3. What Factors Determine the Value of a Beef Retail Cut?

MEAT CUTS & GRADING

Hither is a Roman butcher in action, but nosotros will simply look at meat cutting for Canada (which is the same every bit the US), England, and Japan.

Cuts of beefiness

The first step in breaking the carcass is to dissever it into primal cuts that tin can be handled more hands. The primal cuts correspond fairly closely to the units that a retail butcher might order from a wholesaler or abattoir. The primal cuts of beef are shown below. The separation of the forequarter and the hindquarter leaves only the concluding rib on the hindquarter.

1 = chuck
2 = rib,
3 = curt loin,
4 = sirloin,
5 = rump,
6 = round,
seven = flank,
8 = plate,
9 = brisket,
x = shank.

On the hanging side of beef, count seven vertebral centra downwards from the sacral-lumbar junction, add on just less than the length of a half a centrum, and cutting perpendicularly through the vertebral cavalcade at this point with a saw. Dissever the forequarter from the hindquarter by cut through the intercostal and abdominal muscles, following the curvature of the twelth rib. The forequarter tin can be dropped onto a table or held suspended past its own claw from a hoist.

Separate the chuck

from the rib with a perpendicular cutting through the vertebral column, level with the intercostal muscles betwixt the dorsal parts of ribs 4 and 5.

Carve up the rib from the plate by an inductive to posterior cut. This separation may exist made much nearer to the vertebral cavalcade than the shown in the diagram.
Dissever the chuck from the brisket by a cut that is perpendicular to the fourth rib at a point about 1 cm proximal to the olecranon process of the elbow.
The shank may be cut into thick slices, the shank knuckle slices are proximal.
Before breaking the hindquarter, trim off the excess fat near the pubis and over the posterior function of the intestinal muscles. Inductive to the rectus femoris, at a point where the tensor fascia lata muscle reaches its most distal extent, outset a separation that ends on rib 12, about twenty cm from the vertebral column. This detaches the flank.
Separate the round from the rump with a cut that passes almost 1 cm distal to the ischium and terminates but afterwards passing through the head of the femur.
Separate the rump from the sirloin with a cut that passes between sacral vertebrae iv and v, and terminates just ventral to the acetabulum of the pelvis.
Separate the sirloin from the short loin with a cut that is perpendicular to the vertebral column and which passes between lumbar vertebrae 5 and 6.

The primal cuts next are separated into retail cuts. Here they are given an guess rating according to tenderness,

* less tender cuts to braise, stew or pot roast,

** medium tender cuts, good for cooking by moist heat,

*** tender meat for roasting, broiling or frying.

The rib cut is separated into rib steaks*** or standing rib roasts*** past cuts made perpendicularly to the vertebral cavalcade. Rib-eye*** or delmonico*** steaks are equanimous of sections of the spinalis dorsi together with the longissimus dorsi muscle.
If you lot are new to this game, a key betoken to note is how to distinguish steaks through the rib region

from those through the loin.

RIB versus TRANSVERSE PROCESS OF LUMBAR VERTEBRA

1 Center OF MEAT versus TWO EYES OF MEAT

The chuck is sliced in planes that are parallel to rib 4 to make bract steaks** or blade pot roasts**.
Arm steaks*, arm pot roasts* or cantankerous cut ribs*

are sliced off perpendicularly to the humerus.

Brisket* is sold in chunks to be braised or cooked in liquid. The shank* is cut into thick slices that are perpendicular to the radius and ulna.
The plate may be divided into cubes of rib bone and musculus, and sold as short ribs*. The flat mass of meat located ventro-laterally to the rib cage is usually rolled, tied, and cut into cylindrical cuts of plate*.
Abdominal muscles may exist isolated from the flank to brand flank steaks*.
The curt loin is sliced into steaks perpendicularly to the vertebral column.

Top loin steak with large eye of longissimus dorsi.

