AHDB Beef and Lamb
Survey of beef quality at retail outlets
Introduction
A wide range of factors can influence the eating quality of beef available
to consumers. Delivering optimum quality relies on the adoption of a whole chain approach. Individual
retailers, however, adopt widely differing specifications to suit their business needs and the practices
intended to improve meat quality, operated in isolation, may not be fully effective.
It is relatively easy to identify whether some practices are in place, for example hip suspension. It is
less easy to identify whether the less obvious requirements (eg maturation period) have been adopted.
If they have, supplier monitoring may be insufficient to ensure that they are adhered to.
In 2011, AHDB Beef and Lamb (EBLEX) conducted a retail beef survey following concerns raised by the
board that there was an undesirable and avoidable degree of variation in the toughness of English beef
at retail. Sixty sirloin steaks and sixty topsides from six major retailers were shear force tested for
tenderness over a three month period and the findings reported.
This project is largely a repetition of the tenderness testing undertaken in the 2011 survey, although
the sample has been expanded to include the increasingly prominent discount retailers. It will assess
any changes in the tenderness of beef at retail and be used as a benchmark to assess work going
forward. It is proposed that the survey should be repeated periodically going forward.
Objectives
To sample beef from 8 multiple retailer outlets and undertake shear force (toughness) assessment
Approach
Sample sourcing and testing
Samples of British/English product were sourced from outlets representing eight major retailers. Each
retailer was visited five times over a five week period (July/August) with each visit geographically
targeted in order to ensure a representation across their distribution networks. The retailers included:
1.
2.
3.
4.
5.
6.
7.
8.
Aldi
Asda
Cooperative
Lidl
Morrisons
Sainsbury
Tesco
Waitrose
On each visit, three samples were purchased - two samples of sirloin steaks (Longissimus lumborum)
and one sample of the beef roasting joints. If possible the joint selected was topside
(Semimembranosus), however, if this was not possible, a representative sample of the retailers
offering was selected. Standard (not premium or economy) supermarket own label product was
sourced.
Experimental structure summary
Joints: 8 suppliers x 5 visits x 1 sample = 40
Steaks: 8 suppliers x 5 visits x 2 samples = 80
Total = 120 samples
Sample preparation & analysis
Following purchase, key label details were recorded and each of the samples were refrigerated until
the stated use by date, at which point they were frozen. If samples were overwrap they were
vacuum packed at freezing.
Once all samples had been frozen, they were thawed, full details recorded and then prepared,
cooked and tested in accordance with the AHDB Beef and Lamb protocol for Warner-Bratzler Shear
Force (WBSF) testing. WBSF testing is a standard laboratory procedure for assessing meat
toughness.
Results
Sirloin steaks
Eighty steak samples (ten from each of eight retailers) were assessed for shear force. The
results are summarised below, alongside the results from the 2011 survey.
Maximum Force (Kg)
Steak shear force
Overall Average
Overall Minimum
(most tender)
Overall Maximum
(most tough)
Average for retailer with
lowest value
Average for retailer with
highest value
2015
2011
3.6
4.9
1.9
2.5
6.6
10.0
2.9
3.9
4.0
5.8
Roasting joints
Forty roasting joints (five from each of eight retailers) were assessed for shear force. The
results for all joints, (Topside (Semimembranosus), Thick flank or Toprump (Quadriceps
femoris) and Silverside (Semitendinosus) are summarised below:
Maximum Force (Kg)
Roasting joints
shear force
2015
2011
5.3
5.6
3.1
3.1
8.4
9.3
3.6
4.8
5.6
6.9
Overall Average
Overall Minimum
(most tender)
Overall Maximum
(most tough)
Average for retailer with
lowest value
Average for retailer with
highest value
Shear force assessments for the various cuts in the 2015 survey are shown below:
Maximum Force (Kg)
Topside (n = 26)
Overall average
Overall minimum
tender)
(most
Overall maximum (most
tough)
Thick Flank (n=11)
Silverside (n=3)
5.5
4.9
5.7
3.1
3.3
3.6
8.2
7.7
8.4
Conclusions
Compared to the 2011 survey, the results demonstrate a significant improvement in the shear
force values (tenderness) of sirloin steaks available at retail outlets in England. Steak of very
good quality was purchased from all retailers. There was also a significant reduction in the
range of values, particularly those of above average tenderness, thus suggesting greater
consistency in the retailers offering.
Roasting joints, unsurprisingly, have higher shear force values than steaks and demonstrated
an improvement in shear force values from the 2011 survey, albeit marginal. The most notable
change was a reduction in the range of values, again suggesting an improvement towards a
more consistent offering. Similar to steaks, joints of very good quality were purchased from
all retailers, but there was a wide range in variation. Joints from the thick flank showed greater
consistency over topside and silverside respectively.
Overall, whilst there is a reduction in the range of toughness, there is still variation of product,
particularly of roasting joints and thus some consumers are likely to be disappointed with the
toughness of beef they can buy from the multiple retailers.