THE COMPOSITION OF BEEF RETAIL CUTS

All over the country the consumer is offered lean cuts of beef as is the case with port, these lean cuts having a mean fat content of 8.55%. Most roasting cuts have up to 5% fat whilst cuts for boiling can have an average of up to 20% fat. The mean energy content calculated from protein (19.7% on average) and the fat content is 156 kcal/100 g. The moisture/protein quotients, at 3.58 +/- 0.14, are much the same as in previous years and distinctly higher than in pork where the value is 3.45. The close relationships of protein, connective tissue-protein-free meat protein and moisture of fat or protein and to connective tissue-protein-free meat protein make analysis easier even where meat products are involved.