The most anterior steaks are the wing or club steaks***, and nearly all their meat is derived from the longissimus dorsi.
Next are the T os steaks*** and these gain actress meat from the psoas major towards the posterior end of the loin.
Last are two or three porterhouse steaks***. These have big areas of meat derived from both the longissimus dorsi and the psoas major. In the porterhouse region at the posterior end of the curt loin, the vertebrae can be removed from the steaks to create New York strip steaks*** (longissimus dorsi) and tenderloin or filet steaks*** (psoas major and modest).
In a restaurant with a French carte du jour, the longissimus dorsi may appear as Biftek de Contre Filet and the psoas muscles every bit Filet Mignon.

The steaks cut perpendicularly to the shaft of the ilium in the sirloin are named by the shape of the sectioned ilium.

These steaks are, from anterior to posterior,

(1) pivot bone sirloin steaks*** named from the oval section of the anterior projection of the ilium,
(2) apartment bone or double bone sirloin steaks*** named from the apartment sections of the wing of the ilium where it joins with the wing of the sacrum,
(iii) round bone sirloin steaks*** named from the round sections of the slender shaft of the ilium, and
(four) wedge os sirloin steaks*** named from the triangular cross section of the ilium near to the acetabulum.

The triangular shape of the rump and the complex shape of the pubis, ischium and the head of the femur make this cut difficult to handle. If the bones are carefully removed, slices of rump steak** may be cut quite easily, or the cutting can be left in large chunks as standing rump** or boneless rump**.
The round

may be cut into total cut circular steaks** that are perpendicular to the femur, or it may be cutting into large pieces of meat parallel to the femur to create the inside or top round** (by and large semimembranosus and adductor) and the outside or bottom round** (more often than not semitendinosus and biceps femoris). The semitendinosus sometimes is discrete and slices may be sold every bit the center of the round**.

The sirloin tip** is a cut from the round that includes the muscles which pull on the patella.

Cuts of veal

Veal carcasses are smaller than beef carcasses and there is less need to subdivide the carcass into primal cuts. Typical primal cuts are the forequarter, loin (from scapula to ilium), flank (from mid-sternum to tensor fascia lata), and leg (including sirloinX). The cuts of veal are quite modest, and many of the beef names are used since the overall pattern for beef is followed. The brisket usually is chosen the breast in the veal carcass. The equivalent region to the T os may be called a kidney chop if the kidney has been left in place and sectioned with the chop. Differences in tenderness between cuts of meat from diverse parts of the veal carcass are far less pronounced than for the beefiness carcass.

Cuts of pork

Remove the hind foot with a cut through the tuber calcis. Remove the front foot with a cut that is just distal to the ulna and radius.
Remove the leg with a cut that starts between sacral vertebrae two and iii and which is then directed towards the tensor fascia lata.
The cut line is then changed then that most of the tensor fascia lata is incorporated into the leg.
The barrel and picnic are removed together equally a shoulder, by a cut that is that is perpendicular to the vertebral column and which starts between thoracic vertebrae ii and 3. The butt is separated from the picnic by a cut that skims past the ventral region of the cervical vertebrae at a tangent. This keeps the tiptop of the picnic relatively square.
The jowl is removed from the picnic with a cut that follows the pucker lines in the peel.
The remainder of the side of pork is carve up into the loin and belly past a curved cutting that follows the curvature of the vertebral column. One end of the curve is just ventral to the ilium, the other end is just ventral to the blade of the scapula.
The loin

may be divided into a continuous sequence of chops. From inductive to posterior these are the

rib chops,
centre loin chops and
tenderloin chops.

the rib stop roast,
center loin roast and
tenderloin end roast.

The psoas muscles may exist removed from the lumbar region to make tenderloin, and the longissimus dorsi and adjacent small muscles may be removed from the vertebral column, and rolled and tied to make boned and rolled loin roast.
A crown roast tin be made past twisting the thoracic vertebral column into a circle so that the stumps of the ribs radiate outwards like the points of a crown. This facilitates the rapid etching and distribution of portions at a banquet.
The longissimus dorsi may be cured and smoked to make Canadian Way bacon or (as it is more ofttimes chosen within Canada) peameal bacon and dorsum bacon.
The rib cage plus its immediately adjacent muscles are removed from the abdomen to brand the spare ribs.
The remaining muscles of the abdomen, together with those that overlap the ribcage for their insertion, institute the side of pork. Side of pork may exist cured and smoked to brand slab bacon.
The picnic may be sliced to brand picnic shoulder chops through the humerus, or it tin exist partly subdivided to make picnic shoulder roasts. Picnic shoulder roasts may be boned and rolled, or smoked and cured in a variety of ways.
The barrel, or Boston butt, is usually divided into a number of blade steaks that are cut from dorsal to ventral through the scapula. The more anterior part then forms a barrel roast.
The leg may be subdivided to create, from proximal to distal, the barrel finish roast and the shank end roast. Alternatively, the leg may be cured and smoked to make ham.

