Jones,* J.G.1; Bauer, D.E.2; Chichester, L.M.3; Ellicott, S.M.4; Pritchard, S.M.5; Stauffer, G.D.6 ...
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Nacaa chuck roll poster 11

Published on: Mar 3, 2016
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Transcripts - Nacaa chuck roll poster 11

  • 1. Jones,* J.G.1; Bauer, D.E.2; Chichester, L.M.3; Ellicott, S.M.4; Pritchard, S.M.5; Stauffer, G.D.6 1 Extension Educator, University of Nebraska – Lincoln Extension, Johnson County, Tecumseh, NE, 68450; 2 Extension Educator, University of Nebraska – Lincoln Extension, Brown-Rock-KayaPaha Counties, Ainsworth, NE 69210; 3 Extension Educator, University of Nebraska – Lincoln Extension, Richardson County, Falls City, NE 68355; 4 Extension Educator, University of Nebraska – Lincoln Extension, Saunders County, Ithaca, NE 68033; 5 Extension Educator, University of Nebraska – Lincoln Extension, Boone-Nance Counties, Albion, NE 68620 6 Extension Educator, University of Nebraska – Lincoln Extension, Holt County, OʼNeill, NE 68763 Abstract Mission & Goals Results & ImpactsThe objective of the chuck roll fabrication demonstration is To educate beef producers, processors, and At the conclusion of the program participants wereto educate producers, processors, and retailers about the retailers, and consumers about the value asked about the demonstration and samplingpotential of these cuts to increase profits. Also, the added cuts from the beef chuck roll. opportunities. On a scale of 1 to 5, with 5 beingdemonstration seeks to increase consumer awareness and •  Producers, processors, and retailers will high.acceptance of these easy to prepare, moderately priced recognize the potential of these cuts to increase •  Participants indicated they enjoyed (4.73) thecuts. The beef chuck roll is the portion of the chuck their profits.wholesale cut that lies along the thoracic vertebrae under chuck roll cutting demonstration •  Consumers will be more aware of andthe scapula. Typically, retailers merchandise the chuck as acceptable to these easy to prepare, •  Participants reported that information waspot roasts and other low-value products. Muscle profiling important and relevant (4.50) moderately priced cuts.research has identified muscles, including those in the •  Participants who tasted the new cuts were verychuck, having eating characteristics that would increasetheir value if properly merchandised. Across Nebraska, satisfied with the flavor and juiciness of the newUNL Extension demonstrations showcasing the fabrication Program Delivery cuts (4.66)and preparation of value-added products from the beef A team of UNL Extension Educators chuck roll have educated over 650 individuals during 30 demonstrated the fabrication of the new value- Participants received a six month follow up surveyprograms, plus over 15,000 attendees at Husker Harvest added cuts from the beef chuck roll across the to monitor their change in behavior (50% responseDays 2010. As a result of these efforts 23% of attendees state. Additionally, participants were able to rate). Post evaluations indicated:requested one or more of these cuts at a retail store. Of sample the new cuts at each demonstration. •  12% had requested one or more of the new beefthose who raise their own beef, 9% requested their local •  30 educational programs were presentedmeat processing facility fabricate these new cuts, and a few cuts when they dined out with over 650 attendeesparticipants reported they purchased a chuck roll and •  23% had requested one or more of the new beef •  The cutting demonstration was featured atfabricated the cuts themselves. Attendees sampled the cuts at a retail store Husker Harvest Days in 2010 reaching annew cuts and provided feedback on a scale (1-5). Resultsindicate the demonstration was important and relevant 2
 estimated 15,000 attendees •  Of those who raise their own cattle and use a local meat processing facility, 9% had requested(4.50), and attendees were satisfied with the flavor and them to fabricate these cuts from their own beef.juiciness of the new cuts (4.66). These results indicate an Notable comments from the survey included:interest and value to producers, processors, retailers, andconsumers. Continued education is necessary because •  “I am very impressed and interested with ʻcuttingthese cuts are currently not widely available at retail or edgeʼ information.”foodservice outlets. •  “You are doing a great job of making beef more inviting to try for the consumer.” Background It was estimated that fabricating the chuck rollBeef Checkoff funded research at UNL has profiled into these new value-added cuts increases itsthe physical and chemical characteristics of 39 beef value 30 to 40%muscles to more fully realize their value. Thisresearch has identified several muscles that wereoften overlooked, but perform well individually asvalue added cuts. These value-added cuts from thechuck roll include: the Delmonico steak, DenverCut, Sierra Cut, Boneless Country-Style Beef Chuck 3
Ribs, and Americaʼs Beef Roast. 5
 Figure1: Beef cuts (Source: Beef Innovations Group) Acknowledgements Figure 2: Steve Pritchard (L) and Gary Stauffer (R) Dr. Dennis Burson & demonstrate cutting a chuck roll Figure 3: Sara Ellicott fabricating the Sierra and Denver Dr. Chris Calkins cuts from the chuck under blade (photo by: Don McCabe, UNL Dept. of provided courtesy of: The Nebraska Farmer) Animal Science Figure 4: Steve Pritchard (L), Denny Bauer (M), and Jessica Jones (R) doing a cutting demonstration at Husker The Nebraska Harvest Days 2010 Figure 5: Jessica Jones fabricating boneless country style Beef Council ribs from the chuck eye roll (photo by: Don McCabe, provided courtesy of: The Nebraska Farmer) More Information Figure 6: Steve Pritchard (L) and Gary Stauffer (R) Beef Innovations Group1
 4
 separating the chuck under blade from the chuck eye roll 6
 beefinnovationsgroup.com

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