Category: beef

Understanding Primal Cuts and American Beef Grading

Posted on March 29, 2018

At Miami Beef, we’ve been a leading supplier of quality meat to the hospitality, food service and retail sector, for more than fifty years. In our time within the meat industry, we’ve observed changing consumer and distributor demand for specific cuts and portions of meat, that reflect the changing needs of business partners, and American consumers.

In the United States, beef is classified into two main categories, forequarter and hindquarter primal cuts. Within each category, are individual cuts of beef that are suited for a variety of end-user purposes, from premium steaks, to simmering selections and ground beef.

Forequarter Primal Cuts

The forequarter of cattle, is the front section of the livestock, which contains more connective tissue, muscle, bone and sinew. Cattle are naturally more muscular in the front areas, where they rely on these structures for movement, and grazing activities.

The meat selections butchered from the forequarter, are less tender than hindquarter primal cuts for this reason. In terms of preparation, these cuts require tenderizing and margination, but they are ideal for use with slow-cooking methods, that break down the consistency of the beef into moist and delicious meal components.

a) Brisket

Smoked brisket is popular across the United States, but in high-demand for southern American grocers and the food service industry. Brisket utilizes meat cut from the breast and lower chest of beef or veal; it includes muscle structures that support approximately 60% of the body weight of standing cattle.

Marinated brisket that is slow roasted at low temperatures (such as smoked meat preparation) is ideal as it breaks down that connective tissue and tenderizes it naturally.

b) Plate

The plate beef (sometimes referred to as short plate) is another popular forequarter cut that is processed for the American market. From the plate selection, butchers carve skirt steaks, which are commonly sold as meat to be used for fajitas. The navel area of this cut is also used for ground beef.

c) Shank

Stewing beef selections are cut from the shank section. The meat in the shank area represent the toughest of all beef cuts, with little to no fat marbling. It requires a long period of boiling and simmering, to become tender, but is ideal for use as a healthy protein in stews or soups. Beef shank is also the source of tender bone-in ‘osso buco’ for consumers, and fine dining establishments.

d) Rib Section

The rib section is the source of affordable ribeye steaks, rib chops, and delicious boneless Prime Rib roasts. This forequarter area of cattle, offers very tender cuts of beef, and are higher priced, for a premium meal experience.

e) Chuck

Chuck Roasts and steaks represent a great combination of flavor, cooking flexibility and value to the American consumer and the food service industry. Trimmings from the production of Chuck Roast are utilized for ground beef, the star ingredient in sauces, homemade hamburgers, chilli and other popular menu items.

Hindquarter Primal Cuts

The hindquarter cuts are the source of the highest quality, premium beef selections. They are butchered from areas of cattle that do not contain excessive bone, muscle or sinew. The hindquarter primal cuts are accessed by fine dining establishments, and by consumers who want the highest quality for grilling at home.

a) Short Loin

This portion of American beef, is about 16 to 18 inches long. The average beef short loin will produce up to 14 steaks, depending on the desired thickness of the cut. Club steaks, t-bone and porterhouse steaks are carved from this area.

b) Tenderloin

They don’t call it tenderloin without good reason. Beef tenderloin is in the loin area of American cattle, and it is made from the tip of the pointed end of the tenderloin, to create the luxury filet mignon cut. Fine dining establishments utilize the center cut to create Chateaubriand, which is typically carved table side for guests, or on a five-star service line as a menu item.

c) Round

There are three subprimals located in the beef round. The top round, or inside round, the bottom (outside round) and the knuckle. The top and bottom round cuts are lean, and do not contain a high level of collagen, which turns into gelatin when roasted. They are a less moist and tender meat, compared to a chuck roast.

