Protein, fat, moisture and cooking yields from a U.S. study of retail beef cuts

Janet M. Roseland, Quynhanh V. Nguyen, Juhi R. Williams, Larry W. Douglass, Kristine Y. Patterson, Juliette C. Howe, J. Chance Brooks, Leslie D. Thompson, Dale R. Woerner, Terry E. Engle, Jeffrey W. Savell, Kerri B. Gehring, Amy M. Cifelli, Shalene H. McNeill

Research output: Contribution to journalArticlepeer-review

10 Scopus citations


Nutrient data from the U.S. Department of Agriculture (USDA) are an important resource for U.S. and international databases. To ensure that data for retail beef cuts in USDA's National Nutrient Database for Standard Reference (SR) are current, a comprehensive, nationwide, multi-phase study was conducted. Samples were collected and analyzed in three phases based on primal category. Using a statistically based sampling plan, 72 beef carcasses per phase were obtained with nationally representative quality and yield grades, genders and genetic types. Retail cuts were fabricated, cooked and dissected to obtain component weights. Nutrient values were determined by validated laboratories using quality assurance procedures. Full nutrient profiles were made available in SR ( Results for 16 beef retail cuts were compared for cooking yield and protein, fat and moisture concentrations. For example, cooked fat levels differed among three roasted cuts and among three grilled cuts from chuck, rib and loin (p<. 0.01). Cooking yield for roasted ribeye (76%) was lower (p<. 0.001) than for grilled ribeye (83%) or for chuck eye grilled (80%) or roasted (84%). This study demonstrates the importance of maintaining data for a variety of retail beef cuts due to their unique properties and different cooking methods.

Original languageEnglish
Pages (from-to)131-139
Number of pages9
JournalJournal of Food Composition and Analysis
StatePublished - Nov 1 2015


  • Beef
  • Braise
  • Chuck
  • Food analysis
  • Food composition
  • Grill
  • Loin
  • Proximate data
  • Rib
  • Roast


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