A WIN-WIN FOR PRODUCERS AND CONSUMERS - DEMONSTRATING THE FABRICATION OF VALUE ADDED CUTS FROM THE BEEF CHUCK ROLL
Animal Science
Sara Ellicott
ITHACA
Abstract
Bauer, D.E. 1, Chichester, L.M.2, Ellicott*, S.M. 3, Jones, J.G.4, Pritchard, S.M. 5, Stauffer, G.D. 6\r\n\r\n1. Extension Educator, UNL Extension, Brown-Rock-KayaPaha Counties, Ainsworth, Nebraska 69210\r\n2. Extension Educator, UNL Extension, Richardson County, Falls City, Nebraska 68355\r\n3. Extension Educator, UNL Extension, Saunders County, Ithaca, Nebraska 68033\r\n4. Extension Educator, UNL Extension, Johnson County, Tecumseh, Nebraska 68450 \r\n5. Extension Educator, UNL Extension, Boone-Nance Counties, Albion, Nebraska 68620\r\n6. Extension Educator, UNL Extension, Holt County, O’Neill, Nebraska 68763\r\n\r\n The chuck roll is a portion of the chuck wholesale cut on a beef carcass. Typically, retailers merchandise the chuck as roasts and other low-value products. Muscle profiling research has identified muscles, including those in the chuck, as having eating characteristics that would increase their value if fabricated differently and properly merchandised. The objectives of the chuck roll fabrication demonstration are to educate producers, processors, and retailers about the potential of these cuts to increase profits, while seeking to increase consumer awareness and acceptance of these easy to prepare, moderately priced cuts. Across Nebraska, UNL Extension demonstrations showcasing the fabrication and preparation of Delmonico and Denver steaks, Boneless Country-Style Ribs, and Sierra Cut from the chuck roll have educated over 650 individuals during 30 programs, plus over 15,000 attendees at the 2010 Husker Harvest Days. Attendees sampled the cuts and provided feedback on a scale (1-5). Results indicate the demonstration was important and relevant (4.50), and attendees were satisfied with the flavor and juiciness of the new cuts (4.66). As a result of these efforts 23% of attendees requested one or more of these cuts at a retail store. Of those who raise their own beef, 9% requested their local meat processing facility fabricate these new cuts, and a few participants reported they purchased a chuck roll and fabricated the cuts themselves. These results indicate an interest and value to producers, processors, retailers, and consumers. Continued education is being conducted to increase availability at retail and foodservice outlets.
Authors: Jones, J.G., Ellicott, S.M.
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Jones, J.G. Extension Educator, University of Nebraska-Lincoln Extension, Johnson County, Nebraska, 68450
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Ellicott, S.M. Extension Educator, University of Nebraska-Lincoln Extension, Saunders County, Nebraska, 68033