The beef round is derived from the back leg of cattle, and meat cuts from this area have little marbling, as it is predominantly muscle.

d) Standard, Top and Bottom Sirloin

These coveted steaks are cut from the rear back portion of cattle, located near the short loin section. The top sirloin is a premium cut and is well marbled and perfect for grilling. Bottom sirloin cuts are less tender, but generally cut into larger portion sizes, making it a consumer pick for family dinners, where the steak can be shared to serve more than one person.

e) Flank

The flank area produces flat flank steak, which is also sometimes referred to as London Broil. Meats derived from this section are considered tougher and require slow grilling and margination to be tender. Flank steak is the primary cut used for fajita meat commercially, and by consumers.

It is important to note that internationally, there are other classifications for beef cuts that vary by country and reflect consumer preferences. Our USDA Headquarters facility, uses state-of-the-art and advanced technology to control temperature, and screen thoroughly with metal and bone fragment detection.

At Miami Beef, we are third-party audited by independent inspectors, as part of our quality control program, to insure food safety and hygiene throughout all stages of meat processing. Our staff undergo GMP (Good Manufacturing Practice) training sessions, and our products are constantly tested through every stage of processing, including certified microbiological pathogen screening, and nutritional analysis.

Make Miami Beef your resource for safe, and consistently high-quality frozen meats. Contact us for more information.

New Trade Deals With Japan Brings Growth Opportunity for American Beef

Posted on March 15, 2018

For Japanese consumers, 2018 marks the first moment in two years, that they have been able to access American beef products. The legislative ban on imports of meat products from the United States, has created an exciting opportunity for producers and processors to re-enter the Japanese market, which has a growing demand for red meat.
A new report from the U.S. Meat Export Federation (USMEF) shares that volume exports in 2017 to Japan increased in frequency by 7%, and in value by 19% in the first year after regulatory restrictions were removed.

Unfortunately, the uptick in imports of American beef also promoted an announcement of a 50% tariff on U.S. meat imports to Japan. The USMEF and other agencies worked promptly to negotiate with the Japanese government, to ease the tariff, and the trade experts anticipate that the increased rate will be dropped to approximately 38%, to balance consumer demand and affordability.

The $375 billion-dollar trade deficit between China and the United States has impacted American beef producers, as talks continue about tariffs in other export classes.

Japanese Consumer Demand for American Beef

Japan is the world’s second largest beef importer by value, and it was once the leading buyer of all American beef products, at a rate of $1.6 billion dollars per year, before the first restrictions on imports began, in 2003. The first moratorium was implemented during the international outbreak of bovine spongiform encephalopathy (BSE), also know as ‘mad cow disease’. During the incident, the domestic beef production in Japan fell dramatically, while consumer concern over the safety of red meat products suppressed purchase demand.

Raising cattle in Japan is expensive, and the country relies on international importers to provide products to meet the rising demand and affluence of Japanese consumers. In Japan, household income has continued to grow slowly, but households in the country are still among the wealthiest in the world. And they are willing to pay a premium price, for specialized cuts of beef, both grain and grass-fed.

American Beef Producers Poised to Surpass Australian Suppliers

In the United States, American beef producers are excited about the opportunity to regain their position as the largest beef exporter to Japan. Although trade agreements between Australia and Japan give Australian producers a price advantage with lower tariffs, in the first two months of 2017, beef imports from Australia accounted for 47% of total purchases. American beef exporters supplied 44% of total purchases in Japan, according to the Japanese Agricultural Ministry.

The price of locally raised Wagyu beef in Japan has skyrocketed, due to declining production. Wagyu beef producers in Japan utilize grain feed, which is identical to the American method of production. Australian beef exports are primarily from grass-fed sources.

The Japanese restaurant sector is booming, which is leading the increased demand for more affordable cuts of meat, as an alternative to Wagyu. In the first fiscal quarter of 2017, Japanese frozen beef imports from all nations totaled 89,253 tons, which marked an increase of 17.1% from 2016 sales. Japan sourced 37,823 tons (an increase of 25%) in that period, from non-EPA countries. Japan has protected Economic Partner Agreements (EPAs) with Australia, Mexico and Chile, for frozen meat products.

