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AGR. 376 - Meat Processing Technology

AGR. 376 - Meat Processing Technology. Beef Fabrication and Identification of Cuts Dr. Stanley F. Kelley Fall 2000. Rib Steak (contains the rib). Ribeye Steak (same except no rib). Rib. Longissimus dorsi. Marbling (intramuscular fat). Dorsal process (part of the thoracic vertebrae.

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AGR. 376 - Meat Processing Technology

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  1. AGR. 376 - Meat Processing Technology Beef Fabrication and Identification of Cuts Dr. Stanley F. Kelley Fall 2000

  2. Rib Steak (contains the rib) Ribeye Steak (same except no rib) Rib Longissimus dorsi Marbling (intramuscular fat) Dorsal process (part of the thoracic vertebrae Spinalis Muscle

  3. Separating the Wholesale Rib and Plate from the Wholesale Chuck, Brisket and Foreshank. Cut is made between 5th and 6th rib.

  4. Removing the Sirloin Tip Roast Cut comes from the round

  5. Wholesale Plate: a minor cut Wholesale Rib: a major cut

  6. Separating the wholesale cuts Rib and Plate Longissimus dorsi Spinalis muscle

  7. The Wholesale Rib: makes Rib steaks (with rib) or Ribeye steaks (no rib) Plate (ground beef) Small end of the Rib - adjacent to the Wholesale Loin

  8. Spinalis muscle Ligamentum nuchae Longissimus dorsi Dorsal process Large end of the Rib: adjacent to the Wholesale Chuck Rib

  9. The Wholesale Rib Ligamentum nuchae

  10. Rib Steak: contains thoracic vertebrae, rib, longissimus dorsi and spinalis muscle

  11. Large-end Rib Steak: contains thoracic vertebrae, rib, longissimus dorsi and spinalis muscle, ligamentum nuchae

  12. The Wholesale Chuck Scapula Cartilage cap Retail cuts from the Chuck: hamburger, chuck steak/roast, blade steak/roast, 7-bone steak

  13. Long dorsal process Blade steak from Chuck: contains longissimus dorsi, scapula, portion of the rib, came from the thoracic vertebrae region Ligamentum nuchae Scapula

  14. Seven Bone Steak/Roast Scapula & Scapula ridge makes the “7” Comes from the Wholesale Chuck: contains the thoracic vertebrae

  15. The Brisket: only cut that is a Wholesale and retail cut Removed scapula and 1st-5th rib to make a boneless brisket

  16. Top of the round “inside of the carcass” Round Steak from the Wholesale Round Sirloin Tip was removed from this area Bottom of the round “outside of the carcass”

  17. Round bone “Femur” The Round Steak Adductor muscle Sirloin Tip was removed from this area Semimembranosus Semitendinosus “eye of the round” Biceps femoris

  18. Round Steak “Bottom of the round” Semitendinosus “eye of the round” Biceps femoris Adductor muscle Semimembranosus “Top of the round”

  19. T-Bone Steak Psoas major Porterhouse Steak Dorsal process Dorsal process Transverse process Longissimus dorsi Diameter of Psoas major larger than 1.5 inches

  20. Porterhouse Steak From the Wholesale Loin: contains lumbar vertebrae -Longissimus dorsi -Transverse process -Gluteus medius muscle

  21. Porterhouse Steak Lumbar vertebrae Gluteus medius Transverse Process Psoas major Longissimus dorsi

  22. Sirloin Steak: from the Wholesale Loin and Sacral Vertebrae. contains: longissimus dorsi, psoas major, and gluteus medius muscle

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