 3.88 18 Semitendinosusa 4.799 Vastus medialisa 3.89 19 Semimembranosusa 4.86

10 Longissimus dorsia 4.02 20 Superficial digital flexorc NAa Values derived from Gruber et al., 2006 study.b USDA Select Teres major showed no improvement with aging to 28 d, so value represents premium USDA Choice samples.c No improvement in WBSF with aging to 28 d occurred in the Superficial digital flexor.

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MuscleSaturated fat, 

g/100ga

Total fat, g/100ga

Cholesterol,mg/100g Ranking

Adductor 1.13 2.80 66.43 Extra Lean

Gastrocnemius 1.05 2.34 64.17 Extra Lean

Gracilis 1.33 2.92 62.00 Extra Lean

Pectineus 1.04 2.38 68.35 Extra Lean

Semimembranosus 1.58 3.51 62.67 Extra Lean

Superficial digital flexor 2.81 6.18 64.00 Lean

aValues presented as normalized weight percentages of the fatty acids.

USDARequirements “Extra Lean” “Lean”

Total fat < 5 g < 10 g

Cholesterol < 95 mg < 95 mg

Saturated fat < 2 g < 4.5 g

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LEAN MATTERS

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.

Popular Beef Cuts are Leaner Than You Thought

Most popular lean beef steaks chosen at restaurants:

Most popular lean beef steaks in the meat case:

Top Sirloin Top Loin (Strip or New York steak)

Tenderloin (Filet Mignon or Medallions)

Top Round steak

Top Loin (Strip or New York steak)

Top Sirloin

Fresh Look Marketing Group, Total US Beef, 52 Weeks Ending 9/25/2011

Definition of “Lean”Per 100g (3.5 oz) cooked serving

<10 g total fat

< 4.5 g saturated fat

< 95 mg cholesterol

Many Lean Beef Options

• 38 cuts of beef are classified as lean and fall between the skinless chicken breast and skinless chicken thigh

• Theses lean cuts provide (per 100 g serving):

• <10 g total fat

• 4.5 or less g saturated fat

• <95 mg total cholesterol

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LEAN MATTERS

Today’s Growing Number of Lean Cuts

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Checkoff 2016 Featured Cuts: Foodservice & Distributor

On Trend –Do not require added

fabrication

Cut Utilization –

Require added

fabrication

Chuck Roll Denver Steak,

Country-Style Ribs, Chuck Eye Steak,

etc.

Chuck Roll Denver Steak,

Country-Style Ribs, Chuck Eye Steak,

etc.

Shoulder Clod Flat Iron, Petite

Tender, Ranch Steak

Shoulder Clod Flat Iron, Petite

Tender, Ranch Steak

Tri Tip & BrisketRibeye

Ribeye Cap, Ribeye Filet, Petite Ribeye Roast

Top Loin/Strip Top Loin Filet, Petite Top

Loin Roast

Top Sirloin Coulotte Roast and Steak,

Top Sirloin Filet, Petite Top Sirloin RoastStrips, Cubes,

Shaved & ShredsHanger Steak

Short Ribs

Flank & Skirt Steaks

Sirloin Bavette/Sirloin Flap

Chuck Flap/Edge Roast

Beeffoodservice.com Resources

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Beefinnovationsgroup.com Resources

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Checkoff 2016 Featured Cuts: Retail

Trending & Opportunity

Cuts

Flank/Skirt Steak

Flank/Skirt Steak

Petite Sirloin & Sirloin Tip

Steaks

Sirloin Bavette/Sirloin

Flap Steak

Beef RibsFlat Iron Steak

2016 Restaurant Trends

• Fine dining:

• Casual:

• Fast casual:

• Quick service:

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Petite Sirloin Example

Round

Loin

Rib

Chuck

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Flank

Plate

Brisket

Tri-tip

Skirt

Thin Meats or Loose Meats

Some Popular Chuck Cuts 

• Chuck Roll – Chuck Eye Steak, 

Boneless Country‐Style Ribs, 

Under Blade Pot Roast & Steak

• Clod Top Blade – Top Blade Steak, 

Flat Iron Steak

• Clod Teres Major – Shoulder 

Petite Tender, Petite Tender 

Medallions

• Clod Heart – Shoulder Center 

Roast and Steak

Chuck (233.7 pounds)

