Meat&Poultry - July 2011 - 34
BEEF-FLAVOR ATTRIBUTES
you’re trimming off the edible portion of that product.”
Influencing backyard grillers
Released this past spring, McCormick & Co.’s Flavor Forecast 2011 identified many factors expected to influence popular grill flavors, including beef, in the coming outdoor-cooking season. According to Mary Beth Harrington, spokeswoman with the McCormick Kitchens, there is almost a universal, basic understanding of cooking a steak on the grill among consumers. Now, she said as part of the forecast findings, many grillers are getting adventurous. As an example, “They’re adding big flavor with a zesty balsamic marinade and serving it sliced over a colorful salad.” McCormick’s noteworthy trends influencing flavors on the grill include the use of bold, regional ingredients sourced locally; blending earthy and
smoky flavors with hot ingredients; and a willingness among grillers to experiment with global flavors. For beef, infusing smoky flavoring using ingredients and adding a splash of regional, craft beers for another level of taste is expected to be among the more popular combinations. To address these trends, McCormick’s latest Grill Mates offerings feature marinades, rubs and spice blends targeting the trends. The company is now marketing ingredients that capture regional barbecue flavored spices, alcohol-infused marinades and earthy, coffee-accented meat rubs.
Culinary opportunities
Dave Zino, executive chef in the National Cattlemen’s Beef Association’s consumer marketing division, says NCBA research indicates beef eaters naturally gravitate toward products with superior marbling. He points out that chemi-
cally, beef is 70 percent water, 22 percent protein, 7 percent fat and 1 percent minerals. The longer beef is cooked, the more moisture is removed. “Marbling is our hedge against that moisture loss because it melts into the beef, creating a more tender product,” he says Zino says when it comes to beef flavor trends, there is sustained demand for undervalued cuts, as evidenced by the prevalence of items such as redwine-braised short ribs on menus as well as premium burger offerings. In this arena, “Many chefs are still learning about all of the options available to them,” Zino says. One creative option in the culinary world of beef is offering rib eye steaks with the cap removed from the fi llet portion. “Done right, that is like eating candy.” ■
We would like to hear from you – to comment on this story or to request reprints, contact us by email at meatpoultry@sosland.com.
34 • Meat&Poultry • July 2011 • www.MeatPoultry.com
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Meat&Poultry - July 2011
Table of Contents for the Digital Edition of Meat&Poultry - July 2011
Meat&Poultry - July 2011
Contents
Commentary - Focusing on the ‘right stuff’
Undercover video shows pig abuse at Iowa Select Farms facility
Cagle’s to cut shift, 300 jobs
Sara Lee finalizes deal for Aidells Sausage
DOJ, George’s strike a deal on plant acquisition
JBS Australia beef plant to shut down
Smithfi eld 4Q, FY 2011 net income, sales rise
Washington - Boosting food-safety oversight
Inter-provincial trade update
Nature’s fury
Savory infl uences
Countdown to test-and-hold
A looming threat
Food defense on the front burner
Sicilian roots, deep in the heart of East Texas
Postal packaging
Choosing a container
Stunning evolution
Links
Hometown heroes
Stoking the fi res
Fired up
Bit by bit
Beyond 40 hours
Names in the News
New Product Showcase
Classified Advertising
Advertisers
The Insider
Meat&Poultry - July 2011 - Meat&Poultry - July 2011
Meat&Poultry - July 2011 - 2
Meat&Poultry - July 2011 - 3
Meat&Poultry - July 2011 - Contents
