1. Chronicling Beef’s Change from Gate to Plate
LEAN MATTERS
Chronicling Beef’s Change from Gate to Plate
Over the past 4 decades, the Beef Industry has responded to public health guidance and consumer demands for a leaner product. Supplying consumers with leaner beef that simultaneously delivers on nutrition, flavor, safety, and convenience is the result of a successful collective “gate-to-plate” effort involving the entire beef supply chain from farmers and ranchers to packers and processors to supermarkets and to health professionals and even consumers.

2. Leaner Beef: Changes in Breeding
In an effort to produce a leaner product, farmers and ranchers have utilized cross-breeding techniques which have lead to more high-quality protein and less external or waste fat .. a leaner final product with the taste and tenderness consumers expect.
1942 prize-winning Hereford steer
2011 prize-winning Hereford-Gelbvieh cross steer
Used with permission from Audrey Monroe, MS, RD

3. Leaner Beef: Changes in Feeding
Cattle receive feed that is rationed and balanced by professional nutritionists.
Animal feed ingredients are used to help optimize cattle nutrient intake and maintain their natural muscle building ability, leading to high-quality lean muscle and less external fat.
Changes in feeding practices, in conjunction with changes in breeding and trimming practices of processers, retailers, and foodservice operators have resulted in an estimated 44% reduction in available total fat (from 13% to 7%) and a 29% reduction in saturated fat per capita (from 13% to 9%) contributed by beef as calculated from food disappearance data. (McNeill, Evolution of Lean Beef)

4. Leaner Beef: Trimming External Fat
Changes in trimming practices in the industry have perhaps had the most significant impact on the nutrient profile of today’s leaner beef. In response to public health guidance and consumer demand, the beef industry began a comprehensive effort to reduce fatness in retail beef cuts. Farmers, ranchers, packers, processors, researchers, nutrition professionals, and even consumers have worked together to shape the evolution of lean beef.
The cattle community’s “War on Fat” successfully reduced the amount of external trim on retail beef cuts.

5. Leaner Beef: Calling Industry To Action
“The beef industry must begin a comprehensive effort to reduce fatness of retail beef cuts … The implications of the study challenge the traditional production practices and marketing systems in the beef industry. However, a consumer-driven industry listens and re-directs its approaches from point of sale back through the production chain.”
--Texas A&M Scientists and Beef Checkoff Lead Industry to Action,
1986 Reciprocal Meat Conference Proceedings
In 1986, the call was made to reduce external fat via trimming with publication of results from the National Consumer Retail Beef Study performed by Texas A&M University…. By the issuance of the 2010 Dietary Guidelines for Americans, consumers were encouraged to “Go Lean with Protein” with results from gold-standard, clinical research trials like the BOLD study demonstrating that beef can be part of a healthy diet. More lean beef options for consumers allow more diet variety which increases compliance with a healthful eating pattern.
Source: 1986 Reciprocal Meat Conference Proceedings, Volume 39, 1986

6. Leaner Beef: Trimming External Fat
Sirloin: Then
Sirloin: Now
A picture to demonstrate the impacts of increased trimming. These images show today’s leaner Sirloin Steak and provide the visual impact of increased retail trimming of external fat .. External fat on beef has decreased 81% since the first Dietary Guidelines for Americans was issued in 1980.
Average fat thickness in the early 80’s and before = ½ inch = after 1986 call to reduce to 0.64 cm or 1/4 inch
Average Fat Thickness from the 2005 Market Basket = overall fat thickness for the individual store packages was 0.24 cm (0.1 inch)
Through increased retail trimming, beef external fat has decreased 80% in the past 20 years
Calculated from Cross et al., 1986 and Mason et al., 2006

7. Today’s Breeding & Feeding = LESS FAT
With genetic improvements and changes in feeding practices, today’s beef has improved marbling, tenderness and flavor with less total fat. These values reflect beef’s fat reduction. Data shows 34% reduction in total fat and 17% reduction in saturated fat content of sirloin steak, completely trimmed of external fat .. As reported by Watt and Merrill (1963 data) and USDA Nutrient Database (1990, 2013). Data reported for 100g (3½ ounces) of Choice Sirloin Steak cooked via broiling.
Along with genetics and feeding practices playing a role in reducing overall fat, today’s leaner animals also have less seam fat .. All are contributing to the reduction in total and saturated fat.
* Values are for 100 grams of sirloin steak, cooked via broiling (Watt and Merrill, 1963; USDA, 2010)
Source: McNeill et al., Evolution of Lean Beef. Meat Science, 2011 pp 1-8

8. Lean Beef: Easy to Find and Popular
65% of beef cuts in the fresh meat case are lean.
Many of Americans’ favorite cuts such as Tenderloin, Strip Steak and 93 percent lean Ground Beef are lean.
Popular Beef Cuts are Leaner Than You Thought
Most popular lean beef steaks chosen at restaurants:
Most popular lean beef steaks in the meat case:
Top Sirloin
Top Loin
(Strip or New York steak)
Tenderloin (Filet Mignon or Medallions)
Top Round steak
Definition of “Lean”
Per 100g (3.5 oz) cooked serving
<10 g total fat
< 4.5 g saturated fat
< 95 mg cholesterol
The definition of Lean Beef is described above. With more than 38 cuts meeting the criteria for lean, it is important to note that many of the most popular cuts are lean.
Fresh Look Marketing Group, Total US Beef, 52 Weeks Ending 9/25/2011

9. Today’s Growing Number of Lean Cuts
The evolution of the number of lean cuts available at retail .. An exponential increase since 1989 when 6 cuts met the lean criteria. By 2013, more than 38 cuts meet the USDA (FDA) Guidelines with most popular cuts among them including Top Sirloin, Tenderloin, and Top Loin (New York Strip) Steak, and 93% Lean Ground Beef.

