Beef uscle Guide The cuts each muscle can be used for The best cooking methods for each cut Understanding the grain of each muscle Adding value by optimising the carcase Yield information for each individual muscle A useful guide for NPD staff, chefs, ready meal producers, meat buyers, meat traders and anybody working with beef.
aximise the value of the beef carcase Retail and foodservice beef cuts are constantly changing to keep up with the ever-changing consumer and their eating habits. Less time spent in home kitchens, the growth of eating out of home, ready meals, sous vide cooking methods in the food manufacturing sector, and retailers and chefs constantly looking for new ideas to add value. The beef carcase may have changed shape and become leaner over the last hundred years, however the muscles within the carcase are still the same. Therefore, there is a need for continuous new product development to come up with new cuts to satisfy both consumer and trade demand. This guide has been produced to help the industry to select individual muscles for different uses and optimise the value of the carcase. The guide highlights each primal and then breaks it down into its component muscles. It is important for the industry that there is continuous new product development on individual muscles, to meet the changing demands of retailers and consumers The individual muscles are then shown in terms of cuts they can produce, yield information, type of muscle grain and the cooking methods that it is best suited to. The objective is to help businesses ensure that they meet all their customers requirements by looking at utilising different muscles for different products cost-effectively, which, of course, not only maximises the value of the carcase, it also adds value to the business. Dick van Leeuwen 2
Contents Primal Page Topside... 4-5 Silverside...6-7 Thick Flank... 8-9 Rump... 10-11 Fillet... 12-13 Sirloin and Whole Fillet (Bone-in)...14-17 Thin Flank...18-19 Heel...20-21 Hind Shin...22-23 Shoulder...24-29 Neck and Chuck Roll... 30-33 Neck and Chuck Eye (bone-in)... 34-37 Fore Rib... 38-39 Brisket... 40-41 Forequarter Flank...42-43 Hindquarter uscle Table...44-45 Forequarter uscle Table...46-47 Other useful resources eat Purchasing Guide The indispensable meat buying guide for anyone purchasing beef, lamb, pork, mutton and veal, the eat Purchasing Guide contains specifications for hundreds of quality meat cuts. The Guide is a fantastic source of inspiration for product development in meat. Cutting Specification anual Beef The Cutting Specification anual is aimed at processors, suppliers and catering butchers and contains detailed specifications for cuts of beef. It contains step-by-step instructions and butchery techniques for cutting prime beef products. Beef Yield Guide Aimed at the supply, processing and independent butchery sector, the Beef Yield Guide has been developed not only to add value to the beef carcase but also improve beef yield knowledge across the industry. Cow Beef Guide A guide to different classifications and qualities of cow beef. Identifying Beef Carcases How to distinguish cows from bulls, steers and heifers and identify age and conformation by studying the carcase. Cutting Heavier Beef Carcases Developed to help the beef supply chain turn larger livestock into profit opportunities. The leaflet shows how new alternative carcase cutting specifications developed specifically for larger beef cattle can benefit the industry. All these publications are available to read or download at http://www.qsmbeefandlamb.co.uk/library-cutting 3
Topside Significant value can be added to the Topside primal by seam cutting it into its individual muscles. Gracilis uscle Topside Topside B021 This muscle is positioned on top of the topside. Topside ain Topside uscle (Semimembranosus) Topside B018 Topside B001 The main topside muscle (semimembranosus) is fully trimmed. Small Side Bullet uscle (Pectineus) Topside B022 Whole topside. Exposed blood veins are removed and maximum fat thickness is 10mm. Tender Top uscle (Adductor) Topside B019 The tender top muscle (adductor) is fully trimmed. This muscle is positioned next to the tender top muscle (adductor) and is extremely tender. 9.89kg of carcase 6.53% There are 27 step by step cutting specifications for muscles and cuts from the Topside primal. The beef specification manual is available to view or download on our trade website www.qsmbeefandlamb.co.uk Topside Flap uscle (Sartorius) Topside B023 This muscle is positioned between the topside muscles and the thick flank. 4
uscle Grain Slow Cook Sous Vide Roasting Grill/Fry/Barbecue Stir-Fry of Primal of Carcase Fine Fine- - 1.33kg 13.45% 0.88% 3 3 3 3 5.14kg 52.00% 3.39% 3 0.55kg 5.56% 0.36% 3 1.55kg 15.67% 1.02% 3 Dice WD WD Dice/ Strips Boneless (25mm) (10mm) ince/ Burgers WD WD WD 3 WD WD WD WD 3 3 3 3 3 WD 3 3 3 3 WD 3 3 3 3 3 0.25kg 2.53% 0.17% 3 3 WD 3 Topside uscles: For Topside muscles used for grill and frying, the recommended maturation time is 14 days minimum. Gracilis uscle: The thick section of this muscle is suitable for sous vide cooking to medium rare and when thinly sliced could be used for sandwich fillings or stir-fry dishes. Small Side Bullet uscle: This muscle is extremely tender. Sous Vide = (cooked at lower temperatures to achieve medium cook and the required time to achieve tenderness). WD = Well Done (cooked at higher temperatures to achieve well done cook and the required time to achieve tenderness). eat cuts which are Sous Vide cooked at low temperatures to achieve a medium doneness will potentially have a short shelf-life. The Food Standards Agency provides strict guidelines for Sous Vide cooking, chilling and storage which need to be followed to avoid potential hazards. 5