American beef producers are encouraged by increased demand, and the growing value of Japanese beef exports. From January to May of 2017, U.S. beef exports were valued at $731 million dollars, which marked an increase in 32% from the same period in 2016. The United States shipped 123,290 tons of beef to Japan, in the first quarter of 2017. International beef exports from the U.S. to all countries, was 497,323 tons.

While trade talks from Japan are geared toward protecting the market value and demand for domestically produced Wagyu beef, growing population needs and the pressure for specific cuts at a more value conscious price-point, will help U.S. beef producers and processors meet demand, as a safe and high-quality beef provider.

Florida, the 7th Largest Cattle State

Posted on July 31, 2017

While tourists come for Walt Disney World and the beaches, Florida is also known as the home to some of the largest ranches in the United States. There are more than 15,000 ranches in Florida alone, making our state one of America’s major players in both the beef and dairy industries. Florida has used both its’ year-round access to grass and practically non-existent winters as a significant advantage in the cattle production industry.

Without beef production in Florida, meat prices could considerably rise due to weather impasses and supply shortages. Many calves are raised on open farms in Florida until they are about 8-months old and then sent towards the Midwest. Three of the nation’s biggest cow ranches operate within Florida, not that far from attractions like Universal Studios and Disney. So next time you take the kids to hit Space Mountain or Rockin’ Rollercoaster… maybe hop on over to a local ranch and check out Florida’s cattle!

A Florida meat supplier (or “cattleman”) is an important member of Florida’s society. They manage water resources within the ranch’s grasslands and observe wildlife. Cattle farmers are devoted to preserving both the green ranches and its surrounding ecosystem. These farmers take on a significant role in the Floridian community as they direct and control exotic plants or animals that threaten endangered species within our sunshine state.

Basically, Floridian cattle ranching is a huge American industry. It provides jobs as well as helps the local economy grow by giving business opportunities to the community. Aside from raising cattle, this commerce also helps to support a variety of other business networks: from fertilizer manufacturing to heavy machinery corporations and animal feed companies.

If you own a restaurant in the state, run a Florida based grocery chain, or are a distributor looking to stock local product… check us out. Miami Beef offers a wide variety of Local Florida meat options that can fit your budget. Get in touch with us to learn more: www.miamibeef.com.

4 Things You Need to Consider With Private Labeling

Posted on June 19, 2017

There is a major trend that is becoming more and more popular between wholesalers and buyers today. Many wholesalers or distributors are now offering their very own private label products. There are a number of reasons and advantages to using private labeling, which we’ll discuss later—but first, what is private labeling?

Why Private Labelling?

Private labeling is when a retailer or supplier gets goods that are made by a wholesale manufacturer and sells it under their own label or brand. This allows you the option to customize a product’s packaging under your own trademark. With private labelling, it’s just the manufacturer (us) and the brand owners (you) who will sell directly to customers.

Who We Are

Our family-owned company, Miami Beef, was established since 1972. We’re an industry leader that provides quality, frozen and fresh meat products to retail industries throughout the United States, the Caribbean, and Central and South America.

So if you’re looking for a food wholesaler, specifically a wholesale beef private label company, we are here to tell you a few things you should consider before investing.

1. Product Liability

You own the product, and as a seller of that product, you may liable for injuries, damages, and losses caused by a defective product. Investing in a private label will mean taking a greater amount of responsibility for your product and its’ handling during the manufacturing process.

This means investing in a supplier who produces defect-free products that also meets USDA requirements. Quality control is very important when building brand value. Fortunately, when buying products from our company you have nothing to worry about.

2. Watch Your Pricing

With a private label, you have control over your pricing. Which is great but there is a downside. Everyone needs to make money, and as a private labeler, and not the manufacturer, you are adding one more company / person to the supply chain that needs a piece of the pie. So be sure you can run your new product line with smaller margins, else you may price yourself right off the shelf.