The feet, the hocks, the duke and the tail tin be baked or cooked in liquid and consumed enthusiastically with a large quantity of draft beer.

Cuts of lamb

The sirloin plus leg, or pin os leg, is removed by cut perpendicularly through the vertebral column at a point level with the anterior face up of the ilium.
In the lamb carcass, the loin includes office of the intestinal wall. The loin is removed by a cut that passes between ribs 12 and 13 and which so continues perpendicularly through the vertebral column.
Sometimes the whole breast and the shank are removed with a single cut from the anterior of the sternum to the ventral office of rib 11.
Alternatively, the ascendant cut may be made between ribs five and vi, to separate the rib from the shoulder, and to separate the chest into anterior and posterior sections.In the diagram, note how the metacarpal cannon bone is fixed back so that the carcass can exist more hands transported.

Differences in the tenderness of lamb muscles may become credible in carcasses from older animals, and the blueprint of consumer utilise reflects the method of cooking required. The notation of asterisks (*) that was used for beef, is used again in this paragraph.

The leg may be divided a number of ways, either into leg chops*** or steaks*** that are cut perpendicularly to the femur, or into large or small-scale roasting cuts. Similar many other decisions made by the butcher, seasonal preferences are taken into account. Steaks and chops are popular in the summer while large roasts are more popular in the winter.
Similarly, the sirloin either may be cut into sirloin chops***, or left equally a sirloin roast***.
The flap of intestinal muscle on the loin is removed, and is added to the breast meat.
The loin is sliced into loin chops*** or left whole as a loin roast***.
The rib or rack of lamb may be subdivided into rib chops***, or left whole equally a rib roast. The rack makes an excellent crown roast when the vertebral column is trimmed and bent back on itself.
In that location are a number of ways in which to divide the shoulder. It may be made into blade chops***, or left largely intact as a foursquare shoulder roast***. Parts of the shoulder may be be boned and rolled to brand Saratoga chops***.
The neck* is usually sliced perpendicularly to the vertebral column.
The fore shank* is removed intact, and the remaining chest* is subdivided in an capricious way.
Much of the fat on the breast may be removed, and the remaining lean tin be rolled or cutting into riblets to conform to local preferences.

United kingdom Meat Cutting

Imagine conveying a whole hip of beef and dropping it on a cutting block gear up to work on. It would be wise to drop it with the lateral surface downwardly onto the block to leave the aitch bone exposed and set to remove. Thus, the medial surface of the hip becomes the UK topside - litteraly, it is on top. Between the semimembranosus (located medially, part of the topside) and the semitendinosus (located laterally and equivalent to the middle of the circular in Due north America) is a natural seam that is opened to remove the silverside. Thus, from the plan view below we cannot see that the topside is medial to the silverside, much as the inside round is medial to the exterior round in North America. A final point to note is the location of the UK spare rib of pork which corresponds to something like a North American blade or boston shoulder. In the UK, ribs and intercostals too are cut from the belly, simply are identified separately as barbecue spareribs.

Beef cuts are the leg(1),

silverside and topside (two),

top or thick rump (three),

whole rump (iv),

sirloin (5),

hindquarter flank (6),

fore rib (7),

forequarter flank (8),

middle rib (9),

brisket (10),

steakmeat (11),

clod (12),

shin (thirteen), and

sticking (xiv).

Pork cuts are the

leg (15),

belly (16),

loin (17),

hand & spring (18),

bract bone (19),

spare rib (20) and

caput.

However, there are many other ways to suspension a carcass in the UK, where meat cut is, or at least used to be, an elegant skill with artistic and literary pretensions.

Dr. Johnson's morality was an English language an article equally a beefsteak.
Nathaniel Hawthorne.