Meat&Poultry - July 2011 - 5
Meat&Poultry - July 2011 - 6
Meat&Poultry - July 2011 - 7
Meat&Poultry - July 2011 - Commentary - Focusing on the ‘right stuff’
Meat&Poultry - July 2011 - 9
Meat&Poultry - July 2011 - Sara Lee finalizes deal for Aidells Sausage
Meat&Poultry - July 2011 - 11
Meat&Poultry - July 2011 - DOJ, George’s strike a deal on plant acquisition
Meat&Poultry - July 2011 - 13
Meat&Poultry - July 2011 - Smithfi eld 4Q, FY 2011 net income, sales rise
Meat&Poultry - July 2011 - 15
Meat&Poultry - July 2011 - Washington - Boosting food-safety oversight
Meat&Poultry - July 2011 - 17
Meat&Poultry - July 2011 - Inter-provincial trade update
Meat&Poultry - July 2011 - 19
Meat&Poultry - July 2011 - Nature’s fury
Meat&Poultry - July 2011 - 21
Meat&Poultry - July 2011 - 22
Meat&Poultry - July 2011 - 23
Meat&Poultry - July 2011 - 24
Meat&Poultry - July 2011 - 25
Meat&Poultry - July 2011 - 26
Meat&Poultry - July 2011 - 27
Meat&Poultry - July 2011 - 28
Meat&Poultry - July 2011 - 29
Meat&Poultry - July 2011 - Savory infl uences
Meat&Poultry - July 2011 - 31
Meat&Poultry - July 2011 - 32
Meat&Poultry - July 2011 - 33
Meat&Poultry - July 2011 - 34
Meat&Poultry - July 2011 - 35
Meat&Poultry - July 2011 - 36
Meat&Poultry - July 2011 - 37
Meat&Poultry - July 2011 - 38
Meat&Poultry - July 2011 - 39
Meat&Poultry - July 2011 - Countdown to test-and-hold
Meat&Poultry - July 2011 - 41
Meat&Poultry - July 2011 - 42
Meat&Poultry - July 2011 - 43
Meat&Poultry - July 2011 - 44
Meat&Poultry - July 2011 - 45
Meat&Poultry - July 2011 - A looming threat
Meat&Poultry - July 2011 - 47
Meat&Poultry - July 2011 - 48
Meat&Poultry - July 2011 - 49
Meat&Poultry - July 2011 - 50
Meat&Poultry - July 2011 - 51
Meat&Poultry - July 2011 - Food defense on the front burner
Meat&Poultry - July 2011 - 53
Meat&Poultry - July 2011 - 54
Meat&Poultry - July 2011 - 55
Meat&Poultry - July 2011 - 56
Meat&Poultry - July 2011 - 57
Meat&Poultry - July 2011 - Sicilian roots, deep in the heart of East Texas
Meat&Poultry - July 2011 - 59
Meat&Poultry - July 2011 - 60
Meat&Poultry - July 2011 - 61
Meat&Poultry - July 2011 - 62
Meat&Poultry - July 2011 - Postal packaging
Meat&Poultry - July 2011 - Choosing a container
Meat&Poultry - July 2011 - 65
Meat&Poultry - July 2011 - Stunning evolution
Meat&Poultry - July 2011 - 67
Meat&Poultry - July 2011 - 68
Meat&Poultry - July 2011 - 69
Meat&Poultry - July 2011 - 70
Meat&Poultry - July 2011 - 71
Meat&Poultry - July 2011 - 72
Meat&Poultry - July 2011 - Links
Meat&Poultry - July 2011 - Hometown heroes
Meat&Poultry - July 2011 - 75
Meat&Poultry - July 2011 - Stoking the fi res
Meat&Poultry - July 2011 - 77
Meat&Poultry - July 2011 - 78
Meat&Poultry - July 2011 - 79
Meat&Poultry - July 2011 - Fired up
Meat&Poultry - July 2011 - 81
Meat&Poultry - July 2011 - 82
Meat&Poultry - July 2011 - 83
Meat&Poultry - July 2011 - 84
Meat&Poultry - July 2011 - 85
Meat&Poultry - July 2011 - Bit by bit
Meat&Poultry - July 2011 - 87
Meat&Poultry - July 2011 - 88
Meat&Poultry - July 2011 - 89
Meat&Poultry - July 2011 - 90
Meat&Poultry - July 2011 - 91
Meat&Poultry - July 2011 - Beyond 40 hours
Meat&Poultry - July 2011 - 93
Meat&Poultry - July 2011 - Names in the News
Meat&Poultry - July 2011 - 95
Meat&Poultry - July 2011 - New Product Showcase
Meat&Poultry - July 2011 - 97
Meat&Poultry - July 2011 - 98
Meat&Poultry - July 2011 - 99
Meat&Poultry - July 2011 - Classified Advertising
Meat&Poultry - July 2011 - 101
Meat&Poultry - July 2011 - 102
Meat&Poultry - July 2011 - 103
Meat&Poultry - July 2011 - 104
Meat&Poultry - July 2011 - Advertisers
Meat&Poultry - July 2011 - The Insider
Meat&Poultry - July 2011 - 107
Meat&Poultry - July 2011 - 108
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