Subprimal Pounds

Chuck Roll 2 x 2 37.9

Under Blade, Edge Roast   7.0

Chuck Short Ribs 2.8

Chuck Tender (Mock Tender) 6.3

Clod Top Blade 10.3

Clod Heart 14.7

Clod Teres Major 2.1

Stewing/ Ground Beef Trim    117.6

Fat/Bone Loss 35.0

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Chuck Fabrication

Chuck Clod

Chuck Roll

Anatomical Locations

The Chuck

SP

INE

Scapula

Chuck

Roll

Shoulder

Clod

TAIL

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The Chuck Clod

The Chuck ClodInfraspinatusTop Blade SteaksFlat Iron SteaksCalifornia Cut

Teres majorPetite tenderMedallions

Triceps brachiiRanch steaks

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The Chuck Roll & Underblade

The Chuck Roll & Underblade

Beef Chuck Roll

Chuck Eye Roll

UnderbladeSerratus ventralisDenver Steaks

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CHUCK

Blade Chuck SteakCross Rib Chuck RoastBlade Chuck Roast Shoulder Roast

7-Bone Chuck Roast

Shoulder SteakChuck Center Roast Ranch SteakChuck Center Steak

Flat Iron Steak

Denver Steak Top Blade Steak Chuck Eye Roast Petite Tender Roast

Traditional Chuck Retail Cuts

Trending & Export Chuck Cuts

Block Ready Chuck Roll Special, Short-Cut Chuck Roll

Chuck Eye (Delmonico)Portion

Chuck Short Rib(4 rib) - Serratus

ventralis

Bnls. Chuck Short Rib- Serratus ventralis

Chuck Flap (Edge Roast) –Serratus ventralis

Chuck Finger Meat -Intercostal

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Some Popular Rib Cuts

• Ribeye Roll 2x2 – Ribeye Roast (Bone‐in and Boneless), RibeyeSteak (Bone‐in and Boneless), Ribeye Petite Roast, Ribeye Filet

• Peeled Cap – Ribeye Cap Steak (Boneless)

• Short Ribs – Rib Short Ribs, (Bone‐In and Boneless)

Rib (72.5 pounds)

Subprimal Pounds

Ribeye Roll 2 x 2         27.2

Peeled Cap 6.7

Rib, Blade Meat   9.3

Short Ribs   8.7

Stewing/ Ground Beef Trim    11.3

Fat/Bone Loss 9.3

Rib & Plate Fabrication

“Wing” – Rib/PlateComplex

Bone-in Rib

Plate (Navel)

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RIB

Back RibsRibeye Steak, Bone-InRibeye Roast, Bone-In Ribeye Roast, Boneless

Ribeye FiletRibeye Steak, Boneless Ribeye Petite RoastRibeye Cap Steak

Rib & Plate Retail Cuts

Inside Skirt Backrib Finger Outside Skirt Short Ribs

Trending Rib Fabrication

Lip-on Ribeye Rolls, Half Cut

Anterior and Posterior Ends of Ribeyes in the Same Case

Rib Lifter/Cap, Whole Rib Lifter/Cap, Trimmed –Latissimus dorsi and Trapezius

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112A Ribeye RollAnterior

Posterior

Longissimus

Complexus

Spinalis dorsi

LongissimusMultifidus dorsi

112A Ribeye Roll Fabrication

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Trending & Export Plate Cuts

Boneless NavelTrimmed Navel (Pastrami)

Unpeeled Skirt -Diaphram

Rib Short Rib (3 rib)

Candy Stripe / Tiger Tail

Rib Plate Fingers

Loin (129 pounds)

Subprimal Pounds

Peeled Tenderloin 11.9

Strip Loin, Boneless 24.9

Top Butt, Cap Off 17.0

Top Butt, Cap 3.8

Ball Tip 5.0

Subprimal Pounds

Tri‐Tip 8.8

Bottom Sirloin Flap 8.0

Stewing/Ground Beef Trim 20.1

Fat/Bone Loss 29.5

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Loin & Sirloin FabricationShort Loin / Strip Loin

Sirloin

Tenderloin

Strip Steak, Bone-InT-Bone SteakPorterhouse Steak Strip Steak, Boneless

Tenderloin FiletStrip Petite Roast Tenderloin RoastStrip Filet

Retail Cuts of the Short Loin

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SIRLOIN

Top Sirloin Petite RoastSirloin SteakTop Sirloin Steak Top Sirloin Filet

Petite Sirloin SteakCoulotte Roast Tri-Tip SteakTri-Tip Roast Sirloin Bavette

Retail Cuts of the Sirloin

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SIRLOINInnovative Sirloin Offerings

Top Sirloin Butt Top Sirloin Butt, Mouse (G. profundusand accessories) Out

Top Sirloin Butt, Cap (B. femoris) Off

Top Sirloin Cap (Coulotte or Picanha) – Biceps femoris

SIRLOINInnovative Bottom Sirloin Offerings

Tri-Tip – Tensor fasciae latae

Sirloin Tip (Ball Tip or Knuckle) –Quadriceps (Rectus femoris)

Peeled Tri-Tip – Tensor fasciae latae

Cap Bones – Patella

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Some Popular Thin Cuts

• Flank – Flank Steak

• Plate – Outside Skirt, Inside Skirt

• Brisket – Brisket (Boneless)

Thin Cuts (153.1 pounds)

Subprimal Pounds

Flank 4.3

Plate – Outside Skirt 3.4

Plate – Inside Skirt 6.2

Brisket 26.4

Stewing/Ground Beef Trim 90.1

Fat/Bone Loss 22.7

SIRLOINHindquarter Thin/Loose Meats

Loin, Sirloin Flap (Bavette) –Obliquus abdominis interni

Loin Tail – Transverse abdominis

Flank– Rectus abdominis Hanging Tender– Pillar of the diaphragm

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SIRLOINSkirt (Fajita) Options

Loin, Sirloin Flap (Bavette) –Obliquus abdominis interni

Loin Tail– Obliquus abdominis externi -or- Inside Round Cap –Gracilis

Flank– Rectus abdominis Outside (Diaphragm) and Inside Skirt (Obliquus abdominis externi)

Value Steak Options

Top Sirloin Cap Steaks – Biceps femorisTri-Tip Steaks – Tensor fasciae latae

Bavette Steaks – Obliquus abdominis interniDenver Steaks - Serratus ventralis

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Value Steak Options

Tip Steaks– Rectus femoris and Vastus lateralis

Ranch Steaks- Triceps brachii