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Beef – Practical – Level 1 Cutting and De-Boning a Beef Carcase Into Primal Cuts Introduction

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Beef – Practical – Level 1 Cutting and De-Boning a Beef Carcase Into Primal Cuts Introduction Beef – Practical – Level 1 Cutting and de-boning a beef carcase into primal cuts Introduction Welcome to the AHDB Beef and Lamb Education Programme, Beef – Level 1, which You are expected to be able to do focuses on cutting and de-boning a side of and know the following: beef into individual primal cuts and muscles. • To understand the basics of carcase classification. A beef carcase can be broken down • To remove and de-bone the primal muscles as Exam requirement: in different ways and using a range of illustrated in this manual by following the natural • On the day of the techniques. We have chosen to break seams where possible and without cutting examination the examiner will select either a fore or down the carcase while hanging as this is unnecessarily into individual muscles. hind quarter which you lighter work making gravity work for the • Separate the individual muscles illustrated need to be able to cut up butcher. Breaking the carcase down on a as illustrated in this manual by following the natural seams without any within 1.5 hours. butcher block can create the same result unnecessary cuts/stab marks or damage to the however; this is fairly heavy work and could create back problems in the • You need to be able to do muscles. this taking into account long term for the butcher. all the requirements • Recognise and know the names of the primal cuts previously stated. Starting with the removal of the shoulder right through to the hind shin, and individual muscles illustrated. this brochure includes detailed step by step instructions of breaking down • You will also be required to answer questions the side of beef in a specific sequence. The removal of each primal cut as • Recognise and know the names of the bone structure. demonstrating an is seam cutting of some primal cut into individual muscles. understanding of carcase • The bones should be clean without excess meat classification and know the Each stage is shown with both written and photographic instruction, left on them. names of muscles, primal which will provide you with the required knowledge you will need to pass cuts and bones. this particular level. • Although factory butchers will be able to do this job very fast, we recommend a student to Once you have successfully completed this level, the next level covers the complete cutting and de-boning a side of beef into breaking down of these primal muscles into basic retail and foodservice individual primal cuts and muscles within 3 hours. cuts, which involves a lot of seam butchery techniques. Note: Learn to do the job properly and Good luck! accurately in the first place and speed will Dick van Leeuwen follow with practice. It is more difficult to loose bad cutting habits later! 2 Beef carcase classification Carcase assessment addresses conformation and fat. Fat cover is scored on a 1-5 scale. Conformation is assessed from E to P. Combining scores for conformation and fat determines the markets which cattle suit. The Quality Standard Mark Scheme stipulates specific carcase classifications for beef. Fat Class 2-4H Conformation E-O+, the optimum classification for better meat yield. *Carcases within the following (See right)* parameters can carry the Quality Standard Mark. • Females under the age of 36 months are acceptable. They must not have increasing fatness Fat is determined by visual assessment of external fat Fat class cover. There are five main classes. Class 4 and 5 are been used for breeding or be in calf, subdivided into L (leaner) and H (fatter). they must not be pregnant. 