Meat + Poultry - July 2007 - 68
Photo courtesy of Cargill Meat Solutions
color - if that's very important to what
their consumers are looking for - then
I think we have an advantage," Carpenter says.
There are two trends that are shaping beef markets, he says. On one hand,
North America has an aging population
and smaller family sets. On the other
hand, cattle sizes are becoming larger.
These two diametrically opposed facts
have led Canada to find new beef cutting concepts.
"The strip loin of 15 years ago is
not the strip loin today. If you want to
Meet all your chilling AND
freezing requirements
"Having the border
restricted to our
product made it very
clear to producers that
an effort was needed
to establish an identity
for Canadian products
within the trade."
bright red color consumers prefer while
adding shelf life to beef. Also, no yellow fat is permitted in any of the top
grades and beef must have good muscling and a firm texture. In the United
States, yellow fat is permitted in the top
grades, as are so-called "dark cutters"
and there is no minimum requirement
for muscling.
Also, because of the border closure
to meat from cattle over 30 months of
age, buyers of Canadian beef are assured of receiving beef from young
cattle on a consistent basis.
Carpenter calls these value-added
traits the "Canadian Beef Advantage"
that is being made available to American beef buyers at no additional cost.
"For particular customers, whether
they are interested in things like meat
;
-
V
The REALCOLD Case Tunnel
Rapid chilling of fresh poultry
Fast freeze for portions or whole birds
http://www.realcold.com
http://www.MEATPOULTRY.com
Meat + Poultry - July 2007
Table of Contents for the Digital Edition of Meat + Poultry - July 2007
Contents
Meat + Poultry - July 2007 - 1
Meat + Poultry - July 2007 - 2
Meat + Poultry - July 2007 - 3
Meat + Poultry - July 2007 - Contents
Meat + Poultry - July 2007 - 5
Meat + Poultry - July 2007 - 6
Meat + Poultry - July 2007 - 7
Meat + Poultry - July 2007 - 8
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http://digital.meatpoultry.com/sosland/mp/2003_10_01
https://www.nxtbookmedia.com