Hey Rod!

[DiamondSCattleCo]

How does cutting a ribeye ruin the quality of it?

I wish we had a couple chefs on here, as I've been questioned on this before. This information comes from an old friend who's a chef in New York (I think thats where he's at now, been awhile), as well as talking to producer concerns who market directly to restaurants and speak to the chefs. Thats why those producer concerns are looking for 600 to 650 weight carcasses, not these 800lb+ monsters.

Rod

 

[Anonymous]

Mad Max: "Truth hurts don,t it."

What truth do you believe you presented? All I saw from you was cheap talk.

As far as cattle, I have been in the cattle business my entire life.

As far as talk, I haven't seen you refute anything I have stated yet with facts the contrary.

What truth?

Nah, you're just another packer blamer cheerleader with nothing intelligent to say as I've already pointed out.

Go attend a blamers convention and make yourself feel better.

Rod: "1) Consumers want smaller cuts of beef that are easy to prepare in today's hectic world. That is what the consumers are demanding."

Says who?

As Jason pointed out, you can cut a large ribeye down but you can't glue a small one together. Cuts of all sizes are in demand by different outlets.

Rod: "For you to say that consumer demand is driving larger carcasess is either a blatant lie or you simply have no comprehension of how to cut an animal up."

For you to assume that all consumers want exactly the same thing is either a blatant lie or you simply have no comprehension of the retail beef market.

If consumers were demanding smaller carcasses, packers would be paying premiums for smaller carcasses. If packers were driving larger carcasses, you would not receive discounts for carcasses over 950 lb.

Rod: "I just showed you EXACTLY the difference between consumer demand and packer demand."

No, you presented yet another of your many "THEORIES".

Rod: "Tell me again what cuts the consumer DEMAND that REQUIRE an 800 lb carcass that CANNOT be delivered with a 650 lb carcass? Just name one."

Already answered this question but since you didn't comprehend it the first time, I don't expect you to comprehend it this time.

Larger 14" and 15" ribeyes are more prominent in the larger carcasses.


As far as "quality" there is more "quality" advantage with carcasses from older animals. You really don't have a clue do you?


Get those carcass grid specs yet to prove your point? LOL! Didn't think so! Weren't what you thought were they?


~SH~

 

[Bill]

How does cutting a ribeye ruin the quality of it?

I wish we had a couple chefs on here, as I've been questioned on this before. This information comes from an old friend who's a chef in New York (I think thats where he's at now, been awhile), as well as talking to producer concerns who market directly to restaurants and speak to the chefs. Thats why those producer concerns are looking for 600 to 650 weight carcasses, not these 800lb+ monsters.

Rod

800+ monsters? That's an industry wide average!

You are talking of a niche market of which there are some but the mainstream grids want consistent size plus quality which is attainable.

 

[Jason]

I did some more research on ribeye size and found some interesting differences between the American system and the Canadian one.

We don't have specifically yield grades here. The cattle have to have 2mm (.1 inch backfat or greater) and have some amount of marbling, even if it is almost non existant. Our most common grades are AA (select) and AAA (choice). However an A grade (utility) is still happening.

In the US system the initial YG is 3.5 and adjusted based on among other things ribeye size. The amount of ribeye per 100 pounds is adjusted up or down on the YG. Small ribeye cattle are not necessarily over fat with YG4.

I also found the comment by a noted beef man in Alberta that a 12-14 square inch ribeye gives an 8 oz portion size at 1 inch thickness.

A ribeye cut in half is not desireable in food service, but a center cut is a premium steak.

 

[DiamondSCattleCo]

Rod: "1) Consumers want smaller cuts of beef that are easy to prepare in today's hectic world. That is what the consumers are demanding."

Says who?

So consumers aren't demanding smaller, easier to prepare cuts? Perhaps maybe you'd best inform the variety of organizations and cattlemen's associations that say consumers ARE demanding smaller, easier to prepare cuts. Even the large processors are saying that consumers are demanding these types of products.

If consumers were demanding smaller carcasses, packers would be paying premiums for smaller carcasses. If packers were driving larger carcasses, you would not receive discounts for carcasses over 950 lb.

Most consumers don't know anything about carcasses, nor do they care. They want certain cuts and sizes of those cuts. The processors determine what the most efficient way is to give the consumer that cut.

Larger 14" and 15" ribeyes are more prominent in the larger carcasses.

And consumers want a 15" ribeye? Is that what you're saying, SH?

Rod

 

[DiamondSCattleCo]

You are talking of a niche market of which there are some but the mainstream grids want consistent size plus quality which is attainable.