3. Insurance

Always obtain the correct product liability insurance to cover the products you would like to sell. Play it safe when it comes to coverage that can potentially save your business. There are many companies that handle product recall insurance ranging anywhere from $25,000 up to $100,000,000.

4. Product Recall Responsibility

It is the job of both the wholesalers and sellers to issue a public notice when a defected product is found. Remember you are taking ownership over this product, so be sure you can stand behind it!

Thinking A Private Label Is Right for You?

If you’ve read our tips above and believe this is something you’d be interested in, don’t hesitate to contact us today! Our staff is here to answer all questions and concerns for those looking for wholesale beef companies that can private label.

5 Burger Grilling Tips From The Pros

Posted on June 5, 2017

There’s no better time for a hot and juicy burger than a sweltering summer’s day. But if you find yourself hosting the holiday BBQ this year, you’ll need to know how to cook your burgers right. Want to impress your friends and neighbors will dem grill skills? Just follow these 5 pro tips and you’ll be on your way to making perfect burgs in no time.

1. Use High Quality Meat

No matter how you prepare it, the wrong ground beef can make or break your burger.The tastiest, juiciest burgers are the ones with a good lean to fat ratio. Ground beef that’s too lean will be tough and dry, so you’ll want to look for meat with a fat content of at 20-30%. Even if you’re trying to watch your weight, a little fat in your burger is only a good thing! If you’re cooking for a large group or you’re adding hamburgers to your restaurant’s menu, stock up on high-quality wholesale ground beef.

2. Keep It Simple

When it comes to the perfect burger, less is more. You don’t need to pack your patties with onion, garlic, and every seasoning under the sun – at that point, you’re not making burgers, you’re making meatloaf! The classic flavor you want is in the fat, but do add a generous amount of salt and pepper.

3. Timing Is Everything

What difference does it make if you season your beef a minute or an hour before you put it on the grill? A huge difference, actually – as soon as you shake out the salt, the proteins in the meat begin to break down. While it doesn’t have a huge impact on flavor, it affects the texture of the meat, making it tougher. For the best burger, wait until the moment just before they’re placed on the grill to add salt.

4. Make a Small Indentation In Each Patty

Before you put them on the grill, use your finger to make a small indentation in each raw patty, like you’re making thumbprint cookies. As your burgers cook, this will help the juices pool towards the center rather than slipping and dripping off the edges.

5. Only Flip Once

It can be tempting to flip your burgers over and over again and squash them down with the spatula to hear them sizzle, but both of these are huge do-nots in the world of grilling.

Patience and self-control are the most important qualities in a grilling master. Pressing down on your burgers will squeeze out the juices and leave you with dry, tasteless patties. Flipping a patty too soon interrupts the searing process. Just like how a pancake flipped too soon can’t become the golden flapjack of your dreams, a burger flipped before it’s time won’t be able to cook properly. An early flip can also cause your meat to fall apart, so play it safe and limit yourself to one flip per burger (two at most).

Miami Beef Company, Inc. Launches New and Improved Website

Posted on May 12, 2017

Miami, FL 33014

USA

https://miamibeef.com/

Miami, FL— With a new and improved site, Miami Beef, a wholesale meat processor and distributor in Miami, continues to deliver the best quality fresh and frozen meat to retail industries and food services throughout the US, Central America, South America, and the Caribbean. This custom burger, steak, and ground meat manufacturer has been serving as an industry leader since 1972, with ties in the meat world going back for more than a century. Their ongoing success can be attributed to a long-standing client base, superior customer service, product quality, and their world renowned custom (you name it, we make it) products and processing methods.

So how custom are we talking here? Well… looking for a burger? What kind — Beef, Turkey, Bison, or Chicken? How about a size — 4oz, 6oz? What about shape? Grass-Fed or All Natural? Or maybe you just want an 8oz American Kobe and Angus blend that’s shaped in the state of Texas, is 15% fat and has a specific amount of an adult’s daily recommended sodium intake. Yeah. Don’t even get them started on steaks. Miami Beef can literally create any meat product that meets your technical and nutritional specifications. It’s what they do best!