10. Nutrient Data: The Anchor for Nutrition Education
Nutrient data is used: * Updates to the Dietary Guidelines for Americans *Data for Nutrition Facts labels *Nutrition information for foodservice menus *Public and private nutrition education programs *Menus for National School Lunch Program *Nutrition information on recipes * Nutrition research on nutrient composition and dietary patterns *Nutrient information used by health and medical professionals *Nutrition information for food and products for use in articles and online references.
Beef has 10 essential nutrients and is an excellent source of protein, zinc, selenium, niacin, Vitamin B12 (indicated by orange shading). Also a good source of many nutrients including iron, riboflavin, choline and others as indicated by gray shading.

11. Chronicling Change Timeline
Uniform Retail Meat Identity Standards Adopted
USDA updates nutrient database identifying 7 beef cuts as lean
Ground Beef Calculator launched
SR 26 released including Phase 3, loin and round of NDI
US Govt issues first Dietary Guidelines for Americans
SR 16:
19 lean cuts
SR 24;
38 lean cuts
National Market Basket Study assessed nutrient comp of beef cuts at retail
Analyzed nutrient comp of beef cuts with 1/8” trim
Analyzed nutrient comp of beef cuts with ¼” trim
SR 18 released: 29 lean cuts
The evolution of Leaner beef. As an industry, TAMU scientists led the charge in 1986 with the findings from the National Consumer Beef Retail Study. This timeline reflects the highlights of change.
National Consumer Beef Retail Study sparked reduced trim levels for retail beef cuts
SR 23 released; USDA releases final rule on Nutrition Labeling
As of March 1, 2012, all retailers must comply with Mandatory Nutrition Labeling; URMIS nomenclature updated
Dietary Goals for American People released--call for reduction in foods high in fat and high in animal fat
SR 14 released—includes beef with ¼” and 0” trim

12. Nutrient Database Improvement Research Provides Gold-Standard, Nationally Representative Data
In 2007, the NDI project began. A rigorous, USDA-validated protocol was used for gold-standard, nationally representative beef nutrient data. This beef checkoff-funded research formed a distinctive collaboration between the USDA Nutrient Data Lab, three universities (Texas A&M, Texas Tech, and Colorado State), and statisticians to collect nationally representative samples of various 1/8” and 0” trim beef cuts and analyze them with the purpose of updating the USDA National Nutrient Database for Standard Reference SR. Research done in three phases: Phase 1 Chuck, Phase 2 Rib and Plate, Phase 3 Loin and Round .. And encompassed the Beef Alternative Merchandising Cuts. The statistically appropriate numbers of cattle were selected to be nationally representative and to represent the proper proportions of yield grade, quality grade, breed, genetic type, and demographic location at commercial processing plants in the United States. Carcasses were identified and shipped to collaborating universities for retail fabrication. Nutrient analysis was performed in collaboration with the universities and USDA NDL. Nutrients analyzed: total protein, fat, energy, and moisture content, long-chain fatty acids and trans fatty acids, conjugated linoleic acid (CLA), total cholesterol, minerals, selenium, B vitamins, amino acids, retinol, choline, vitamin D and E.

13. Nutrient Database Improvement Research: A Distinctive Public/Private Collaboration
With the Nutrient Database Improvement Project, the Beef Checkoff Program formed a distinctive public/private collaboration with USDA Nutrient Data Lab scientists and statisticians, Texas A&M University scientists, Texas Tech University scientists, and Colorado State U scientists aimed at providing the most accurate, contemporary, nationally representative nutrient information of the beef available in the retail case. This data empowers consumers with the information they need to make appropriate dietary choices to comply with public health recommendations as it is reflective of the beef they are purchasing at retail.

14. Accurate Nutrient Data Empowers Consumers
The nutrient data provided from the Nutrient Database Improvement and other projects funded by the Beef Checkoff provide consumers with the information they need to make well informed dietary choices and comply with public health nutrition guidance such as set forth in Dietary Guidelines for Americans and MyPlate.gov. Further, through participation in various programs like the American Heart Association program for the Heart Check certification, the Beef Checkoff helps consumers identify which cuts fit best into their lifestyles.

15. Today’s Leaner Beef Delivers on Flavor and Nutrition
A 3-ounce serving of Lean Beef =
About 150 Calories
10 Essential Nutrients
Lean beef is a significant contributor to a healthy diet. 10 essential nutrients for about 150 calories in one 3-ounce serving of lean beef. Today’s leaner beef delivers simultaneously on flavor, nutrition, safety, and convenience.

16. Thank You!