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A larger selection of fresh and convenient beef products may soon start filling your supermarket meat case, thanks to Rappahannock County beef producers. Their investments in research through the $l-per-head beef checkoff program will mean beef that takes minutes instead of hours to cook and more low-fat, tender cuts of beef.
Researchers from the University of Nebraska and the University of Florida began by examining 39 muscles from the chuck and round of beef. A total of 5,600 samples were measured by length, weight, fat content, tenderness, best cooking method and other valuable processing properties.
“These results will create the first database of its kind,” says Cynthia Boggs, Director of Education & Beef Promotion of the Virginia Cattle Industry Board. “The beef industry is using this new technology and new information to make beef more consumer-friendly and a better fit for today’s demanding lifestyles.”
One of the objectives of the study was to provide ideas for creating innovative, easy meals from each of the 39 cuts. “At 4:30 p.m., 70 percent of
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