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What’s “NEWS” at the meat case?
Who are we?Iowa Beef Industry Council
Iowa Pork Producers Association
We are government “speech”
• Oversight by USDA / AMS – Agricultural Marketing Service– Abide by federal laws:• Food and Drug Administration – labels, health claims,
nutrient content • Federal Trade Commission – advertising, brochures,
web content• U.S. Department of Agriculture – nutrient data, Dietary
guidance, how commodity is grown, food safety
“Makeover” at the meat case
Effort to simplify meat case …• New PORK
names• New BEEF names• New “suggested”
labels
In 1973, URMIS was developed to help consumers
The Uniform Retail Meat Identity Standards (URMIS) program was established in 1973 by the Industry-wide Cooperative Meat Identification Standards Committee (ICMISC). The consumer oriented identification system was developed to simplify and standardize the perplexing array of fresh meat cuts and their names. The URMIS program, adopted by food stores, was seen as a guarantee for consumers that the same cut of meat would have the same name in every store, in every city across the country. URMIS later led to development of the U.P.C. codes for fresh meats.
The goals of the URMIS update
Confusion
Consumer Satisfaction
Sales
Consumer focus groups
₋ Primary Grocery Shopper
₋ Frequent fresh meat consumer
₋ Mix of major demographics
₋ Younger Consumer vs. Older Consumer
Image Source: Meaty photo series by Dominic Episcopo
They only purchase cuts they are familiar with
Ribeye SteakNY (Strip) Steak
Ground BeefPorterhouse Steak
Chuck RoastT-bone Steak
Sirloin SteakFlank SteakTri-tip steakPork ChopsTenderloin
Ribs
Pork Loin Blade Chops Boneless = Loin Chops
Pork Shoulder Blade Butt Roast = Shoulder Roast
Beef Chuck Top Blade Pot Roast = Chuck Roast
Beef Loin Top Sirloin Steak = Sirloin Steak
Shorter and more familiar names
Some names - geographic
Beef Chuck Eye Edge Pot Roast Boneless Denver RoastBeef, Under Blade, Boneless
Beef Chuck Under Blade Center Steak Boneless Denver Cut
Denver SteakBeef, Under Blade, Boneless
Beef Top Round Cap Steak Boneless Santé Fe SteakBeef, Top Round Cap, Boneless
Pork Spareribs St. Louis-Style Spareribs St. Louis-StylePork, Bone In
Pork Leg Eye Steak BonelessPork, Eye Of Leg, Boneless
Des Moines Steak
New Pork Names
• 14 cuts of fresh pork with simplified names– Similar to beef names – More consumer-friendly
New Labeling
Consumer-friendly names
Cut characteristics
Suggested preparation method or other helpful information …• Best when roasted• Grill for best results• Use on salad
Retail Cut Nomenclature
USDA Approved 145° F. Cooking Temperature for Pork
New Cooking Temperature• Whole muscle cuts …– 145° F. followed by a 3
minute rest time
• Ground pork …– 160° F. to ensure cooking
throughout
Cook it your way!145°F - 160°F.
Evolution of Leaner PorkTechnology have helped pork producers to:
– Provide better environment for pigs– Better health for pigs– Better nutrition– Protect the environment– Producer safer, leaner product
30 years ago Today
Evolution of Leaner Pork
Leaner Pigs = Leaner Pork
USDA research shows …• Six common cuts of pork
have:– 16% less fat – 27% less saturated fat.
• Pork tenderloin just as lean as skinless chicken breast.
Evolution of Leaner Beef
1942 prize-winning Hereford steer
2011 prize-winning Hereford-Gelbvieh cross steer
Used with permission from Audrey Monroe, MS, RD
Changes in BreedingBeginning in the 1970s, U.S. cattle breeds increased in diversity 1
Changes in breeding practices resulted in:
o Increased overall leannesso Reduced external fat thicknesso Appropriate levels of marbling to maintain palatability
22
1. McNeill SH et al. Meat Sci. 2012, 90(1): 1-8.
Changes in Trimming
• Dietary recommendations influenced consumer demand for leaner cuts and increased the trimming of visible fat by retailers and butchers.