Silverside Salmon Cut (Silverside Round) (Semitendinosus) Silverside B010 aximum fat level 15mm. Silverside (with silver gristle) (Gluteobiceps and semi tendinosus) Silverside B009 ain Silverside uscle (without the Side uscle) Silverside B012 ain Silverside uscle. Aitch Bone Silverside B014 Aitch bone joint. Whole silverside and salmon cut. Internal fat pockets are removed but silver gristle remains. aximum fat level 15mm. 9.66kg of carcase 6.38% Silverside Side uscle Silverside B013 The side muscle (Biceps femoris ischiatic head) fully trimmed. This part of the Silverside is tough and cannot be used for thin steaks. There are 14 step by step cutting specifications for muscles and cuts from the Silverside primal. The beef specification manual is available to view or download on our trade website www.qsmbeefandlamb.co.uk 6
uscle Grain Slow Cook Sous Vide Roasting Grill/Fry/Barbecue Stir-Fry of Primal of Carcase Fine Fine- - Dice Dice/ Strips Boneless (25mm) (10mm) ince/ Burgers 2.80kg 29.00% 1.85% 3 3 3 3 3 WD WD WD WD 3 3 3 3 3 3 3 3 WD WD WD WD 3 3 3 3 3 3 3 3 WD WD WD WD 3 3 3 3 3 3 3 3 WD WD WD 3 Silverside and Salmon Cut uscles: Recommended maturation time for joints is 14 days and for thin cut steaks and stir-fry 21 days. s and stir-fry from this muscle should not exceed a thickness of 5mm. Aitch Bone : This joint is often undervalued. It is the extension of the Picanha muscle and although not as tender as the Picanha muscle, it contains a lot of flavour. Sous Vide = (cooked at lower temperatures to achieve medium cook and the required time to achieve tenderness). WD = Well Done (cooked at higher temperatures to achieve well done cook and the required time to achieve tenderness). eat cuts which are Sous Vide cooked at low temperatures to achieve a medium doneness will potentially have a short shelf-life. The Food Standards Agency provides strict guidelines for Sous Vide cooking, chilling and storage which need to be followed to avoid potential hazards. 7
Thick Flank Significant value can be added to the Thick Flank primal by seam cutting it into its individual muscles. Centre Cut uscle (Rectus femoris) Thick Flank Thick Flank B010 This is the centre muscle from the thick flank, also known as the bullet muscle. Thick Flank (Knuckle) Pavé uscle (Vastus medialis) Thick Flank Thick Flank B008 Thick Flank B001 The pavé muscle from the thick flank is positioned next to the topside and is extremely tender. Plate uscle (Vastus lateralis) Thick Flank Thick Flank B011 The plate muscle from the thick flank is positioned next to the silverside. Rump tail and fat pockets are removed, maximum fat level 10mm. Femur uscle (Vastus intermedius) Thick Flank Thick Flank B009 The femur muscle from the thick flank is positioned next to the femur bone. 6.40kg of carcase 4.22% There are 14 step by step cutting specifications for muscles and cuts from the Thick Flank primal. The beef specification manual is available to view or download on our trade website www.qsmbeefandlamb.co.uk 8
uscle Grain Slow Cook Sous Vide Roasting Grill/Fry/Barbecue Stir-Fry of Primal of Carcase Fine Fine- - Dice Dice/ Strips Boneless (25mm) (10mm) ince/ Burgers 6.40kg 4.22% 3 3 3 3 WD WD 3 3 3 2.01kg 31.41% 1.33% 3 WD WD WD 3 3 3 3 3 0.68kg 10.62% 0.45% 3 3 WD WD 3 3 3 3 2.19g 34.22% 1.45% 3 3 3 3 3 WD WD WD 3 3 3 3 0.63kg 9.84% 0.42% 3 3 3 WD WD Thick Flank (Knuckle): This primal contains a lot of gristle in between the various muscle layers and the grain of the individual muscles don t always point in the same directions. All together this means inconsistent eating quality. Therefore we always recommend seam cutting this primal into individual muscles, so gristle can be removed and steaks/joints can be cut across the grain to improve eating quality consistently. Recommended maturation time 14 days minimum. Centre Cut, Pavé and Plate uscles: Parts of these muscles contain a fine grain, while other parts contain a coarse grain which tends to be tougher. Care needs to be taken to ensure that the coarse parts are only used for slow or sous vide cooking. For more detailed information, see the cutting specifications at www.qsmbeefandlamb.co.uk. Sous Vide = (cooked at lower temperatures to achieve medium cook and the required time to achieve tenderness). WD = Well Done (cooked at higher temperatures to achieve well done cook and the required time to achieve tenderness). eat cuts which are Sous Vide cooked at low temperatures to achieve a medium doneness will potentially have a short shelf-life. The Food Standards Agency provides strict guidelines for Sous Vide cooking, chilling and storage which need to be followed to avoid potential hazards. 9
Rump Rump Bistro uscle (Smaller part of the gluteus medius) Rump B019 This premium muscle comes from the most tender part of the rump and contains no gristle. D Rump (without tail) Rump Cap (Picanha) (Part of the gluteobiceps) Rump B015 Rump B004 This rump cap muscle/picanha is removed from a traditional rump and is therefore smaller than the Rump Cap (picanha) large cut ( Rump B016). Fat level not to exceed 10mm. Rump Tail (Tensor fasciae latae) Rump B012 aximum fat thickness 10mm. This rump contains no rump tail. aximum fat thickness is 10mm. 5.99kg of carcase 3.95% Prime Rump (The larger part of the gluteus medius including the gluteus accessorius) Rump B018 This rump has the cap muscle/picanha ( Rump B015) and the bistro muscle ( Rump B019) removed. Fat level not to exceed 10mm. There are 26 step by step cutting specifications for muscles and cuts from the Rump primal. The beef specification manual is available to view or download on our trade website www.qsmbeefandlamb.co.uk 10
uscle Grain Slow Cook Sous Vide Roasting Grill/Fry/Barbecue Stir-Fry of Primal of Carcase Fine Fine- - Dice Dice/ Strips Boneless (25mm) (10mm) ince/ Burgers 5.99kg 3.95% 3 3 3 3 3 3 1.18kg 19.70% 0.78% 3 3 3 3 3 3 1.44kg 24.00% 0.96% 3 3 3 3 3 3 1.42kg 0.94% 3 WD WD 3 3 3 3 3 2.54kg 42.40% 1.68% 3 3 3 3 3 3 D Rump (without tail): This primal contains a lot of gristle in between the various muscle layers and the grain of the individual muscles don t always point in the same directions. All together this means inconsistent eating quality. Therefore we always recommend seam cutting this primal into individual muscles, so gristle can be removed and steaks/joints can be cut across the grain to improve eating quality consistently. Recommended maturation time 7 days minimum. Rump Tail (Tri-Tip): If used for grill/fry steaks the recommended maturation is 14 days minimum. Sous Vide = (cooked at lower temperatures to achieve medium cook and the required time to achieve tenderness). WD = Well Done (cooked at higher temperatures to achieve well done cook and the required time to achieve tenderness). eat cuts which are Sous Vide cooked at low temperatures to achieve a medium doneness will potentially have a short shelf-life. The Food Standards Agency provides strict guidelines for Sous Vide cooking, chilling and storage which need to be followed to avoid potential hazards. Rump Bistro uscle: A very tender muscle which is comparable to Fillet. Recommended maturation is 7 days minimum. Rump Cap (Picanha): By removing this muscle from the traditional rump, it can be cut across the grain into steaks. It is also ideal as a roast or mini joint. A very popular cut in South America the recommended maturation is 7 days minimum. 11