With all this customization and hard work, it’s important your products’ are made in a safe, USDA regulated environment. That’s why food safety is Miami Beef’s number one priority. On the newly published website, you can learn more, but everything in their facility was built from the ground up with food safety in mind — from the processing floor layout to the shipping and receiving docks, and from dry storage rooms to product freezers and so much more. “You can rest assured, with Miami Beef, you’re protected!” says the company spokesperson. “After a century of trial and error, we know meat.”

Introducing their updated website, the family meat processors based in Miami are inviting all clients and future customers to check out their new digital hub. Here clients can find information on the company, how they started, products they carry, current industries served, capabilities, and so much more.

Contact: Robert Young
sales@miamibeef.com

Where to Buy Wholesale Steak for Your Restaurant

Posted on May 12, 2017

When you own or manage a restaurant or food service, you have to be an expert multitasker to meet all of the various demands that you’ll almost certainly face. In the restaurant business, you need to be able to put your greatest focus on creating an exciting menu, cooking tasty meals, and serving your customers. The last thing you need to be distracted by is an endless and failing search for the right, trustworthy, quality food provider. You need to be in the business of making tasty meals with wholesale steak and not having to continuously look for where to buy the materials to make them.

So when you are starting or running a restaurant, you need to find your suppliers quickly so that you can move onto more important concerns. Because of all the risks that accompany meat production and packaging, it’s particularly important to find and develop a steady relationship with a quality meat supplier who focuses on both the quality of the meat, as well as the safety of the handling and packaging processes.

When looking for where to buy choice, select, or prime steaks and ground beef, some restaurant owners will turn to big distributors to make their purchases. However, this just means they’re working with another middle man. A better option would be to go direct to the meat processors and suppliers of these distributors – the wholesale local meat companies who have specialized in working with their clients to create products needed for any unique context and menu.
When purchasing meat from a store, buyers are limited to what cuts and types of meat the distributor has chosen to carry — and when purchasing directly from the manufacturers, however, buyers have much more variety to choose from, and can often even work with the manufacturer to develop a cut or product specifically for their restaurant or business. These meat processors and manufacturers usually have far-reaching distribution abilities and impressive production capabilities, meaning that cost can be kept relatively low, even for high-quality custom products.

Here at Miami Beef, meat distributors Miami, we are such a manufacturer. Because of our location in South Florida and access to ports, we distribute globally with quick turnaround. We serve a vast array of industries including: restaurants, cruise lines, schools, healthcare facilities, military, and more. We have large scale production capabilities at up to 100,000 lbs. per every 8-hour shift, enabling us to produce customized bulk orders.

Furthermore, we put food safety at the top of our priority list so that our customers do not have to stress over it. We consistently submit to 3rd party regulatory audits, and our facility is a USDA Regulated Headquarter Plant. Family owned and operated since 1972 and so deeply committed to safety and process, few know meat production and packaging like Miami Beef, meat distributors Miami.

So, if you are starting a restaurant or already own one and you need to know where to buy prime steaks or chops, remember – skip the distributors menu and go straight to the manufacturer. Remember, too, that you don’t have to be in the geographic locale. Miami Beef ships worldwide. Contact us to learn more about how we can work with you to produce the unique cuts and meat products you need to make your menu and restaurant unique and successful. Do not settle for the boring and generic options that you will find in a store. With Miami Beef, you will have a research and development team assigned to you to ensure you get the customized products you want to grow your restaurant’s brand.

Don’t settle for any average manufacturer – be sure to seek out the highest quality. Go with a long-standing, trusted manufacturer, like Miami Beef, who has been family owned and operated since 1972, and who has been in the meat business for nearly a century. We submit to the highest standard of safety practices and testing, and excellent customer service is their goal. You really can’t go wrong working with this Miami meat distributor. Let us help you make your restaurant excellent and unique. Contact us today to learn how.