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Kansas Agricultural Experiment Station Research Reports
2000; Kansas Agricultural Experiment Station contribution; no. 00-287-S; Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 850; Beef; Blade tenderization
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A Survey On The Use Of Blade Tenderizers By Beef Fabrication Plants (2000), C.D. George-Evins, John A. Unruh, James L. Marsden, Curtis L. Kastner
A Survey On The Use Of Blade Tenderizers By Beef Fabrication Plants (2000), C.D. George-Evins, John A. Unruh, James L. Marsden, Curtis L. Kastner
Kansas Agricultural Experiment Station Research Reports
A questionnaire to determine the use of blade tenderizers in beef fabrication facilities was sent to 241 members of the North American Meat Processors Association (NAMP). Eighty-four percent of the 90 respondents used blade tenderizers. These subprimals were at least sometimes tenderized by the following percentages of respondents: tenderloins, 7.9; chuck cuts, 18; round cuts, 36; ribeyes, 38; strip loins, 56; and top sirloin butts, 62. If a processor blade-tenderized a particular cut, they tenderized a majority of their production for that cut, generally with multiple passes through the tenderizer. For example, the 62% of respondents who tenderized top sirloin …