Fillet iddle Fillet Fillet B008 Fillet Rump Fillet Fillet B008 The fillet which is attached to the sirloin. The chain and tail are removed and the remainder is trimmed of all fat, gristle and connective tissue. Fillet B001 The head of the fillet (rump end), chain removed and trimmed of all fat, gristle and connective tissue. Fillet Tail Fillet B008 The tail end of the fillet trimmed of all fat, gristle and connective tissue. Whole fillet with chain. External fat and discoloured tissue removed. Fillet on the bone Fillet B014 aximum thickness of the bones 25mm. 2.91kg of carcase 1.92% Fillet Tail on the bone Fillet B015 aximum thickness of the bones 25mm. There are 15 step by step cutting specifications for muscles and cuts from the Fillet primal. The beef specification manual is available to view or download on our trade website www.qsmbeefandlamb.co.uk 12
uscle Grain Slow Cook Sous Vide Roasting Grill/Fry/Barbecue Stir-Fry of Primal of Carcase Fine Fine- - Dice Dice/ Strips Boneless (25mm) (10mm) ince/ Burgers 2.91kg 1.92% 3 1.25kg 42.96% 0.83% 3 3 3 3 3 3 1.04kg 35.74% 0.96% 3 3 3 3 3 3 0.29kg 9.97% 0.19% 3 3 3 3 3 3 3 Fillet: The most tender muscle in the carcase, however, if overcooked, it will become less tender. The fillet contains a silver gristle which must be removed to ensure eating quality and the recommended maturation is 7 days minimum. Sous Vide = (cooked at lower temperatures to achieve medium cook and the required time to achieve tenderness). WD = Well Done (cooked at higher temperatures to achieve well done cook and the required time to achieve tenderness). eat cuts which are Sous Vide cooked at low temperatures to achieve a medium doneness will potentially have a short shelf-life. The Food Standards Agency provides strict guidelines for Sous Vide cooking, chilling and storage which need to be followed to avoid potential hazards. 13
Sirloin and Whole Fillet (Bone-in) Sirloin and whole Fillet (bone-in) Larder Trim Sirloin Sirloin B015 Sirloin B001 A 3-rib boneless sirloin with the flank removed 25mm from the tip of the eye muscle. 60mm backstrap is removed and fat level is not to exceed 5mm. Lower Sirloin Pavé (Longissimus dorsi) Sirloin B014 Sirloin and whole fillet (bone-in). Top Sirloin Pavé (Gluteus medius) Sirloin B013 Seam cut from the rump end of the sirloin with the natural thin layer of fat still attached. All gristle is removed. Ideal as a single portion. Seam cut from the rump end of the sirloin with all gristle and fat removed. Can be used for pavés, minute steaks or stir-fry. There are 18 step by step cutting specifications for muscles and cuts from the Sirloin primal. The beef specification manual is available to view or download on our trade website www.qsmbeefandlamb.co.uk 14
uscle Grain Slow Cook Sous Vide Roasting Grill/Fry/Barbecue Stir-Fry of Primal of Carcase Fine Fine- - 5.34kg 78.53% 3.52% 3 3 3 3 Dice Dice/ Strips Boneless (25mm) (10mm) ince/ Burgers 0.56kg 8.24% 0.37% 3 3 3 3 3 3 0.28kg 4.12% 0.18% 3 3 3 3 3 3 A traditional Sirloin consists of three parts the Rib end, the iddle and the Rump end and each of these has their own visual and eating characteristics. The Rump end of the Sirloin contains a thick gristle running through the centre of the muscle, which produces inconsistent eating quality. However, when removed it will produce two very tender cuts the Top and Lower Sirloin Pavés. Sous Vide = (cooked at lower temperatures to achieve medium cook and the required time to achieve tenderness). WD = Well Done (cooked at higher temperatures to achieve well done cook and the required time to achieve tenderness). eat cuts which are Sous Vide cooked at low temperatures to achieve a medium doneness will potentially have a short shelf-life. The Food Standards Agency provides strict guidelines for Sous Vide cooking, chilling and storage which need to be followed to avoid potential hazards. 15
Sirloin and Whole Fillet (Bone-in) continued Sirloin and whole Fillet (bone-in) Sirloin B001 T-bone s Sirloin B008 Prepared from the four-vertebrae section counting from the rump. 25mm tail and fat thickness 10mm maximum. Bone-in Sirloin Sirloin B018 Prepared from the sirloin without the rib section. Sirloin and whole fillet (bone-in). Bone-in Porterhouse Sirloin B017 This steak is prepared from the 3-bone rib section of the sirloin. There are 18 step by step cutting specifications for muscles and cuts from the Sirloin primal. The beef specification manual is available to view or download on our trade website www.qsmbeefandlamb.co.uk 16
uscle Grain Slow Cook Sous Vide Roasting Grill/Fry/Barbecue Stir-Fry of Primal of Carcase Fine Fine- - Dice Dice/ Strips Boneless (25mm) (10mm) ince/ Burgers 3 3 3 3 3 3 Bone-in Porterhouse s are produced from the Rib end only. Sous Vide = (cooked at lower temperatures to achieve medium cook and the required time to achieve tenderness). WD = Well Done (cooked at higher temperatures to achieve well done cook and the required time to achieve tenderness). eat cuts which are Sous Vide cooked at low temperatures to achieve a medium doneness will potentially have a short shelf-life. The Food Standards Agency provides strict guidelines for Sous Vide cooking, chilling and storage which need to be followed to avoid potential hazards. 17
