What’s New … with Beef and Pork

• Meat and MyPlate• Lean Meat Cookery

Iowa Beef Iowa Pork Producers

Industry Council Association

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… MyPlate

Dietary GuidelinesMain Messaging:•Balancing Calories:

• Enjoy your food but eat less• Avoid oversized portions

•Foods to Increase:• Make half your plate fruits and vegetables• Switch to fat-free or low-fat (1%) milk

•Foods to Reduce:• Compare sodium in foods like soup, bread and frozen

meals – and choose the foods with lower numbers• Drink water instead of sugary drinks

MyPlate Quadrants:

•Fruits, vegetables and grains cover three-quarters of the plate.•Glass of dairy next to the plate can be thought of as a serving of any calcium-rich food product.• Remaining quadrant is assigned to proteinprotein.

•Protein is a core element of an overall healthy plate … cuts of lean, fresh pork and beef can readily be paired with fruits, vegetables and whole grains.

• MyPyramid is NOT “out” it will still be around to provide detail that is needed to build the simple, healthy plate

• MyPlate is an addition to existing information that is a bit complex for daily use

• No one symbol can serve as a stand-alone consumer nutrition education tool

• MyPlate has simplified the MyPyramid into a useful and intuitive way for consumers to eat well and improve their health

Why Eat Meat?

Beef: A High Quality Protein Source

• Content• content

A 3-ounce serving of Lean Beef =

150 Calories and 10 Essential Nutrients

Pork Provides Nutrients

 

Protein Recommendations

• Recommended Dietary Allowance (RDA):• Dietary protein recommendations have

traditionally been based on preventing deficiency

• Acceptable Macronutrient Distribution Range (AMDR):• A range of intake for promoting

optimal health

Protein Diets Defined

• content

•Lower Protein Diet:• 10-15% of calories

from protein

•Moderate/Higher Protein Diet:

• 20-35% of calories from protein

The Protein Group - MyPlate

• Content• content

On average, Americans are consuming about 1.7 oz of

beef /day, and .6 oz of pork/day - well within 2010

Dietary Guidelines for Americans and MyPlate

recommendations.

The Caloric Cost of Plant Protein

Misunderstood Fat Profile

• More than half of beef’s fatty acids are monounsaturated (good) fat – the same heart-healthy fat found in olive oil

• 1/3 of beef’s saturated fatty acid is stearic acid, a neutral saturated fat

Americans Love Lean Beef

• Content• content 67% of all beef

muscle cuts sold at the retail meat case are lean

19 of the top 25 most popular beef whole muscle cuts are lean

Freshlook Marketing Group, the leading U.S. source of grocery scanner data for meat and produce purchasing, 52 weeks ending 3/27/11.

• USDA research shows today’s pork is even LEANER - 2006 vs 1991

• Seven common cuts of pork have 16% less fat & 27% less saturated fat than in 1991.

• Pork tenderloin just as lean as skinless chicken breast.

The Skinny on Pork

Pork Tenderloin … extra lean

• Pork tenderloin can now claim it’s officially “heart healthy.”

• Pork tenderloin meets AHA nutritional criteria for extra leanness and can bear the “Heart-Check” mark.

Pork’s Slim 7

Enhanced Meat

• Process where phosphate solution is added.

• Solution retains moisture and acts as a tenderizer.

• Results in juicier, more tender and flavorful product.

• Product must carry ingredient label … “addition of a ___% solution of (specific ingredient names)”.

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Source: National Pork Board 2009 Taste and Preference Study

Enhancement Improved Consumer Perceptions of Eating Quality Even at a Low Cooked Temperature

ALWAYS TENDER® Pork

145º F Internal Temperature 175º145º F Internal Temperature 175º

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Meat Cookery ???s

Protein Labeling Study II2009 -2010

• Consumers resist buying unfamiliar cuts cause they don’t know how to prepare them• Consumers prefer on-pack labels  to brochures, recipe cards, etc…• Consumers are constantly looking for new recipe ideas

National Pork Board and Beef Checkoff Program partnered with Yerecic Label to conduct a Protein Labeling Study. Phase I in 2004-2005.

• Key Findings: • 25% of consumers surveyed are more likely to shop a specific retailer if on-pack labeling is provided.• 46% are more likely to purchase new or different cuts of meat.• Cuts and species that were most unfamiliar to shoppers (in terms of how to prepare them at home) enjoyed the biggest sales boost.