Japanese Meat Cutting

The about striking feature of Japanese meat cutting is the complete removal of all basic and almost everything else that is non fat or musculus - including all lymph nodes, periostium, sinews, skin, ligamentum nuchae, and so on. Some types of Japanese beefiness are extremely fatty with major seams of intermuscular fat, much of which may be removed to go out highly marbled meat that is sliced very thinly and may be cooked rapidly at the dinner table, holding it with chopsticks and dipping information technology into lightly spiced humid water. Thanks, Masa, for my business organization card in Japanese!

The primal beefiness cuts removed from a hanging carcass are the front quarter, tomobara, loin and circular. The front quarter includes the first half dozen ribs and may be angled slightly to follow the rib radius of curvature (D) . The arm and shank are removed from the front quarter much as a British butcher might remove a shoulder of lamb, that is, past lifting humerus and scapula together while cut through the serratus ventralis where it attaches medially to the scapula and then severing rhomboideus and trapezius (i). The arm and shank then are boned out to go out the sleeve of surrounding muscles every bit a retail cutting. The remaining parts of the axial skeleton and musculature are separated into what might be called a plate (rib and sternum, Effigy ii), neck (cervical vertebral region, 3), and shoulder roast (thoracic vertebral region, 4).

The sternum, xiphoid cartilage, ribs and costal cartilages are removed from the tomobara (B), which is roughly equivalent to plate and flank. The tomobara extends from rib vii to the ilium, and contains the ventral ii thirds of rib length. The apartment plate of boneless tomobara may be cut into three slabs. Having removed the tomobara from the hanging carcass, the psoas muscles are removed every bit a filet mignon.

The loin is separated into a rib and loin roasts perpendicularly to the vertebral column (5 and vi, respectively), but there seems to be some variability in the airplane of cutting: either between thoracic vertebrae x and 11, or between eleven and 12.

The circular (A), actually more like a hind quarter, has its medial muscle mass removed every bit an within round (7). This includes the pectineus, adductor and semimembranosus group that starts ventral to the pubis. The rump and exterior round (8 and 9, respectively) are removed along a line from the tip of the tensor fascia lata to the tip of the semitendinosus. The quadriceps femoris grouping of muscles (rectus femoris and the three vastus muscles) is removed as the shintana (ten). All that remains is the hindshank composed of gastrocnemius and the distal extensor and flexor muscles of the hindlimb (11).

For the pork carcass, the shoulder (H) is removed perpendicularly to the vertebral column between thoracic vertebrae 4 and v, while the ham is removed at the lumbar-sacral junction (Due east). Merely sometimes the concluding lumbar vertebra may be left on the ham instead of the loin roast. Psoas muscles are removed every bit a filet. The roast (vertebral column and dorsal ribs, G) is removed from the bacon (belly and ventral ribs, F) by a line parallel to the vertebral column at about 1 third rib length. Afterwards boning, the shoulder is separated into arm and shoulder roasts at a line level with the top of the scapula (12 and 13).

Recognition of cuts of meat

The recognition of the species of meat when cuts of beef, pork and lamb are displayed for sale as top-quality fresh meat is based on the color of the lean and on the size of whole muscles and basic.
Beef lean has the deepest color, and pork has the lightest color. Lamb and veal are intermediate, depending on the age of the creature. Veal from entirely milk-fed calves is extremely stake.
If marbling fat is nowadays as wavy lines and dots of white fat in the lean, information technology is very conspicuous against the night colour of the lean in beefiness, but is sometimes less visible in pork.
Pork exhibits the greatest variation in depth of colour betwixt unlike muscles.
Pork frequently has the whitest fatty, and beneath the subcutaneous fat may be seen the thick cutaneous muscles of the pork carcass.
Some pork cuts retain their skin.

