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Beef Custom Cutting Instruction Sheet

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Beef Custom Cutting Instruction Sheet CUSTOM BEEF SLAUGHTER / PURCHASE BEEF NO.:_______________ KILL DATE:_______________ NAME:______________________________________ PHONE:__________________________ HOT WT.:___________________ Kill Only / SRM / Emergency (After Hrs) / Dock Recvd OFFALS: Heart / Liver / Kidney / Tongue / Oxtail JERKY: Raw Wt. ____________ x .4 =____________ Cooked Jerky Wt.________________ _____________________________ BRISKET:_______________________________ CHUCK:_________________________________ CROSS RIB:______________________________ PATTIES: Regular Spiced 6 lbs/bag 24 – 4 oz 16 – 6 oz PRIME RIB:______________________________ 4oz Regular_______ 6oz Regular_________ 6oz Bacon __________ SHORT RIB:______________________________ Total(___________________) SHORT LOIN:____________________________SMOKED SAUSAGE: Reg Menno_________Garlic_______ SIRLOIN BUTT:__________________________ Garlic ___________Polish_________ Total(___________________) BUTT TENDER:__________________________ PEPPERONI: Reg:_____Hot:_____Suicide:_____HG:____ SIRLOIN TIP:____________________________ Total(___________________) FRESH SAUSAGE FLANK:_________________________________ Maple: ___________________ Onion/ Garlic:_____________ INSIDE: :__________________________________ Brats:____________________ Chorizo:__________________ OUTSIDE:________________________________ Initial Trim Bulk Wt.:_________________( ) - Plant Trim Pull: ______________( ) - Customer Trim Pull:___________( ) ______________________________________________________________ = Total Trim to Grinds: ________________ Italian:____________________ Total(___________________) EYE OF ROUND:__________________________ SOUP BONES:____________________________ SCRAP BONES:___________________________ GROUND BEEF:__________________________ FAT COVER: MINIMAL / AVERAGE / ABOVE AVERAGE / EXCESSIVE INTERNAL FAT: MINIMAL / AVERAGE / ABOVE AVERAGE / EXCESSIVE MEAT TEXTURE: LOOSE GRAIN / MEDIUM GRAIN / TIGHT GRAIN MISC: DARK CUTTER / HIGH MOISTURE / HIGH OIL / FAT DEGENERATED Initials:__________________ COMMENTS:__________________________________________________________________ _______________________________________________________________________________ _______________________________________________________________________________ _______________________________________________________________________________ Section 33 & 35 Revised June 2013 CUSTOM BEEF SLAUGHTER / PURCHASE BEEF NO.:______________ KILL DATE:______________ NAME:______________________________________ PHONE:__________________________ HOT WT.:________________________ SCRAP WT.: ________________________________ TRIM YIELDS OFFALS: Heart / Liver / Kidney / Tongue / Oxtail CHUCK 6% Front Quarter is 55% of Carcass Weight CROSS RIB 3% PRIME RIB 4% SHORT RIB 1.5% SHORT LOIN 3% Hind Quarter is 45% of Carcass Weight Live weight to Dressed Weight = 40% loss Eg. 1000 lb live = 600 lb dressed SIRLOIN BUTT 2.7% 1000 lb animal with all available cuts will yield 22% of trim BUTT TENDER .7% Eg. 1000 lb live = 600 lb dressed 600 lb x 22% = 132 lb of trim SIRLOIN TIP 2.3% 1000 lb animal completely boned out will yield 44% of trim INSIDE 4% Eg. 1000 lb live = 600 lb dressed 600 lb x 44% = 264 lb of trim Trim yields can be utilized to give the customer an idea of approximately how much trim they will be getting. This is also very useful to double check and verify the recorded trim weights. Initial Trim Bulk Wt.:_________________( ) - Plant Trim Pull: ______________( ) - Customer Trim Pull:___________( ) ______________________________________________________________ = Total Trim to Grinds: ________________ OUTSIDE 5.5% SOUP BONES up to 20% All bone scrap GROUND BEEF 22% CUSTOM BEEF SLAUGHTER OFFALS: Heart / Liver / Kidney / Tongue / Oxtail BRISKET: CHUCK:_ Approximate Yields 6% Bone in or 4.5% Boneless Referred to as Chuck or Blade, this cut comes from the front quarter or forequarter of a beef, more specifically the shoulder. Cuts that come from the forequarter are generally less tender than those from the hind quarter. Although they are less expensive, many people consider them to be some of the more flavorful cuts. Roast / Steak / Stew / Hamburger This cut of the animal tends to contain more fat and connective tissue. This cuts lends itself very well to a low and slow cooking method. As a roast, it will often be referred to as a “Pot Roast”. Steaks from the chuck are referred as “Simmering Steaks”, the large amounts of connective tissue tend to make this steak a little tougher than a grilling steak. Braising is when the food is first seared at a high temperature and then finished in a covered pot with a variable amount of liquid and decreased temperature. This cut also makes a very nice hamburger, however it is rare to see extra lean hamburger come from this area. Stew can be cut from the chuck as well but it tends to contain more fat and grissle, so we do not recommend