81% decrease in 26 years
1980
2005
Changes in Fat Content
Composition of beef has become significantly leaner over time
o Total fat ↓ 34%1,2
o Saturated fat ↓ 17%2,3
*Per 3.5 oz serving
1 USDA, ARS. 1963. Composition of Foods. Pork Products: raw, processed, prepared. Agriculture Handbook 8-13. 2 USDA, ARS. 1990 Composition of Foods: Raw, processed, prepared. Agriculture Handbook Number 83 USDA, ARS. 2010. USDA National Nutrient Database for Standard Reference, Release 23.
• Definition of “lean”o < 10 g total fato < 4.5 g saturated fato < 95 mg cholesterol
Changes in Fat and Saturated Fat
of Sirloin Steak-34%
-17%
Lean Beef: Available, Accessible & Popular• Now more than 29 cuts of beef meet USDA definitions of
“LEAN” • 17 of the top 25 most popular fresh meat cuts sold at retail
are lean.• 65% of all beef in the fresh meat case is 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
Top Loin (Strip or New York steak)
Top Sirloin
T-Bone steak T-Bone steak
Fresh Look Marketing Group, Total US Beef, 52 Weeks Ending 9/25/2011
Definition of “Lean”(Per 3.5 oz cooked serv)
<10 g total fat
< 4.5 g saturated fat
< 95 mg cholesterol
Beef Choices for Today’s Consumers
• Traditional/grain fed• Natural• Organic• Grass-fed• Locally grown• Branded
All beef is wholesome and nutrient-rich!
All cattle eat grass …
Iowa Beef Industry Council
Cattle are “ruminants”
Grain-finished Beef (Traditional)• Most of US beef today
• Calves on pasture or range ---- feedlot at 7 to 18 months
• Grain-finished - 120 to 180 days– Feed grain, not food grains
• Taste panel research shows consumers prefer flavor of grain-finished beef
Benefits of grain feeding
• Flavor from marbling• Increased
tenderness from young cattle
“Naturally Raised”• Natural – minimally processed• USDA defines as voluntary claim (as of January 19, 2009):– No growth promotants– No antibiotics– No animal by-products
Organic• Defined and regulated by USDA• Certified to meet USDA’s National
Organic Program Standards:– 100% organic feed– Some vitamin and mineral supplements– No growth hormones– No antibiotics for any reason
• Sick animals removed and treated– Access to organic pasture– Organic fertilizer (livestock manure)– No irradiation– Natural pesticides and fungicides – No synthetic products
All beef is safe, wholesome and nutritious
Iowa Beef Industry Council
“Grass-finished”
• Pasture-fed through life• Grass fed standard
– grass and/or forage shall be the feed source consumed for thelifetime of the ruminant animal, with the exception of milk consumed prior to weaning.
– The diet shall be derived solely from forage and animals cannot be fed grain or grain by-products and
– must have continuous access to pasture during the growing season
• Usually leaner and less tender• No safety difference
Putting it into Perspective
Grain-Fed Grass-Finished
Total fat DV = 65 grams 4 - 6.7 g 2.3 - 3.7 g
Cholesterol 53 - 61 mg 49 -57 mg
n-3 LCPUFA US Dietary Guidelines – 2 fish meals/week or 250 mg/day
2 - 19 mg 5 - 33 mg
CLA Av. Supplemented in human trials – 5.8 g/day
20 mg 20 mg
Comparison of a 100 gram steak (mixed cuts)
Source: Van Elswyk and McNeill. 2014. Meat Science 96:535-40
What is “ Local”? Farmers Market? Grocery Store / Meat Case?
Farm–to–Table Path
Farm to Processing
Processing to grocery store
Iowa pork producers …producing food for you!
• 8,300 Iowa pork producing farms
• Market 37 million pigs annually
• Approximately 33% of nation’s pork
Meet Iowa pork farmers producing pork for YOU!
Pork Producers commitment to YOU!
• To produce safe, affordable pork
• To care for their pigs• To protect & promote
animal well-being• To safeguard natural
resources• To protect public health
Other consumer concerns:
• Antibiotics (or antibiotic-free)• “Hormones” – growth promotants )– or
hormone- free)• Livestock production practices• Local is better?• Sustainability • Animal care
Questions?
The Statement of Principles Regarding Nutrition and Health was first adopted by the beef industry in 1984.