1 2 3 4L 4H 5L 5H • Steers under the age of 36 months are acceptable. • Carcases must have a fat class of between 2–4H and have a conformation of E–O+. • For qualifying livestock 30 months or under: Maturation of 7 days is required on primals used for frying, roasting and grilling (from slaughter to the final consumer). r • For qualifying livestock aged E between 30–36 months: Maturation of 14 days is required on primals shoulde used for frying, roasting and and grilling (from slaughter to the final loin , consumer). Alternatively, one of the p ormation f to post-slaughter processes to enhance U+ con tenderness as outlined in ‘AHDB Beef and Lamb Guidance to Meat account ving o -U Quality’ can be used, ie, Hip bone r into suspension or electrical stimulation. imp taking • Bulls must be no older than 16 , . e e p months at slaughter. Primals used p a a sh sh for frying, roasting and grilling must R of be subject to a minimum 14 days erall v o maturation (from slaughter to the on ppraisal final consumer). a fat of O+ visual a y b influence -O Class or f made determined is is P+ ormation f ormation f adjustment -P No Con Con 3 Quality Standard beef – Forequarter Primal Cuts Neck Chuck Roll Denver Muscle Underblade Muscle Underblade Fillet Fore Rib (bone-in) Rib Eye 1 2 3 4 5 6 7 2 Blade (Chuck Tender) Feather LMC (single muscle) 3 7 1 6 4 5 8 9 10 8 14 9 12 19 Baby LMC Clod Flat Muscle Clod Shin Muscle Shoulder Brisket Muscle 13 10 11 17 16 11 12 13 14 18 15 Fore Shin Needle Flat Brisket Brisket Cap Muscle Forequarter Flank 15 16 17 18 19 4 Quality Standard beef – Hindquarter Primal Cuts Striploin Fillet Rump Cap (Picanha) Prime Rump Rump Bistro Muscle Silverside Salmon Cut 20 21 22 23 24 25 26 27 22 28 24 26 25 21 Topside Tender Top 20 23 29 36 27 28 34 33 32 30 31 38 37 35 Heel Muscle Hind Shin Prime Hind Shin Muscle 29 30 31 Thick Flank (Knuckle) Centre Cut Muscle Rump Tail Thin Flank Flank Skirt (Bavette) Goose Skirt Inside Skirt 32 33 34 35 36 37 38 5 Beef Bone Structure G A I G F F E D C B E D K J H 2 1 1 C 5 2 4 5 6 8 4 3 7 9 10 3 a 2 11 12 2 3 1 13 1 1 7 2 3 4 c 4 5 6 5 6 d b B A N I 13 1 12 11 J 2 O 10 3 9 M O 4 5 6 7 8 H W V U T S R Q P P Y X L Q N L K R M S 6 Beef Bone Structure SKELETAL PARTS OF THE FORE QUARTER SKELETAL PARTS OF THE HIND QUARTER A Back Bones K Rib Cartilages A Tuber calcis K Finger Bone U Kneecap Thoracic vertebrae, 1-13 Costal cartilages Transverse process Patella B Achilles tendon B Feather Bones L Tip of Breastbone L Chine Bone V Round Bone C Aitch Bone Spinous processes Xiphoid cartilage Body of lumbar Femur Ischium vertebrae C Buttons M Breastbone W Rump Knuckle Bone D Pelvic Bone–os Cartilage of spinous Sternum M Metatarsus Proximal extremity of coxae processes femur a) Tuber ischii D Blade Bone Cartilage ELBOW JOINT b) Shaft of ilium HOCK BONES X Ribs, 1-13 Cartilage of scapula c) Tuber sacrale N Olecranon N Fused 2nd and 3rd Y Rib Cartilage d) Tuber coxae tarsals E Blade Bone O Distal extremity Costal cartilage Scapula of humerus E Hip Bone O Fused central and Ilium F Ridge of Blade Bone 4th tarsals Spine of scapula FORE SHANK BONES F Tail Bone P Tibial tarsal bone Coccygael vertebrae, G Neck Bones P Ulna 1-2 Q Lateral malleolus Cervical vertebrae, 1-7 (distal end of fibula) Q Radius G Sacrum H Atlas Sacral vertebrae, 1-5 R Hind Shank Bone 1st cervical vertebra Tibia KNEE BONES H Slip Joint I Arm Bone Muscle Sacroiliac joint S Stifle Joint Proximal extremity of R Carpal Bones humerus S Metacarpus I Loin Bones T Shank Knuckle Bone Lumbar vertebrae, 1-6 Distal extremity of J Arm Bone femur Humerus J Spinous Process 7 Removal of the Shoulder 1. Position of the shoulder. 2. A 10-bone forequarter of beef. 3. Stick the knife between the 5th and 6th 4. Draw an imaginary straight line following rib (counting from the neck upwards) to the ribs… make a mark on the other side. 5. …and make a mark on the back of the 6. Cut through the outside muscle layer 7. Start removing the top muscle layer by 8. …but take care not to cut into the rib section. from the initial cut between the ribs following the seams as illustrated… underlying brisket and chuck eye towards the mark made on the back of muscles. the ribs. 8 Removal of the Shoulder (continued) 9. Follow the natural seams between the 10. …the thin underblade muscles attached 11. Follow the seam between the brisket 12. …natural seam between the blade and brisket and the LMC making sure to to the shoulder blade. and clod muscle and continue to follow chuck muscles taking care not to cut leave… the… into the muscles… 13. …until a large fat pocket appears. 14. Make a small cut into the meat layer 15. Remove the shoulder by cutting through 16. Bone-in shoulder of beef. next to the clod shin muscle to be used the middle of the fat pocket. as a handle. 9 De-boning the Shoulder 1. Bone-in shoulder of beef. 2. Start by exposing the shoulder blade by 3. …underblade muscles towards the 4. Follow the line of the shoulder blade. cutting and lifting back the thin… LMC. 5. Fold back the clod shin muscle to 6.
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