Presentation on theme: "Yield grade Cut all longhorn dorsi to ¼ look at RE and do PYG by FT then look at KPH Quality Grade 2 factors: Age and mableing look at feather bones A."— Presentation transcript:
yield grade Cut all longhorn dorsi to ¼ look at RE and do PYG by FT then look at KPH Quality Grade 2 factors: Age and mableing look at feather bones A and low choices Remove Fore Quarter from hind Quarter
5 rules for breaking a carcass 1.Remove valuable from less valuable 2. Remove lean from fat 3. Remove thin from thick 4. Remove tough from tender 5. Always cut across the grain
Flank -remove Kidney Knob --remove additional fat inside -remove flank starting at cod or utter continuing cut 10 inches from chi -saw thru the 13 th rib -remove membrane or flank surface -trim out 1 flank by pulling it -trim fat
Remove Round saw between the 5 th and 6 th rib to aitch bone 1 inch arteries Remove Parallel to and just behind aitch on ban saw. 1.Trim out round roast BNLS trim exit fat.
Separate Remove wholesale cut Fore Quarters 1.Cut between 5 th and 6 th rib saw thru the bone (5 th -6 th rib) 2. Separate rib from plate 10 inches from top to bottom of ribs 3. Saw in Half
To remove short rib from plate measure 3 inches from destel end of RE Scrape end of bones of ribs cut out 3 pieces Remove cheil bone
Ribs Separate ribs from Remove elastic tissue from back strap cut tip end into stew meat RE sleeve- cut into RE steaks Plate Remove diaphragm plate and trim role skirt steak for fajitas
Chuck Cut ½ “ above knuckle a horseshoe shape bone should be seen. Fore Shank- trimmed out to lean trim Brisket trim out fat, external
Chuck Saw the ribs as close to the neck bone and remove neck bones Remove ribs. Slice 1-3 1 ½ inch arm chuck roasts from chuck Turn and remove several chuck roast Trim excess fat and scrap exp. Bone Remove all of chuck can be trimmed out for stew meat.