Bill, I'm talking about chefs in mid to high-end restaurants who are buying high quality meat. Thats not a niche. Everyone wants high quality meat and as cattle producers, we should be trying to give it to them, not allowing packers to dictate quality through whats most efficient.

Do you remember what beef was like in the stores 20 years ago? I do. Even cheap cuts (which is all my family could afford when the freezer run out and we didn't have a slaughter animal ready) were tender and tasty. Now, when you buy cheap cuts of meat, you get crap. Even some of the expensive stuff needs to be cut with a chainsaw.

Rod

 

[Bill]

You are talking of a niche market of which there are some but the mainstream grids want consistent size plus quality which is attainable.

Bill, I'm talking about chefs in mid to high-end restaurants who are buying high quality meat. Thats not a niche. Everyone wants high quality meat and as cattle producers, we should be trying to give it to them, not allowing packers to dictate quality through whats most efficient.

Do you remember what beef was like in the stores 20 years ago? I do. Even cheap cuts (which is all my family could afford when the freezer run out and we didn't have a slaughter animal ready) were tender and tasty. Now, when you buy cheap cuts of meat, you get crap. Even some of the expensive stuff needs to be cut with a chainsaw.

Rod

I won't argue about quality decreasing but to tie it to carcass size is not accurate. It can be attributed to aged animals though as a lot of the cheap cuts of meat such as steak sandwich material are from older cows.

Hey here's a thought!

Ever had two pork chops on a plate, 2 "veal" cutlets? Cut that steak a little thicker and then in half. If the ones too small give 'em 2. Just make sure they are thick enough to start with to avoid the massacre of some of these so called "chefs". Although some new cuts have evolved, meat cutters have cut beef the same way for so long we forget there may be other options.

 

[Mad Max]

Nah, you're just another packer blamer cheerleader with nothing intelligent to say as I've already pointed out.

Go attend a blamers convention and make yourself feel better.

~SH~

. Thanks Sh, you just won me a 100 bucks. :lol: Because I know its hard for you not to call others names.In fact its impossible.Its lends nothing to your crediblity at all .

 

[Sandhusker]

Nah, you're just another packer blamer cheerleader with nothing intelligent to say as I've already pointed out.

Go attend a blamers convention and make yourself feel better.

~SH~

. Thanks Sh, you just won me a 100 bucks. :lol: Because I know its hard for you not to call others names.In fact its impossible.Its lends nothing to your crediblity at all .

I've seen SH claim many times "Those who can not debate discredit". At the time, I thought he was talking about someone else.... :lol: :lol:

 

[Anonymous]

Mad Max: "More lessons from all talk no cattle , there Rod."

Followed by

Mad Max: "I know its hard for you not to call others names."

And now the hypocrite who calls himself Mad Max will lecture the class on his "IVORY TOWER CODE OF CONDUCT".

Zzzzzzzzzzzzzzzzzzzzzz!

Rod: "So consumers aren't demanding smaller, easier to prepare cuts? Perhaps maybe you'd best inform the variety of organizations and cattlemen's associations that say consumers ARE demanding smaller, easier to prepare cuts. Even the large processors are saying that consumers are demanding these types of products."

Can you logically conclude that packers are asking for carcass sizes that are not reflective of those consumer demands?

How can you come up with something so ridiculous?

How long are packers going to stay in business offering retailers something that consumers don't want?

You can't even reason.

Rod: "Most consumers don't know anything about carcasses, nor do they care. They want certain cuts and sizes of those cuts. The processors determine what the most efficient way is to give the consumer that cut."

TRANSLATION: PROCESSORS ARE GIVING CONSUMERS WHAT THEY WANT.

Did something get lost in the translation?

Rod: "and consumers want a 15" ribeye? Is that what you're saying, SH?"

The premiums for 14" to 15" ribeyes are driven by consumer demand for certain types of cuts, yes.

Jason: "I also found the comment by a noted beef man in Alberta that a 12-14 square inch ribeye gives an 8 oz portion size at 1 inch thickness."

Any questions Rod?


~SH~

 

[Mad Max]

Call me whatever you want Scotty boy


, if you are so damm good at the cattle bizness, how come you had to take a job .O masterful gopher trapper of South Dakota. :lol: :lol:
.




[/b]

 

[Anonymous]

Beyond Thunderdome: "if you are so damm good at the cattle bizness, how come you had to take a job .O masterful gopher trapper of South Dakota."

I didn't HAVE TO take a job. I CHOSE TO take a job because I loved hunting and trapping even more than cattle.

Secondly, I haven't trapped a gopher since I was in grade school.

Can you come up with something original?


~SH~