Thin Flank Inside Skirt Thin Flank B012 Inside skirt fully trimmed of excess fat and gristle. Thin Flank (boneless) Thin Flank B009 Flank Skirt Bavette (fully trimmed) (Obliguus internus abdominis) Thin Flank B008 Flank skirt (bavette) fully trimmed of gristle and excess fat. Cutaneus uscle Thin Flank B013 Cutaneus muscle is trimmed of gristle and excess fat. 3-bone thin flank primal (boneless). Goose Skirt (Rectus abdominis) Thin Flank B002 The goose skirt is trimmed of all gristle and excess fat. 10.09kg of carcase 6.66% There are 14 step by step cutting specifications for muscles and cuts from the Thin Flank primal. The beef specification manual is available to view or download on our trade website www.qsmbeefandlamb.co.uk 18
uscle Grain Slow Cook Sous Vide Roasting Grill/Fry/Barbecue Stir-Fry of Primal of Carcase Fine Fine- - Dice Dice/ Strips Boneless (25mm) (10mm) ince/ Burgers 10.09kg 6.66% 3 3 0.72kg 7.14% 0.48% 3 3 3 1.44kg 14.27% 0.95% 3 3 3 WD WD WD 3 3 WD 3 3 3 3 3 3 0.77kg 7.63% 0.51% 3 3 3 WD WD 3 3 3 3 Thin Flank (boneless): This is mainly used for mince and burger production. Flank Skirt (Bavette) and Goose Skirt: These muscles are ideal for grill/fry and stir-fry and the recommended maturation is 14 days minimum. The Bavette is highly prized and is very popular in France. Inside Skirt: This can be used for fajitas strips as it is full of flavour. Cutaneus uscle: This is the muscle on the outside of the Thin Flank, which is tough and can only be used for mince and burger production. Sous Vide = (cooked at lower temperatures to achieve medium cook and the required time to achieve tenderness). WD = Well Done (cooked at higher temperatures to achieve well done cook and the required time to achieve tenderness). eat cuts which are Sous Vide cooked at low temperatures to achieve a medium doneness will potentially have a short shelf-life. The Food Standards Agency provides strict guidelines for Sous Vide cooking, chilling and storage which need to be followed to avoid potential hazards. 19
Heel Heel uscle Pencil uscle (Flexor digitorum superficialis) Leg B003 Leg B001 This muscle is part of the heel muscle and is similar to the shin muscle structure. Heel uscle for Braising (Gastrocnemius) Leg B002 The heel muscle is trimmed of excess fat. This muscle is ideal for slow cooking and is similar to shin meat. Heel uscles for Pavé (Gastrocnemius) Leg B002 These two muscles are extremely tender and suitable for Pavés. While tender, this muscle has some connective tissue running through it and is more suitable for braising. 2.63kg of carcase 1.74% There are 4 step by step cutting specifications for muscles and cuts from the Leg primal. The beef specification manual is available to view or download on our trade website www.qsmbeefandlamb.co.uk 20
uscle Grain Slow Cook Sous Vide Roasting Grill/Fry/Barbecue Stir-Fry of Primal of Carcase Fine Fine- - Dice Dice/ Strips Boneless (25mm) (10mm) ince/ Burgers 2.63 1.74% 3 3 3 WD WD 3 0.53kg 20.15% 0.35% 3 3 WD 3 0.69kg 26.24% 0.46% 3 3 3 WD WD 0.96kg 36.50% 0.63% 3 3 3 3 3 Although the Heel is often used for braising steaks, if it is seam cut, significant value can be added to this muscle. Pencil uscle: This is comparable to the Shin. Heel uscles for Pavé: If all gristle is removed, these muscles are very tender and are suitable for grill/fry. The recommended maturation is 14 days minimum. Sous Vide = (cooked at lower temperatures to achieve medium cook and the required time to achieve tenderness). WD = Well Done (cooked at higher temperatures to achieve well done cook and the required time to achieve tenderness). eat cuts which are Sous Vide cooked at low temperatures to achieve a medium doneness will potentially have a short shelf-life. The Food Standards Agency provides strict guidelines for Sous Vide cooking, chilling and storage which need to be followed to avoid potential hazards. 21
Hind Shin Hind Shin Prime Hind Shin uscle (Peronaeus terius, extensor digitorum longus, extensor digiti terii proprius) Shin B007 Shin B002 This muscle is the thickest muscle in the hind shin and ideal for slow cooking methods. Boneless Beef Shank Portions (Hind Shin) Shin B017 The beef shank is ideal for slow/sous Vide cooking. Trimmed of excess fat. This muscle is ideal for slow cooking. Beef Bucco Shin B006 Shin with the marrow bone left in and cut into slices. 2.58kg of carcase 1.70% There are 17 step by step cutting specifications for muscles and cuts from the Shin primal. The beef specification manual is available to view or download on our trade website www.qsmbeefandlamb.co.uk 22
uscle Grain Slow Cook Sous Vide Roasting Grill/Fry/Barbecue Stir-Fry of Primal of Carcase Fine Fine- - Dice Dice/ Strips Boneless (25mm) (10mm) ince/ Burgers 2.58kg 1.70% 3 3 3 WD WD 3 0.90kg 26.24% 0.46% 3 3 3 WD WD 3 3 3 3 3 WD WD 3 3 3 3 WD 3 Hind Shin: This muscle is often used for stewing and mince/burger production. However, significant value can be added by producing beef shank portions similar to the Lamb Shank (but without the bone). Sous Vide = (cooked at lower temperatures to achieve medium cook and the required time to achieve tenderness). WD = Well Done (cooked at higher temperatures to achieve well done cook and the required time to achieve tenderness). eat cuts which are Sous Vide cooked at low temperatures to achieve a medium doneness will potentially have a short shelf-life. The Food Standards Agency provides strict guidelines for Sous Vide cooking, chilling and storage which need to be followed to avoid potential hazards. 23
Shoulder Significant value can be added to the forequarter by removing the bone-in shoulder and seam cutting it into its eleven individual muscles. Shoulder (bone-in) Feather (Infraspinatus) Chuck B010 FQ B001 The feather is a distinctive muscle with lots of flavour. It contains a thick gristle running through the middle of the joint and when cooked slowly the gristle will turn into jelly. LC (single muscle) (Triceps brachaii caput longum) LC B001 A cut from the shoulder with very versatile usage. Bone-in shoulder of beef. Blade (Chuck Tender) (Supraspinatus) Chuck B008 The blade is a forequarter muscle and is ideal for slow cooking. 22.10kg of carcase 15.49% There are a number of step by step cutting specifications for muscles and cuts from the Forequarter primal. The beef specification manual is available to view or download on our trade website www.qsmbeefandlamb.co.uk 24
