Muscling into Asia

摘要

Meat profiling, a check-off-funded project that revolutionizes meat cutting and adds new beef buying opportunities for consumers, debuts in Asia. For centuries, the bovine carcass has been separated with a "bone anatomical orientation." This often resulted in meat cuts containing portions of several muscles with differing taste and tenderness attributes. In the case of the chuck and round, modem consumers no longer are willing to spend the time to properly cook cuts from these primals. That presentsa problem for the beef industry because the chuck and round constitute nearly two-thirds of the carcass by volume but less than 50 percent of the carcass by value. In addition, when consumers complained about inconsistencies in flavor, tenderness and quality of cuts from the chuck and round, the dissatisfaction often was associated with inconsistencies in the makeup of the cuts themselves.