UNL : New Meat Cuts Add Value To Beef

Jan 29, 2010

WHITMAN, Neb. – “The end meats, the chuck or the shoulder, and also the round, dropped in value by over 25 percent over a five-year period,” said a University of Nebraska–Lincoln specialist.

That value loss led to research on the chuck and round to find new cuts. A muscle profiling research project identified some opportunities to provide better products for consumers, said Chris Calkins, UNL professor of animal science. The study characterized a lot of different muscles and it turns out that muscles have different characteristics. Some are more tender; some have a different flavor profile.

Muscles that grow together are not necessarily the same. Instead of taking a combination of muscles and selling it as a roast, which is a great meal but not very high in value, we can merchandise muscles individually. That way muscles get optimal use.

There are a lot of advantages to breaking apart and selling individual muscles, Calkins said. It gives consumers a more consistent, reliable, repeatable product. It gives the beef industry an opportunity to create some new products that really provide value and flavor and taste for consumers.

Producers benefit from this kind of information because it raises the value of their products and helps to build customer loyalty, Calkins said.

“If we don’t innovate, eventually we’re going to lose customers to other protein products,” Calkins said.

So the big issue for producers is to help get the word out, Calkins said. This information was collected in part with funding from the Beef Checkoff. In cooperation with the National Cattlemen’s Beef Association, information on the new cuts is available on the Web at www.beefinnovationsgroup.com. It’s being presented to processors and retailers.

In addition, the University of Nebraska–Lincoln hosts a bovine myology Website (www.bovine.unl.edu) to provide more technical information about the individual muscles.

“The bottom line is we want to do research that not only creates a publication, but that puts the information to work for Nebraska,” Calkins said.

Audio spot.

Video: Building Better Barns: Innovations in Hog Facility Design with PSI’s Tim Messinger

In this exclusive interview from the 2025 Iowa Pork Congress Rachel Fishback and Swineweb sit down with Tim Messinger, a seasoned expert from Precision Structures Inc. (PSI) of Wellman, Iowa, to delve into the latest trends and innovations in hog barn construction and remodeling.

With nearly two decades at PSI, Tim shares his journey from draftsman to sales, highlighting the company’s comprehensive services in building farrow-to-wean complexes, finishers, and nurseries. He emphasizes the critical role of proper site layout and grading in barn construction, ensuring long-term efficiency and scalability for pork producers.

Tim also discusses the increasing importance of advanced ventilation systems and smart controllers like Maximus and AP Edge, which offer producers enhanced monitoring and control over barn environments. As construction costs have risen, PSI has seen an uptick in remodeling projects, particularly in slat replacements, roof refurbishments and barn gating remodels to extend the lifespan of existing facilities.

A key takeaway from Tim is the value of partnering with reputable builders who offer robust post-sale support. PSI’s dedicated service team stands ready to assist clients 24/7, addressing emergencies and ensuring optimal barn performance.

For pork producers looking to build or upgrade their facilities, this conversation offers valuable insights into best practices and the latest industry developments.