uscle Grain Slow Cook Sous Vide Roasting Grill/Fry/Barbecue Stir-Fry of Primal of Carcase Fine Fine- - Dice 2.46kg 11.13% 1.62% 3 3 3 3 3 3 3 Dice/ Strips Boneless (25mm) (10mm) ince/ Burgers 3.31kg 14.98% 2.18% 3 3 3 3 3 WD WD WD WD 3 3 3 1.51kg 6.79% 0.99% 3 3 3 3 3 WD WD WD WD Feather: This primal contains thick gristle on the outside and a thick sheet of gristle through the centre which if used for braising turns into jelly. However, significant value can be added if all gristle is removed the muscle is extremely tender and can be used for grill/fry. Recommended maturation time 14 days minimum. LC: The LC is often used for braising steak, due to the thick gristle running through the centre. Significant value can be added by removing this gristle as it can be used for grill/fry steaks if matured for a minimum of 14 days. Sous Vide = (cooked at lower temperatures to achieve medium cook and the required time to achieve tenderness). WD = Well Done (cooked at higher temperatures to achieve well done cook and the required time to achieve tenderness). eat cuts which are Sous Vide cooked at low temperatures to achieve a medium doneness will potentially have a short shelf-life. The Food Standards Agency provides strict guidelines for Sous Vide cooking, chilling and storage which need to be followed to avoid potential hazards. Blade: This is often used for quality braising steaks. Like the Feather, the gristle runs through the centre of the muscle, however, this muscle is not as tender as the Feather. 25
Shoulder continued Underblade Fillet (Teres minor) Chuck B022 Significant value can be added to the forequarter by removing the bone-in shoulder and seam cutting it into its eleven individual muscles. Shoulder (bone-in) Baby LC (Triceps brachaii caput laterale) FQ B004 When trimmed of all connective tissue this muscle is very tender and ideal for stir-fry, steaks or Pavés. FQ B001 This cut is from the shoulder and is situated next to the LC. Fore Shin Shin B003 Trimmed of excess fat. This muscle is ideal for slow cooking. Bone-in shoulder of beef. Underblade uscle (Subscapularis) Chuck B021 When trimmed of all connective tissue this muscle is very tender and ideal for stir-fry, steaks or Pavés. 22.10kg of carcase 15.49% There are a number of step by step cutting specifications for muscles and cuts from the Forequarter primal. The beef specification manual is available to view or download on our trade website www.qsmbeefandlamb.co.uk 26
uscle Grain Slow Cook Sous Vide Roasting Grill/Fry/Barbecue Stir-Fry of Primal of Carcase Fine Fine- - Dice 0.43kg 1.95% 0.28% 3 3 3 3 3 Dice/ Strips Boneless (25mm) (10mm) ince/ Burgers 0.71kg 3.21% 0.47% 3 3 3 3 3 WD WD WD WD 2.05kg 9.28% 1.35% 3 3 3 WD WD 3 1.09kg 4.93% 0.72% 3 3 3 3 3 Underblade uscle and Underblade Fillet: Both these muscles are very tender and significant value can be added if the gristle and connective tissue is removed to produce grill/stir-fry cuts. The recommended maturation is 14 days minimum. Baby LC: Traditionally half of this muscle is left on the LC and later cut off to be used as trim. The other half is used for trim. However, if this muscle is removed as a whole (seam cut), it can be used to produce very lean, high quality braising steaks. Sous Vide = (cooked at lower temperatures to achieve medium cook and the required time to achieve tenderness). WD = Well Done (cooked at higher temperatures to achieve well done cook and the required time to achieve tenderness). eat cuts which are Sous Vide cooked at low temperatures to achieve a medium doneness will potentially have a short shelf-life. The Food Standards Agency provides strict guidelines for Sous Vide cooking, chilling and storage which need to be followed to avoid potential hazards. 27
Shoulder continued Significant value can be added to the forequarter by removing the bone-in shoulder and seam cutting it into its eleven individual muscles. Clod Flat uscle (Brachialis) FQ B006 This cut is from the shoulder and is situated next to the Baby LC. Shoulder (bone-in) Needle (Extensor carpi radialis) Shin B008 FQ B001 The needle is a single muscle situated next to the fore shin muscle and is ideal for braising steaks, slow or sous vide cooking. Shoulder Brisket uscle (Latissimus dorsi) FQ B008 Bone-in shoulder of beef. Clod Shin uscle (Biceps brachaii) Shin B011 The clod shin is a single muscle from the shoulder with a similar grain to shin (hence the name). It is ideal for slow or sous vide cooking. This muscle is the extension of the rib cap muscle and is attached to the LC. The grain of the muscle is similar to the brisket (hence the name). 22.10kg of carcase 15.49% There are a number of step by step cutting specifications for muscles and cuts from the Forequarter primal. The beef specification manual is available to view or download on our trade website www.qsmbeefandlamb.co.uk 28
of Primal of Carcase Fine Fine- uscle Grain Slow Cook Sous Vide Roasting Grill/Fry/Barbecue Stir-Fry - Dice 0.45kg 2.04% 0.30% 3 3 3 WD WD WD 3 0.64kg 2.90% 0.42% 3 3 3 WD WD 3 0.64kg 2.90% 0.48% 3 3 3 3 WD WD WD 3 0.72kg 2.71% 0.40% 3 3 3 WD WD 3 Dice/ Strips Boneless (25mm) (10mm) ince/ Burgers Traditionally, all these muscles are used for mince/burger production. However, if seam cut, significant value can be added to the Needle, Clod Flat and Shoulder Brisket by using them for high quality braising steaks and dice. Shoulder Brisket: This muscle has a similar grain to the brisket and is therefore suitable for pulled beef. Clod Shin uscle: This muscle is ideal for beef shank portions. Sous Vide = (cooked at lower temperatures to achieve medium cook and the required time to achieve tenderness). WD = Well Done (cooked at higher temperatures to achieve well done cook and the required time to achieve tenderness). eat cuts which are Sous Vide cooked at low temperatures to achieve a medium doneness will potentially have a short shelf-life. The Food Standards Agency provides strict guidelines for Sous Vide cooking, chilling and storage which need to be followed to avoid potential hazards. 29
