What was a new and novel technology in the 1950s, the ultrasounding of beef carcasses has evolved into a valuable tool for beef genetics, as well as an improved beef customer experience, according to university researchers.<\/p>\n
Dr. Tommy Perkins of Texas A&M University has been working with the technology since the 1990s and said encouragement from beef breeding organizations helped to incorporate the scans.<\/p>\n
\u201cIn the 1990s, we knew that ultrasounding carcasses was going to change the industry as we could start helping producers select seedstock bulls for bigger ribeyes,\u201d Perkins said. \u201cThe initial interest came from the Brangus Association, and we were able to use a 17-inch probe to see the entire ribeye on a screen from five different images by 1995.\u201d<\/p>\n
Ultrasounding of carcasses has become more mainstream since the 1990s and services performing the ultrasounds need to be certified every two years by the Ultrasounds Guidelines Council.<\/p>\n
By being able to see the size and growth of the ribeye, one of the most valuable cuts on a beef carcass, producers began choosing bulls able to produce the larger cuts. The result has been a benefit both for producers and beef consumers.<\/p>\n
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\u201cIn 2006, we had the lowest number of Prime carcasses and the highest number of Select and Choice, and that\u2019s when ultrasounds on carcasses really started to be used,\u201d Perkins said, referring to a USDA carcass grading score of Prime, Choice, and Select beef grades. Prime is considered to have the most marbling, with Choice having moderate and Select having the least.<\/p>\n
\u201cNow we have very few Select carcasses and a lot of Choice carcasses, with 13 percent of carcasses overall in the U.S. being considered Prime. So, selecting all these bulls for improved ribeye development and putting those genetics into the common herds meant people were buying high-marbling bulls and we were seeing the results in the packing plant,\u201d he added.<\/p>\n
As the marbling increased in carcasses overall, Perkins said the beef consumer ended up with a better product.<\/p>\n
\u201cThe difference can be seen if you buy a pork chop today compared to the 1990s or early 2000s. The pork industry didn\u2019t use ultrasound data for carcass quality and now a pork chop has low marbling, and if you cook it for two seconds too long, it\u2019s dry. So, pork has been replaced by a protein that is tender, juicier, and more flavorful beef,\u201d Perkins explained.<\/p>\n
While ultrasounding has become a useful technology, Perkins said he would like to see some additional research into the video aspect, not just still frame data.<\/p>\n
\u201cWe had approached looking at the video component instead of the still image initially, but I think it\u2019s time to get back to video imaging,\u201d he said. \u201cWe\u2019ve done a great job for the industry, but I think we can have more by bringing in artificial intelligence and a video focus.\u201d<\/p>\n
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