To identify a cut of meat, first make up one's mind whether an unidentified cut is from the left or correct side of the carcass. So ascertain its position and orientation in the carcass. Exercise not forget that left and right sides of the carcass form mirror images, and that the ii apartment surfaces of a chop or steak from one side of the carcass may too course mirror images. This is specially important when identifying muscles from diagrams.
Examine the surfaces of the cut of meat, and wait for a surface that might accept been medial, as indicated by vertebrae, sternum, pubis, ribs, adductor musculus, gracilis, etc.
Surfaces that were once function of the lateral surface of the carcass usually carry traces of trimmed or untrimmed subcutaneous fat, frequently with a form postage.
The orientation of a cutting of meat may be indicated by the extent to which the cut of meat is tapered. The abdomen is narrower than the thorax in an eviscerated carcass, and the limbs are tapered from proximal to distal.
The dorsal spines of most of the thoracic vertebrae project posteriorly.
The inductive ribs are shorter than the posterior ribs.
Look for a series of exposed blocks of porous os. If a deep groove (neural canal) runs through the series, the bones are vertebrae from along the beast's courage. If no groove is nowadays, the bones may be part of the sternum. However, if a carcass has been poorly split into sides, the midline cut may miss the neural canal.
Look for rounded cross sections of bone that might be from a limb, but remember that function of the shaft of the ilium also is round in cantankerous department. The whole hindlimb is rounded in cantankerous section, but the forelimb is flattened because information technology is located against the rib cage. When the ilium has a rounded cross department in a whole sirloin, the muscle mass is lop-sided, and there is some trace of the sacrum on the edge of the cut of meat. The more posterior role of the shaft of the ilium is triangular in cross department (wedge os of sirloin). When the femur has a rounded cross section in the round, ham or hind leg, it is virtually in the center of a circle of meat.
When the humerus or the shaft of the scapula accept a rounded cross department in the chuck or arm region, it is alongside a series of transected ribs, and the musculus mass of the limb is oval in cantankerous section.
Look for a section that has been cut through a apartment bone.

If information technology is rigidly part of the torso of a vertebra, and if it is narrow, it may be a wing-like transverse process of a lumbar vertebra from the loin.
If it is rigidly part of a vertebra and is dorsal to the neural canal, and if information technology is one of a series of wide porous sections of os, it may be a dorsal spine of a thoracic vertebra from the blade or rib region of the carcass.
If it is curved and if it is movably jointed to a vertebra, it is probably the dorsal part of a rib (.
If information technology is parallel to a vertebral process, or if it is joined past cartilage to a vertebra, it may be the flat part of the ilium from the sirloin.
If it is isolated by itself in the meat, or if it is shaped similar a letter T, it is probably the scapula.

If in that location are no bones in the cut of meat, and if it is a flat slab of meat composed of several layers of flat muscles, it is probably part of the flank or intestinal wall.
If the cutting of meat has large vertebrae with a complex shape, and if the outer surface of the meat is dark and ragged, the meat is probably from the neck.
If the outer surface of the cut of meat contains a flat rounded area of bone with a dimpled surface and traces of dried cartilage, the os is the pubis from the rump region.
Expect for a hole in the meat where the carcass might accept been suspended from a large hook or gambrel. This indicates a hind leg, or the heel of the circular in beef. In beef, the achilles tendon is hard, dry out, pale yellow in color, and extremely strong.
Look for a series of parallel ribs. The anterior ribs are shorter than the posterior ribs, and inductive ribs connect directly to the sternum.
Wait for a long flap of muscle that runs diagonally over the medial surfaces of the ribs. This flap of muscle is the diaphragm. The ventral part of the diaphragm is anterior to the posterior part. In the beef carcass, the anterior office of the diaphragm appears in the plate, and the posterior part of the diaphragm appears at the showtime of the short loin, in the wing or club steak region.
Expect for a ball and socket joint. The socket of the scapula in the chuck region of the carcass is wide and shallow. The socket that forms the acetabulum of the pelvis is narrow and deep, and there may be a trace of the ligament which holds the head of the femur into the socket. The acetabulum occurs at the junction of the rump, the round and the sirloin. In pork and lamb, the acetabulum may be contained in the height of the ham or leg.
Wait for a small loose bone that would fill a cupped hand. This is the patella of the hind limb.
Expect for the stump of the tail, with its small, simple caudal vertebrae.
Await for a serial of small round sections of white cartilages. These are the costal cartilages from the plate, flank, belly or chest.
Look for groups of several small muscles, each surrounded by white fibrous tissue. These are the extensor and flexor muscles from the distal part of a limb. The Achilles tendon indicates the hind limb.