it. CROSS RIB: Approximate Yields 3% Bone in or 2% Boneless Roast / Steak / Stew / Hamburger The Cross Rib is also a portion of the front quarter or forequarter. On some meat charts you will see the Cross Rib lumped together with the Chuck. However, this portion of the Chuck offers a little leaner of a cut. This portion can be used for all the same things as the Chuck, however, unlike the Chuck it does offer a better stew. If you have a beef that is on the fatty side, you can add the Cross Rib to the hamburger to help try to increase the leanness of the burger. PRIME RIB: Approximate Yields 4% Bone in or 2% Boneless Roast/Steak & 1% Beef Back Ribs Roast / Steak / Stew / Hamburger The Prime Rib is also a portion of the front quarter or forequarter, however it is much more sought after than the Chuck or Cross Rib. Cuts from the rib portion of a beef are a great combination of both flavor and tenderness. They are a great choice for grilling and broiling but just as in the Chuck and Cross Rib, the Prime Rib has more marbling so for those that like very lean cuts this would not be one of your favorites. A bone in roast from this section is sometimes referred to as a “Standing Rib Roast” or a “Prime Rib” and a boneless roast is called a “Tuxedo Roast” or a “Rib Eye Roast”. Unlike the Chuck and Cross Rib however, this roast is best cooked at a higher temperature for a shorter period of time. The steaks from the Prime Rib are some of the best off a beef. The bone in steaks are called a “Rib Steak”. Rib Steaks will have a bone on the inside edge of the steak as well what is known as a fat cap around the outside. The bone in the Rib Steak is actually the “Back Rib”, so you can see why you can not get both a Rib Steak and the Back Ribs. Back Ribs are usually leaner than their counter part the Short Ribs. Back Ribs are great for broiling and grilling. Boneless steaks are called “Rib Eye” steaks. The bone will have been removed and usually the fat cap, occasionally however the fat cap may remain. SHORT RIB: Approximate Yields 2% Bone in or 1% Boneless Short Ribs / Hamburger A full slab or plate of short ribs is typically about 10 inches square, it ranges from 3-5 inches thick and contains five rib bones and is thick on one end of the slab and thinner on the other. They contain alternating layers of meat and fat. Since Short ribs come from the front quarter or forequarter, they do very well when cooked low and slow. Because of the function Short Ribs perform for the animal, they tend to be a little tougher and much fattier than the Back Ribs. Some of the most popular ways to cut them are to cut them are “Half Cut” which is to cut them in half lengthwise, “Quarter Cut” is to cut them in half lengthwise and then again widthwise, “Singles” are cut between the ribs and “Maui”, “Kalbi” or “Sweet & Sour” is cutting the plate of ribs about 1/2" thick which leaves you with a strip of alternating meat and rib. SHORT LOIN: Approximate Yields 4.2% Bone in or 2.2% Boneless Roast / Steak / Stew / Hamburger Boneless Steaks=New York &Tenderloin The Short Loin comes from the Hind Quarter and it contains some of the most sought after, most expensive and sometimes very confusing cuts of meat. It is phenomenal for grilling but can also be used for broiling therefore it is typically cut into steaks however, it can be used as a roast or anything else you like. The reason it can be confusing is because of the different cuts of meat that can be taken from the Short Loin. For example: Bone-In Steaks=Porterhouse, T-Bone & Wing, each of these types of steaks represent a portion of the Short Loin. A Porterhouse Steak comes from the Sirloin end of the Short Loin, it has a T-shaped bone in the center separating two different cuts of meat. On the one side you have a large piece of Tenderloin and on the other you have the tissue end of a Striploin or New York Strip. Depending on the thickness you cut the Porterhouse you will on average on get about 4 true Porterhouse steaks. Once you get past this cut, you get into the traditional T-Bone Steaks. T-Bones come from the center section of the Short Loin and just as in the Porterhouse, you will have a T-shaped bone in the center of the steak with aTenderloin on one side and a Striploin or New York Strip on the other. As you cut each steak the Tenderloin portion will get smaller and smaller. The final portion of the Short Loin is known as a “Wing” steak , “Club” steak or a “Bone-In New York”. This is the Rib end of the Short Loin and it contains a bone and Striploin, the Tenderloin will be completely gone at this end. Boneless steaks from this section are a lot easier to understand you have the Striploin or New York Strip and the Tenderloin. Done. SIRLOIN BUTT: Roast / Top Sirloin Steak (both boneless) BUTT TENDER: Roast / Steak (both boneless) SIRLOIN TIP: Roast / Steak / Stew / Trim INSIDE: Roast / Steak / Cutlets / Stir Fry / Stew / Jerky / Trim OUTSIDE: Roast / Steak / Cutlets / Stir Fry / Stew / Jerky / Trim SOUP BONES: meaty or marrow.
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