Use of external fat width to describe beef and lamb cuts in food composition tables

Variability in the amount of total separable fat of retail beef and lamb cuts as well as changes in the Australian meat supply make it difficult to select appropriate nutrient composition data from the current Australian food composition tables. A descriptor, based on a visual and easily measurable variable such as external fat width, could be useful if shown to be predictive of total separable fat. Fifteen representative retail beef and lamb cuts (n=736) were randomly purchased from retail outlets located in different socioeconomic areas in each of Melbourne, Sydney and Brisbane. Mean external fat width (mm) was measured and the average percentage of total separable lean and total separable fat was determined for each retail cut. External fat width significantly predicted the amount of total separable fat for most beef and lamb cuts (P<0.05), except for gravy beef and roasts and could therefore be used as a reliable descriptor for these cuts. Based on the variation observed in the retail beef and lamb samples, external fat width was categorized into 0, <2, 5 and 8 mm.