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yield grade Cut all longhorn dorsi to ¼ look at RE and do PYG by FT then look at KPH

yield grade Cut all longhorn dorsi to ¼ look at RE and do PYG by FT then look at KPH Quality Grade 2 factors: Age and mableing look at feather bones A and low choices Remove Fore Quarter from hind Quarter. 5 rules for breaking a carcass. Remove valuable from less valuable

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yield grade Cut all longhorn dorsi to ¼ look at RE and do PYG by FT then look at KPH

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  1. yield grade Cut all longhorn dorsi to ¼ look at RE and do PYG by FT then look at KPH Quality Grade 2 factors: Age and mableing look at feather bones A and low choices Remove Fore Quarter from hind Quarter

  2. 5 rules for breaking a carcass • Remove valuable from less valuable • Remove lean from fat • Remove thin from thick • Remove tough from tender • Always cut across the grain

  3. Hind Quarter Flank -remove Kidney Knob --remove additional fat inside -remove flank starting at cod or utter continuing cut 10 inches from chi -saw thru the 13th rib -remove membrane or flank surface -trim out 1 flank by pulling it -trim fat

  4. Remove Round • saw between the 5th and 6th rib to aitch bone 1 inch arteries • Remove • Parallel to and just behind aitch on ban saw. • Trim out round roast BNLS trim exit fat.

  5. Separate • Remove wholesale cut • Fore Quarters • Cut between 5th and 6th rib saw thru the bone (5th -6th rib) • Separate rib from plate 10 inches from top to bottom of ribs • Saw in Half

  6. To remove short rib from plate measure 3 inches from destel end of RE Scrape end of bones of ribs cut out 3 pieces Remove cheil bone

  7. Ribs Separate ribs from Remove elastic tissue from back strap cut tip end into stew meat RE sleeve- cut into RE steaks Plate Remove diaphragm plate and trim role skirt steak for fajitas

  8. Chuck Cut ½ “ above knuckle a horseshoe shape bone should be seen. Fore Shank- trimmed out to lean trim Brisket trim out fat, external

  9. Chuck Saw the ribs as close to the neck bone and remove neck bones Remove ribs. Slice 1-3 1 ½ inch arm chuck roasts from chuck Turn and remove several chuck roast Trim excess fat and scrap exp. Bone Remove all of chuck can be trimmed out for stew meat.

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