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Restaurant Table Continued from page 16

Maddock’s findings indicated that small-framed steers tend to have higher marbling scores. Despite this, the industry has been moving toward heavier and larger framed cattle, which are represented in the ribeye sizes. As the average fed steers have gotten heavier, their ribeyes have become larger. Aberdeens have avoided this even tuality by staying true to a moderate cow size, resulting in a smaller ribeye with increased opportunity for en hanced marbling. “Aberdeen Angus cattle have small er ribeyes because they are smaller sized cattle,” Hoppe says. “They are highly marbled because of genetics and feeding.” Branding for the Future If consumer demand shifts from large plates and oversized portions, restaurants will follow suit with smaller and thicker steaks. The poten tial for Aberdeen cattle to take a step forward in the industry is assured in their pursuit of producing the perfect eating experience. The first U.S. Aberdeen breeder, Neil Effertz from North Dakota, knows there is a chair at the restaurant table for the Aberdeen breed. “Consumers like moderate portion size steaks cut thick,” Effertz says. “Steaks cut at least an inch thick are very marketable, and a 1,500-pound

steer isn’t able to produce an ap propriate portion size for the average consumer.” Effertz also understands beef pack ers make the most financial gain by the number of pounds moved out the door on any given day. “In some ways, the packers are disconnected from the high-end con sumer because there’s a discount to smaller-framed cattle,” Effertz says. “This identifies an opportunity for the development of a branded Aberdeen beef program.” Aberdeen beef’s consistent and unique taste, texture and tenderness in a thick, yet moderate portion size, coupled with the breed’s ability to DNA verify the genetic source of each cut of beef could create a great op portunity. “We have a unique advantage over everyone else in the beef industry,” Effertz says. Moving Forward Consumers will continue to be come more educated about how beef is best prepared, and thinner steaks that fill up the plate likely have no place among modern consumers. The Aberdeen breed has a unique position with consumers demanding a higher-quality eating experience with their smaller frame and ability to marble. TL

unacceptable for beef flavor, juiciness and tenderness. Results indicated the relative contribution of tenderness, juiciness and flavor to overall beef palatability and ranked them by con sumer preference. The percentage of steak samples rated acceptable for each palatability trait increased as the quality grade increased. In overall palatability, flavor ranked as the most influential factor, followed by tenderness and then juici ness.

Photo courtesy Black Leg Ranch, McKenzie, N.D.

Yet, if a sample had any of the three traits ranked unacceptable, overall palatability suffered. This suggests that no one characteristic is most important, and all three must be acceptable for a pleasant eating experience. Aberdeen Carcass Traits Aberdeen cattle have been known to have high-quality carcasses, but this trait was recently explored in further detail by researchers at North Dakota State University. Robert Maddock, Ph.D., North Da kota State University, recently studied the impact of production scheme and frame size on carcass traits. Maddock and other researchers before him concluded that smaller framed cattle tend to have lighter carcasses, smaller ribeyes, increased fat and a more significant amount of marbling, all of which contribute to higher USDA Quality Grades. USDA Quality Grades utilize a scor ing method of intramuscular fat in the ribeye to assign grades – Prime, Choice, Select and Standard.

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