Concepedia

Retail Cut Classification

Retail Cut Classification is a methodological framework within meat science that categorizes portions of meat into standardized, market-ready units based on anatomical origin, cut quality, and consumer demand, distinguishing it from broader carcass classification systems by focusing on post-processing, commercially salable products.

19

Publications

519

Citations

101

Authors

30

Institutions

Publications per year

2017–2026

2

Parents

Publications

19

Determination of sensory, chemical and cooking characteristics of retail beef cuts differing in intramuscular and external fat

G.L. Luchak, R. K. Miller, K. E. Belk et al. · Meat Science · 1998 · 65 citations

, , +14

The effect of feeding system on carcass characteristics, non-carcass components and retail cut percentages of lambs

Oneida Morón-Fuenmayor, Tyrone Clavero · Small Ruminant Research · 1999 · 58 citations

, , +16

Effects of vitamin E supplementation on fattening performance, non-carcass components and retail cut percentages, and meat quality traits of Awassi lambs

Muhlis Maci̇t, Vecihi Aksakal, Ebru Emsen et al. · Meat Science · 2002 · 55 citations

, , +17

Nutritional composition of lamb retail cuts from the carcases of extensively finished lambs

Stephanie M. Fowler, Stephen Morris, David Hopkins · Meat Science · 2019 · 43 citations

, , +14

Beef Retail Cut Composition: 2. Proximate Analysis

Jennifer L. Wahrmund-Wyle, Kerri B. Harris, J.W. Savell · Journal of Food Composition and Analysis · 2000 · 37 citations

, , +11

1–5 of 19

Authors

101

  1. JS
    J.W. Savell

    Texas A&M University, United States

    7 publications · 203 citations

    7

    h-index

  2. JM
    Janet M. Roseland

    Office of Dietary Supplements, United States

    2 publications · 39 citations

    2

    h-index

  3. KB
    Kerri B. Harris

    Texas A&M University, United States

    2 publications · 54 citations

    2

    h-index

  4. DR
    Dale R. Woerner

    Colorado State University, United States

    2 publications · 39 citations

    2

    h-index

  5. AM
    Amy M. Cifelli

    Texas Tech University, United States

    2 publications · 39 citations

    2

    h-index

1–5 of 101

Institutions

30

  1. Texas A&M University

    College Station, United States

    7 h-index

    27 publications

    765 citations

  2. Colorado State University

    Fort Collins, United States

    3 h-index

    8 publications

    212 citations

  3. Kansas State University

    Manhattan, United States

    2 h-index

    5 publications

    60 citations

  4. Longmont United Hospital

    Longmont, United States

    2 h-index

    2 publications

    39 citations

  5. University of Nebraska–Lincoln

    Lincoln, United States

    2 h-index

    5 publications

    60 citations

  6. Texas Tech University

    Lubbock, United States

    2 h-index

    5 publications

    101 citations

  7. Texas College

    Tyler, United States

    2 h-index

    6 publications

    162 citations

  8. National Cattlemen's Beef Association

    Centennial, United States

    2 h-index

    4 publications

    78 citations

1–8 of 30

Venues

  1. Meat Science

    9 publications · 280 citations

    9

    h-index

  2. Journal of Food Composition and Analysis

    4 publications · 85 citations

    4

    h-index

  3. Journal of Animal Science

    3 publications · 38 citations

    3

    h-index

  4. Asian-Australasian Journal of Animal Sciences

    1 publications · 37 citations

    1

    h-index

  5. Food Control

    1 publications · 21 citations

    1

    h-index

1–5