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1 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) Dorsal process (part of the thoracic vertebrae Spinalis Muscle Marbling (intramuscular fat) Longissimus dorsi Rib Separating the Wholesale Rib and Plate from the Wholesale Chuck, Brisket and Foreshank. Cut is made between 5 th and 6 th rib.

AGR. 376 - Meat Processing Technologyagr_sfk/BeefFabrication.pdf1 AGR. 376 - Meat Processing Technology Beef Fabrication and Identification of Cuts Dr. Stanley F. Kelley Fall 2000

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Page 1: AGR. 376 - Meat Processing Technologyagr_sfk/BeefFabrication.pdf1 AGR. 376 - Meat Processing Technology Beef Fabrication and Identification of Cuts Dr. Stanley F. Kelley Fall 2000

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AGR. 376 - Meat Processing Technology

Beef Fabrication and Identification of CutsDr. Stanley F. Kelley

Fall 2000

Rib Steak(contains the rib)

Ribeye Steak(same except no rib)

Dorsal process(part of the thoracic vertebrae Spinalis Muscle

Marbling(intramuscular fat)

Longissimusdorsi

Rib

Separating the Wholesale Rib and Plate from the Wholesale Chuck, Brisket and Foreshank.

Cut is made between 5th and 6th rib.

Page 2: AGR. 376 - Meat Processing Technologyagr_sfk/BeefFabrication.pdf1 AGR. 376 - Meat Processing Technology Beef Fabrication and Identification of Cuts Dr. Stanley F. Kelley Fall 2000

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Removing the Sirloin Tip

Roast

Cut comes from the round

Wholesale Rib:a major cut

Wholesale Plate:a minor cut

Separating the wholesalecuts Rib and Plate

Spinalis muscle

Longissimusdorsi

Page 3: AGR. 376 - Meat Processing Technologyagr_sfk/BeefFabrication.pdf1 AGR. 376 - Meat Processing Technology Beef Fabrication and Identification of Cuts Dr. Stanley F. Kelley Fall 2000

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Small end of the Rib - adjacent tothe Wholesale Loin

The Wholesale Rib: makes Rib steaks (with rib)

orRibeye steaks (no rib) Plate

(ground beef)

Dorsalprocess

Rib

Spinalismuscle

Longissimusdorsi

Large end of the Rib:adjacent to the

Wholesale Chuck

Ligamentum nuchae

The Wholesale Rib

Ligamentum nuchae

Page 4: AGR. 376 - Meat Processing Technologyagr_sfk/BeefFabrication.pdf1 AGR. 376 - Meat Processing Technology Beef Fabrication and Identification of Cuts Dr. Stanley F. Kelley Fall 2000

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Rib Steak:contains thoracic vertebrae,rib, longissimus dorsi and

spinalis muscle

Large-end Rib Steak:contains thoracic vertebrae,rib, longissimus dorsi and

spinalis muscle, ligamentum nuchae

Cartilagecap

Retail cuts from the Chuck:hamburger, chuck steak/roast,blade steak/roast, 7-bone steak

Scapula

The Wholesale Chuck

Page 5: AGR. 376 - Meat Processing Technologyagr_sfk/BeefFabrication.pdf1 AGR. 376 - Meat Processing Technology Beef Fabrication and Identification of Cuts Dr. Stanley F. Kelley Fall 2000

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Scapula

Blade steak from Chuck:contains longissimus dorsi,

scapula, portion of therib, came from the

thoracic vertebrae region

Long dorsalprocess

Ligamentumnuchae

Seven Bone Steak/Roast Scapula & Scapularidge makes

the “7”

Comes from the Wholesale Chuck: contains the thoracic vertebrae

Removed scapula and1st-5th rib to make a

boneless brisket

The Brisket:only cut that is a Wholesale and retail cut

Page 6: AGR. 376 - Meat Processing Technologyagr_sfk/BeefFabrication.pdf1 AGR. 376 - Meat Processing Technology Beef Fabrication and Identification of Cuts Dr. Stanley F. Kelley Fall 2000

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Round Steak from the Wholesale Round

Bottom of the round“outside of the carcass”

Top of the round“inside of the carcass”

Sirloin Tip was

removed fromthisarea

Round bone“Femur”

Biceps femoris

Semitendinosus“eye of the round”

Semimembranosus

Adductor muscle

The Round Steak

Sirloin Tip was

removed fromthisarea

Round Steak “Bottom of the round”

“Top of the round”

Biceps femoris

Adductor muscleSemimembranosus

Semitendinosus“eye of the round”

Page 7: AGR. 376 - Meat Processing Technologyagr_sfk/BeefFabrication.pdf1 AGR. 376 - Meat Processing Technology Beef Fabrication and Identification of Cuts Dr. Stanley F. Kelley Fall 2000

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Porterhouse SteakT-Bone Steak

Dorsal process

Transverse process

Dorsal process

Psoasmajor

Longissimusdorsi

Diameter of Psoas majorlarger than 1.5 inches

PorterhouseSteak

From the Wholesale Loin: contains lumbar vertebrae

-Longissimus dorsi-Transverse process

-Gluteus medius muscle

Gluteus medius

Longissimus dorsi Psoas major

TransverseProcess

Lumbarvertebrae

Porterhouse Steak

Page 8: AGR. 376 - Meat Processing Technologyagr_sfk/BeefFabrication.pdf1 AGR. 376 - Meat Processing Technology Beef Fabrication and Identification of Cuts Dr. Stanley F. Kelley Fall 2000

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Sirloin Steak:from the Wholesale Loin and Sacral Vertebrae.

contains: longissimus dorsi,psoas major, and gluteus medius muscle