MU Researchers Examine Value Cuts' Impact on Ground Chuck

By Kent Faddis

Published 04/17 2014 04:48PM

Updated 04/18 2014 07:49AM

(ST. JOSEPH, Mo.) Over the past decade, value cuts steaks such as the flat iron and the Denver cut have been developed.

These cheaper steaks are more affordable to consumers. But does removing these value cuts impact the quality of ground chuck?

University of Missouri meat scientists wanted to find out. During the past year, MU scientists studied the color and odor of meat when the value cuts were removed.

Researchers did not notice any change in quality.

"Our research showed that even if we take out these value cuts,the ground chuck is still as good a quality as it has always
been," said Claire Ohman, MU Meat Science graduate research assistant.

The National Cattlemen's Beef Association funded the research through the Beef Checkoff.

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