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ProSafeBeef – Muscle Profiling –2009 ADIV © Muscle Profiling Process description.

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Presentation on theme: "ProSafeBeef – Muscle Profiling –2009 ADIV © Muscle Profiling Process description."— Presentation transcript:

1 ProSafeBeef – Muscle Profiling –2009 ADIV © Muscle Profiling Process description

2 ProSafeBeef – Muscle Profiling –2009 ADIV © Average carcass composition Carcass composition depends on :Carcass composition depends on : – Animal sex – Animal breeding – Fat level – Conformation, … Average yieldsAverage yields – 56 to 75% : Meat – 13 to 18% : Bones – 05 to 22% : Fatty tissues – 04 to 07% : Wastes 2

3 ProSafeBeef – Muscle Profiling –2009 ADIV © Average carcass composition 3 Adipose tissues Wastes Bones Trimmed Meat

4 ProSafeBeef – Muscle Profiling –2009 ADIV © Forequarter 4

5 Beef Shoulder 5 * Épaule avec os * Shoulder with bones * Épaule désossée * Deboned shoulder

6 ProSafeBeef – Muscle Profiling –2009 ADIV © Meat cuts from the shoulder 6 * Boîte à moelle S/P * Shoulder *Jarret avant S/P * Fore shank / shin * Jumeau S/P * Chuk tenderloin * Supraspinatus * Paleron S/P * Blade/Shoulder clod * Infraspinatus * Dessus de palette : - Bourguignon - Merlan dépaule - partie centrale * Top Blade * Subscapularus

7 ProSafeBeef – Muscle Profiling –2009 ADIV © Arm clod 7 * Macreuse brute * Raw arm clod * Macreuse S/P * Whole trimmed arm clod * Dessus de macreuse S/P * Top arm clod * Boule de macreuse * Central part of the arm clod (heart) * Triceps brachii * Chaînette de macreuse

8 ProSafeBeef – Muscle Profiling –2009 ADIV © Neck – Chuck 8 Collier (7 cervicales) / basse côte (5 dorsales) Neck (7 neck bones) / Chuck back ribs (5 thoracic vertebrae)

9 ProSafeBeef – Muscle Profiling –2009 ADIV © Meat cuts from the neck - chuck 9 * Collier brut * Raw neck * Collier S/P * Trimmed neck * Basses côtes brutes * Raw chuck back ribs * Basses côtes S/P * Trimmed chuck back ribs * Basses côtes 4 faces * 4 faces chuck back ribs

10 ProSafeBeef – Muscle Profiling –2009 ADIV © Plate 10

11 ProSafeBeef – Muscle Profiling –2009 ADIV © Brisket * Gros bout de poitrine brute (5 côtes + sternum) * Raw brisket (5 thoracic vertebrae + sternum) * Gros bout de poitrine désossé * Deboned brisket * Griffe * Bateau * Intercostaux * Intercostals * Muscle triangu- laire ou couvre cœur 11

12 ProSafeBeef – Muscle Profiling –2009 ADIV © Brisket strip / Flank * Hampe brute * Raw thinskirt * Diaphragmus * Hampe PAD * Thinskirt * Plat de côte (5 côtes) * Brisket strip/short ribs (5 thoracic vertebrae) * Flanchet (3 côtes) * Flank (3 thoracic vertebrae) * Plat de côte S/P * Trimmed brisket strip/short ribs * Flanchet S/P * Trimmed Flank 12

13 ProSafeBeef – Muscle Profiling –2009 ADIV © Hindquarter 13

14 ProSafeBeef – Muscle Profiling –2009 ADIV © Round and rump shank on 14

15 ProSafeBeef – Muscle Profiling –2009 ADIV © Knuckle 15 * Tranche grasse S/P * Trimmed knuckle * Mouvant * Knuckle cap * Plat de tranche grasse * Knuckle flat * Rond de tranche grasse ou rond de Paris * Knuckle round * Rectus femoris

