Checkoff Dollars Used For
Aging Study Of Retail Cuts

AUSTIN — Supermarket meat managers can enhance the tenderness of some fresh beef cuts through planned aging, according to a recent Texas A&M University study funded with beef checkoff dollars through the Texas Beef Council.

The objective of the research is to help retailers increase consumer satisfaction with certain beef cuts. The 1995 National Beef Quality Audit determined that inadequate tenderness is second only to low overall uniformity and consistency as major concerns by retailers about beef.

TBC currently is working with Texas A&M researchers and national groups to disseminate the aging information to retailers.

"Aging meat makes it better," said Dr. Jeff Savell, leader of A&M’s meat science section and a principal researcher in the study. "Beef has to age to have enhanced tenderness characteristics. What this means to supermarkets is that somewhere along the system we’ve got to build in an aging system."

For Texas beef producers, who funded the study through their $1 per head beef checkoff program, the study means retailers are part of the process in presenting more tender beef to consumers. They can help enhance tenderness, as well as perception of the state’s fresh beef products, simply through different inventory management.

"This study shows that the retail marketer has as important a role as the producer in making beef more tender," said Ken Jordan of San Saba, chairman of TBC’s beef quality committee. "When all segments work together, we can come closer to providing the consumer with a highly desirable, consistently tender product."

Aging refers to holding beef at refrigerated temperatures for an extended period of time. The process allows natural enzymatic reactions to take place that maximize the flavor and tenderness of certain beef cuts.

The Texas A&M study looked at seven popular retail cuts. It showed that five of them reach optimum tenderness somewhere between 12 and 16 days of aging.

Studies have shown that beef gets from the packer to the retail meat case in an average of 17 days. That means some beef already has proper aging. However, other beef gets to the retail case in as few as three days. That’s far too early for the enzymatic reactions that induce tenderness to occur.

Based on the study, Texas A&M released the following recommendations to retailers to assure that maximum tenderness due to aging has occurred:

? Chuck rolls and bottom rounds should be aged for at least 12 days;

? Ribeyes and shortloins should be aged at least 13 days;

? Top rounds should be aged at least 16 days.

The study showed aging had no maximum effect on shoulder clods and top sirloins. Therefore, these cuts can be marketed soon after they leave the packing plant.

The objective of this research, Jordan said, will be to get retailers to install a planned aging system that complements the industry’s efforts to increase tenderness through genetic selection pressures.

"The idea for this research program originated with beef producers," Jordan said. "It’s an example of how the beef checkoff program works at the grassroots level to make our industry better for all beef producers."