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Muscle Profiling Process description 1
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Average carcass composition
Carcass composition depends on : Animal sex Animal breeding Fat level Conformation, … Average yields 56 to 75% : Meat 13 to 18% : Bones 05 to 22% : Fatty tissues 04 to 07% : Wastes 2
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Average carcass composition
Adipose tissues Wastes Bones Trimmed Meat 3
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Forequarter 4
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Beef Shoulder * Épaule avec os * Shoulder with bones * Épaule désossée
* Deboned shoulder 5
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Meat cuts from the shoulder
* Paleron S/P * Blade/Shoulder clod * Infraspinatus * Boîte à moelle S/P * Shoulder * Dessus de palette : Bourguignon Merlan d’épaule partie centrale * Top Blade * Subscapularus *Jarret avant S/P * Fore shank / shin * Jumeau S/P * Chuk tenderloin * Supraspinatus 6
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Arm clod * Macreuse brute * Raw arm clod * Boule de macreuse
* Central part of the arm clod (heart) * Triceps brachii * Macreuse S/P * Whole trimmed arm clod * Chaînette de macreuse * Dessus de macreuse S/P * Top arm clod 7
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Neck – Chuck Collier (7 cervicales) / basse côte (5 dorsales)
Neck (7 neck bones) / Chuck back ribs (5 thoracic vertebrae) 8
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Meat cuts from the neck - chuck
* Basses côtes S/P * Trimmed chuck back ribs * Collier brut * Raw neck * Basses côtes 4 faces * 4 faces chuck back ribs * Collier S/P * Trimmed neck * Basses côtes brutes * Raw chuck back ribs 9
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Plate 10
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Brisket * Gros bout de poitrine brute (5 côtes + sternum)
* Raw brisket (5 thoracic vertebrae + sternum) * Bateau * Gros bout de poitrine désossé * Deboned brisket * Intercostaux * Intercostals * Muscle triangu- laire ou couvre cœur * Griffe 11
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Brisket strip / Flank * Plat de côte (5 côtes)
* Brisket strip/short ribs (5 thoracic vertebrae) * Flanchet (3 côtes) * Flank (3 thoracic vertebrae) * Hampe brute * Raw thinskirt * Diaphragmus * Plat de côte S/P * Trimmed brisket strip/short ribs * Flanchet S/P * Trimmed Flank * Hampe PAD * Thinskirt 12 12
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Hindquarter 13
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Round and rump shank on 14
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Knuckle * Tranche grasse S/P * Trimmed knuckle
* Plat de tranche grasse * Knuckle flat * Rond de tranche grasse ou rond de Paris * Knuckle round * Rectus femoris * Mouvant * Knuckle cap 15
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Silverside * Nerveux de gîte S/P : * Semelle brute * Silverside heel
Plat de nerveux Bec d’oie Gousse d’ail * Silverside heel * Semelle brute * Raw silverside * Gîte noix : Carré de gîte Oreille de gîte * Outside round/ silverside without eye of round and heel * Biceps femoris * Rond de gîte S/P * Eye of round * Semi tendinosus 16
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Full rump * Rumsteck avec * Aiguillette baronne S/P
brut * Full rump * 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 * Aiguillette de rumsteck * Rump tail 17
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Rump heart cut detailed
1 2 3 1 1 Top quality steaks (120g) 2 Thick steaks (180g) 3 Minced steaks 18
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Topside * Entame de tranche: Dessus de tranche (cap of topside)
Fausse araignée (spider) Merlan (whiting) Poire (pear) * Tende de tranche brute * Raw topside * Tende de tranche S/P * Trimmed topside * Semi- membranosus * Araignée PAD * Spider steak 19
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Topside cut detailed 1 roasts 2a marinated steaks 2b minced steak 1 2
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The Hind Shank * Jarret arrière avec os * Raw hind shank
* Jarret arrière S/P * Trimmed hind shank 21
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Flanks Raw flanks * Fausses bavettes * Bavette de flanchet PAD
* Thick flank/Flank steak * Bavette d’Aloyau PAD * Thin flank/Internal flank plate * Fausses bavettes * Small flanks/Inside skirt 22
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Full loin without rump 23
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Middle ribs * Milieu de train de côte (5 côtes) : côtes de Bœuf
(5 thoracic vertebrae) * Dessus de côte Brut * Raw cap of rib * Entrecôtes * Fore rib * Longissinous dorsi * Dessus de côte PAD * Trimmed cap of rib 24
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Striploin * Filet de bœuf brut * Raw tenderloin
* Faux filet (3 dorsales et 6 lombaires) * Striploin (3 thoracic vertebrae lumbar vertebrae) * Longissimus lumborum * Filet de bœuf S/P * Tenderloin * Psoas major 25
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Others meat cuts / Offal
* Joues et babines * Masseters * Queue * Tail * Onglet S/P * Thick skirt * Diaphragma medialis * Langue * Tongue * Rognons * Kidneys 26
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Beef muscles quality (1)
Good tenderness Medum tenderness Low tenderness (tough) FRONT QUARTER Brisket Shoulder x Fore shank Shoulder clod (x) Chuck tender Top blade Heart of arm clod Top arm clod Neck – chuck Neck Chuck Plate Brisket strip Flank Thinskirt HINDQUARTER Round and rump shank on / hip knuckle Knuckle flat Knuckle round Knuckle cap Beef muscles quality (1) 27
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Beef muscles quality (2)
Good tenderness Medum tenderness Low tenderness (tough) silverside Eye of round x Outside round Heel muscle Full rump Cap of rump Rump tail Rump heart Topside Top side (heart) Whiting Pear Spider Top of topside Hind shank FLANKS Thick flank Thin flank Small flanks MIDDLE LOIN Fore rib Top of rib Striploin Tenderloin Beef muscles quality (2) 28
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