US Meat Export Federation, Jaime Balmes 8, Piso 6 Despacho 602 C, Col. Los Morales Polanco, Mexico City, D.F. C.P. 11510, Mexico.
Meat Sci. 2014 Feb;96(2 Pt A):729-36. doi: 10.1016/j.meatsci.2013.10.008. Epub 2013 Oct 11.
Retail packages (N=1004) containing fresh US beef in display cases in five cities across three regions of Mexico were surveyed for cut types, cutting styles, fat thickness measurements, marbling scores, and USDA Quality Grades to gain an overview of fresh US beef in Mexican retail markets. Data were analyzed to generate frequency distributions and examine the effect of city, geographical region, store chain, and socio-economic status of the targeted clientele on type, cutting style, fat measures and quality of beef cuts of US origin. Top round, bottom round and knuckle were the most common cut types. Milanesa-type slice and "bistec" (steak for grilling) were the predominant cutting styles. Over 95% of the retail cuts were trimmed to 3.2mm or less of external fat. Most cuts were USDA Select (74.5%) and USDA Choice (24.5%). External fat thickness and marbling score differed among cities and store chains (P<0.01).
对五个城市、三个地区的展示柜中零售包装的（N=1004）新鲜美国牛肉进行了调查，以了解切割类型、切割方式、脂肪厚度测量、大理石花纹评分和美国农业部质量等级，从而全面了解墨西哥零售市场的新鲜美国牛肉。对数据进行了分析，以生成频率分布，并检查城市、地理区域、连锁商店和目标客户的社会经济地位对美国进口牛肉切割类型、切割方式、脂肪测量值和质量的影响。牛臀肉、牛后腿肉和牛腱是最常见的切割类型。米朗西那型切片和“比斯特克”（烤肉用牛排）是主要的切割方式。超过 95%的零售切块修剪至外部脂肪 3.2 毫米或以下。大多数切块都是美国农业部精选（74.5%）和美国农业部选择（24.5%）。外部脂肪厚度和大理石花纹评分在城市和连锁商店之间存在差异（P<0.01）。
