BEEF FABRICATION, MERCHANDISING AND UTILIZATION IN NIGERIA

This study was conducted to determine the different cuts and nomenclatures, of beef and edible offal fabricated, merchandised and utilized in Nigeria using Kano and Maiduguri as centres for data collection. Results obtained indicated that twenty two cuts may be fabricated from one side of a carcass and about the same number of edible cuts/parts and a number of semi-wholesale, retail and inferior cuts/part were recognized. The eating quality of the cuts was rarely considered in merchandising but was a factor in the choice of cuts for use in the various locally prepared meat products/dishes produced in the study areas. More than one nomenclature may be used for a cut and slight variations existed among beef fabricators in their style of cutting. The butcher interviewed were in general familiar with the nomenclature of the cuts, but most of the meat buyers/consumers interviewed were largely ignorant of them. It is the conclusion of this study that standardization and adoption of these cuts and nomenclature would enhance the merchandising and utilization of meat in Nigeria and may form the basis upon which a viable mean industry coud be built in the country.