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United States

Opportunities For U.S. Beef Chuck And Round Explored

At a seminar exploring new opportunities for U.S. beef cuts on Wednesday, someone asked why the United States exports beef. Here’s a telling example: U.S. beef short ribs cut from the chuck were worth 10-times domestic market value in 2003 when exported to South Korea.

Beef short ribs and short plate are popular cuts in Asian markets. USMEF expects the United States to regain its beef market share in South Korea by 2011, at which time 92 percent of U.S. beef short ribs will be sent to Korea.

That, coupled with increasing global beef consumption and a weak U.S. dollar, drives a need to identify similar cuts that can work in international markets.

“If you don’t diversify, you are going to be in the commodity business,” said USMEF Senior Vice President, Export Services Paul Clayton. “There is a lot of value in international markets. For example, we’re seeing U.S. beef short rib retailing for as much as $30 per pound in Korea.”

USMEF partnered with the checkoff-funded Beef Innovations Group (BIG) in a seminar Wednesday and Thursday at Colorado State University as U.S. packers, processors and purveyors identified ways to increase sales and profitability of U.S. beef chuck and round cuts.

The information exchange between seminar participants, including BIG members and USMEF staff, helped those focused on domestic marketing understand international needs and vice-versa. Dr. Tony Mata (pictured, separating the chuck-eye roll from the under blade), who has worked with USMEF in several markets and often consults with NCBA, helped with the cutting demonstration and shared his findings when working with the chuck cuts.

Mata said next year new value cuts, including a steak, a roast for oven roasting and boneless ribs, developed by BIG from the U.S. beef chuck roll will be launched for the domestic market. Mata showed how each cut was fabricated and asked whether such cuts could work internationally.

Kevin Smith, USMEF export services assistant director, recently returned from Taiwan and said the chuck flap tail is a well-known, highly-sought item there. With the market reopening in Korea, the Taiwanese are already seeing prices creep up, so they will be looking for alternative cuts.

Smith said the serratus muscle could have some value-added merit in the export market since it is an extension of the chuck flap. It could be used in Asian barbecue, which includes thinly-sliced meat quickly grilled and served with rice and vegetables. This use could increase the value of the serratus by as much as $40 per head.

Meanwhile, U.S. beef round is not typically exported and has been difficult to add value to. Mexico is the only market that purchases the cut, and volume is not high. The seminar jumpstarted some ideas to find value from these muscles, especially those currently being used as trim.

Following the cutting demonstrations and discussions, participants were able to taste each cut in a variety of thicknesses to compare taste and texture. This helped connect the information presented in the cutting demonstration about the cut qualities with its taste, texture and tenderness.

Information from this seminar, including presentations, photos and action items, will be available soon on the USMEF Web site. An update will be sent when this information is available.

United States

Opportunities For U.S. Beef Chuck And Round Explored

At a seminar exploring new opportunities for U.S. beef cuts on Wednesday, someone asked why the United States exports beef. Here’s a telling example: U.S. beef short ribs cut from the chuck were worth 10-times domestic market value in 2003 when exported to South Korea.

Beef short ribs and short plate are popular cuts in Asian markets. USMEF expects the United States to regain its beef market share in South Korea by 2011, at which time 92 percent of U.S. beef short ribs will be sent to Korea.

That, coupled with increasing global beef consumption and a weak U.S. dollar, drives a need to identify similar cuts that can work in international markets.

“If you don’t diversify, you are going to be in the commodity business,” said USMEF Senior Vice President, Export Services Paul Clayton. “There is a lot of value in international markets. For example, we’re seeing U.S. beef short rib retailing for as much as $30 per pound in Korea.”

USMEF partnered with the checkoff-funded Beef Innovations Group (BIG) in a seminar Wednesday and Thursday at Colorado State University as U.S. packers, processors and purveyors identified ways to increase sales and profitability of U.S. beef chuck and round cuts.

The information exchange between seminar participants, including BIG members and USMEF staff, helped those focused on domestic marketing understand international needs and vice-versa. Dr. Tony Mata (pictured, separating the chuck-eye roll from the under blade), who has worked with USMEF in several markets and often consults with NCBA, helped with the cutting demonstration and shared his findings when working with the chuck cuts.

Mata said next year new value cuts, including a steak, a roast for oven roasting and boneless ribs, developed by BIG from the U.S. beef chuck roll will be launched for the domestic market. Mata showed how each cut was fabricated and asked whether such cuts could work internationally.

Kevin Smith, USMEF export services assistant director, recently returned from Taiwan and said the chuck flap tail is a well-known, highly-sought item there. With the market reopening in Korea, the Taiwanese are already seeing prices creep up, so they will be looking for alternative cuts.

Smith said the serratus muscle could have some value-added merit in the export market since it is an extension of the chuck flap. It could be used in Asian barbecue, which includes thinly-sliced meat quickly grilled and served with rice and vegetables. This use could increase the value of the serratus by as much as $40 per head.

Meanwhile, U.S. beef round is not typically exported and has been difficult to add value to. Mexico is the only market that purchases the cut, and volume is not high. The seminar jumpstarted some ideas to find value from these muscles, especially those currently being used as trim.

Following the cutting demonstrations and discussions, participants were able to taste each cut in a variety of thicknesses to compare taste and texture. This helped connect the information presented in the cutting demonstration about the cut qualities with its taste, texture and tenderness.

Information from this seminar, including presentations, photos and action items, will be available soon on the USMEF Web site. An update will be sent when this information is available.