Transcription of Beef yield guide - .NET Framework
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Beef yield guide - .NET Framework
beef yield guide Animal to carcase, to primals, to muscles 1. Contents Processing the beef carcase, 2 Processing the beef carcase, from farm to plate from farm to plate 4 beef primal cuts Waste/offal/by-products = 47%. 6 beef carcase classification Figures from a from a 600kg steer 7 beef carcase to primal cuts of average fatness R4L. yield information Product % of % of 11 Primals into individual muscles Animal = 100% kg carcase weight liveweight 12 Shoulder muscles Hide 14 Chuck roll muscles and cuts Hide Fat can be used directly with the meat1. 15 Fore rib muscles and cuts Lung fat 16 Brisket muscles Caul fat 17 Topside muscles KKCF Cod fat 19 Silverside cuts There is normally a home market for all these products 20 Thick flank muscles Skirt 21 Rump muscles Tail Kidneys 22 Fillet muscles and cuts Heart 23 Sirloin muscles and cuts Liver 24 Thin flank muscles Tongue incl trimmings Head &
Beef carcase to primal cuts – yield information The information in this brochure is based on a 303kg carcase (side weight 151.5kg) , Classification R4H (after 2 weeks maturation). Therefore, the weights/percentages of cuts are intended to act as a guide only, as butchery techniques, carcase weights and types may vary from one business to another.
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