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Abstract
Ground beef consumption in the United States accounts
for over half of total beef consumption and is included in a
variety of products from tacos to chili to hamburgers (Greene
2012; National Cattlemen’s Beef Association 2009, 2012;
Peel, 2012). The importance of ground beef to U.S. consumers
is reflected in the number of restaurants that include
hamburgers on their menus as well as the different types of
hamburgers offered. Despite the slow economic recovery
that has been occurring over the past few years, quick-service
restaurants focusing on serving quality hamburgers have
been expanding across the country. This is in addition to
better known chains such as McDonald’s and Wendy’s periodically
updating their hamburger offerings to boost sales
which reflects the latest trends present among consumers.
Although ground beef consumption accounts for over
half of total beef consumption, it accounts for approximately
a quarter of the beef produced from each steer or
heifer carcass (Nold, 2012) and a much larger percentage
of harvested cows. Additional ground beef is produced by
grinding primal chuck and round cuts, but these are more
expensive. Compared to the 1970s, domestic beef demand
dropped as consumer demand shifted toward leaner protein
sources, namely chicken. Although the number of cattle in
the U.S. has declined since the 1970s, increased efficiency
has contributed to an increase in total U.S. beef production.
The primary source of lean ground beef is not from feedlot
finished cattle, but from mature cows and bulls slaughtered
and from imported lean beef trimmings. Supplies of mature
cows and bulls are limited compared to feedlot finished
cattle, as an average of 6.3 million cows and bulls have been
slaughtered under federal inspection annually since 2000
compared to 27.4 million steers and heifers.