Japanese Beef. Cutting Guide Book

Transcription

1 和牛 Japanese Beef Cutting Guide Book

2 Process of retail cuts from a carcass Chuck roll carcass Sirloin Shoulder clod 2 Rib short rib Neck Short plate Shin (Fore Shank) Chuck tender Brisket Shank Gooseneck round Top-round D Rump Shank (Hind Shank) Fillet Ribloin Knuckle retail cuts 2 3

3 Sub-primal Cut 1 The weight composition ratio Gyu-don (Beef Bowl) % % % % 4.2% * The dotted line illustrates the opposite side of the carcass % Grading system to clealy to identify meat yield and quality 8 3.7% 9 7.0% A B C A5 A4 A3 A2 A1 B5 B4 B3 B2 B1 C5 C4 C3 C2 C1 The grading system has the standards by the Japan Meat Grading Association, which is the only organization authorized by the Japanese government. After slaughtering, carcasses are evaluated strictly, one by one, by an association grader. Grading is divided into two main categories of yield grade and meat quality grade. For meat quality grading, a five-step evaluation is made on the following four points: marbling, color and shine of meat, firmness and texture, and fat color and shine, with the fifth grade as the highest. Yield grades are to judge the final meat ratio. Based on the specific calculation method, carcass is put into one of the following categories; A for above average, B for average and C for below average. Grade judgment is conducted by combining the yield grading and quality grading, e.g. A5, B % 9.4% 7.4% 6.5% 5.8% 6.2% * This Weight composition ratio is just indication, depends on the carcass size. 4 5

4 1 Chuck roll Katarosu Collier et basses-côtes Zungenstück Collo e sottospalla con osso Sukiyaki Shabu-shabu This portion is closest to the neck. The meat is a little tough and fibrous however has a strong flavor with little fat. (high proportion of lean meat) Machine slicing: When packaging, take extreme care as the fold is subject to cracking Fold the upper and bottom potions back when packing t Chuck roll Trimmed 10 Cross-section between the 4/5 thoracic vertebrae: The portion where inter-muscular fat is significant and the core of chuck is smaller is used as the partition line. Cross-section between the 6/7 thoracic vertebrae: Cross section between the chuck and the ribloin.the core of the loin is large with a proportion-ate balance of lean meat and fat. 6 7

5 2 Shoulder clod (Blade) Kata (Ude) Raquette (Épaule) Bug Spalla Sukiyaki Gyu-don (Beef Bowl) 11 Gyu-don cuts 8 9

6 Neck 3 4 Chuck tender Tougarashi Barbecue Stew Carpaccio Mince Cutlets Poached sliced beef in hot oil Beef red wine stew Roast beef Removing the longus colli 1 thoracic vertebrae should serve as the partition line 10 11

7 5 Brisket (Point End Brisket) Katabara Poitrine et plat de côte (Gros bout) Brust und Leiter Bianco costata (taglioreale) Body-side meat Beef red wine stew Stew Gyu-don (Beef Bowl) Brisket Neck Rib End Body-side meat Gyu-don cuts Body-side meat Trimmed rib-fingers 12 13

8 Shank Sune Membre arrière de la jambe Hinterrhesse (B-less shank) Geretto posteriore 6 7 Fillet (Tender Loin) Fillet Filet avec chaîntte Filet mit Kette Filetto con catena komakura Beef red wine stew Shin (Fore Shank) Shank (Hind Shank) Mince Cutlets Stew Carpaccio Roast beef Shin komakura Komakura Trimmed Shank butt 14 15

9 Ribloin 8 9 (Rib Eye Roll/Cube Roll) Riburosu Entrecôte désossé Hochrippendeckel Entrecote Sirloin (Striploin) Sirloin Faux-filet Fkaches Roastbeef ohne Knochen Roastbeef Sukiyaki Shabu-shabu Sukiyaki Shabu-shabu Ribloin Sirloin Ribloin Sirloin Trimmed 16 17

10 10 2 Rib short rib (Short Rib) Uchibara Caparacon Lappen Pancia Sukiyaki Rolled steak cuts 18 19

11 11 Short plate (Navel End Brisket) Sotobara Sukiyaki Gyu-don (Beef Bowl) Rolled steak cuts 20 21

12 12 Gooseneck round (Out Side Round/Silverside Round) Sotomomo Semelle sous nerveux Unterschale Sottofesa senza campanello (giretto) Slice Sukiyaki Shabu-shabu Poached sliced beef in hot oil Gooseneck round 22 23

13 13 Top-round (Topside Round) Uchimomo Tranche avec dessus Oberschale mit Deckel Fesa con coperchio The top-round consists of a large block with a proportionately large amount of lean meat. It has a cover of fat however very little underneath. Meat quality can very from the outside, towards the gooseneck round to the inside, towards the knuckle. Towards the gooseneck round the meat contains proportionately more fat, however has a rough texture with slightly tough meat. On the other hand, meat towards the knuckle is characteristically tender. Roast beef Shabu-shabu Shredded beef with green pepper Top-round 24 25

14 14 D Rump (Top Sirloin Butt) Ran-ichi Rumsteck avec aiguillette baronne et culotte Hüfte mit Hüftdeckel und Bürgermeisterstück Scamone con codone e spinaccino The D Rump can be divided into the sirloin butt that runs into the sirloin and the top sirloin cap that runs into the gooseneck round. The sirloin butt has a very attractive color, is lean, finely-textured and is characterized by the proportionate fat and tender quality. The top sirloin cap has a deep color and a strong flavor however it is important to pay attention to the direction of muscle fiber when cutting it for retail. Beef stroganoff cuts Roast beef Carpaccio D Rump Gluteus medius Gluteus medius 26 27

15 15 Knuckle (Thick Flank) Shintama Tranche grasse avec aiguillette baronne Bürgermeistück Nose con spinaccino The knuckle is spherically-shaped and consists primarily of lean meat. It consist of four parts: the inside knuckle muscle, slightly deep in color and tender; the knuckle main muscle that has muscle running into the center, is fine textured and tasty; the outside knuckle that is deep in color and slightly tough; and the tri-top that has some marbling but is not as tender as would be expected from the appearance. Sukiyaki Shabu-shabu Knuckle 28 29

16 16 Piece Meat Koniku How to slice Wagyu to achieve maximum value Neck, Neck Chain, Megane, Shoulder piece meat, Shanks (Fore Shank, Hind Shank), and the pieces remained after trimming primal cuts and retail cuts are used for ground meat. Make sure you remove the blood clot and lymphatic neatly, and store in the refrigerator. Hamburge steak Hamburgers Mabo tofu Spaghetti with meat sauce Neck Neck Chain Megane Shoulder piece meat Fore Shank Hind Shank Peace Meat Slicer to help expand product range (1 example) Mince Maintenance 30 31

17 W A G Y U Japanese Beef Planning and Production: Japan Livestock Industry Association No.2 DIC bldg. 16-2,Sotokanda 2-chome,Chiyoda-ku,Tokyo beef@jlec-pr.jp