“Not all beef trim is created equal,” says Christopher Kerth, Ph.D., associate professor of meat science at Texas A&M University, based in College Station, Texas.
When creating optimum blends (and analyzing their fat content), the meat sample – and source – can certainly affect results and flavor. And the type of fat in the meat can be just as important as the amount. To create ideal meat blends, processors today are playing with the fat source and utilizing old and new methods of analysis.