CARCASS GRADING

Quantity and quality

Since 1972, the Canadian beef grading arrangement has encouraged a tremendous reduction in the amount of fatty on beefiness carcasses. Simply, by 1987, consumer responses indicated that the tenderness of beef was a concern and, in 1992, the grading organization was contradistinct to include a measure of marbling and to brand information technology at partly uniform with USDA beefiness grades. The marbling is now given by a rating for Canada's acme grades.

A - must contain a least traces of marbling

AA - must contain slight marbling

AAA - contains small or greater marbling

All these A grades are from youthful animals with muscle that is bright crimson, firm and fine grained and fat that is firm and white. The quality form (A, AA or AAA) is marked on each of the four quarters of the carcass within a maple leaf badge.

Yield grading for Canadian beef carcasses is now a separate organization. At present (I often out of date), yield grade A1 has >59% lean, A2 has 54 to 58% lean, and A3 has <=53%. The yield class is determined by measuring the exterior fat, and the length and width of the rib- eye. The grader has a special ruler. Firstly, the fatty depth (mm) is measured at a single site over the fourth quarter of the loin- center using some notches on the ruler although, biologically, there is no guarantee that fat is spread uniformly all over the carcass. There are nine fat classes, the first starting at 4 mm and the terminal at twenty mm of fat depth (pace size = 2 mm). Next, the ruler is used to measure the loin-eye length and width, but this is merely an approximate measurement where the dimension is taken as less than the box marked on the ruler (measurement = i), within the box (= ii), or greater than the box (=three). These measurements so are used with a wait-up-table (LUT) on the ruler to obtain a muscle score. The muscle score is then used together with the fat course in another LUT to find the estimated lean yield. The estimated lean yield then places the carcass every bit either A1, A2 or A3, which is marked all down the carcass in red ink with a roller. The bottom grades are more simple. Class B carcasses are all from youthful animals that missed the A grade for one reason or another: B1 for those without whatsoever marbling or with less than 4 mm exterior fat, B2 for those with yellow fatty, B3 for those with poor muscling, and B4 for dark-cutters. Grades D and Due east, which are seldom used, are for mature cattle used for ground beef or meat processing. The current beef grading organization in Canada has only two maturity groups.

Diagnostic features of maturity in Canadian beef grading.

YOUTHFUL

i. Cartilagenous caps on the thoracic vertebrae not more than than one-half ossified (T i to 3).

two. Lumbar vertebrae with show of cartilage or a ruby-red line on the barbed procedure tip (L one to 5),

3. Ruby, porous spinous processes when split.

4. Narrow, round, carmine ribs.

v. Sternebrae not fused.

MATURE

one. Thoracic caps more than than half ossified.

ii. No cartilage or reddish line on lumbar vertebrae.

3. Hard, white, flinty spinous processes when split up.

4. Broad, flat, white ribs.

5. Ossified sternum.

Pork grades in Canada

The farm of origin is identified past a shoulder tattoo on the pork carcass, and the producer is paid the numerical production of the reported market price, the form, and the carcass weight.

bainameng1968.blogspot.com

Source: https://animalbiosciences.uoguelph.ca/~swatland/ch3_0.htm

3. What Factors Determine the Value of a Beef Retail Cut?

MEAT CUTS & GRADING

Cuts of beefiness

Cuts of veal

Cuts of pork

Cuts of lamb

United kingdom Meat Cutting

Dr. Johnson's morality was an English language an article equally a beefsteak.
Nathaniel Hawthorne.

Japanese Meat Cutting

Recognition of cuts of meat

CARCASS GRADING

Quantity and quality

Pork grades in Canada

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3. What Factors Determine the Value of a Beef Retail Cut?

MEAT CUTS & GRADING

Cuts of beefiness

Cuts of veal

Cuts of pork

Cuts of lamb

United kingdom Meat Cutting

Dr. Johnson's morality was an English language an article equally a beefsteak. Nathaniel Hawthorne.

Japanese Meat Cutting

Recognition of cuts of meat

CARCASS GRADING

Quantity and quality

Pork grades in Canada

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Dr. Johnson's morality was an English language an article equally a beefsteak.
Nathaniel Hawthorne.