Light-Beef Industry, Once Hefty, Now Runs Lean : Agriculture: Four years ago, there were more than 50 companies in the business; now there are fewer than 10.

Four years ago, more than 50 companies set out to sell Americans on the healthful hamburger.

But the light-beef industry that entered the 1990s is, well, leaner: Fewer than 10 companies still offer light beef--by definition meat that contains 25% less fat than the industry average.

High start-up costs, poor management and a failure to meet U.S. Department of Agriculture specifications helped kill off a majority of those hoping to turn low-fat beef into a cash cow, said Gary Smith, an animal science professor at Colorado State University.

Those who remain say they have survived with commitment, research, money and a product that is improving the image of the entire beef industry.

“The light-beef concept has awakened the industry and helped lead the way for a leaner product,” said Gordon Davis, a former Texas Tech University animal science professor who helped lead the pioneering research on light beef.

“Everybody wants beef that is more lean, and the light-beef producers are forcing the rest of the market to keep an eye on trimming the fat,” Davis said.

A 1988 survey conducted by Texas A&M; University found that as a whole the average fat content of America’s beef has dropped 26% in recent years. The average fat trim per cut hit an all-time low of 0.12 inches in 1990.

These drops have forced light-beef marketers to trim even more fat; the USDA insists that meat containing more than 75% of the industry fat average cannot be advertised as light beef.