Neck and Chuck Roll seam cut Significant value can be added to the neck and chuck roll and seam cutting it into its individual muscles. Rhomboideus Chuck B043 Rhomboideus muscle fully trimmed. Neck and Chuck Roll Seam Cut Chuck B041 Neck chain muscle (Longus colli) Chuck B041 Neck chain muscle (Longus colli). Thick part of the Trapezius uscle Chuck B041 The thick part of the Trapezius muscle. Neck and Chuck Roll. Thin part of the Trapezius uscle Chuck B041 Thin part of the Trapezius muscle. There are 44 step by step cutting specifications for muscles and cuts from the Chuck primal. The beef specification manual is available to view or download on our trade website www.qsmbeefandlamb.co.uk 30
uscle Grain Slow Cook Sous Vide Roasting Grill/Fry/Barbecue Stir-Fry of Primal of Carcase Fine Fine- - Dice Dice/ Strips Boneless (25mm) (10mm) ince/ Burgers 3 3 3 3 3 WD WD WD WD 3 3 3 3 3 WD WD WD 3 3 3 WD 3 3 3 WD 3 3 3 Neck and Chuck Roll Seam Cut: This primal is traditionally used for braising cuts, ready meals, pies and mince/burger production. The individual muscles in this primal each have their own eating characteristics and, therefore, ideally should not be mixed. The seam cutting of this primal is important as it will improve eating quality and add value, by using each muscle for its best cooking time and cooking method. Sous Vide = (cooked at lower temperatures to achieve medium cook and the required time to achieve tenderness). WD = Well Done (cooked at higher temperatures to achieve well done cook and the required time to achieve tenderness). eat cuts which are Sous Vide cooked at low temperatures to achieve a medium doneness will potentially have a short shelf-life. The Food Standards Agency provides strict guidelines for Sous Vide cooking, chilling and storage which need to be followed to avoid potential hazards. 31
Neck and Chuck Roll seam cut continued Significant value can be added to the neck and chuck roll and seam cutting it into its individual muscles. Rib Eye Fillet Chuck B027 The rib eye fillet is the continuation of the rib eye situated in the chuck. Neck and Chuck Roll Seam Cut Chuck B041 Atlas uscle Chuck B041 The Atlas muscle has similar characteristics to the Ox Cheek. Splenius uscle Chuck B041 Splenius muscle. Neck and Chuck Roll Group of neck and feather bone muscles Chuck B041 Group of neck and feather bone muscles. 32 There are 44 step by step cutting specifications for muscles and cuts from the Chuck primal. The beef specification manual is available to view or download on our trade website www.qsmbeefandlamb.co.uk
uscle Grain Slow Cook Sous Vide Roasting Grill/Fry/Barbecue Stir-Fry of Primal of Carcase Fine Fine- - Dice Dice/ Strips Boneless (25mm) (10mm) ince/ Burgers 3 3 3 3 3 WD WD WD WD 3 3 3 3 3 3 3 3 3 WD WD 3 3 3 3 3 3 3 3 WD WD WD WD 3 Atlas uscle: This muscle has a similar consistency to the beef cheek and is ideal for ready meal production Rib Eye Fillet: Significant value can be added to this muscle by using it for grill/fry or stir-fry. Group of Neck and Feather Bone uscles: These are ideal for braising steaks or for pulled beef. Sous Vide = (cooked at lower temperatures to achieve medium cook and the required time to achieve tenderness). WD = Well Done (cooked at higher temperatures to achieve well done cook and the required time to achieve tenderness). eat cuts which are Sous Vide cooked at low temperatures to achieve a medium doneness will potentially have a short shelf-life. The Food Standards Agency provides strict guidelines for Sous Vide cooking, chilling and storage which need to be followed to avoid potential hazards. Splenius uscle: One of the less tender muscles in the neck and chuck roll. 33
Neck and Chuck Eye (bone-in) Chuck Rib s on the bone Chuck B030 Significant value can be added to the neck and chuck roll bone-in and seam cutting it into its individual muscles. Neck and Chuck Eye (bone-in) Chuck B042 Chuck Rib on the bone Chuck B032 This cut is produced from a bone-in chuck roll, utilising ribs 4 and 5 counting from the neck. Produced from the first 3 ribs of the forequarter and ideal for slow or sous vide cooking. Back Rib s on the bone Chuck B031 Produced from ribs 4, 5 and 6 of the forequarter. Neck and Chuck Eye (bone-in). Denver uscle (Serratus ventralis) Chuck B034 The denver muscle (Serratus ventralis) with discoloured tissue, gristle and excess fat removed. There are 44 step by step cutting specifications for muscles and cuts from the Chuck primal. The beef specification manual is available to view or download on our trade website www.qsmbeefandlamb.co.uk 34
uscle Grain Slow Cook Sous Vide Roasting Grill/Fry/Barbecue Stir-Fry of Primal of Carcase Fine Fine- - Dice Dice/ Strips Boneless (25mm) (10mm) ince/ Burgers 3 3 3 3 3 WD WD WD WD 3 3 3 3 3 3 3 2.36kg 32.82% 1.56% 3 3 3 3 WD 3 WD 3 WD 3 WD WD WD 3 3 3 3 Chuck Rib on the bone: As a roast, this is an ideal value alternative to Fore Rib. The recommended maturation is 14 days minimum. Denver uscle: A very tender muscle, ideally used for thin cut, grill or stir-fry. The recommended maturation is 14 days minimum. Chuck Rib s on the bone and Back Rib s on the bone: Both rib steaks are suitable for grilling after being sous vide cooked until tender. The recommended maturation is 14 days minimum. Sous Vide = (cooked at lower temperatures to achieve medium cook and the required time to achieve tenderness). WD = Well Done (cooked at higher temperatures to achieve well done cook and the required time to achieve tenderness). eat cuts which are Sous Vide cooked at low temperatures to achieve a medium doneness will potentially have a short shelf-life. The Food Standards Agency provides strict guidelines for Sous Vide cooking, chilling and storage which need to be followed to avoid potential hazards. 35