16 ProSafeBeef – Muscle Profiling –2009 ADIV © Silverside 16 * Semelle brute * Raw silverside * Rond de gîte S/P * Eye of round * Semi tendinosus * Nerveux de gîte S/P : - Plat de nerveux - Bec doie - Gousse dail * Silverside heel * Gîte noix : - Carré de gîte - Oreille de gîte * Outside round/ silverside without eye of round and heel * Biceps femoris

17 ProSafeBeef – Muscle Profiling –2009 ADIV © Full rump 17 * Rumsteck avec aiguillette baronne brut * Full rump * Aiguillette de rumsteck * Rump tail * Aiguillette baronne S/P * Cap of rump * Cœur de rumsteck : -Rumsteck (pavé) -Langue de chat -Fausse araignée -Tête de filet * Rump heart/ steak cut rump

18 ProSafeBeef – Muscle Profiling –2009 ADIV © Rump heart cut detailed Top quality steaks (120g) 2 Thick steaks (180g) 3 Minced steaks

19 ProSafeBeef – Muscle Profiling –2009 ADIV © Topside 19 * Tende de tranche brute * Raw topside * Tende de tranche S/P * Trimmed topside * Semi- membranosus * Entame de tranche: -Dessus de tranche (cap of topside) -Fausse araignée (spider) -Merlan (whiting) -Poire (pear) * Araignée PAD * Spider steak

20 ProSafeBeef – Muscle Profiling –2009 ADIV © Topside cut detailed a 2 b 1 roasts 2a marinated steaks 2b minced steak 1 2

21 ProSafeBeef – Muscle Profiling –2009 ADIV © The Hind Shank 21 * Jarret arrière avec os * Raw hind shank * Jarret arrière S/P * Trimmed hind shank

22 ProSafeBeef – Muscle Profiling –2009 ADIV © Flanks 22 * Bavette de flanchet PAD * Thick flank/Flank steak Raw flanks * Bavette dAloyau PAD * Thin flank/Internal flank plate * Fausses bavettes * Small flanks/Inside skirt

23 ProSafeBeef – Muscle Profiling –2009 ADIV © Full loin without rump 23

24 ProSafeBeef – Muscle Profiling –2009 ADIV © Middle ribs 24 * Milieu de train de côte (5 côtes) : côtes de Bœuf * Middle ribs (5 thoracic vertebrae) * Entrecôtes * Fore rib * Longissinous dorsi * Dessus de côte Brut * Raw cap of rib * Dessus de côte PAD * Trimmed cap of rib

25 ProSafeBeef – Muscle Profiling –2009 ADIV © Striploin 25 * Faux filet (3 dorsales et 6 lombaires) * Striploin (3 thoracic vertebrae + 6 lumbar vertebrae) * Longissimus lumborum * Filet de bœuf brut * Raw tenderloin * Filet de bœuf S/P * Tenderloin * Psoas major

26 ProSafeBeef – Muscle Profiling –2009 ADIV © Others meat cuts / Offal 26 * Joues et babines * Masseters * Langue * Tongue * Rognons * Kidneys * Queue * Tail * Onglet S/P * Thick skirt * Diaphragma medialis

27 ProSafeBeef – Muscle Profiling –2009 ADIV © Beef muscles quality (1) 27 Good tendernessMedum tendernessLow tenderness (tough) FRONT QUARTER Brisket Shoulderx Fore shankx Shoulder clod(x) Chuck tender(x)x Top blade(x)x Heart of arm clod(x) Top arm clodx Neck – chuck Neckx Chuck Plate Brisketx Brisket stripx Flankx Thinskirt HINDQUARTER Round and rump shank on / hip knuckleKnuckle flatx Knuckle roundx Knuckle capx

28 ProSafeBeef – Muscle Profiling –2009 ADIV © 28 Good tendernessMedum tendernessLow tenderness (tough) silverside Eye of roundx Outside roundx Heel musclexx Full rump Cap of rumpx Rump tailx Rump heartx Topside Top side (heart)xx Whitingx Pearx Spiderx Top of topsidex Hind shankx FLANKS Thick flankx Thin flankx Small flanksx MIDDLE LOIN Fore ribx Top of ribx Striploinx Tenderloinx Beef muscles quality (2)


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