For example, veal and pork ribs sales gains were among the greatest in the study.

Label Impact Study

Nearly half of all in-store meat purchasing decisions are made on impulse. With this key fact in mind, the Pork Checkoff commissioned research to investigate marketing opportunities for fresh pork at the point where so many purchase decisions are made -- at the meatcase. The Label Impact Study provides valuable insight into how on-pack marketing efforts can boost fresh pork sales..

• Key Findings: • 72% of consumers have bought an item because of on-pack marketing.• In the first, qualitative phase of the study, focus group results made clear that consumers would enthusiastically welcome recipe

labels on fresh pork packages, citing their desire for new mealtime ideas and the need for guidance on how to prepare dishes.• Stores with on-pack recipe labels in the test had an average increase of 6 percent in fresh pork sales, with roasts and tenderloins

showing the greatest potential for incremental sales.• Source: 1994 In-Store Experience Research by The Seiden Group and NPPC 1998 Label Impact Study summary.

Label Impact Study

• Nearly half of all meat purchases are made on impulse.

• 72% of consumers have bought an item because of on-pack marketing.

• Consumers desire mealtime ideas and want guidance on how to prepare meals.

Source: In-Store Experience Research by The Seiden Group and NPPC 1998 Label Impact Study summary.

New USDA Cooking Guidelines

Whole muscle pork cuts, such as … pork chops roasts tenderloin

Cook to 145°F, followed by 3-minute rest time

Medium Rare Pork!

•Medium Rare is PINK!

•Ensures tender, juicy pork!

Ground Meat Cookery

• Cook to 160°F• Pork• Beef

• Cook to 165°F• Chicken• Turkey

What is meat made of?

Meat Cookery Goals = keep it tender + juicy• Water evaporates / drips

• Fat melts (and lubricates muscle fibers)

• What’s left = juiciness

• Heat coagulates protein (muscle fibers)

• Protein denatures (releases water and firms)

• Connective tissue (collagen) dissolves

Marbling = Taste

• Flecks of fat within the muscles

• Directly related to flavor

• Recent study showed consumers visually preferred low marbled steaks, but prefer eating high marbled steaks

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Correct Method for the CutDry Heat Cookery Methods

• Grilling

• Broiling

• Pan-broiling

• Stir-frying

• Roasting

• Use higher heat for a shorter time

• Used for tender cuts, typically middle meats

Tender cuts

Pork Cookery• Loin

– Roast, grill, broil, pan broil

• Shoulder Butt– Roast, grill, braise, slow

cooker

• Picnic Shoulder– Roast, braise, slow

cooker

• Side– Roast, grill, braise, slow

cooker

• Leg– Roast, grill, slow cooker

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Correct Method for the CutMoist Heat Cookery Methods

• Braising

• Pot-Roasting

• Cooking-in-Liquid

• Stewing

• Need lower heat and slower cooking for connective tissue to be converted to tender gelatin

• Use for less tender cuts usually from – Beef - Chuck & Round

– Pork - Shoulder and Leg

Cookery

• Dry heat

• Moist heat

Less tender cuts

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Doneness Dry Heat vs. Moist Heat

• Dry Heat– Beef - Medium Rare (145°F) to Medium

(160°F) for steaks and roasts– Pork – Medium Rare (145°F)– Ground meat always cooked to medium

(160°F)

• Moist Heat– always be cooked to well done– done when it is fork tender

What single thing is the biggest reason for beef

to be less tender?

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Degree of Doneness

Doneness has a greater impact on final palatability than USDA Quality Grade

Lean cuts - Don’t Overcook!

• Instant–read thermometer Insert from side to center Cook medium doneness

or less To judge visually, make

small slit near center

Determine doneness by

Checking internal temperatures

Determining Doneness

145°F medium rare

160°F medium

170°F well done

Lean Beef – may need marinating

• Tenderizing marinades– food acid (lemon juice, vinegar, wine, …) or– natural enzyme (fresh ginger, figs, pineapple,

papaya, kiwi, etc.)

• Use on thinner cuts - steaks, kabobs • Penetrates about 1/4-inch • Use zipper plastic bag or glass dish• Allow ¼ to ½ cup marinade per 1 to 2

pounds

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In Review

Most common factors affecting tenderness: ─Location of cut (tender vs. less tender)─Leanness / Marbling─Proper cooking method─Degree of doneness─Proper carving

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Questions?