Neck and Chuck Eye (bone-in) continued Significant value can be added to the neck and chuck roll bone-in and seam cutting it into its individual muscles. Neck and Chuck Eye (bone-in) Chuck B042 Chuck Eye Centre Cut Chuck B026 This joint has a smaller diameter than the Chuck Eye and is ideal for a slow roast. King Arthur s Beef Roast Chuck B029 Prepared from the Chuck Eye Roll with the Cap of the Fore Rib added. Neck and Chuck Eye (bone-in). Chuck Eye Chuck B003 A cylindrical joint, ideal economy joint for slow cooking. 36 There are 44 step by step cutting specifications for muscles and cuts from the Chuck primal. The beef specification manual is available to view or download on our trade website www.qsmbeefandlamb.co.uk
uscle Grain Slow Cook Sous Vide Roasting Grill/Fry/Barbecue Stir-Fry of Primal of Carcase Fine Fine- - Dice Dice/ Strips Boneless (25mm) (10mm) ince/ Burgers 3 3 WD 3 2.76kg 38.38% 1.82% 3 3 3 3 3 3 WD 3 WD 3 WD 3 All the above muscles are ideal as value/carvery joints for foodservice. The recommended maturation is 14 days minimum. Sous Vide = (cooked at lower temperatures to achieve medium cook and the required time to achieve tenderness). WD = Well Done (cooked at higher temperatures to achieve well done cook and the required time to achieve tenderness). eat cuts which are Sous Vide cooked at low temperatures to achieve a medium doneness will potentially have a short shelf-life. The Food Standards Agency provides strict guidelines for Sous Vide cooking, chilling and storage which need to be followed to avoid potential hazards. 37
Fore Rib Beef ini Back Ribs 2-bone Rack Fore Rib B016 These racks are produced from the Fore Rib section. Fore Rib (bone-in) Fore rib boned and rolled Fore Rib B013 Fore Rib B001 The fore rib contains ribs 7, 8, and 10 counting from the neck upwards. aximum 60mm tail. aximum fat thickness 10mm. De-boned and rolled using string or netting. Rib Cap uscle Fore Rib B017 Rib Cap. The fore rib contains ribs 7, 8, 9 and 10 counting from the neck upwards. aximum 60mm tail. aximum fat thickness 10mm. of carcase Rib Eye Roll Fore Rib B009 The eye muscle is removed from the fore rib ( Fore Rib B001) and can be used as a joint or cut into rib eye steaks. aximum fat thickness 10mm. 38 There are 17 step by step cutting specifications for muscles and cuts from the Fore Rib primal. The beef specification manual is available to view or download on our trade website www.qsmbeefandlamb.co.uk
uscle Grain Slow Cook Sous Vide Roasting Grill/Fry/Barbecue Stir-Fry of Primal of Carcase Fine Fine- - Dice Dice/ Strips Boneless (25mm) (10mm) ince/ Burgers 8.23kg 5.43% 3 3 3 1.25kg 15.19% 0.83% 3 3 WD 3 3 WD 3 3 3 3 3 3 WD WD WD WD 3 2.82kg 34.26% 1.86% 3 3 3 3 ini Back Ribs: An ideal way to add value to the Fore Rib by utilising the bones. Rib Cap: Similar to the brisket muscle and therefore ideal for ready meals or pulled beef. This is also used in the King Arthur s Beef Roast (see previous page). Sous Vide = (cooked at lower temperatures to achieve medium cook and the required time to achieve tenderness). WD = Well Done (cooked at higher temperatures to achieve well done cook and the required time to achieve tenderness). eat cuts which are Sous Vide cooked at low temperatures to achieve a medium doneness will potentially have a short shelf-life. The Food Standards Agency provides strict guidelines for Sous Vide cooking, chilling and storage which need to be followed to avoid potential hazards. 39
Brisket Flat Brisket Brisket PAT (Pectoralis profundus) Brisket B012 Brisket B001 This is the single brisket muscle with the cap removed. Trimmed of all excess fat and gristle. Brisket Cap uscle (Pectoralis superficialis) Brisket B013 Flat Brisket is boneless and highly trimmed, maximum fat thickness 10mm. The cap muscle is a single muscle removed from the brisket and trimmed of all excess fat and gristle. The meat has a coarse texture/ grain and needs slow, long cooking. 5.34kg of carcase 3.52% 40 There are 15 step by step cutting specifications for muscles and cuts from the Brisket primal. The beef specification manual is available to view or download on our trade website www.qsmbeefandlamb.co.uk
uscle Grain Slow Cook Sous Vide Roasting Grill/Fry/Barbecue Stir-Fry of Primal of Carcase Fine Fine- - Dice Dice/ Strips Boneless (25mm) (10mm) ince/ Burgers 5.34kg 3.52% 3 3 3 3 3 WD WD WD WD 3 3 2.80kg 52.43% 1.84% 3 3 3 3 3 WD WD WD WD 3 3 1.30kg 24.34% 0.86% 3 3 3 WD WD 3 Both brisket muscles are ideal for ready meal production and pulled beef. However, the Brisket Cap uscle has a coarse grain and, therefore, should not be mixed with the Brisket PAT. Sous Vide = (cooked at lower temperatures to achieve medium cook and the required time to achieve tenderness). WD = Well Done (cooked at higher temperatures to achieve well done cook and the required time to achieve tenderness). eat cuts which are Sous Vide cooked at low temperatures to achieve a medium doneness will potentially have a short shelf-life. The Food Standards Agency provides strict guidelines for Sous Vide cooking, chilling and storage which need to be followed to avoid potential hazards. 41
Forequarter Flank Forequarter Flank (Boneless) without intercostal muscles Brisket B014 Boneless forequarter flank without intercostal muscles. Jacobs Ladder Beef Short Ribs (Jacobs Ladder) Brisket B009 Brisket B015 Prepared from the Jacobs Ladder with excess fat and gristle removed. Beef Ribs split (Jacobs Ladder) Brisket B011 The Jacobs Ladder. Whole Beef Rib (Jacobs Ladder) Brisket B010 Single beef ribs utilising the whole width of the Jacobs ladder and split through the centre of the ribs. Single beef ribs utilising the whole width of the Jacobs Ladder. There are 15 step by step cutting specifications for muscles and cuts from the Brisket primal. The beef specification manual is available to view or download on our trade website www.qsmbeefandlamb.co.uk 42
uscle Grain Slow Cook Sous Vide Roasting Grill/Fry/Barbecue Stir-Fry of Primal of Carcase Fine Fine- - Dice Dice/ Strips Boneless (25mm) (10mm) ince/ Burgers 3 3 3 3 WD 3 3 3 WD 3 3 3 WD 3 Jacobs Ladder: If the specification for this primal (Brisket B015), is followed, it will provide you with the highest yield. It most of the bones therefore adds value to the forequarter. Sous Vide = (cooked at lower temperatures to achieve medium cook and the required time to achieve tenderness). WD = Well Done (cooked at higher temperatures to achieve well done cook and the required time to achieve tenderness). eat cuts which are Sous Vide cooked at low temperatures to achieve a medium doneness will potentially have a short shelf-life. The Food Standards Agency provides strict guidelines for Sous Vide cooking, chilling and storage which need to be followed to avoid potential hazards. 43
