How to split beef

Cattle split meat can be divided into four grades.

One, special grade: tenderloin is 1;

Two, high-grade: upper brain, eye meat, sirloin *** 3;

Three, high-quality: tender shoulder, millet dragon, rice dragon, knee round, needle steak, tail dragon steak *** 6;

Four, general: tendon meat, breast meat, belly meat *** 3. Specifically see the following table:

The impact of different performance beef cattle breeds on the part division

The parts of the carcass division of cattle in all types of performance cattle is largely the same. However, historically there have been different methods of carcass splitting in various cattle breed associations because the performance of each part of the carcass has not been identical.

If Angus cattle are marbled with a high degree of richness to provide the split for a quality cut of back meat, Piedmontese cattle, with their broad brisket, shoulders, and well-developed hindquarters, are a high-leanness breed that provides a tender shoulder, thick ribeye steaks, and a high percentage of the split for quality cuts with large chunks of linden, braised beef steak (grande mille feuille), and pin steak (petite mille feuille).

Higher pricing of premium cuts

The 13 cuts obtained can be trimmed to produce higher priced cuts. As is more common practice, these cuts are refined into higher-priced meat.

The tenderloin:

(1) fat removed to make a rimmed tenderloin;

(2) flank removed and fat removed to make a rimmed steak;

(3) finished to make a fully trimmed and fat-removed loin of pork (tenderloin).

Outer loin:

(1) Bone-in sirloin for catalog;

(2) Bone-in, to become bone-in sirloin (outer strip);

(3) Finished, to become de-planked front loin chops.

Eye meat:

(1) Finished on its own;

(2) Boned, it becomes a side-lipped sirloin;

(3) Re-trimmed and cleaned, it is rib eye meat. If the eye meat is bone-in and tenderloin, it can be cut into butch-bone steak.

Superior Brain:

(1) Take the spine from the end of the shoulder blade to the 12 ribs as the superior muscle of the cow;

(2) After removing the bone, it becomes the rib spine with side lip, i.e., sirloin;

(3) Reprocessing it to fix the clear eye of the meat, and then after mesh netting, it gets the special specification of rib spine barbecue meat.

Brisket:

Bone-in brisket (brisket), processed to become a trimmed brisket.

Tender shoulder meat:

The shoulder blade ribs are finished.

Small Milon:

Carp tubes as a finished product, paired and cut, dissected into skeleton steaks, etc.

Daemosaurus:

Subquadrilateral finished product, which can be further processed and dissected by muscle texture.

Knee Round:

Can be trimmed to muscle texture into hindquarters, prime fatty steaks, curry nuggets, etc.

Rump:

Can be equalized and then netted and bundled into two cuts for marinades and grills.

Recommended loin meat:

Dissected according to the muscle texture, remove the fat decomposition into ball tip meat, triangular meat, etc..

Abdominal meat:

Remove fat and abdominal tissue to get flat muscle pieces.

Tendon meat:

For the finished product.

Neck meat:

In addition to the tender shoulder meat obtained from it, the upper scapula meat can be obtained, the heart of the foreleg and the meat for baking after netting, and the square-cut boneless scapula meat.

These are the cuts that can be used to increase the added value of the meat when it is not processed in a specialized physical or chemical way, and this is a series of cuts that have been used to good effect in the cross-cutting program.