Advancements in the Live Animal,
Carcass and End Point

End Product: What Improvements Can We Make?

by Troy Smith for Angus Productions Inc.

 

HOUSTON, Texas (April 20, 2012) — Addressing at the 2012 Beef Improvement Federation (BIF) Research Symposium and Annual Meeting in Houston, a representative of the nation’s largest food distribution company discussed the wants and needs of his foodservice customers. Norlyn Tipton, program quality manager for specialty meat companies at Sysco Corp., spoke to Live Animal, Carcass and End Point Committee members, stressing that food safety is the chief concern of customers.

 

“We go the extra mile on food safety, including multi-hurdle interventions to reduce bacteria,” said Tipton, adding that testing for pathogens doesn’t work. “We’ve added more interventions to cut down on pathogens, using new technologies. Consumers have come to expect that kind of extra effort.”

 

Tipton said Sysco’s total sales of food products and guest supplies topped $39 billion in 2011. The company offers multiple specialty meat lines, selling more than 100 million pounds (lb.) of meat representing more than $1 billion in annual sales. Much of the beef Sysco supplies to restaurants is aged to customer specifications. Needle tenderization is provided upon request. Tipton said dry-aged product, selling at $20-$40 per pound, is increasingly sought after by high-end chefs.

 

Also coming with greater frequency are requests for “antibiotic-free” beef. Calling concern about antibiotics a constant issue, Tipton said Sysco advocates use of animal antibiotics for therapeutic use only and frowns on performance-enhancement applications. The use of growth promotants is another customer concern, reflected in calls for “hormone-free” beef. Tipton believes consumer opposition to the use of beta agonists during the finishing phase could be the next emerging issue.

 

“There is increased interest in locally raised meat. Culinary groups push it,” said Tipton. “But what is ‘local’ anyway? In my mind, there is no definition. It’s inconsistent for safety and quality, and you must rely on the integrity of whoever is producing it.”

 

Tipton said customers also want value represented by less-expensive beef options. They want unique cuts to add excitement to menus. With regard to portion sizes, smaller is ‘in.’ With regard to quality, customers want both high-quality-grade beef, but they want healthier, low-fat beef, too.

 

“That’s sort of a dichotomy,” admitted Tipton. “The fact is we can’t get enough Prime beef to satisfy demand.”

 

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