Hindquarter uscles Product Topside 44 of Primal of Carcase Fine Fine- uscle Grain Slow Cook Sous Vide Roasting Grill/Fry/Barbecue Stir-Fry - Gracilis uscle Topside 1.33kg 13.45% 0.88% 3 3 3 3 /WD WD WD 3 ain Topside uscle 5.14kg 52.00% 3.39% 3 /WD /WD /WD 3 3 3 3 3 Small Side Bullet uscle 0.55kg 5.56% 0.36% 3 /WD /WD 3 3 3 3 Tender Top muscle 1.55kg 15.67% 1.02% 3 /WD /WD /WD 3 3 3 3 3 Topside Flap muscle 0.25kg 2.53% 0.17% 3 3 WD 3 Silverside Silverside (with silver gristle) 2.80kg 29.00% 1.85% 3 3 3 3 3 /WD /WD WD WD 3 3 3 ain Silverside uscle (without the Side muscle) 3 3 3 3 3 /WD /WD WD WD 3 3 3 Aitch Bone 3 3 3 3 3 /WD /WD WD WD 3 3 3 Silverside Side uscle 3 3 3 3 3 WD WD WD 3 Thick Flank Thick Flank (Knuckle) 6.40kg 4.22% 3 3 3 3 /WD /WD 3 3 3 Centre Cut uscle Thick Flank 2.01kg 31.41% 1.33% 3 /WD /WD /WD 3 3 3 3 3 Pavé uscle 0.68kg 10.62% 0.45% 3 3 /WD /WD 3 3 3 3 Plate uscle Thick Flank 2.19g 34.22% 1.45% 3 3 3 3 3 /WD /WD WD 3 3 3 3 Femur uscle Thin Flank 0.63kg 9.84% 0.42% 3 3 3 WD WD Dice Dice/ Strips Boneless (25mm) (10mm) ince/ Burgers
Product Rump of Primal of Carcase Fine Fine- uscle Grain Slow Cook Sous Vide Roasting Grill/Fry/Barbecue Stir-Fry - D Rump (without tail) 5.99kg 3.95% 3 3 3 3 3 3 Rump Bistro uscle 1.18kg 19.70% 0.78% 3 3 3 3 3 3 Rump Cap (Picanha) 1.44kg 24.00% 0.96% 3 3 3 3 3 3 Rump Tail 1.42kg 0.94% 3 /WD /WD 3 3 3 3 3 Prime Rump 2.54kg 42.40% 1.68% 3 3 3 3 3 3 Fillet Fillet 2.91kg 1.92% 3 iddle Fillet 1.25kg 42.96% 0.83% 3 3 3 3 3 3 Rump Fillet 1.04kg 35.74% 0.96% 3 3 3 3 3 3 Rump Tail 0.29kg 9.97% 0.19% 3 3 3 Fillet on the bone 3 3 Fillet Tail on the bone 3 3 Sirloin and Whole Fillet (Bone-in) Larder Trim Sirloin 5.34kg 78.53% 3.52% 3 3 3 3 Lower Sirloin Pavé 0.56kg 8.24% 0.37% 3 3 3 3 3 3 Top Sirloin Pavé 0.28kg 4.12% 0.18% 3 3 3 3 3 3 T-Bone s 3 3 Bone-in Sirloin 3 3 Bone-in Porterhouse 3 3 Thin Flank Thin Flank (boneless) 10.09kg 6.66% 3 3 Inside Skirt 0.72kg 7.14% 0.48% 3 3 3 /WD /WD 3 3 Flank Skirt Bavette (fully trimmed) 1.44kg 14.27% 0.95% 3 3 3 /WD /WD 3 3 3 3 Cutaneus uscle 3 3 Goose Skirt 0.77kg 7.63% 0.51% 3 3 3 /WD /WD 3 3 3 3 Heel Heel uscle 2.63 1.74% 3 3 3 WD WD 3 Pencil uscle 0.53kg 20.15% 0.35% 3 3 WD 3 Heel uscle for Braising 0.69kg 26.24% 0.46% 3 3 3 WD WD Heel uscle for Pavé 0.96kg 36.50% 0.63% 3 3 3 3 3 Hind Shin Hind Shin 2.58kg 1.70% 3 3 3 WD WD 3 Prime Hind Shin uscle 0.90kg 26.24% 0.46% 3 3 3 WD WD 3 3 Boneless Beef Shank Portions (Hind Shin) 3 3 3 WD WD 3 3 Beef Bucco 3 3 WD 3 Dice Dice/ Strips Boneless (25mm) (10mm) ince/ Burgers 45
Forequarter uscles uscle Grain Slow Cook Sous Vide Roasting Grill/Fry/Barbecue Stir-Fry Product of Primal of Carcase Fine Fine- - Dice Dice/ Strips Boneless (25mm) (10mm) ince/ Burgers Shoulder Feather 2.46kg 11.13% 1.62% 3 3 3 3 3 3 3 LC (single muscle) 3.31kg 14.98% 2.18% 3 3 3 3 3 /WD /WD WD WD 3 3 3 Blade (Chuck Tender) 1.51kg 6.79% 0.99% 3 3 3 3 3 WD WD WD WD Underblade Fillet 0.43kg 1.95% 0.28% 3 3 3 3 3 Baby LC 0.71kg 3.21% 0.47% 3 3 3 3 3 WD WD WD WD Fore Shin 2.05kg 9.28% 1.35% 3 3 3 WD WD 3 Underblade uscle 1.09kg 4.93% 0.72% 3 3 3 3 3 Clod Flat uscle 0.45kg 2.04% 0.30% 3 3 3 WD WD WD 3 Needle 0.64kg 2.90% 0.42% 3 3 3 WD WD 3 Shoulder Brisket uscle 0.64kg 2.90% 0.48% 3 3 3 3 WD WD WD 3 Clod Shin uscle 0.72kg 2.71% 0.40% 3 3 3 WD WD 3 46
Product Neck and Chuck Roll seam cut of Primal of Carcase Fine Fine- uscle Grain Slow Cook Sous Vide Roasting Grill/Fry/Barbecue Stir-Fry - Neck and Chuck Roll Seam Cut 3 3 3 3 3 WD WD WD WD 3 Rhomboideus 3 3 3 3 WD WD WD 3 Neck chain muscle 3 3 WD 3 Thick part of the Trapezius uscle 3 3 WD 3 Thin part of the Trapezius uscle 3 3 Rib Eye Fillet 3 3 3 3 3 Atlas uscle 3 3 3 WD WD 3 Splenius uscle 3 3 Group of neck and feather bone muscles 3 3 3 3 3 WD WD WD WD 3 Neck and Chuck Eye (bone-in) Neck and Chuck Eye (bone-in) 3 3 WD 3 Chuck Rib s on the bone 3 3 /WD 3 Chuck Rib on the bone 3 3 /WD 3 Back Rib s on the bone 3 3 /WD 3 Denver uscle 2.36kg 32.82% 1.56% 3 3 3 3 /WD /WD WD 3 3 3 3 Chuck Eye Centre Cut 2.76kg 38.38% 1.82% 3 3 /WD 3 King Arthur s Beef Roast 3 3 /WD 3 Chuck Eye 3 3 /WD 3 Fore Rib Fore Rib (bone-in) 8.23kg 5.43% 3 3 3 Beef ini Back Ribs 2-bone Rack 1.25kg 15.19% 0.83% 3 3 WD 3 Fore rib boned and rolled 3 /WD 3 Rib Cap uscle 3 3 3 3 3 WD WD WD WD 3 Rib Eye Roll 2.82kg 34.26% 1.86% 3 3 3 3 Brisket Flat Brisket 5.34kg 3.52% 3 3 3 3 3 WD WD WD WD 3 3 Brisket PAT 2.80kg 52.43% 1.84% 3 3 3 3 3 WD WD WD WD 3 3 Brisket Cap uscle 1.30kg 24.34% 0.86% 3 3 3 WD WD 3 Forequarter Flank Forequarter Flank (Boneless) without intercostal muscles 3 3 Beef Short Ribs (Jacobs Ladder) 3 3 WD 3 Beef Ribs split (Jacobs Ladder) 3 3 WD 3 Whole Beef Rib (Jacobs Ladder) 3 3 WD 3 Dice Dice/ Strips Boneless (25mm) (10mm) ince/ Burgers 47
ENHANCE YOUR CAREER PROSPECTS IPROVE YOUR BUTCHERY SKILLS AND YOUR EAT KNOWLEDGE The free-to-use eat Education Programme is designed to help provide invaluable knowledge to people working in the food industry from butchers to chefs and anybody in between. To register to start using the eat Education Programme, or for further information, visit www.qsmbeefandlamb.co.uk/mep Agriculture and Horticulture Development Board 2017. No part of this publication may be reproduced in any material form (including by photocopy or storage in any medium by electronic means) or any copy or adaptation stored, published or distributed (by physical, electronic or other means) without the prior permission in writing of the Agriculture and Horticulture Development Board, other than by reproduction in an unmodified form for the sole purpose of use as an information resource when the Agriculture and Horticulture Development Board is clearly acknowledged as the source, or in accordance with the provisions of the Copyright, Designs and Patents Act 1988. All rights reserved. AHDB Beef & Lamb, Stoneleigh Park, Kenilworth,Warwickshire CV8 2TL. AHDB Beef & Lamb is part of the Agriculture and Horticulture Development Board.